Vegan Pineapple Fried Rice

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If you plan on making my vegan pineapple fried rice recipe, I bet you will enjoy these recipes, too. I know you’ll love these Easy Spring Rolls, these Deconstructed Spring Rolls, this Onigiri, and this incredible Kung Pao Cauliflower!

This Vegan Pineapple Fried Rice recipe takes less than 30 minutes to make with stir-fried vegetables, sweet pineapple, rice, and a simple savory sweet sauce. This gluten-free, whole food plant-based meal is a quick weeknight dinner or serve it in a halved pineapple for a gourmet special celebration meal.

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Long ago before I lost 125 pounds and started eating plant-based, I loved to eat Chinese food. I never cooked it at home, it just never occurred to me. Instead, ordered take-out and chose the most unhealthy meals on the menu. You know the meals, anything deep fried and drenched in sauce.

Now that I know better this Vegan Pineapple Fried Rice is tons tastier than anything I used to order! I purposely made it with lots of vegetables and a small amount of sauce so it would be a low-calorie meal and since it is meat-free, it’s cholesterol free.

It’s perfect for a weeknight meal, or Sunday family dinner, or serve it in a halved pineapple for a show-stopper meal. I’m thinking of making this as the main dish for Valentine’s this year instead of my Vegan Spaghetti Carbonara. It’s a difficult decision because both are delicious!

Is pineapple fried rice gluten-free?

Yes! I use Bragg’s Liquid Aminos for this recipe, so it is an umami-packed, gluten-free meal. If you choose to use soy sauce instead be sure to look for a gluten-free one.

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Ingredients needed (with substitutions)

• Pineapple – You can use canned pineapple or fresh pineapple. Either way be sure to save the juice for sauteing.
• Rice – I like brown rice, but you can use your favorite. If you really want to save time you can use pre-cooked rice. If you really want a low-calorie meal you can use cauliflower rice.
• Onion– red gives this recipe a lot of beautiful color, but you can use any onion
• Carrots – you can chop them or buy a bag of shredded carrots
• Garlic – I choose to use both fresh and powdered in order to layer the flavor
• Bell Pepper – if you aren’t a fan you can omit
• Cabbage– you can green, but purple gives the recipe added color. You could also use bok choy.
• Peas – frozen work just fine
• Ginger – This is optional, but it adds amazing flavor and health benefits
• Cashews – They are optional, but add some protein and texture

Stir Fry Sauce

• Liquid Aminos or Soy Sauce – if you choose soy sauce be sure to get gluten-free if it matters to you.
• Maple Syrup – you can use any liquid sweetener you prefer
• Garlic Powder
• Sriracha or red pepper flakes – optional
• Ground Ginger – optional

How do you make vegan pineapple fried rice?

It’s so easy! Here’s what you’ll need to do:

• STEP 1: Make the Stir Fry Sauce and set aside

• STEP 2: Sauté the pineapple chucks until they are caramelized and slightly browned. Set aside.
• STEP 3: Sauté the onions in pineapple juice or water until softened and slightly browned.
• STEP 4: Add carrots, garlic, bell pepper, cabbage, peas, and ginger. Sauté until tender.

TIP: if food starts to stick to the pan, you can splash in a little pineapple juice, water, or vegetable broth to deglaze.

• STEP 3: Add pineapple chunks, cashews, and cooked rice. Sauté until heated through.
• STEP 4: Serve topped with chopped green onion or cilantro.

Can you freeze Vegan Pineapple Fried Rice?

Yes, however, it will likely lose some of its texture. You will need to allow it to cool and spread it out onto a baking sheet to create a thin layer. Place the tray in the freezer for 1-2 hours. Once frozen you can portion it out into individual servings. It will only last 3 months in the freezer and remember, the longer the rice is frozen the more of the flavors and texture will be lost.

How long does fried rice last in the fridge?

Fried rice will last up to four days if it is sealed properly. If you are reheating fried rice be sure to keep the heat low and stir often, so it doesn’t burn.

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Hey, I’m Cindy! I used to be morbidly obese! I had high blood pressure, high cholesterol, and a family history of heart disease and cancer.

Slowly, I began to steadily change my habits and nourish my body with a plant-based diet. Now, I weigh 125 lbs less, my blood pressure is 110/70, no more high cholesterol, and best of all – no medications!

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If you’re interested in how I did it and if it will work for you, check out How to Start a Plant-Based Diet.

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