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Sweet and Spicy Pineapple Rice

A vibrant, tropical 20-minute weeknight meal featuring caramelized fresh pineapple, savory soy sauce, and a spicy kick of red pepper flakes.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Asian Fusion, Tropical
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked jasmine rice cold and day-old
  • 1.5 cups fresh pineapple diced into chunks
  • 2 tbsp neutral cooking oil canola, vegetable, or avocado
  • 0.5 cup yellow onion finely diced
  • 3 cloves garlic minced
Sauce & Seasoning
  • 2.5 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 0.5 tsp red pepper flakes adjust to taste
  • 0.25 cup fresh cilantro or parsley chopped, for garnish

Equipment

  • Wok or Large Skillet
  • Chef's Knife
  • Cutting board
  • Spatula

Method
 

  1. Prepare all ingredients and have them ready near the stove. Ensure rice is cold and broken apart.
  2. Heat a wok or large skillet over medium-high heat. Add cooking oil and swirl to coat.
  3. Add diced onion and sauté for 2 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add diced pineapple and let it sear slightly for about 2 minutes to caramelize the sugars.
  5. Add the cold rice, breaking up any clumps with a spatula. Toss to combine with the aromatics and pineapple.
  6. Drizzle soy sauce, toasted sesame oil, and sprinkle red pepper flakes over the rice. Toss continuously for 3-5 minutes until heated through and uniformly colored.
  7. Remove from heat, stir in fresh chopped cilantro, and serve immediately.

Notes

For the best texture, always use rice that has been refrigerated overnight.