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Hawaiian Pineapple Rice

Hawaiian pineapple fried rice combines cold cooked rice, ham, eggs, and juicy pineapple in a hot skillet. The grains turn savory and lightly glossy, with tender bell pepper and fresh green onions in every serving.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp neutral oil divided
  • 1 cup cooked ham diced
  • 0.5 cup red bell pepper diced
  • 1 cloves garlic minced
  • 2 eggs large, lightly beaten
  • 3 cups cooked long-grain white rice cold
  • 1 cup pineapple chunks drained and patted dry
  • 2 tbsp soy sauce
  • 0.25 tsp black pepper
  • 2 green onions thinly sliced
  • 1 tsp sesame oil toasted

Equipment

  • 1 12-inch skillet

Method
 

  1. Heat 1 tablespoon neutral oil in a 12-inch skillet over medium-high heat.
  2. Add the ham and bell pepper and cook, stirring, for 3 to 4 minutes, until the pepper begins to soften.
  3. Stir in the garlic and cook for 30 seconds.
  4. Push the ham and pepper to the sides of the skillet.
  5. Add the remaining 1 tablespoon neutral oil to the center, pour in the eggs, and scramble until fully set.
  6. Add the rice, pineapple, soy sauce, and black pepper.
  7. Cook, tossing frequently, for 3 to 5 minutes, until the rice is hot throughout and the pineapple is warmed.
  8. Stir in the green onions and sesame oil, then serve.

Notes

For distinct, non-mushy grains, use cold cooked rice and pat the pineapple dry before adding it. Refrigerate leftovers in an airtight container for up to 4 days; freezing is suitable. For a gluten-free option, use gluten-free tamari in place of soy sauce.