August is here and I can already hear the groans from kids, teachers and parents everywhere. Back-to-school time is upon us and that means our days and evenings just got a lot busier. If you aren’t a meal planner , now’s a great time to start! Knowing exactly what […]
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August is here and I can already hear the groans from kids, teachers and parents everywhere. Back-to-school time is upon us and that means our days and evenings just got a lot busier.
If you aren't a meal planner, now's a great time to start! Knowing exactly what is going on the table every night for supper can be a huge stress reliever. Arm yourself with some tasty, quick dinner ideas and you will be ahead of the game on those weeknights when time is of the essence.
Sure, reaching for the take-out menu might seem like the easy option, but you can have this Pineapple Fried Rice ready to eat in less time than it takes for the delivery guy to hit your doorstep!
Where Is Pineapple Fried Rice From?
This savory and sweet side dish is believed to have originated from Chinese people living in Thailand. They noticed how many Thai dishes included fruit, and decided to add pineapple to fried rice. Since then it has become a popular dish with both Thai people and Westerners.
How To Make Thai Pineapple Fried Rice
If you're looking for the Thai version of this dish, it's actually a much different recipe. Thai pineapple fried rice usually has red pepper, nuts, sriracha, lime and cilantro. It has much more of a kick to it, and like most fried rice recipes, it also includes eggs.
Related: 30 Pineapple Recipes
Ingredients Needed
- cooked brown rice
- frozen peas and carrots
- yellow onion
- garlic
- green onions
- soy sauce
- sesame oil
- dried ginger
- black pepper
- canned pineapple
Tools Needed
- large skillet
- wooden spoon
- measuring cups/spoons
- colander
- sharp knife
How To Make Pineapple Fried Rice
1. In a small bowl, whisk together soy sauce, sesame oil, ginger and black pepper. Set aside.
2. In a large skillet, sauté yellow onions and garlic until translucent.
3. Add peas and carrots. Sauté for 2-3 minutes.
4. Add cooked rice and soy sauce mixture. Stir well to combine and cook for a few minutes to allow flavors to develop.
5. Add pineapple and green onions. Gently stir to combine and cook for a few minutes to heat through.
6. Serve immediately with extra soy sauce on the side, if desired.
I don't anticipate our schedule getting any less hectic as the school year goes on, so having easy meal solutions like this are one way I can assure getting supper on the table without stressing out. Making take-out dishes at home also allows me to control the ingredients, so no guilt when the boys reach for extra helpings!
Best Tips
- The rice can be cooked ahead the same day or even the day before.
- Partially thaw the frozen veggies by letting them sit at room temp while you prepare the recipe. They will only need a few minutes to cook and stay slightly crisp.
- White rice can be used as well.
- Fresh pineapple would be delicious—you need 2 cups diced.
- I don't recommend using low-sodium soy sauce in the recipe. Save it for adding once cooked.
- You can find sesame oil in the Asian food aisle.
- Add diced ham, chicken, shrimp or pork for a complete meal with more protein.
