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Make a flavorful Pineapple Fried Rice featuring sweet pineapple, tender ham, crisp vegetables, and perfectly seasoned rice. This easy recipe is ideal for quick weeknight dinners or a vibrant side dish for special occasions. Packed with fresh ingredients and bold flavors, it’s a crowd-pleaser for all ages.

Ingredients

For the Sauce

¼ cup soy sauce
¼ cup chicken broth
1 tablespoon honey (or substitute with brown sugar)
1 teaspoon hot sauce
½ teaspoon sesame oil (optional)
1/8 teaspoon ground ginger

For the Fried Rice

1 tablespoon butter
2 eggs, whisked
2 tablespoons peanut oil, divided (or substitute with olive or canola oil)
1 (8 oz.) ham steak, diced (about 1 heaping cup)
1/3 cup dry white wine
1 yellow onion, diced
¾ cup carrots, julienned and roughly chopped
1 small red bell pepper, diced
3 cloves garlic, minced
3 cups leftover rice (see notes for preparation tips)
1 (20 oz.) can pineapple chunks (about 1.5 cups)
2 green onions, sliced
1/3 cup cashews, roughly chopped

Instructions

Prep Work

In a small bowl, combine the sauce ingredients and set aside.
Drain the pineapple chunks and pat them dry with paper towels to remove excess liquid. Cut into smaller pieces if desired.
Measure out all remaining ingredients before starting.

Scramble the Eggs

Melt butter in an 8-inch nonstick skillet over medium-low heat. Add whisked eggs and scramble until just cooked through. Remove from the skillet and set aside.

Stir-Fry the Ingredients

Heat 1 tablespoon of peanut oil in a wide skillet over medium-high heat. Add the diced ham and cook for about 3 minutes until lightly browned. Remove and set aside.
Turn off the heat, add the white wine, and set the heat to medium. Use a spatula to deglaze the pan, scraping up any browned bits. Allow the liquid to reduce by half, about 3–4 minutes.
Add the onion and sauté for 3 minutes until softened. Stir in the carrots, bell peppers, and garlic. Cook for 2 additional minutes.

Fry the Rice

Increase the heat to medium-high. Add the chilled rice and the prepared sauce to the skillet. Toss continuously for 3 minutes until most of the sauce is absorbed.

Combine Everything

Reduce heat to medium. Add the cooked ham, pineapple, and scrambled eggs. Toss to combine and heat through.
Remove from heat and garnish with sliced green onions and chopped cashews. Serve immediately.

Why You’ll Love This Recipe

This Pineapple Fried Rice combines sweet and savory flavors with tender vegetables, juicy pineapple, and perfectly cooked ham. It’s a versatile dish made with simple ingredients, perfect for quick dinners or meal prep.

Tips

Rice Prep: Use day-old rice for the best texture. If you’re cooking fresh rice, spread it on a baking sheet to cool and dry before using.
Pan Selection: A wide skillet or wok with plenty of surface area helps fry the rice evenly.
Pineapple: Pat the pineapple chunks dry to prevent the dish from becoming soggy.

Variations and Substitutions

Protein: Substitute ham with shrimp, chicken, or tofu for a different take.
Vegetables: Add peas, corn, or snap peas for more variety.
Nuts: Swap cashews with peanuts or omit for a nut-free version.

FAQs

Can I make this dish vegetarian?
Yes! Replace chicken broth with vegetable broth and omit the ham. Add tofu or extra vegetables for protein.

Can I freeze leftovers?
Fried rice freezes well. Store in an airtight container for up to 2 months. Reheat in a skillet for the best texture.

Serving and Suggestions

Serve Pineapple Fried Rice as a main dish or alongside grilled chicken, shrimp skewers, or spring rolls. Pair with a simple green salad or a side of steamed dumplings for a complete meal.