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    "home" » Recipes » Main dishes

    Pineapple Cashew Fried Rice

    Modified: May 10, 2025 · Published: Jan 10, 2022 bySophie Viau

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    This Pineapple Cashew Fried Rice is sweet and spicy. It’s packed with flavor and will leave your taste buds satisfied. Plus, it’s super easy to make.

    Vegan Pineapple Fried Rice serve in a white bowl

    This pineapple fried rice recipe was inspired by a meal I ate on the streets of Bangkok during my trip to Thailand. I really liked the combination of sweet pineapple with Thai spices. 

    Jump to:
    • The Ingredients
    • Step-by-step preparation with photos
    • FAQ'S
    • Rice Recipes
    • Pineapple Cashew Fried Rice

    The Ingredients

    All the ingredients you need to make this recipe

    Pineapple

    Basmati Rice

    Onion

    Bell Pepper

    Green Onion

    Cashew

    Soy Sauce

    Ginger

    Sesame Oil

    See the Recipe card for quantities

    Step-by-step preparation with photos

    Chopped ingredients on wooden board

    Step 1: Prepare all your ingredients

    bell pepper, onion, and ginger sauté in a large pan

    Step 2: In a large non-stick skillet over medium heat, add the onion, bell pepper, and ginger, cook for 2 minutes, stirring constantly. (if you are not using a non-stick skillet, add 1 tablespoon vegetable oil).

    pineapple rice with all the ingredients in a large saucepan

    Step 3: After 2 minutes, add the pineapple and cashew, and continue cooking, stirring, for 4 minutes or until the vegetables are tender but still crunchy.

    Add the rice, soy sauce, and sesame oil, cook, stirring, for 4 minutes, and mix. Season to taste and sprinkle with the green onion and cilantro, if desired.

    pineapple rice close up

    FAQ'S

    How long can the fried rice be kept?

    The pineapple fried rice can be kept in the fridge for up to 4 days. You can also freeze it for up to 3 months.

    What Type of rice should I use?

    Jasmine or Basmati. For fried rice, use rice cooked the day before. It's slightly drier than freshly prepared rice, and it won't stick in the pan

    Rice Recipes

    Basmati Rice Salad with Edamame

    Cowboy Rice Salad

    Pineapple Cashew Fried Rice

    Sophie Viau
    This Pineapple Cashew Fried Rice is sweet and spicy. It’s packed with flavor and will leave your taste buds satisfied. Plus, it’s super easy to make!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Total Time 30 minutes mins
    Course main dish
    Cuisine asian
    Servings 4
    Calories 296 kcal

    Ingredients
      

    • 1 onion diced
    • 1 bell pepper diced
    • 1 tablespoon ginger finely chopped
    • 2 cups basmati rice cooked
    • 1 tablespoon Soy Sauce
    • 1 teaspoon sesame oil
    • 1 ½ cup chopped fresh pineapple
    • ½ cup raw unsalted and chopped cashews
    • ¾ cup chopped green onions
    • Salt and Pepper To Taste

    Instructions
     

    • In a large non-stick skillet over medium heat, add the onion, ginger, and cook for 2 minutes, stirring constantly. (if you are not using a non-stick skillet, add 1 tablespoon vegetable oil).
    • After 2 minutes, add the pineapple, bell pepper, and cashew, continue cooking, stirring, for 4 minutes or until the vegetables are tender but still crunchy.
    • Add the rice, soy sauce, and sesame oil, cook, stirring, 4 minutes, and mix. Season to taste and sprinkle with the green onion and cilantro, if desired.

    Notes

    The pineapple fried rice can be kept in the fridge for up to 4 days. You can also freeze it for up to 3 months.
    For fried rice, use rice cooked the day before. It's slightly drier than freshly prepared rice, and it won't stick in the pan.

    Nutrition

    Calories: 296kcalCarbohydrates: 70gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 257mgPotassium: 237mgFiber: 2gSugar: 43gVitamin A: 968IUVitamin C: 70mgCalcium: 28mgIron: 1mg
    Keyword Rice
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    5 from 2 votes (2 ratings without comment)

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    Sophie the author on a white background

    Hi I'm Sophie!

    I’m Sophie, the recipe creator and food photographer behind Noble Veggies. Here, you’ll find easy recipes that are all about balance, think cheesy pasta with broccoli, sheet pan chicken loaded with roasted veggies, and even a few veggie-packed sweets. It’s not about being perfect. It’s about making room for real food, quick prep, and a little veggie love on every plate.

    More about me

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