Hawaiian Pineapple Fried Rice

This isn’t just another fried rice recipe, it’s a party centerpiece!

Hawaiian Pineapple Fried Rice

Why it's on our list

When we threw a luau-themed party, this Hawaiian Pineapple Fried Rice stole the show faster than Momma Ashley snatches the last mai tai. We love how it combines the sweetness of fresh pineapple with the salty, savory flavors of fried rice. The best part is that you get to serve it in a hollowed-out pineapple making it a show-stopping presentation. So put on that hula skirt and grab your wok!

Ingredients

• 3 tablespoons Vegetable or canola oil divided

• 4 Garlic cloves minced or grated

• 4 Green onions chopped and separated. You’ll need half for cooking and half for topping

• 1/2 teaspoon ginger powder

• 1 whole Pineapple, chunks removed, 2 halves

• 1 tablespoon sesame oil

• 4 cups cooked and chilled long grain rice (if you don’t have day old, you can make in the morning and leave spread out on a sheet pan for the day and it will dry out)

• 3 tablespoons Soy sauce + more to taste

• 2 eggs beaten

• 1 to 2 teaspoons chili garlic sauce or sriracha (optional)

• Juice of 1-2 limes

Extracting the Pineapple Chunks

Cut the pineapple down the center to keep the leaves intact. Using a paring knife cut about a half inch on the inside of the skin and continue to cut around. You want to go to almost the other side of the skin but not poke through it. The core of the pineapple is about an inch wide in the middle. Cut lengthwise down on either side of the core so you have three sections. Next, make horizontal cuts about an inch wide till you reach the bottom of the pineapple. You want about 1 inch chunks throughout. Take a spoon and scoop out the pieces. If there are any that are extremely hard from the core discard. If there are any that are too large cut to make them uniform size of the others. Scoop out any remaining flesh and juice to use for Momma’s Mai Tai or for a smoothie! Place your pineapple halves over a colander for 10 minutes to remove any excess liquid

Making the Fried Rice

Heat 1 tablespoon canola/vegetable oil in a large wok or non-stick frying pan over medium heat. Add the garlic, half the green onions, and the ground ginger. Cook until softened but not browned, about a minute. 

Increase heat to medium-high. Add another tablespoon of oil then add in the pineapple chunks cooking for 3-5 minutes, you want to get some color on them to caramelize. 

Push the pineapple to the sides of the pan, add your sesame oil to the middle and then add your rice. Press the rice down flat to get some color. Flip after a minute and pat down again to cook for one more minute. Stir to combine with the pineapple.

Pour the soy sauce all over the rice and stir to combine. If the rice doesn’t look like its fully coated drizzle on more soy sauce. 

Push the rice to one side. Add your remaining oil to the empty part of the pan and then add your eggs. Let cook for about 10 seconds then stir to let them finish cooking. Combine with the rice mixture. If you’re using the chili garlic sauce or sriracha now would be the time to add, stir to combine. 

Lastly squeeze the juice of one lime all over the rice and combine. Use more if you like.

To serve, scoop the rice into the hollowed pineapples, garnish with remaining green onion.

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Serve it up!