This post may contain affiliate links. Please read our disclosure policy.
Bacon Pineapple Fried Rice is bursting with a tropical flair, ready in 15 minutes, and makes a delicious side dish or entree any night of the week.
This Pineapple Fried Rice recipe is packed with vibrant, tropical flavors that bring together the sweet and tangy essence of pineapple, the smoky richness of bacon, the savory goodness of vegetables, and the aromatic blend of spices.
Table of Contents
About This Recipe
Whether you’re looking for a quick weeknight dinner or planning a special gathering, this recipe is sure to impress your taste buds and transport you to a culinary paradise. Let’s dive into the world of exotic flavors with our Pineapple Fried Rice recipe!
- Simple – An easy go-to dinner on busy weeknights.
- Uncomplicated – The steps are as simple as the ingredients; just keep adding things to the skillet as the recipe says.
- Common Ingredients – Made with simple ingredients like cooked rice, eggs, bacon, pineapple, and frozen vegetables.
- Versatile – You don’t have to use things you don’t like. It’s super easy to swap them out. Bacon can be swapped with smoked sausage or chicken, veggies can be swapped or omitted.
- Kid-Friendly – those comfortable in the kitchen can easily follow the recipe and make YOU dinner!
- Main Dish or Side Dish – You can enjoy this rice as a complete main dish, or as a compliment to our favorite Huli-Huli Chicken.
Key Ingredients
Here are some of the main ingredients used to make this recipe. This does not include things like salt and pepper, water, and oil. You’ll find a complete list, with instructions, in the recipe card below.
- Bacon – Use your favorite brand. You want it to get nice and crispy, so I recommend slicing it first (use kitchen shears and cut it right into the skillet). I like to reserve a little of the grease to cook the onion in.
- Onion and Garlic – Added for flavor. Finely dice the onion and mince the garlic. Fresh is always best but a jarred alternative may be used.
- Frozen Mixed Vegetables – You are welcome to use fresh veggies if you like, but you will need to saute them first and can do so with the onion and garlic. I like to use frozen veggies because they are frozen at their peak, save me a 5-minute step, and are budget-friendly.
- Cooked White or Brown Rice – This recipe uses leftover rice I’ll purposely make too much rice to serve with my Chicken Curry or Sausage and Zucchini and save the leftovers for this bacon fried rice. White rice, brown rice, or even cauliflower rice will work.
- Pineapple Tidbits – Chunks are too big and crushed pineapple is too small. I like the tidbits because they are small, but not too small. Of course you can use fresh pineapple, but you’ll want to saute it separately in a skillet with a little olive oil or butter. You could also broil in the oven (brush with olive oil and place on a foil-lined tray).
- Green Onions – Used only as a garnish and are completely optional.
- Soy Sauce – Opt for the low sodium variety for better salt control.
How To Make Pineapple Fried Rice
Get a detailed list of ingredients & instructions in the recipe card below.
Step One: Cook the bacon in a skillet over medium heat. Drain most of the grease but reserve some for cooking the onions.
Step Two: Cook the onions in the bacon grease or in some vegetable oil, then add the frozen veggies and cook until they are fully thawed and warmed through.
Step Three: Stir in the cooked rice, green onions, pineapple and bacon. Season with black pepper. Cook and stir for a minute, then press down into the skillet and let it sit for a minute or two. Scoot rice to the side and add butter. Once melted, repeat the same stir/press/sit process a few more times. Be careful not to let the rice burn, but do this as often as needed. This will give you crispy bits of rice throughout the dish.
Step Four: Drizzle on soy sauce and give a final stir. Garnish with green onions and serve.
FAQs
Yes, using chilled leftover rice works great and is actually recommended for Fried Rice as it helps to prevent the rice from becoming mushy. If you don’t have leftover rice, you can cook a fresh batch and spread it on a baking sheet to cool it down quickly before using it in the recipe.
While jasmine rice is traditionally used /for its fragrant and fluffy texture, you can experiment with other types of rice. Basmati rice or long-grain white rice can be good alternatives.
While fried rice is best enjoyed fresh, you can prepare some of the components in advance to save time. Cook and chill the rice, chop the vegetables, and dice the pineapple ahead of time. When you’re ready to serve, you can quickly stir-fry everything together for a delicious meal.
Storage
Refrigerator: If you have leftovers, let the rice cool down and transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days, or in the freezer for 2-3 months.
Reheating: To reheat, you can use a microwave or gently stir-fry it in a pan with a little oil until heated through. If frozen, thaw fully in the fridge overnight.
Expert Tips
- Use cold rice: Fried rice is best made with chilled, day-old cooked rice. Cold rice has a firmer texture and helps prevent the dish from becoming mushy. If you don’t have leftover rice, you can cook fresh rice and spread it on a baking sheet to cool it down quickly before using it.
- High heat: Cooking fried rice on high heat is essential to achieve that characteristic slightly charred and smoky flavor. A hot wok or skillet helps to quickly stir-fry the ingredients and prevents them from getting soggy.
- Work in batches: You can easily double the recipe, but if you’re making a large batch of fried rice, it’s best to cook it in smaller portions. Stir-frying in smaller batches allows for better heat distribution and ensures that the ingredients are evenly coated with sauce and seasonings.
- Stir-fry constantly: Keep the ingredients moving in the pan by continuously stirring or tossing them. This ensures even cooking and prevents sticking or burning.
- Customize by adding your favorite vegetables. Some popular additions include diced zucchini, mushrooms, corn, or broccoli. Feel free to get creative and add vegetables that you enjoy.
- Finish with fresh ingredients: Add fresh ingredients, such as chopped scallions or cilantro at the end to bring brightness and freshness to the dish.
- Serve this rice with other tropical flavors. Our favorite way to enjoy this recipe is with Huli Huli Chicken.
More Fried Rice Recipes
- Easy One Pot Ham Fried Rice
- One Pan Mexican Fried Rice
- Chicken Fried Rice
- Pork Fried Rice
- Shrimp Fried Rice
Bacon & Pineapple Fried Rice
Ingredients
- 2 tablespoons vegetable oil
- 1/2 a white onion finely diced (about ¾ cup)
- 4 cloves garlic minced (about 1 tablespoon)
- 2 cups frozen mixed vegetables (peas, carrots and corn)
- 3-4 cups cooked white or brown rice
- 6 slices bacon cooked crisp and roughly chopped
- 2 cups pineapple tidbits drained
- 3 green onions sliced
- 3 tablespoons low sodium soy sauce or more to taste
- 1/4 teaspoon black pepper
Instructions
- Heat a large skillet or wok over medium-high heat.
- Heat vegetable oil and add onions. Cook, stirring often, until soft and translucent; about 3-4 minutes.
- Add frozen vegetables and cook until tender; about 2-3 minutes.
- Stir in garlic and cook for about a minute.
- Stir in the cooked rice, green onions, pineapple and bacon. Season with black pepper. Cook and stir for 2minutes, then press down into the skillet and let it sit for 1-2 minutes. Scoot rice to the side and add butter. Once melted, repeat the same stir/press/sit process a few more times, or until you are happy with the consistency and texture.
- Make a well in the center and add a tabespoon of butter. As it melts, stir into the rice. Drizzle soy sauce onto the rice and stir again.
- Drizzle soy sauce onto the rice and stir again. to incorporate. If desired, press down into the skillet again and let fry a little longer.
- Let rest for a few minutes, then serve hot with additional soy sauce as desired.
Notes
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
I use the pineapple juice to cook the rice in – about a 1 to 3 ratio to water. Comes out extra delicious!
Hi Dana, thanks for sharing your experience!