Sweet and Spicy Pineapple Jalapeño Fried Rice

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Quick Ingredients

• 3 cups cold cooked jasmine rice (from about 1 cup uncooked)
• 2 cups fresh pineapple, 1/2-inch chunks
• 2 fresh jalapeños, thinly sliced (seeded for mild, keep seeds for heat)
• 1 small red bell pepper, diced
• 1/2 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 large eggs, lightly beaten
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar or lime juice
• 1 tbsp brown sugar (for caramelizing pineapple)
• 2 tbsp neutral oil (canola, avocado, or vegetable)
• 1 tsp toasted sesame oil
• 4 green onions, thinly sliced
• Salt and black pepper, to taste

Do This

• 1. Prep all ingredients: cut pineapple, slice jalapeños and green onions, dice onion and bell pepper, mince garlic, and beat eggs.
• 2. In a small bowl, whisk soy sauce, rice vinegar (or lime juice), and 1 teaspoon brown sugar; set aside.
• 3. Heat 1 tbsp oil in a large skillet or wok over medium-high; add pineapple and 2 tsp brown sugar, cook 5–7 minutes until caramelized and lightly charred. Remove and set aside.
• 4. In the same pan, add a splash of oil, scramble eggs just until set; remove and set aside.
• 5. Add remaining oil, sauté onion and bell pepper 3–4 minutes; stir in garlic and jalapeños for 30–60 seconds until fragrant.
• 6. Add cold rice, breaking up clumps; stir-fry 3–4 minutes, then pour in sauce and toss until rice is evenly coated and hot.
• 7. Fold in caramelized pineapple, scrambled eggs, green onions, and sesame oil; taste and adjust seasoning, then serve hot.

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Why You’ll Love This Recipe

• Perfect sweet-heat balance: caramelized pineapple and jalapeño spice in every bite.
• Great way to use leftover rice and transform it into a colorful, restaurant-worthy dish.
• Ready in under 40 minutes with simple, everyday ingredients.
• Easily customizable: add shrimp, chicken, or keep it vegetarian.

Grocery List

• Produce: Fresh pineapple, jalapeños, red bell pepper, yellow onion, garlic, green onions, limes (optional for serving).
• Dairy: None (recipe is dairy-free).
• Pantry: Jasmine rice, soy sauce, rice vinegar, brown sugar, neutral oil, toasted sesame oil, salt, black pepper, optional chili flakes or sriracha.

Full Ingredients

Rice Base

• 3 cups cold cooked jasmine rice (from about 1 cup uncooked rice), refrigerated at least 4 hours or overnight
• 2 tbsp neutral oil (canola, avocado, or vegetable), divided
• 2 large eggs, lightly beaten with a pinch of salt

Pineapple & Vegetables

• 2 cups fresh pineapple, cut into 1/2-inch chunks
• 1 tbsp brown sugar, for caramelizing pineapple
• 2 fresh jalapeños, thinly sliced (remove some or all seeds for less heat)
• 1 small red bell pepper, diced
• 1/2 medium yellow onion, diced
• 4 cloves garlic, minced
• 4 green onions, thinly sliced (white and green parts separated)

Sauce

• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar or fresh lime juice
• 1 tsp brown sugar (to balance the heat)
• 1 tsp toasted sesame oil
• 1/4 tsp freshly ground black pepper
• Optional: 1/4 tsp crushed red pepper flakes or a drizzle of sriracha for extra heat

To Finish & Serve

• Salt, to taste (if needed)
• Lime wedges, for serving (optional but recommended)
• Optional garnishes: extra sliced jalapeños, additional green onion tops, toasted sesame seeds or chopped cilantro

Step-by-Step Instructions

Step 1: Cook and Chill the Rice (If You Have Not Already)

If you have leftover rice, you are ready to go. If not, cook about 1 cup of jasmine rice according to package directions with water and a pinch of salt.
Once cooked, spread the hot rice on a large plate or baking sheet so the steam can escape and the grains dry out.
Let it cool to room temperature, then refrigerate for at least 1 hour (4 hours or overnight is ideal).
Cold, slightly dried-out rice is essential for fried rice that is fluffy and not mushy.

Step 2: Prep All Ingredients Before You Start Cooking

Fried rice moves quickly once the pan is hot, so have everything ready. Cut the pineapple into 1/2-inch chunks if you have not already.
Thinly slice the jalapeños; remove some or all of the seeds if you prefer a milder dish. Dice the red bell pepper and yellow onion.
Mince the garlic. Slice the green onions, keeping the white and green parts in separate piles.
In a small bowl, lightly beat the eggs with a pinch of salt. Set all prepped ingredients within easy reach of the stove.

Step 3: Mix the Sweet-Savory Sauce

In a small bowl, whisk together the soy sauce, rice vinegar (or lime juice), and 1 teaspoon brown sugar until the sugar dissolves.
Stir in the black pepper and, if using, the crushed red pepper flakes or a small drizzle of sriracha.
Set the sauce aside near the stove so you can add it quickly once the rice is in the pan.

Step 4: Caramelize the Pineapple

Heat 1 tablespoon of the neutral oil in a large, heavy skillet or wok over medium-high heat.
When the oil is hot and shimmering, add the pineapple in a single layer. Sprinkle with 1 tablespoon brown sugar.
Let the pineapple cook, undisturbed, for 3–4 minutes, until the bottoms are deeply golden and lightly caramelized.
Stir or flip and cook another 2–3 minutes, until you see some charred edges and the juices are syrupy.
Transfer the caramelized pineapple to a bowl and set aside. Do not wipe out the pan — the flavorful browned bits will enhance the rice.

Step 5: Soft-Scramble the Eggs

Reduce the heat to medium. If the pan looks dry, add a teaspoon or two of oil.
Pour in the beaten eggs and gently push them around with a spatula to form soft curds.
Cook for 1–2 minutes, just until the eggs are barely set but still tender and glossy.
Transfer the scrambled eggs to a plate or bowl and set aside. They will finish cooking when added back to the hot rice later.

Step 6: Stir-Fry the Aromatics and Vegetables

Return the heat to medium-high and add the remaining 1 tablespoon neutral oil.
Add the diced onion and red bell pepper, along with the white parts of the green onions.
Stir-fry for 3–4 minutes until the vegetables start to soften and gain a little color.
Add the minced garlic and sliced jalapeños. Cook, stirring constantly, for 30–60 seconds, just until fragrant.
Take care not to burn the garlic; if it starts to brown too quickly, reduce the heat slightly.

Step 7: Fry the Rice and Build Flavor

Add the cold cooked rice to the pan, breaking up any clumps with your hands as you add it.
Use a spatula to press the rice into the hot surface of the pan, then stir and flip it, repeating this pressing and flipping motion for 3–4 minutes.
You are aiming for the rice to heat through and pick up some toasty, slightly crisp spots.
Pour the prepared sauce evenly over the rice and toss everything together until the rice is evenly coated and lightly glossy.
Taste a few grains and adjust with a pinch of salt if needed.

Step 8: Fold in Pineapple, Eggs, and Fresh Finishes

Add the caramelized pineapple (and any juices from the bowl) and the scrambled eggs back into the pan.
Gently fold them through the rice so the egg remains in soft curds and the pineapple chunks stay mostly intact.
Sprinkle in the green parts of the green onions and drizzle the toasted sesame oil over the top.
Cook for another 1–2 minutes to warm everything through.
Taste and adjust seasoning with more soy sauce, lime juice, or heat (extra jalapeño or chili sauce) as desired.
Serve the fried rice hot, topped with extra green onion, sliced jalapeños, and a squeeze of lime if you like.

Pro Tips

• Use day-old rice: Rice that has chilled and dried a bit in the fridge gives you fluffy, separated grains instead of sticky clumps.
• Get the pan very hot: Medium-high heat helps caramelize pineapple and toast the rice without steaming it.
• Control the heat level: Remove jalapeño seeds and ribs for a gentler burn, or leave them in and add chili flakes for more kick.
• Do not overcrowd the pan: If your skillet is small, cook the rice in two batches so it can fry and brown instead of steaming.
• Rescue soggy rice: If your rice is freshly cooked, spread it on a tray and chill it in the freezer for 20 minutes to dry it out before stir-frying.

Variations

• Shrimp Pineapple Jalapeño Fried Rice: Sear 8–10 medium shrimp in a bit of oil, 1–2 minutes per side, before caramelizing the pineapple. Remove and add them back at the final step with the pineapple and eggs.
• Chicken or Bacon Version: Stir-fry 1 cup diced cooked chicken or 4 slices chopped, crisp-cooked bacon along with the vegetables. Adjust salt, as bacon and some cooked meats are salty.
• Vegetarian/Vegan Option: Skip the eggs and add 1 block (14 oz) firm tofu, cubed and pan-seared until golden, folding it in at the end with the pineapple. Use tamari for a gluten-free, vegan-friendly sauce.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat in a hot skillet over medium heat with a small splash of oil or water, stirring frequently until hot, 3–5 minutes.
You can also reheat in the microwave in 45–60 second bursts, stirring between each, until warmed through.
For make-ahead prep, cook and refrigerate the rice up to 2 days in advance, and pre-chop vegetables and pineapple the day before.
Scramble the eggs and cook the pineapple fresh for the best texture.
You can freeze finished fried rice for up to 1 month; thaw overnight in the fridge before reheating, though the pineapple may soften slightly after freezing.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 375 calories, 8 g protein, 11 g fat, 63 g carbohydrates, 3 g fiber, 13 g sugar, and 800–900 mg sodium (depending on the soy sauce and added salt).
These numbers are estimates and will vary with ingredient brands and any add-ins such as shrimp, chicken, or bacon.