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Pineapple Fried Rice

Pineapple Fried Rice

Coastal Living JANUARY 2008

  • Yield: Makes 4 servings


  • 1 (1-inch) vanilla bean, scraped
  • 1/4 teaspoon saffron threads
  • 1 1/2 cups water
  • 1 cup jasmine rice
  • 1 tablespoon dark sesame oil
  • 1 tablespoon olive oil
  • 1/2 cup small-diced red bell pepper
  • 1/3 cup small-diced red onion
  • 1 cup small-diced fresh pineapple
  • 2 tablespoons soy sauce
  • 1 tablespoon finely chopped green onion
  • 1/2 cup green peas
  • 1 tablespoon finely chopped fresh cilantro


Combine first 4 ingredients in a saucepan; bring to a boil. Stir with a fork, cover, reduce heat to low, and simmer 10 minutes or until rice is tender and liquid is absorbed. Remove from heat. Remove and discard vanilla bean, and fluff rice with a fork; set aside.

Place sesame oil and olive oil in a large skillet over medium-high heat. Add bell pepper and onion, and sauté 2 to 3 minutes or until tender, stirring often. Add pineapple; cook 3 more minutes.

Stir in rice. Add soy sauce, and cook 3 to 4 minutes or until thoroughly heated. Fold in remaining ingredients.


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