Pineapple Fried Rice

Sept. 1, 2015  |   Emma Zumsen
Close up of fresh pineapple
45 min

Pineapple fried rice is a staple order when we get Thai food, and a great dish to start a young eater's international food journey (just be sure to order it without any spice). A craving recently hit us while spending a weekend away, without a convenient Thai place to order from and with the luxury of some time to tinker in the kitchen I decided to tackle the recipe myself. I started with Cookie + Kate's version and made a few changes to add some more protein and reduce the spice to make it more family friendly. In the process of creating this version I realized how easy it is to add your own touches – like changing up the vegetables or nuts – and the process remains the same. And the best part? You're able to do it all in just one pan making clean up a breeze. 



  1. Spray a large saute pan with Spectrum Naturals® Butter Up Non-Aerosol spray and warm over medium heat.
  2. Add the two eggs to the pan and let it cook stirring occasionally to lightly scramble. Once cooked break into small pieces, transfer to a medium bowl and set aside.
  3. In the same pan ad 1/2 Tbsp of coconut oil and place over medium heat. Add the chicken slices and let them cook until no longer pink, about 2 minutes.
  4. Remove the chicken to a plate covered with paper towel and set aside.
  5. Add another 1/2 Tbsp of coconut oil to the same saute pan and add the pineapple and garlic, let cook for 2-3 minutes until softened.
  6. Then add the peas and green onion, stir and cook for another 2-3 minutes until all the ingredients are fragrant and starting to caramelize.
  7. Stir in the toasted sesame oil, rice and 3/4 C cashews and let cook for 1 minute then add the prepared egg and chicken. Mix to combine and cook until the dish is heated through.
  8. Transfer to a serving dish and stir in the soy sauce. Serve with a lime wedge and the remaining 1/4 C cashews sprinkled over top.

About the author

Emma Zumsen

Emma Zumsen

Emma is a wildly curious baker, mama, creator, and reader who loves a good farmer’s market almost as much as she loves a new pair of shoes. Born in Montana and raised in Minnesota, she made her way to the east coast nine years ago where she has settled in Brooklyn with her husband and son. In an effort to channel her various interests, passions, and experiences into something productive, she divides her professional brain between food and digital marketing – both of which she finds endlessly fascinating. Emma’s two favorite foods are freshly popped popcorn shared with her kiddo and guacamole.