A Fresh Take on Pineapple “Fried” Rice April 14, 2026 Pineapple adds natural sweetness and flavor that works well in both fresh and cooked dishes. It’s easy to find year-round and pairs naturally with savory ingredients like vegetables and grains. Try it in pineapple “fried” rice, a simple meal that combines rice, vegetables and pineapple for a balanced dish that’s easy to make and full of flavor. Look for fresh or frozen pineapple year-round in the produce aisle or freezer section at your local grocery store. Prep Time: 5 minutes Cook Time: 35 minutes Servings: 2 Ingredients Teriyaki Sauce 2 cloves garlic, crushed 1-inch knob of fresh ginger, finely grated 2 tablespoons maple syrup 1 tablespoon low-sodium soy sauce or tamari 1/2 teaspoon crushed red pepper 1/2 cup water “Fried” Rice 2 carrots, diced 1 small head broccoli, diced 1 small red onion, diced 1 cup frozen or fresh corn 1/2 cup frozen green peas 1 8-ounce can chopped pineapple, or fresh if available 2 cups baby spinach 2/3 cup uncooked brown rice Optional toppings: Green onions, cilantro, cashews Directions Rinse the rice under cool water and then cook it according to package directions or in a rice cooker. In a small saucepan over medium heat, combine all of the teriyaki sauce ingredients. Cook for 3 to 4 minutes, allowing the flavors to come together. Remove from heat and set aside. Heat a large nonstick pan over medium-high heat. Add a splash of water followed by carrots, broccoli and red onion. Cook for about 4 to 5 minutes, stirring often, until the vegetables begin to soften. Add the corn and peas. Stir and cook for another 2 minutes. Add in the pineapple and spinach and cook just until the spinach wilts. Add water 1 tablespoon at a time, as needed, to prevent sticking. Add the cooked rice to the span and stir to combine with the vegetables. Pour the teriyaki sauce over the rice and toss everything together until heated through and evenly coated, about 2 to 3 minutes. Remove from the heat and serve warm. Top with green onions, cilantro or cashews if desired. This recipe was inspired and adapted from FoodHero.org.
