The first time I had pineapple fried rice was on a trip to the Philippines back over twenty years ago. I thought it was amazing and full of flavor. Yes I’m one those people who could eat pineapple pizza. I don’t love it but I don’t hate. Pineapple in fried rice is traditionally a Thai dish made with shrimp prawns, eggs and fish sauce. In my version I’ll be using plant-based simple ingredients like tofu, tamari, red bell pepper, red chili, peas, carrots, green beans, and of course fresh pineapples. You can make this with jasmine white rice or brown rice, I’m making it with white rice. There is a spicy kick to this rice with the red chili pepper. Omit it if you want more of a mild flavor.

What Makes this Pineapple Fried Rice Healthier

I’ll be making it without shrimp and fish sauce. If you look at the back of fish sauce ingredients it’s full of preservatives and unknown ingredients.
I’ll be using tofu instead of eggs, which are higher in fat. If you have a soy allergy you can omit this and just sprinkle in the curry powder into the rice.
There’s a god variety of vegetables like:
- red bell pepper, which are high in vitamin C.
- peas are a great vegan protein
- carrots are full of beta-carotene and vitamin A
- green beans are also high in fiber and vitamins C and K
- pineapples are high in vitamin C and fiber.

How To Video

Let’s Make this Vegan Pineapple Fried Rice!

What You’ll Need

Tofu Egg

1 tbsp olive oil
7 oz non-gmo tofu, about half of a package
1 tsp curry powder
1/2 tsp pink Himalayan salt or sea salt
1.4 tsp white pepper

Pineapple Fried Rice

1/8 cup olive oil
1 medium sized onion
3 scallions, dark green separated used for garnish
1 tsp ginger, grated
4 cloves garlic
1 red bell pepper, deseeded and diced
1 red chili pepper, chopped optional for added spiciness. Remove if you want more of a mild flavor.
1/3 cup green beans chopped
1 cup green peas
1 fresh pineapple or 2 cups of pre-cut pineapples
carrot, chopped in to small cubes
1/2 tsp date sugar can also use coconut sugar
1/4 tsp white pepper
5 cups cooked jasmine rice, white or brown
1/4 cup tamari sauce
1 tbsp lime juice or juice of one lime
1 tbsp rice vinegar
black pepper to taste
salt to taste

Cook rice on stove top or rice cooker. Cool and set aside. Can also leftover rice.

Cut fresh pineapple in half. Cut a rectangle around the edge of the pineapple. Then cut horizontal and vertical lines across the pineapple.

Scoop out the side of the pineapple and separate the center core in the middle. Discard the center core pieces. Set aside.

Chop red bell pepper, carrots, red chili, and green beans. Set aside

Add crumble tofu to pan, continue to crumble tofu in pan. Add curry powder, salt, and white pepper. Mix all ingredients well and set aside.

Heat a large wok or large deep saute pan over medium heat. Add onions, scallions, ginger, and garlic. Cook till onions are translucent.

Add red chili, carrots, red bell pepper, green beans, green peas, date sugar, and white pepper. Cook till vegetables have cooked through. About 8 – 12 minutes.

Add in rice and tofu egg. Add in the tamari sauce, lime juice, and rice vinegar. Mix all the ingredients well and make sure to completely coat rice with sauce.

Add in the green parts of the scallions and mix. Salt and pepper to taste.

Serve immediately and enjoy!

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