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Pineapple Fried Rice

2 halves of a hollowed out pineapple filled with pineapple fried rice and garnished with green onions
There’s nothing like pineapple fried rice—how well the sweet, juicy pieces of pineapple go with the savory sauce! This fried rice contains cashews for extra bite and texture, with a hint of spice from the chili. Enjoy this delicious fried rice as is, or paired with your favorite barbecue.
Jeeca Uy

Prep 25 mins
Cook 20 mins
Total 45 mins
Entree
Asian
4 servings
445 kcal

Ingredients 

  • 3 cups cooked and cooled rice preferably leftover
  • 14 ounces extra-firm tofu
  • 3 tablespoons mild vegetable oil
  • 1/2 teaspoon salt plus more if needed
  • 1 small (5 oz) onion diced
  • 1/2 cup seeded and diced red bell pepper
  • 2 tablespoons soy sauce
  • 2 teaspoons coconut sugar
  • 2 teaspoons curry powder
  • 1/2 teaspoon chili powder or 1 bird’s eye chile, sliced (optional)
  • 1/4 teaspoon freshly ground white pepper
  • 1 cup fresh or canned pineapple chunks sliced into 1⁄2-inch (1.3-cm) cubes
  • 1/3 cup roasted cashews
  • 1/2 cup chopped scallions plus more for garnishing
  • 1/2 cup seeded and diced tomato

Directions 

  • Place rice in a large bowl, use a spoon to carefully break apart and separate grains. If using freshly cooked rice, leave rice to cool in front of a fan for 10 minutes for the moisture to evaporate.
  • Using a tofu press or weighted plate, press tofu for at least 10 minutes to drain any excess liquid. Slice into 1⁄2-inch (1.3-cm) cubes.
  • Heat a large skillet or wok over medium-high heat, add oil. Once hot, add tofu cubes. Sprinkle 1/4 teaspoon salt over tofu then mix. Pan-fry tofu cubes, flipping them about every 2 minutes, until golden brown and crisp on all sides, 7 to 10 minutes.
  • Use a slotted spoon to move tofu to a plate or bowl.
  • Add onion and bell pepper to the skillet or wok. Sauté until bell pepper is tender, about 2 minutes. Add rice then season with soy sauce, coconut sugar, curry powder, and chili powder or fresh chile. Mix well then season with remaining 1/4 teaspoon salt and white pepper.
  • Add pineapple and increase heat to high. Give mixture a good stir and cook for 1 to 2 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pan. Stir in tofu, cashews, scallions, and tomato. Mix well and cook for 2 minutes more.
  • Adjust seasoning, as needed, and remove from heat. Serve in bowls or pineapple bowls.
  • Garnish rice with more chopped scallions, if desired. Enjoy while hot!

Notes

*How do I press firm tofu?

Wrap your tofu in a paper or kitchen towel, then place on a plate or any flat surface. Place two chopping boards or any weighted flat item, such as a plate, on top of the tofu 
to squeeze out the excess liquid. Leave the boards on for a good ten minutes. Just make sure the boards aren’t too heavy, since this can squish the tofu and completely break it apart. You’ll notice afterward that your tofu has shrunken slightly and lost significant amounts of water.
An alternative to this towel and board method is to invest in a tofu press—because, yes, one exists! After the tofu has been drained of its excess liquid, soaking it in a marinade or cooking it in a sauce will make it absorb all that flavor and make it taste so much better.