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Home » Pineapple Fried Rice

Pineapple Fried Rice

May 8, 2017 By Diane Smith 2 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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My guests couldn’t stop raving about this pineapple fried rice recipe. There’s something about the slightly sweet addition of the pineapple and the crunch of the vegetables and the creaminess of the tofu that gets them every time.

Pineapple Fried Rice

This is an especially good recipe for leftover rice and a good one for your weekend prep. Or, you could use another grain such as quinoa, barley or farro if you prefer.

There’s a bit of chopping with the onion, carrots, bell peppers, and green onions and if you’ve done that ahead of time, it’ll be a breeze to put together. You could also pre-make a couple of batches of the baked tofu and split them between two recipes, including this one.

The baked tofu works well here as your protein.

Press the tofu using a tofu press or by wrapping in paper towels and placing it on a plate with another plate on top. Put something heavy on top. Press for around 15 minutes while you prepare the other veggies.

Use my discount code PLANTBASEDCOOKING_10 and receive 10% off your order of The TofuBud.

After pressing the cube of tofu, cut into equal-sized cubes and marinate for at least 10 minutes. Then, bake 30 minutes, turning once after 15 minutes. They will shrink a little.

I’ve also pan-fried the tofu in a non-stick pan. You’ll need to tend to the tofu and turn it as it browns but this is another option instead of baking the tofu.

The sauce if optional as this dish is delicious the way it is, but it’s there for you if you’d like to try it.

I love how colorful it is and it’s great to serve to non-vegetarians, as well.

Here’s a few more Rice-inspired plant-based meals:

  • Barley Bean Salad with Cauliflower Rice
  • Curried Chickpea Rice Salad
  • Mexican Rice Salad

I’d love to hear your feedback in the comments below for this Pineapple Fried Rice recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

 

Pineapple Fried Rice
Print Recipe
4.31 from 13 votes

Pineapple Fried Rice with Tofu

Your guests are sure to love this beautiful pineapple fried rice. Serve with a large salad and dinner's on the table.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 6 people

Equipment

  • TofuBud Press

Ingredients

Baked Tofu

  • 1 14 oz box firm organic tofu drained
  • 1/4 cup low-sodium tamari (like soy sauce)
  • 2 Tbl maple syrup
  • 2 Tbl ketchup
  • 1 Tbl rice vinegar
  • 1 dash hot sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp ground black pepper

Fried Rice

  • 3 cups cooked brown rice
  • 3 Tbl low-sodium vegetable broth (or homemade)
  • 1/2 yellow onion chopped
  • 3 cloves garlic chopped
  • 1 red pepper chopped
  • 2 medium carrots peeled and diced
  • 1/4 cup peas fresh or frozen
  • 1 cup pineapple cut into bite sized pieces
  • 1/2 cup raw cashews toasted (or purchased already roasted)
  • 1/4 cup currants or raisins
  • 2 green onions sliced
  • 1/4 cup cilantro chopped
  • soy sauce (extra for flavor)

Sauce (optional)

  • 1/3 cup low-sodium tamari (or low sodium soy sauce)
  • 2 Tbl rice vinegar
  • 2 Tbl chili garlic sauce
  • 1 Tbl date syrup or maple syrup
  • 1 Tbl ginger minced
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Instructions

Baked Tofu

  • Preheat over to 375°F. Lightly spray a non-stick baking sheet with oil.
  • Press the drained tofu using a tofu press or wrap in paper towels and newspaper with a large can of tomatoes (or whatever you have on hand). Then cut into 1" cubes.
  • In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, hot sauce, garlic powder, and black pepper. Gently stir the tofu cubes into the sauce. Marinate for at least 10 minutes or longer.
  • Place tofu on the baking sheet in a single layover. Bake for 15 minutes. Turn tofu, and bake until it turn golden brown, around 15 minutes more.

Fried Rice

  • Saute the onions, garlic, red pepper, carrots in the vegetable broth or water until soft-firm and
  • Add the cashews and continue to stir-fry for another 30 seconds.
  • Add the rice, break up any clumps and stir-fry for a few minutes.
  • Add the pineapple, peas and raisins and stir-fry to mix them in.
  • Stir in the baked tofu.
  • Remove from heat, add the sauce (optional) and serve garnished with chopped green onions and cilantro.

Notes

Nutrition

Nutrition Facts
Pineapple Fried Rice with Tofu
Amount per Serving
Calories
389
% Daily Value*
Fat
 
12.3
g
19
%
Saturated Fat
 
2
g
13
%
Sodium
 
792
mg
34
%
Carbohydrates
 
56.2
g
19
%
Fiber
 
5.7
g
24
%
Sugar
 
16
g
18
%
Protein
 
16
g
32
%
Vitamin A
 
700
IU
14
%
Vitamin C
 
57.8
mg
70
%
Calcium
 
140
mg
14
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
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Reader Interactions

Comments

  1. Melissa Logan

    December 4, 2021 at 9:04 pm

    5 stars
    This recipe is excellent. I’m new to WFPB living and enjoying cooked meals prepared without oil has been difficult. This recipe offers a depth in flavor that was really satisfying. The recipe seemed complicated, but it came together easily. Thank you for sharing!

    Reply
    • Diane Smith

      December 14, 2021 at 5:43 pm

      Hey Melissa, I’m so glad you enjoyed the recipe. It’s one of my favorites!

      Reply

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