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The fresh pineapple I bought yesterday inspired this oh so simple recipe, Vegan Pineapple Fried Rice. I’d never bought and prepared a fresh pineapple before. The experience came about as a result of my 62 outrageous birthday activities. Check that post out here. It proved remarkably easy to cut up that pineapple.
I intended to use my delicious pineapple in a fruit salad today. However, a new idea arose. What about creating a simple pineapple fried rice, free from egg and soy? I liked that idea!
Cutting Up a Pineapple
I love pineapple. I’m one of those that used to request it on pizzas and mix it in with cottage cheese. Currently I add frozen pineapple chunks to smoothies most mornings. And for good reason. Pineapples reduce inflammation in joints and muscles and protect against constipation and irritable bowel syndrome. They prevent infections while wounds heal and improve oral and eye health. Pineapple boosts the immune system and helps to prevent arthritis, cancer and heart disease. And finally, this fruit reduces the risk of dementia and Alzheimer’s.
When I purchased a pineapple yesterday, I did so knowing I don’t own a corer. I do own a knife, and that was good enough. Fortunately, the tag on the pineapple offered four easy steps for preparing the fruit. Cut off the top of the pineapple. Divide it in two and then divide those halves again so that you have four sections. Slightly trim away the center and then slide the knife between the outer skin and the fruit. Cut down through each section of pineapple and slide the segments into a bowl. See the photo collage below. Easy peasy.
Pineapple Fried Rice
I frequently prepare stir fried veggies, without a recipe. I adapted what I know to create this simple dish. It’s perfect for a quick evening meal. Use any veggies that you have on hand. Vegan Pineapple Fried Rice is also a great way to use leftover brown rice. Prepare brown rice with water, or use this veggie broth recipe.
Vegan Pineapple Fried Rice
- Non stick skillet
- 1 tbsp coconut oil
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cups pineapple chunks, fresh or canned
- 3 cups cooked brown rice
- 1 cup raw cashews
- 3 tbsp Bragg liquid aminos
- 1 tbsp sesame oil
- 1/2 tsp ground ginger
- 1 tbsp raw organic honey
- 1/4 tsp red pepper flakes optional
- In a small bowl, whisk together liquid aminos, sesame oil, ginger, honey and red pepper flakes (if using). Set aside.
- In a large non stick skillet, saute onion, garlic, carrots and celery in coconut oil until veggies are crisp tender. Add pineapple and cashews, stirring and cooking until heated through.
- Add cooked rice and liquid mixture. Stir well, simmering for a couple of minutes. Remove from heat and serve. Makes 4 servings.
Adapt This Recipe
The Vegan Pineapple Fried Rice was so good! The recipe was the perfect use for my fresh pineapple. The beauty of this simple recipe is that it is so adaptable. Use whatever veggies you have on hand…peas, non GMO corn, fresh tomatoes, snow peas, broccoli. Saute the veggies first and then add the pineapple and cashews and the cooked rice. Leave out the red pepper flakes, for a no spice dish. Or add more if you like the heat!
I enjoyed the Vegan Pineapple Fried Rice. Grabbing a set of chopsticks, I savored this delicious meal. It goes into my meal rotation.
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