It’s not very often that I make a recipe and wonder how in the world I ever lived without it.

Pineapple Cashew Fried Rice I

This is one of those.

And I know I may ACT like I’m not sure how I lived without most things I make before ever making them… but it’s rare that I actually say the words. There is a difference. Because I say so.

Pineapple Cashew Fried Rice I

It happened on a total whim. I don’t know a thing about making fried rice – in fact, you’ll probably tell me that this isn’t even how you make fried rice but OMG it tastes pretty close to fried rice while being relatively healthy and incredibly fantastic.

In other words, it deserves as many run on sentences as I can manage.

I just wanted something… different, you know? I think it’s fairly apparent that I have a style of cooking and sometimes I just want something that is not my style at all. Like this. It doesn’t seem like my style. I’m not cool enough for it.

Pineapple Cashew Fried Rice I

I had pineapple fried rice last year and NEEDED to have it again. My kitchen was an atrocious disaster after a day of cooking, I was starving, had the ingredients I thought I needed and decided… why not? There’s just so much flavor here.  I cooked the jasmine rice in a mix of coconut milk and pineapple juice. Then added all that stuff you see: red pepper, onions, scallions, caramely pineapple, some scrambled egg and cashews. And it’s all cooked in coconut oil. WIN.

The best best best thing about it is that it’s perfect on it’s own – to say I inhaled it would be an understatement – but it also serves as a great base if you need a little extra oomph. Add in some chicken, shrimp, tofu, pork, scallops – whatever the heck you want. Total versatility.

Pineapple Cashew Fried Rice I


Pineapple Cashew Fried Rice

Yield: serves anywhere from 2-6, depending on how you eat it


1 cup of brown jasmine rice
1 cup of light canned coconut milk
1/2 cup fresh pineapple juice
1/2 cup water

5 tablespoons coconut oil
1 red bell pepper, chopped
1/2 sweet onion, chopped
4 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 cups cubed pineapple
2 large eggs, slightly beaten
1 1/2 tablespoons low-sodium soy sauce
4 green onions, sliced
1/2 cup cashews, some chopped if desired


In a large saucepan, add rice, coconut milk, juice and water, stirring to combine. Bring to a boil, then cover, reduce to a simmer, and cook until the rice has absorbed all of the liquid - about 20-30 minutes. The time will differ depending on your rice, so check the directions and adjust any additional liquid accordingly. For reference, I use Trader Joe's brown jasmine rice. Let the rice completely cool. You can do this ahead of time!

In a large skillet or wok, melt 1 tablespoons of coconut oil over medium-high heat. Add in onions and peppers with a pinch of salt, then stir and cook for about 2-3 minutes, until slightly soft. Add in garlic and ginger, stirring for 30 seconds. Remove veggies with a large spoon and set aside in a bowl. Increase the heat a bit in the skillet, add another tablespoon of coconut oil and add pineapple. Stir and cook until golden - about 5-6 minutes. Add to the bowl of veggies.

Add 1/2 tablespoons of coconut oil to the skillet and add eggs, quickly stirring the entire time they cook, which will take about a minute. Break them apart as much as you'd like. Add eggs to a separate bowl and set aside, breaking them apart more with a spatula if you want.

Keep the heat high under the skillet and add 2 1/2 tablespoons of coconut oil. Add in the cooled jasmine rice, tossing to coat, then let sit for 1-2 minutes to crisp up and get golden. Stir, breaking apart any pieces, and repeat for another 1-2 minutes. Repeat another 1-2 times until the rice is a bit crispy and golden.

Reduce the heat to low and stir in soy sauce - if you are not using a low-sodium version, add a bit less and taste before adding more. Add the veggies and pineapple back in, then stir in the green onions and cashews. Taste and season additionally if desired. Serve immediately. This can be eaten alone or can serve as a great base for chicken, shrimp, pork or tofu!

Pineapple Cashew Fried Rice I

Is there seriously no cheese in this recipe? Don’t even know me.

share:    Pin It    

117 Responses to “Pineapple Cashew Fried Rice.”

  1. #
    Tieghan — June 24, 2013 @ 6:55 am

    I have a feeling this is my new favorite meal!! Pineapple, rice and cashews have to be 3 of my top favorite food in the world! This looks incredible and I am seriously consider making it for 26 of my family members right not for breakfast! I have all the ingredients so why not!


  2. #
    Jennifer @ Peanut Butter and Peppers — June 24, 2013 @ 6:56 am

    I never make rice, ever! I am so needing to change that! The flavors you used are simply perfect! I LOVE, LOVE, LOVE it!!!!!!!!!!!!


  3. #
    Brian @ A Thought For Food — June 24, 2013 @ 6:59 am

    I know exactly what you mean! I have a fried rice recipe (one that I’m planning to share in a few weeks) that has changed my life. This looks so good darling!


  4. #
    Becky @ A Calculated Whisk — June 24, 2013 @ 7:01 am

    Looks so delicious! I love pineapple in fried rice. I want some for breakfast right now…anything with eggs can be breakfast, no?


    • Jessica — June 24th, 2013 @ 3:17 pm

      YES….there is a sushi restaurant in the Philly airport that serves a breakfast fried rice. ;)


  5. #
    Aggie — June 24, 2013 @ 7:04 am

    Oh I could eat a nice bowl of this!! Looks amazing! That pineapple is calling my name!


  6. #
    Holly @ EatGreatBEGreat — June 24, 2013 @ 7:30 am

    I love, love, love the sound of this rice! Delicious!


  7. #
    Angela @ Eat Spin Run Repeat — June 24, 2013 @ 7:33 am

    LOVE it! And I happen to have some pineapple in my fridge right now – hello dinner!!


  8. #
    Alisha @ Gluten Free Perspective — June 24, 2013 @ 7:55 am

    This looks like my new favorite rice dish! Coconut milk is my favorite way to cook rice and and I love all the goodness you added to this. YUM x 100!


  9. #
    Cookbook Queen — June 24, 2013 @ 8:13 am

    Me. Breakfast. Thanks.


  10. #
    Lauren @ The Highlands Life — June 24, 2013 @ 8:15 am

    I totally never would have thought to do any of this combination. What a great mix up to add a little variety into the weekly menu.


  11. #
    Katrina @ Warm Vanilla Sugar — June 24, 2013 @ 8:30 am

    This looks sooooo good! Love this idea, and can totally see how it’ll be a life changer!


  12. #
    Averie @ Averie Cooks — June 24, 2013 @ 8:35 am

    This is heavenly!! Coconut milk, coconut oil, no meat, pineapple, the luscious cashews. I want this!

    Funny – I was just cleaning out my freezer last night and found an unopened and buried bag of TJ’s veggie fried rice and had it! And now I see this…although the TJs is pretty good for storebought, yours clearly is amazing! Pinning!


  13. #
    Jessica L. — June 24, 2013 @ 8:44 am

    Omg I want this for breakfast. It seriously looks so amazing!!


  14. #
    Ali @ Peaches and Football — June 24, 2013 @ 8:47 am

    Holy cow – this is getting bookmarked! This looks soooo wonderful. I can almost taste the pineapple through the computer. I think this would be a great dish to serve at a summer party along with some grilled chicken in a citrus marinade – like garlic lime. Yum! Thanks for the great idea!


  15. #
    Marie @ Little Kitchie — June 24, 2013 @ 8:53 am

    So pretty! I could eat this for every meal!


  16. #
    NancyC — June 24, 2013 @ 9:02 am

    Oh My! Pineapple fried rice from Thai restaurants is like one of my favs! This looks amazing.


  17. #
    Ashley — June 24, 2013 @ 9:13 am

    This would have been totally your style had you stuffed it into a taco shell. ;) Sounds deeelicious. Love me some fried rice!


  18. #
    Stephanie @ Girl Versus Dough — June 24, 2013 @ 9:14 am

    Holy mother of pearl, I need this dish. Like, yesterday.


  19. #
    Baker Bettie — June 24, 2013 @ 9:15 am

    That sounds soooo good! I am pretty obsessed with fresh pineapple and I have never had it with fried rice but that is pretty much genius. Pinned!


  20. #
    Bev @ Bev Cooks — June 24, 2013 @ 9:20 am

    Aaron wants to marry you.


  21. #
    Carly @ Snack Therapy — June 24, 2013 @ 9:27 am

    Yes. (minus the eggs, because eggs scare me.)


  22. #
    Heather — June 24, 2013 @ 9:47 am

    I mean I just read the title and starting nodding. Where has this been all my life?!


  23. #
    Molly @ Baklette — June 24, 2013 @ 9:48 am

    I think you just solved my what to make for dinner debacle. Thank you!!


  24. #
    Emily — June 24, 2013 @ 10:04 am

    My husband is going to die!… Also, I think I need to get you off my Facebook feed. Too pregnant for this business! I salivate over your recipes. Doughnuts especially! Killing meeee.


  25. #
    Jenni — June 24, 2013 @ 10:13 am

    Yummmmm. I love cashews in fried rice. Without the eggs, this is gluten-free and vegan! Win for me. I’ve been debating putting eggs back into my diet though, so maybe if I do, this can be the recipe that re-pops my egg cherry. Grossest sentence ever.


  26. #
    Kevin (Closet Cooking) — June 24, 2013 @ 10:16 am

    Love using pineapple in savoury dishes like this!


  27. #
    Laurie E. — June 24, 2013 @ 10:51 am

    I’m not a huge fan of fruit in savory dishes so I’d probably swap it out for peas or some other veggie. I do LOVE fresh ginger and any dish that has that in it is worth eating :)


  28. #
    katie — June 24, 2013 @ 10:54 am

    Oh man… I have leftover rice and pineapple currently in my fridge. I think I know what I might be making as a side dish to go along with our fish tonight!


  29. #
    Caroline — June 24, 2013 @ 10:56 am

    I am going to give it a try based on ur recipe! Look so delicious by the picture and i bet it does taste good too! :D


  30. #
    Annie @ Annie's City Kitchen — June 24, 2013 @ 10:58 am

    Gahhhhhhh. I would most definitely add chicken and then I think I’d be in heaven. This looks like a dish from my local Thai restaurant that it so delightfully sweet and salty.


  31. #
    Marcie @ Flavor the Moments — June 24, 2013 @ 11:05 am

    This looks so delicious, and I love the addition of the coconut oil. Gonna have to get on this soon. I have a pineapple staring at me as I type.


  32. #
    allie@sweetpotatobites — June 24, 2013 @ 11:26 am

    I always think about making fried rice and never get around to it. Love how simple this is and of course the fact that pineapple is involved.


  33. #
    Amanda — June 24, 2013 @ 11:33 am

    What a fun twist to fried rice (which I love!). Can’t wait to try this out :)


  34. #
    FashionEdible — June 24, 2013 @ 11:40 am

    This looks absolutely delicious – pineapple, coconut AND cashews? Yum!


  35. #
    joelle (on a pink typewriter) — June 24, 2013 @ 12:17 pm

    Mmm, looks delicious. Pineapple is a great touch!


  36. #
    Jade Sheldon — June 24, 2013 @ 12:54 pm

    I need this right now…


  37. #
    Lindsay — June 24, 2013 @ 12:55 pm

    JESSICA. I grew up in Tokyo, so this is TOTALLY my style of cooking! If you want to make it more Jess-friendly (is that thing?), this quinoa reminded me of you when I tried it a few weeks ago! It’s super flavorful and fast to make, and is a little healthier than rice!

    Love the pineapple idea. YUM!


  38. #
    Caitlin — June 24, 2013 @ 1:15 pm

    Is there a reason you use canned coconut milk specifically? I always have TJ’s regular boxed coconut milk on hand. Is it bad to use that instead of the canned coconut milk?


  39. #
    Jessica — June 24, 2013 @ 1:56 pm

    Made this for lunch and it was a hit. The kids gobbled up the plain coconut rice! I think the rice could be delicious in a rice pudding! I think I may have to play around with that idea!


  40. #
    Larry — June 24, 2013 @ 2:01 pm

    Dude, there is a Chinese place right across the street from my apartment (and yes, I’m the mayor on Foursquare…) and they should totally have this on their menu. GAH.


  41. #
    Tracy — June 24, 2013 @ 4:38 pm

    I had something similar in DC and it was delicious. Will try this at home as a nice change from our sweet potato-edamame-coconut milk-rice staple.

    Congrats on the shout out in the Huffington Post for your no-bake cheesecake recipes!! What well-deserved recognition for your photos and recipes!!


  42. #
    Brenna — June 24, 2013 @ 4:53 pm

    I am stove-less and oven-less all summer–all I have is a crock pot, a mini George Foreman grill, and a microwave. I am definitely going to try this in the crock pot! I think as long as the rice is cooked first it should work out fine!


  43. #
    Georgia @ The Comfort of Cooking — June 24, 2013 @ 6:11 pm

    Hello, gorgeous! This needs to get into my mouth, like, STAT.


  44. #
    DessertForTwo — June 24, 2013 @ 6:33 pm

    This sounds delicious! I love that you used pineapple juice and coconut milk! I can taste it from here!


  45. #
    Jenna — June 24, 2013 @ 8:27 pm

    My mum always used to make fried rice and as a kid I HATED it. Mostly because I was vegetarian and it always used to have pork or bacon in it that I would have to pick out. But occasionally mum would make me a vegetarian version with pineapple & cashews in it that I liked. I haven’t touched fried rice in years but this might be the dish to get it back on the radar, looks delicious!


  46. #
    Katie@Cozydelicious — June 24, 2013 @ 8:55 pm

    Oooh, this rice looks awesome. I love pineapple anything. Yum!


  47. #
    Irela — June 24, 2013 @ 9:54 pm

    This looks so yummy! I’m going to try to make this without using the eggs. Thanks for sharing!


  48. #
    Danielle — June 24, 2013 @ 10:44 pm

    Wow, this looks Amazing!!! Pineapple and coconut?! Yum! I can’t wait to try it! : )


  49. #
    Kiran @ — June 25, 2013 @ 1:26 am

    We love pineapple fried rice!! It’s a delicious comfort food :)


  50. #
    Emily @ Life on Food — June 25, 2013 @ 6:03 am

    You are right. I haven’t seen fried rice like this before but that doesn’t mean I won’t try it. All of the coconut flavors sounds delicious. Now I just need to sneak i to my husband.



  1. Pingback: Pineapple Peanut Fried Rice | Grub with Love

  2. Pingback: Eating with the Armstrongs | Newly Bread

  3. Pingback: Finally Satisfied My Craving! | Live, Run, Sparkle

  4. Pingback: Just for the time being. | Baking with Whiskey

  5. Pingback: Pineapple Fried Rice | Cizzlebleh's food blog

  6. Pingback: Thursday Treasures | Wicked Healthy Washingtonian

  7. Pingback: Lately: Cooking and Baking |

  8. Pingback: Pineapple Coconut Fried Rice | fairyburger

  9. Pingback: day four {bright} | Wicked Healthy Washingtonian

  10. Pingback: Meal Planning: Week 7/29-8/3 | Get Big, Go To Work

  11. Pingback: Pineapple Cashew Stir Fry | In The Mixing Bowl

  12. Pingback: 15 Lunch Recipes with Pineapple

  13. Pingback: 5 things Friday | lovehealcook

  14. Pingback: The “Ha” We Didn’t Eat Frozen Pizza for Dinner Tonight Triumph! | More Wine Less "Whine"

  15. Pingback: Pineapple Cashew Fried Rice | learningtolovemycooking

  16. Pingback: 50 Rice Recipes : Fantastic-Food Recipes

  17. Pingback: Pineapple Mango Fried Rice | A Hint of HoneyA Hint of Honey

  18. Pingback: 30 Minute Portobello Fried Brown Rice | How Sweet It Is

  19. Pingback: 30 Minute Portobello Fried Brown Rice. | pinmeplease

  20. Pingback: pineapple fried rice. | The Cheesy Kitchen

  21. Pingback: 10 Recipes {Found on Pinterest} That I Now Cook Regularly | Perfection Pending

  22. Pingback: currently | sparrows and lilies

  23. Pingback: Twosday {April} // Brownies and Zucchini | Brownies and Zucchini

  24. Pingback: 20 Delicious Tofu Recipes for Spring | Then Heather Said

  25. Pingback: Pineapple Cashew Quinoa 'Fried Rice' - Blahnik Baker

  26. Pingback: Pineapple Coconut Fried Rice - fairyburger

  27. Pingback: Meal Planning 101 - Dinner Inspiration - Cookie Monster Cooking

  28. Pingback: Meal Plan for Sunday, Feb. 8 – Saturday, Feb. 14 |

  29. Pingback: Spaghetti Squash Hash Browns, Baked Mustard, Ham & Cheese Sliders, Pineapple Fried Rice & Mongolian Beef

Leave a Comment

Current ye@r *