Pineapple Fried Rice Recipe

Pineapple Fried Rice is a sweet and spicy Asian-style one-pot rice recipe. I am sharing a vegan pineapple fried rice recipe. Be sure to watch the video!

• Reasons To LOVE Pineapple Fried Rice
• Ingredients Required
• Fried Rice Recipe Variation
• Stir Fry on High Heat
• Serving Suggestion
• Watch Pineapple Fried Rice Video
• More Pineapple Recipes
• Pineapple Fried Rice Recipe

Hina says, “ We all look forward to light and refreshing meals during the spring and summer seasons. This Thai-style pineapple fried rice recipe will be a perfect addition to your summer menu. It is sweet, spicy, refreshing, and so easy to cook.

When planning a dinner menu for summer nights, I stick to easy, fulfilling, and, most importantly, comforting dishes. Pineapple Fried Rice checks all the criteria of a perfect summer dinner .

Reasons To LOVE Pineapple Fried Rice

• vegan and gluten-free
• 20 minutes cook time
• easy to pack and reheat
• meal-prep friendly
• highly customizable
• kid approved

Do I need to convince you more to bookmark this fried rice recipe?

Ingredients Required

• Rice: You can use any variety of medium to short-grain rice. Usually, I prefer aromatic Jasmine rice . The aroma and sweetness of jasmine rice blend perfectly with the fruitiness of pineapple.
• Pineapple: A ripe and juicy pineapple is always a good choice for making fried rice and pineapple chicken curry . You can use tinned or canned pineapple slices as well. Make sure to taste canned pineapple beforehand and adjust the seasoning accordingly.
• Vegetables: From green peas , colourful pepper, and green beans to carrots or capsicum, feel free to pick vegetables of choice.
• Herbs & Spices: Garlic, Spring Onion, Red Chilli, Black Pepper
• Sauce : Light Soy Sauce, Sweet Chilli Sauce
• Other Ingredients: Salt, Sesame oil, Cashew

Fried Rice Recipe Variation

As I said in the beginning, pineapple fried rice is a highly customizable recipe.

• You can add shrimp, shredded chicken (like I did in my chicken fried rice ), bacon, or even pork to make it more delicious.
• Vegan Mushroom Fried rice is my other favourite version of the dish.
• You can make it healthier by substituting rice with quinoa, millet, and barley.
• Or you can make fried rice more nourishing by adding greens like kale, baby spinach, bok choy, or Asian stir fry greens .

Stir Fry on High Heat

Stir-frying fried rice on high heat in a cast iron wok will give you that smokey hawker centres aroma and taste. Your vegetables retain their nutrients, and the rice becomes a little crispy!

Less cooking + optimal flavour = healthy win!

Do not cook the ingredients or rice for too long on low heat. It’s quick & easy! Prep = 15 minutes, cooking = 20 minutes.

Serving Suggestion

Serve fried rice in a pineapple boat instead of a bowl to make a culinary impression.

Here are the steps to make the pineapple boat:

1. Cut the whole pineapple lengthwise from the centre into two halves.
2. Using a sharp knife, cut the flesh into cubes . Be careful not to cut through the skin.
3. Use a spoon to scoop out the pineapple cubes.
4. Remove any remaining flesh. Clean the pineapple bowl.
5. And the pineapple boat is ready!

Pineapple Fried Rice is a delicious one-pot meal. To make it more fulfilling, I serve it with a half-fried egg and a bowl of smashed cucumber salad . That is the best combination! If you haven’t tried it yet, now is the time.

Or you can make a takeaway-style Thai dinner at home by serving fried rice with – Thai Red Chicken Curry or vegetables in hot garlic sauce .

Watch Pineapple Fried Rice Video

More Pineapple Recipes

• Pineapple Raita
• Pineapple Halwa
• Tropical Pineapple Salsa
• Mint Pineapple Popsicles
• Pineapple Chicken Curry
• Pasta Salad With Pineapple

If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.

Ingredients

• ▢ 2 Cup cooked white rice
• ▢ 1 Cup pineapple, diced
• ▢ ⅛ Cup sesame oil or cooking oil
• ▢ 2 tablespoon garlic, finely chopped
• ▢ 1 teaspoon ginger, finely chopped
• ▢ 1 tablespoon celery stalk, finely chopped
• ▢ ½ Cup red onion, finely chopped
• ▢ 2 tablespoon cashew
• ▢ 1 teaspoon red chilli flakes
• ▢ ⅓ Cup bell pepper, chopped
• ▢ ⅓ Cup green peas ( how to freeze green pea s)
• ▢ Salt and Pepper, to taste
• ▢ 1 tablespoon brown sugar
• ▢ 1 tablespoon light soy sauce
• ▢ 1 tablespoon red chilli sauce ( see recipe )
• ▢ 2 tablespoon green onion, chopped

Instructions

• Heat oil in a wok. Add the chopped garlic, ginger, celery, and onion. Stir fry over high heat for 1 minute.
• Next, add the cashew and red chili. Quickly stir fry for 20 – 30 seconds. No need to brown the garlic or onion.
• Add the vegetables, pineapple cubes, salt, pepper, brown sugar. Stir fry over high heat. Caramelize the pineapple over high heat for 1 – 2 minutes. Next, add light soy sauce, red chili sauce. Mix and fry for 40 – 50 seconds.
• Next, add the cooked rice. Stir to combine nicely. Fry over high heat for 1 – 2 minutes for the rice to absorb flavor and become crunchy.
• Garnish pineapple fried rice with spring onion greens.
• Serve Pineapple Fried Rice warm.

Recipe Notes:

• Make sure that the pineapple is not bitter or too sour in taste. The pineapple with a balanced sweet and sourness is perfect for this recipe.
• You can use the tinned or the canned pineapple as well.
• Any medium or short grain rice is good enough. I perfer leftover cooked rice for making fried rice.
• If you are using freshly cooked rice, let it cool down completely. Spread warm cooked rice on a baking sheet or tray to cool down.
• Substitute red chilli sauce with any other chilli garlic red chilli paste.
• You can add shrimps, shredded chicken , bacon, or even pork to your fried rice. Or you can make fried rice more nourishing by adding greens such as kale, baby spinach, bok choy, or Asian stir fry greens .

Nutrition

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Pineapple Fried Rice Recipe

Equipment

• Chinese Wok

Ingredients

• 2 Cup cooked white rice
• 1 Cup pineapple, diced
• ⅛ Cup sesame oil or cooking oil
• 2 tablespoon garlic, finely chopped
• 1 teaspoon ginger, finely chopped
• 1 tablespoon celery stalk, finely chopped
• ½ Cup red onion, finely chopped
• 2 tablespoon cashew
• 1 teaspoon red chilli flakes
• ⅓ Cup bell pepper, chopped
• ⅓ Cup green peas ( how to freeze green pea s)
• Salt and Pepper, to taste
• 1 tablespoon brown sugar
• 1 tablespoon light soy sauce
• 1 tablespoon red chilli sauce ( see recipe )
• 2 tablespoon green onion, chopped

Instructions

• Heat oil in a wok. Add the chopped garlic, ginger, celery, and onion. Stir fry over high heat for 1 minute.
• Next, add the cashew and red chili. Quickly stir fry for 20 - 30 seconds. No need to brown the garlic or onion.
• Add the vegetables, pineapple cubes, salt, pepper, brown sugar. Stir fry over high heat. Caramelize the pineapple over high heat for 1 - 2 minutes. Next, add light soy sauce, red chili sauce. Mix and fry for 40 - 50 seconds.
• Next, add the cooked rice. Stir to combine nicely. Fry over high heat for 1 - 2 minutes for the rice to absorb flavor and become crunchy.
• Garnish pineapple fried rice with spring onion greens.
• Serve Pineapple Fried Rice warm.

Video

Notes

• Make sure that the pineapple is not bitter or too sour in taste. The pineapple with a balanced sweet and sourness is perfect for this recipe.
• You can use the tinned or the canned pineapple as well.
• Any medium or short grain rice is good enough. I perfer leftover cooked rice for making fried rice.
• If you are using freshly cooked rice, let it cool down completely. Spread warm cooked rice on a baking sheet or tray to cool down.
• Substitute red chilli sauce with any other chilli garlic red chilli paste.
• You can add shrimps, shredded chicken , bacon, or even pork to your fried rice. Or you can make fried rice more nourishing by adding greens such as kale, baby spinach, bok choy, or Asian stir fry greens .

Nutrition

Gajar Halwa is a classic Indian dessert. This carrot halwa recipe is a family heirloom that requires under 30 minutes in a pressure cooker. Be sure to watch the video!

About Gajar Halwa

Carrot is called ‘ gajar ‘ in the Hindi language. Halwa in Indian cuisine refers to soft-textured pudding. Hence, carrot halwa is known as Gajar Ka Halwa or Gajar Halwa.

Some dishes never lose their glory, nor are they ever out of trend; one such classic dessert is carrot halwa.

The winter season in Northern India is incomplete without homemade gajar ka halwa or gajrela . Reason – Winter Special Red Carrots

The juicy, long, deep-red carrots are the soul of a deliciously perfect carrot halwa. These winter carrots have a different taste and texture than the regular small carrots, with a hint of natural sweetness.

The texture of the gajar halwa is a bit coarse. The carrots are grated manually (use the bigger holes of the grater) for the halwa to get that perfect texture, and not done in a food processor.

USP Of My Carrot Halwa Recipe

• Gluten-Free
• Only 5-Ingredients Recipe
• Instant Pot Friendly Recipe
• No Condensed Milk or Cream
• No Ghee (Clarified Butter) Required

Ingredients Required

Carrot – For making halwa, start with choosing tender and juicy carrots. Avoid making this sweet dish when carrots are not in season, like frozen carrots. The taste of seasonal carrots makes a lot of difference to the halwa.

Substitute: You can use orange carrots.

Khoya/Mawa – Khova is a popular form of evaporated milk in the Indian subcontinent.

Substitute: You can substitute khoya with unsweetened condensed milk, mithai mate, evaporated milk, or heavy cream.

White Sugar – Granulated, plain white sugar

Substitute: Feel free to use light brown sugar or jaggery, or if you are using sweetened condensed milk, skip adding sugar.

Green Cardamom Powder – It gives the halwa a sweet aroma and taste.

Substitute: If you do not have cardamom powder, crush green cardamoms using a mortar and pestle or a rolling pin and use the same.

Milk – Adding milk to the recipe is optional. One should always use full-fat milk or whole milk for this halwa recipe.

Substitute : You can use almond milk.

Red Carrot vs Orange Carrot

In the Indian subcontinent, during the winter season, from October – February, deep red, long carrots are available. These winter carrots have a sweet taste. Hence, they are perfect for making Indian desserts, including gajar halwa.

On the other hand, the orange carrot is available throughout the year. But it has a bland taste. Hence it is good for making soups, vegetable curries, or side dishes where its flavour is masked by spices/seasoning.

For Indian desserts like halwa or kheer , the long, juicy, tender red carrots are perfect.

Watch Gajar Halwa Video

Instant Pot Cooking Method

Carrot Halwa requires only 10 minutes in an instant pot ; this includes sauteing and cooking time.

Step 1) Add grated carrot, sugar, and ¼ cup water to the inner pot ( images 1 & 2 ). Seal the lid. Set the PRESSURE COOK mode for 5 minutes.

Release the steam by moving the pressure valve to the VENTING position. Next, set the SAUTE mode for 5 minutes.

Step 1

Step 2

Step 2) Add milk and saute the carrot halwa by continuously stirring to evaporate all the liquid ( images 3 & 4 ).

Step 3

Step 4

Step 3) Once halwa is completely dry, add the cardamom powder and crumbled khoya. Mix nicely. Carrot Halwa is ready to serve.

You can store Carrot halwa for 15 – 20 days in the refrigerator. You can freeze it for 6 months. Freezing the halwa is not a good idea because it loses its texture and taste. Do not leave gajar halwa with dairy products at room temperature for more than 1 – 2 hours.

Frying the grated carrots in ghee for too long often changes the colour of the carrots to black. Cook carrots with milk until soft. Or if you store grated carrots in a plastic bag for too long, halwa might turn black.

Yes, gajar halwa is a gluten-free dessert made with carrots, milk, khoya, sugar, ghee, and nuts. There is no addition of gluten.

In India, authentic carrot halwa is made using the long, red carrots available only during the winter season ( refer to video ). However, you can use regular orange carrots to make a carrot halwa. Pick your carrots wisely; check if they are tender and less fibrous; this ensures your halwa tastes the best.

More Indian Dessert Recipes

Aate (Wheat) Ka Halwa

Moong Dal Halwa

Pineapple Halwa

Besan Laddo

Mawa Barfi

Suji Halwa

Jalebi

If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.

Ingredients

• ▢ 1 kilogram carrot
• ▢ 1 cup granulated white sugar
• ▢ ½ cup Water, at room temperature
• ▢ ½ cup milk
• ▢ 1 teaspoon cardamom powder
• ▢ 200 gram Khoya/Mawa
• ▢ 2 tablespoon sliced dry fruits (for garnish)

Instructions

• Wash, peel and grate the carrots. While grating carrot use the bigger holes of the grater than the smaller ones to have long strands.
• In a stovetop pressure cooker add grated carrots, water and sprinkle sugar on top do not mix. Close the lid and cook the carrots for one whistle over low heat. After one whistle, turn off the heat. And release the steam manually from the pressure cooker.
• Heat a heavy-duty pan. Transfer the carrots to the pan along with milk. Keep flame on low. Start roasting the carrots till all the moisture is evaporated/absorbed by the carrots and the halwa starts leaving the sides of the pan.
• Add cardamom powder and crumbled khoya. Mix nicely. Keep on cooking the halwa on low flame stirring frequently for the next 5 – 10 minutes or till khoya is nicely combined with the carrots. Turn off the heat.
• Garnish carrot halwa with sliced pistachio and almonds. If you prefer, fry sliced dry fruits in a tablespoon of ghee for garnishing the halwa.
• Serve Gajar Ka Halwa warm.

Recipe Notes:

• Make sure to use big holes of the grater to grate carrots for the halwa.
• Avoid keeping grated carrots in a plastic bag or openly for a longer duration. Halwa might turn black.
• One whistle over low heat is enough to cook carrots and release their juices.
• While frying the halwa make sure the gas flame is always between low – medium temperature range.
• Continuously, stir the halwa while frying else it might not get evenly cooked.
• Do not add khoya (mawa) until carrots are completely dry or start sticking to the base of the pan.

Nutrition

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