Pineapple fried rice gives you that perfect balance of sweet and salty flavour in every bite, along with a mix of textures that makes it super satisfying! Here’s how to make it at home.

Overhead view of pineapple fried rice on platter with serving spoon - 1

If you can never resist ordering fried rice when you get takeout Thai or Chinese food, you’re going to love being able to make it yourself! This pineapple fried rice recipe is super easy to make, and it’s a great way to use up leftover rice.

While regular rice is soft and fluffy, fried rice is chewy and, if you play your cards right, a little bit crispy. And unlike white rice, which is a blank canvas, fried rice is loaded with umami flavour—and, in this recipe, sweetness from the pineapple.

Sweet, tangy pineapple adds a burst of tropical goodness to the dish, making it stand out from traditional fried rice recipes!

Large bowl of pineapple fried rice with wooden spoon - 2

Why You’ll Love This Pineapple Fried Rice Recipe

  • A great way to use leftover rice . If you have some cooked rice in the fridge or after ordering takeout, this is a perfect way to use it up.
  • Quick and easy to make . This recipe can be made in under 30 minutes, making it a great option for weeknight dinners or last-minute meals.
  • Packed with flavour . The combination of savoury soy sauce, sweet pineapple, and aromatic garlic and ginger give this dish plenty of flavour in every bite.
  • Always a hit . This is one of those recipes that’s pretty much universally loved! If you’re cooking for kids, you can scale back the red pepper flakes if needed.
Overhead view of ingredients for pineapple fried rice - 3

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Cooking oil
  • Onion – Use a yellow or white onion, or swap in a large shallot instead.
  • Garlic and ginger – Fresh garlic and ginger give fried rice its signature flavour.
  • Salt
  • Chili flakes
  • Red bell pepper – A yellow or orange bell pepper is also fine, as they have a similar sweet, mild taste.
  • Frozen peas – Or swap in edamame for extra protein.
  • Pineapple – You can use fresh or frozen. Canned works too; just be sure to drain it well.
  • Cooked rice – Using leftover rice is key!
  • Sesame oil
  • Soy sauce – Use tamari or liquid aminos for gluten-free pineapple fried rice.
  • Roasted cashews – These add a nice crunch.
  • Green onion

What Is the Best Kind of Rice for Making Fried Rice?

Leftover white rice that has been refrigerated overnight works best for making fried rice. The cold temperature of the rice helps separate the grains, preventing it from becoming mushy when stir-fried. I like to use jasmine rice, which has a subtle nutty flavour and aroma.

How to Make Pineapple Fried Rice

Overhead view of cooked onion in pan - 4
  • Prepare . Heat the oil in a wok or a large nonstick skillet set over medium heat.
  • Cook the aromatics . Add the onion, garlic, fresh ginger, salt, and chili flakes to the oil. Cook, stirring occasionally, for about 4 minutes, or until the onion softens.
  • Add the vegetables . Stir in the red pepper and peas, cooking for 1 minute.
Overhead view of pineapple added to pan with vegetables - 5
  • Cook the pineapple . Add the pineapple to the pan and cook for 5 minutes, stirring occasionally, until it’s lightly caramelized.
  • Stir in the rice . Add the rice, sesame oil, and soy sauce. Stir and cook for 2 minutes.
  • Finish . Season to taste with additional soy sauce, then stir in the roasted cashews and garnish with green onion.
Overhead view of pineapple fried rice in pan - 6

Tips for Success

  • Use leftover rice, not fresh . I recommend planning a meal that calls for rice the day before so you can make extra rice and reserve it for this pineapple fried rice recipe. As an example, you might want to make tempeh stir fry or vegan katsu curry and serve it over jasmine rice, then put the extra rice in the fridge.
  • Cook over high heat . Stir-fry dishes are meant to be cooked quickly over high heat and it’s especially important with fried rice—it keeps the rice from absorbing all the oil and getting soggy instead of chewy and crisp.
  • Don’t overcrowd the pan . Adding too many ingredients at once will lower the temperature of the pan and cause your fried rice to become soggy. Cook in batches if necessary.
  • Add soy sauce gradually . Taste the pineapple fried rice at the end and add more soy sauce if needed. You can always add more, but you can’t take it away once you add it!
Vegan pineapple fried rice on platter - 7

Variations

  • Make it a meal . Add edamame or cubed marinated tofu for protein.
  • Spice it up . There’s already chili flakes in the recipe, so you can add extra. Or try chili garlic sauce, sriracha, or garnish your pineapple fried rice with chili crisp.
  • Add vegan scrambled egg . Use your favourite liquid vegan egg substitute and scramble it in the skillet. At the end of the cooking time, push the rice to the side of the pan, then scramble the vegan egg.
  • Try a different base . I also love this quinoa fried rice and cauliflower fried rice .
  • Bake it . Did you know you can bake fried rice in the oven? Try this sheet pan fried rice recipe!
Platter of pineapple fried rice with serving spoon - 8

Serving Suggestions

Pair this pineapple fried rice with some fresh spring rolls , or serve it alongside your favorite Asian-inspired protein, like air fryer orange tofu or crispy teriyaki tofu . You can also enjoy it as a standalone main dish topped with chopped green onion and a drizzle of sriracha for an extra kick.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for 1-2 minutes or heat it up in a skillet over medium heat until warmed through.

Overhead view of pineapple fried rice on platter with large spoon - 9

Can I Freeze This Recipe?

Yes, you can freeze pineapple fried rice in a freezer-safe container or bag for up to 3 months. To reheat, let it thaw in the refrigerator overnight and then follow the instructions for reheating mentioned above.

More Recipes With Rice

  • Broccoli Cheese Rice Casserole
  • Vegan Puerto Rican Rice and Beans (Arroz con Gandules)
  • Congri (Cuban Rice and Black Beans)
  • Vegan Arancini Fried Rice Balls (With Air Fryer Option)
  • Jamaican Rice and Peas
Spoonful of pineapple fried rice held over platter of rice - 10

Ingredients

  • 2 tablespoons cooking oil
  • 1 small onion , diced
  • 2 garlic cloves , minced
  • ½ tablespoon grated ginger
  • ⅓ teaspoon salt
  • ½ teaspoon chili flakes
  • ½ red bell pepper , diced (75g)
  • ½ cup frozen peas , 80g
  • 2 cups cubed pineapple , 350g (fresh or frozen)*
  • 3 cups cooked rice , 600g *see notes
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • ½ cup roasted cashews , 70g
  • ⅓ cup chopped green onion

Instructions

  • Heat oil in a wok or a large nonstick skillet over medium heat.
  • Add diced onion, minced garlic, grated ginger, salt and chili flakes. Cook, stirring occasionally, until the onion becomes soft, about 4 minutes.
  • Add diced bell pepper and frozen peas, stir and cook for 1 minute.
  • Add cubed pineapple and cook for 5 minutes, stirring occasionally, until pineapple is caramelized lightly.
  • Add rice, along with sesame oil and soy sauce. Cook for 2 minutes, stirring to combine all ingredients.
  • Taste and add more soy sauce if needed. Add roasted cashews and stir to combine.
  • Serve right away, with chopped green onion on top.

Notes

  • To cook rice, take 1 ½ cup long grain rice and rinse under running water in a fine mesh sieve. Place in a saucepan and add 2 ½ cups water. Bring to boil on high heat, then reduce the heat to low and simmer until all water is absorbed, about 5 minutes. Cover, turn off the heat, and let rest for 10 minutes. Then fluff with a fork. It’s better to use a day old rice for frying.
  • If using frozen pineapple, let it defrost before cooking
  • To store : Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for 1-2 minutes or heat it up in a skillet over medium heat until warmed through.
  • To freeze : You can freeze pineapple fried rice in a freezer-safe container or bag for up to 3 months. To reheat, let it thaw in the refrigerator overnight and then follow the instructions for reheating mentioned above.
Overhead view of pineapple fried rice on serving platter - 11

Pineapple Fried Rice

Ingredients

  • 2 tablespoons cooking oil
  • 1 small onion diced
  • 2 garlic cloves minced
  • ½ tablespoon grated ginger
  • ⅓ teaspoon salt
  • ½ teaspoon chili flakes
  • ½ red bell pepper diced (75g)
  • ½ cup frozen peas 80g
  • 2 cups cubed pineapple 350g (fresh or frozen)*
  • 3 cups cooked rice 600g *see notes
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • ½ cup roasted cashews 70g
  • ⅓ cup chopped green onion

Instructions

  • Heat oil in a wok or a large nonstick skillet over medium heat.
  • Add diced onion, minced garlic, grated ginger, salt and chili flakes. Cook, stirring occasionally, until the onion becomes soft, about 4 minutes.
  • Add diced bell pepper and frozen peas, stir and cook for 1 minute.
  • Add cubed pineapple and cook for 5 minutes, stirring occasionally, until pineapple is caramelized lightly.
  • Add rice, along with sesame oil and soy sauce. Cook for 2 minutes, stirring to combine all ingredients.
  • Taste and add more soy sauce if needed. Add roasted cashews and stir to combine.
  • Serve right away, with chopped green onion on top.

Notes

  • To cook rice, take 1 ½ cup long grain rice and rinse under running water in a fine mesh sieve. Place in a saucepan and add 2 ½ cups water. Bring to boil on high heat, then reduce the heat to low and simmer until all water is absorbed, about 5 minutes. Cover, turn off the heat, and let rest for 10 minutes. Then fluff with a fork. It’s better to use a day old rice for frying.
  • If using frozen pineapple, let it defrost before cooking
  • To store : Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for 1-2 minutes or heat it up in a skillet over medium heat until warmed through.
  • To freeze : You can freeze pineapple fried rice in a freezer-safe container or bag for up to 3 months. To reheat, let it thaw in the refrigerator overnight and then follow the instructions for reheating mentioned above.

Nutrition

Pineapple Fried Rice https://jessicainthekitchen.com/pineapple-fried-rice/ January 12, 2024

These pinwheel sandwiches are just as perfect for parties as they are for tucking into lunchboxes! With cream cheese, pesto, and sun-dried tomatoes, each bite of these vegan tortilla roll-ups is packed with flavour.

Plate of pesto pinwheel sandwiches with sun-dried tomatoes - 12

Pinwheel sandwiches—also known as tortilla roll-ups—are a staple of baby showers, bridal showers, and other parties where you need finger foods for pairing with Peach Bellinis and other cocktails. Although simple, they’re also delicious and easy to make—I mean, what’s not to love?!

I’m such a big fan of pinwheel sandwiches that I make them on the regular. A batch will last me several days for an easy grab-and-go lunch or snack since they can be made ahead of time and stored in the fridge until you’re ready to eat.

This recipe for pinwheel sandwiches pairs cream cheese with pesto and sun-dried tomatoes for a Mediterranean-inspired flavour combination that is simply irresistible. But you can feel free to get creative and experiment with different fillings too—I share some ideas below!

Two pinwheel sandwiches stacked on top of each other - 13

Why You’ll Love This Pinwheel Sandwiches Recipe

  • Practically effortless . While I love hot appetizers like Corn Nuggets and Sambusas , pinwheel sandwiches are a no-cook recipe that can be assembled in minutes.
  • Make-ahead friendly . Prepare these in advance for a stress-free party or pack them up for a quick lunch. They’re even better after a day in the fridge!
  • Customisable . Get creative with the filling and make these tortilla roll-ups your own! This is a recipe where it’s hard to go wrong.
Overhead view of pinwheel sandwich ingredients with labels - 14

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Vegan Pesto (or Use MyEasy 10-Minute Basil Pesto Recipe):

  • Cashews – I use raw cashews for this recipe.
  • Garlic
  • Fresh basil – Standard Genovese basil is best in this recipe.
  • Olive oil – A fruity, high-quality extra-virgin olive oil will really take the pesto to the next level!
  • Nutritional yeast – For a cheesy flavour without adding cheese.
  • Lemon juice – Fresh lemon juice adds a bright note.
  • Salt and pepper

Pinwheel Sandwiches:

  • Vegan cream cheese – You can use homemade vegan cream cheese or store-bought.
  • Sun-dried tomatoes – I use the kind that comes in oil. If you’d like, you can use the oil from the jar to make the pesto.
  • Scallions
  • Grated vegan Parmesan – Both store-bought or homemade vegan Parmesan will work for these pinwheel sandwiches.
  • Tortillas – Flour tortillas are best; this is also a great recipe for using flavoured tortillas like spinach or sun-dried tomato.

How to Make Pinwheel Sandwiches

Overhead view of pesto in food processor bowl - 15
  • Make the pesto. Pulse the cashews and garlic in a food processor until crumbly. Blend in the basil, then drizzle in the oil while the food processor runs. Add the nutritional yeast , lemon juice, salt, and pepper, processing until smooth.
  • Whip the cream cheese. In the bowl of a stand mixer, beat the vegan cream cheese on high speed until it’s light, fluffy, and easy to spread.
  • Finish the cream cheese filling. Fold the pesto, sun-dried tomatoes, scallions, and vegan Parmesan into the whipped vegan cream cheese.
Tortilla topped with pesto cream cheese - 16
  • Fill and roll. Divide the filling onto the tortillas. Roll each tortilla tightly.
  • Chill. Wrap the rolled tortillas in plastic wrap and chill in the refrigerator overnight.
  • Slice. Remove the tortilla roll-ups from the refrigerator and unwrap them. Use a sharp knife to cut them into pinwheels, then serve.

Tips for Success

  • Soften the cream cheese first . To make sure the cream cheese whips easily for that light, fluffy texture, let it soften at room temperature before using it.
  • Use fresh tortillas . Stale tortillas are prone to tearing and crumbling when rolled or sliced, so use fresh ones for best results. They should feel pliable when you bend them.
  • Don’t overfill . Too much filling can lead to messy and difficult-to-roll pinwheel sandwiches. If you need to, use a fifth tortilla rather than overfilling four.
  • Roll tightly, but not too tight . If you use too much pressure, the cream cheese filling will spill out of the sides. Roll tightly to keep everything together, but not so tight that you’re squeezing filling out.
  • Chill before slicing . Letting the pinwheels chill in the refrigerator allows them to firm up, making them easier to slice through neatly.
Overhead view of vegan tortilla roll-ups with pesto and cream cheese - 17

Can Pinwheels Be Made the Night Before?

Yes, pinwheels can be made the night before! In fact, it’s best to let them chill in the refrigerator overnight before slicing and serving. Not only does this make them easier to slice, but it also allows the flavours to meld together, making for a more delicious pinwheel sandwich.

Variations

  • Swap the cream cheese for hummus . For a slightly different flavour, replace the cream cheese with hummus .
  • Add in some more veggies . Very thinly sliced cucumbers, minced bell peppers, or shredded carrots would make great additions to these pinwheel sandwiches.
  • Try another variety of pesto . Parsley pesto , pea pesto , or even kale pesto would be delicious in this recipe.
Plate of pinwheel sandwiches with pesto - 18

Serving Suggestions

Pinwheel sandwiches make a delicious addition to a vegan charcuterie board to give it a little more variety than your standard plant-based meats and cheeses. For school lunches, thread them onto small skewers with cherry tomatoes for some colour and fun.

How to Store Leftovers

Keep leftover pinwheel sandwiches in an airtight container in the refrigerator for up to 3 days. If you need to stack them, place parchment paper or wax paper between the layers.

Can I Freeze This Recipe?

Yes, you can freeze pinwheel sandwiches! Just wrap them tightly in plastic wrap and place them in a freezer-safe container or bag. Thaw them overnight in the refrigerator before serving. (Note that the texture isn’t quite as good after freezing, so I only recommend this method of storage if you have a lot of leftovers on hand and can’t eat them all within a few days.)

Overhead view of pesto pinwheel sandwiches on plate - 19

More Vegan Appetizer Recipes

  • Loaded Potato Skins
  • Vegan Spinach Artichoke Dip
  • Vegan Cranberry Meatballs
  • Strawberry Salsa
  • Vegan Dumplings With Dipping Sauce

Ingredients

For the vegan pesto:

  • ⅓ cup cashews , 37 grams or sunflower seeds to be nut free and cheaper
  • 2 cloves garlic
  • 2 ½ cups packed fresh basil , 57.5 grams
  • ¼ cup quality olive oil , 59 ml
  • 2 tablespoons nutritional yeast , 21 grams or vegan parmesan cheese
  • 1 teaspoon fresh lemon juice , 5 ml
  • Salt and pepper , to taste

For the pinwheels:

  • 24 ounces vegan cream cheese , 680 grams
  • ¾ cup sun-dried tomatoes in oil , drained and roughly chopped, 177 ml
  • 5 scallions , chopped
  • 2 cups grated vegan Parmesan cheese , 200 grams
  • 10 tortillas

Instructions

  • In a food processor, blend the cashews and garlic until crumbly. Blend in the basil until nicely chopped. Keep the food processor running and drizzle in the olive oil. Blend in the nutritional yeast, lemon juice, and salt and pepper.
  • In the bowl of a standing mixer, beat the vegan cream cheese on high speed until light and fluffy.
  • Fold the vegan pesto, sun-dried tomatoes, scallions, and vegan parmesan into the whipped vegan cream cheese until well incorporated.
  • Spread an even amount of the vegan cream cheese mixture over a tortilla, leaving a 1-inch border. Roll the tortilla tightly around the filling (but not so tightly that the filling squishes out). Repeat with the remaining tortillas and filling.
  • Cover the rolled tortillas in the fridge for at least 30 minutes or overnight if desired.
  • Slice into 1-inch pinwheels and serve.

Notes

  • You can easily cut this recipe in half!
  • To store : Keep leftover pinwheel sandwiches in an airtight container in the refrigerator for up to 3 days.
  • To freeze : Wrap the pinwheels tightly in plastic wrap and place them in a freezer-safe container or bag. Thaw them overnight in the refrigerator before serving.