Vegan Pineapple Fried Rice

Pineapple-Fried-Rice, vegan, whole food plant-based, easy, healthy, oil-free

Shake off the doldrums of winter with a tropical taste of pineapple fried rice. Juicy fresh pineapple brings a burst of sweetness that perfectly balances the savory notes of soy sauce, garlic, and ginger, while crisp vegetables and crunchy nuts add texture and depth. It’s colorful, refreshing, and just a little unexpected, like a vacation in a bowl. Whether you’re looking for a quick weeknight dinner or a show-stopping centerpiece for your table, this recipe delivers bold flavor with minimal effort.

Prep Time20

Cook Time15

Total Time35

Servings: servings

Calories: 336kcal

Author: Hannah Kaminsky

Ingredients

14 ounces extra-firm tofu diced
3 tablespoons reduced sodium soy sauce divided
1 red bell pepper deseeded and diced
4 cloves garlic minced
1/2 inch fresh ginger peeled and minced
1 1/2 cups pineapple finely diced
1-2 tablespoons lime juice
2 cups cooked brown rice
1 teaspoon sriracha or your favorite hot sauce
3/4 cup frozen peas
1/4 cup toasted, unsalted cashews or peanuts roughly chopped
2 scallions thinly sliced

Instructions

To prepare the tofu, toss the cubes with 2 tablespoons soy sauce. Sauté in a large wok set over the highest heat possible, using a wide spatula to toss the pieces periodically. Sear each side until golden brown and crispy; 3 – 4 minutes. Alternately, air fry at 370℉ degrees for 10 minutes. Transfer to a plate and set aside.
Wipe out the wok and add the bell pepper, garlic, and ginger. Sauté for 30 seconds until aromatic, then quickly add the pineapple and 1 tablespoon of lime juice. Cook for 60 - 90 seconds before adding the cooked and cooled rice. Use your spatula to break it up, then add the remaining soy sauce. Season liberally with remaining lime juice, to taste, and siracha or any hot sauce you prefer.
Toss to combine and stir frequently for 2 - 3 minutes, until the rice begins to brown and crisp on the bottom. Add the peas, stirring to combine and heat through. Fold in the tofu last, cooking just until hot; 30 – 60 seconds. Remove from the stove and transfer to a serving dish.
Top with cashews or peanuts and scallions. Enjoy right away!

Notes

For soy-free: Look for tofu made out of chickpeas or pumpkin seeds (Pumfu) and use Tamari or coconut aminos instead of soy sauce.

Serving suggestions: To make this dish truly shine, serve it in a hollowed-out pineapple for a stunning presentation that feels festive and fun.

Pair it with fresh spring rolls, a light cucumber salad, or whole edamame in their pods for a more diverse, complete meal.

Notes: If you’re starting with uncooked brown rice, plan ahead, as can take up to an hour to cook and cool properly. Start with about ⅔ cup of uncooked rice and combine it with 1 ⅓ cups of water in a saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 35 – 45 minutes until the grains are tender and the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes before fluffing with a fork. For best results in fried rice, cook the rice ahead of time and chill it so the grains stay firm and separate during stir-frying.

Nutrition