Pineapple Fried Rice


  • 2 cups cooked, day old rice
  • 2 cups or 1 can of pineapple chunks, drained
  • 1/2 cup frozen peas
  • 4-6 fresh green onion shoots, chopped
  • 1 red bell pepper, chopped
  • 2 eggs, scrambled
  • 2 oz raisins
  • 1/4 cup cashews
  • 1 pound cooked chicken
  • 3 tablespoon tamari
  • 2 teaspoons sriracha
  • 1 teaspoon coconut palm sugar
  • 1 small lime, quartered
  • 2 cloves of garlic, chopped
  • 2 tablespoon of fresh ginger, chopped
  • Salt and red pepper flakes to taste
  • Handful of fresh cilantro, for garnish

YIELD: 4 Servings

Nutrition Information:

  • Per Serving
  • Calories - 428cal
  • Total Fat - 8.8g
  • Carbohydrates - 51.1g
  • Dietary Fiber - 2.9g
  • Total Sugars - 15.7g
  • Protein - 36.6g


Mix tamari, sriracha and coconut palm sugar in a small bowl or jar and set aside.

Heat a large skillet, wok or non-stick frying pan over medium-high heat. Spray the pan with non-stick cooking spray or oil mister. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel.

Spray the pan again with non-stick cooking spray or oil mister. Add the red pepper and frozen peas, cook while stirring constantly, about 30 seconds. Then add the green onion, ginger and garlic. Cook until fragrant while stirring constantly, about 30 seconds.

Add the chicken and rice. Stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.

Add the sauce mixture until fully incorporated. Then add the pineapple, raisins and cashews, followed by the eggs.

Give it a try and season if needed. Plate with a lime wedge and garnish with cilantro

This recipe was adapted from the original by

My younger brother and I are four years apart in age. As kids, we didn't really have very many of the same interests and had our own friends. As we got older, in our twenties, we found that we both loved exploring new and interesting foods. One of our first food adventures together was a local Thai restaurant, which has remained a family favorite. We like to try different things, but always seem to order the pineapple fried rice. It's sweet and savory, nothing fancy, but full of flavor. This homemade version comes very close to the real thing and is a great substitute for when the craving strikes.

This dish holds fond memories for me, but I am not adverse to switching things up a bit. I like to swap out cashews for peanuts, pineapple for mandarins, raisins for dried cranberries, red peppers for carrots, chicken for grilled shrimp, so many possible combinations.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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