Pineapple Fried Rice - KNEP - Kentucky Nutrition Education Program


Pineapple Fried Rice

Receta en Español
Servings:Makes 6 servingsServing Size:1 cupRecipe Cost:$8.49Cost per Serving:$1.42
Pineapple Fried Rice


  • 1 (8 ounce) can pineapple tidbits in pineapple juice, drain and keep juice
  • 1 small onion, diced
  • 2 teaspoons minced garlic
  • ½ red bell pepper, seeded and diced
  • 2 cups cooked brown rice
  • 1 cup frozen peas and carrot mix
  • 1 cup frozen corn
  • ¼ cup low-sodium soy sauce
  • 2 eggs, mixed with a fork to break yolks
  • 1 teaspoon red pepper flakes
  • 1 tablespoon hot sauce
  • ½ cup frozen cooked shrimp, thawed
  • Handful of chopped peanuts (optional)
  • 1 tablespoon green onion, chopped (optional)


  1. In a large skillet over medium heat, warm reserved pineapple juice. Add onion; cook 4-5 minutes, until onion begins to brown slightly.
  2. Add garlic and bell pepper. Cook additional 5 minutes, stirring frequently, until bell pepper is tender.
  3. Add cooked rice, peas, and carrots, corn and soy sauce. Stir to combine. Cook until the rice and vegetables are warmed throughout, about 5 minutes. Clear space in middle of skillet and place eggs. Cook eggs for one minute, stir to scramble. Add pineapple tidbits, red pepper flakes, hot sauce and cooked shrimp. Cook 2-4 minutes, stirring occasionally.
  4. Serve with chopped peanuts and sliced green onion.
Source: Sara Talbott, NEP Area Nutrition Agent, University of Kentucky Cooperative Extension Service

180 calories; 2.5g total fat; 0.5g saturated fat; 0g trans fat; 60mg cholesterol; 400mg sodium; 34g carbohydrate; 3g fiber; 8g sugar; 0g added sugar; 7g protein; 0% Daily Value of vitamin D; 2% Daily Value of calcium; 10% Daily Value of iron; 4% Daily Value of potassium.