Pineapple and Cashew Fried Rice: Sweet, Savory, and Wholesome

A tropical twist that turns everyday stir-fry into a vibrant, nutrient-rich feast.

By Medha deb

Created on Sep 24, 2025

A tropical twist that turns everyday stir-fry into a vibrant, nutrient-rich feast.

Pineapple and cashew fried rice is a colorful, hearty, and nutrient-rich dish that perfectly fuses sweet, tangy, and savory flavors in a single bowl. This Southeast Asian–inspired recipe celebrates the juicy burst of pineapple, the comforting texture of fluffy rice, and the crunch of toasted cashews, all tossed in aromatic veggies and simple seasonings. Whether you’re a vegetarian, a health-conscious eater, or simply seeking a satisfying weeknight meal, this dish delivers flavor and balance without fuss.

Why Pineapple and Cashews?

This dynamic duo brings natural sweetness, a creamy crunch, and a delightful contrast to rice. Fresh pineapple offers vitamins and tropical brightness, while cashews provide healthy fats, plant-based protein, and essential minerals. When pan-fried with veggies and tossed with either soy sauce or tamari, the combination creates an irresistible umami flavor profile.

What Makes This Fried Rice Special?

Quick to prepare: With advance prep, the dish is ready in less than 30 minutes, perfect for busy nights.
Balanced nutrition: Features a blend of carbohydrates, healthy fats, and proteins.
Flexible ingredients: Great for using leftovers or swapping to suit dietary needs.
Vibrant presentation: Golden pineapple, red peppers, peas, and herbs make it as beautiful as it is delicious.

Ingredients for Pineapple and Cashew Fried Rice

Gather the following core ingredients for one satisfying batch:

2 tablespoons coconut oil or neutral vegetable oil (avocado oil also works)
2 large eggs, lightly beaten with a pinch of salt (or vegan egg replacement)
1 ½ cups chopped fresh pineapple (canned works in a pinch)
1 large red bell pepper, diced
¾ cup green onions (scallions), chopped
2 cloves garlic, minced
½ cup raw, unsalted cashews, coarsely chopped
2–4 cups cooked, chilled jasmine or long-grain rice (brown or white)
1 tablespoon low-sodium soy sauce or tamari
1–2 teaspoons chili garlic sauce or sriracha (optional, to taste)
½ cup frozen or fresh peas
A handful of cilantro leaves, torn or chopped, for garnish
Lime wedges, for serving
Salt, to taste

How to Make Pineapple and Cashew Fried Rice

Step-by-step instructions for perfect golden fried rice every time:

Prep everything: Dice the pineapple, chop peppers and onions, and have rice cold and ready. It helps to have all ingredients at hand for quick cooking.
Tip: Cold, day-old rice works best for fried rice as it stays separate and doesn’t get mushy.
Scramble the eggs: Heat 1 teaspoon oil in a large wok or skillet over medium-high heat. Pour in beaten eggs, stirring until set. Remove to a bowl and set aside.
- Vegan option: Prepare chickpea or tofu-based scramble instead, seasoned with turmeric and nutritional yeast for umami flavor.
Sauté pineapple and vegetables: Add 1 tablespoon oil to pan. Cook chopped pineapple and red bell pepper, stirring, until pineapple caramelizes at the edges (about 3–5 minutes) and moisture cooks off.
Add aromatics: Stir in green onions and garlic; cook just until fragrant (30 seconds). Transfer mixture to the bowl with eggs.
Toast the cashews: Lower heat to medium, add another 2 teaspoons oil, and cook cashews, stirring, until golden and fragrant (about 30 seconds). Remove cashews and set aside.
Fry the rice: Increase heat again and add cold rice, breaking up clumps. Stir-fry until rice is hot and starting to brown.
Combine and season: Return eggs, vegetables, and pineapple to the pan with rice. Add peas, soy sauce (or tamari), and chili sauce. Stir to combine and heat through.
Finish and garnish: Remove from heat. Squeeze the juice of half a lime over the dish, stir in cilantro, and adjust seasonings. Serve hot with lime wedges and extra sauce if desired.

Chef’s Tips for Perfect Fried Rice

Use day-old rice: Freshly cooked rice turns mushy; chilled rice gives each grain a lightly fried texture.
Prep ahead: Dice all veggies and pineapple before starting. This makes quick stir-frying easier and reduces overcooking.
Vary the oil: Coconut oil adds subtle sweetness while avocado oil contributes a neutral, clean flavor.
Don’t crowd the pan: Use a wide skillet or wok so ingredients fry (not steam).
Toast nuts and aromatics: Toasting brings out the fragrance of the cashews; don’t skip this step!
Taste as you go: Start light with sauces/salt and adjust before serving for ideal balance.

Variants and Dietary Swaps

For vegan fried rice: Replace eggs with a chickpea flour scramble or crumbled tofu with turmeric and black salt (kala namak) for an eggy flavor.
Other nuts: Substitute with almonds or peanuts if cashews aren’t on hand or for allergy reasons.
Add protein: Stir in edamame, tofu, or tempeh for plant-based protein, or shredded cooked chicken for a flexitarian version.
Different veggies: Try carrots, broccoli, snap peas, or corn for variety and extra produce.
For gluten-free: Use tamari instead of soy sauce, and verify all sauces are gluten-free.

Serving Suggestions

On its own: Satisfying as a main, especially with extra veggies and nuts.
With grilled proteins: Pair with marinated chicken, shrimp, or tofu for a heartier plate.
With salads: Serve alongside a mixed green salad with sesame vinaigrette for a bright, fresh meal.

Storing and Reheating Leftovers

Refrigerator: Store cooled fried rice in an airtight container for up to 3 days.
Freezer: Not recommended, as freezing can alter the texture of the rice and pineapple.
To reheat: Add a splash of water in a skillet over medium heat to revive the textures.

Nutritional Highlights

Nutrient	Benefits
Pineapple	Rich in vitamin C, bromelain (aids digestion), and antioxidants.
Cashews	High in healthy fats, plant protein, magnesium, and copper.
Eggs (or vegan substitute)	Add protein, B vitamins, and texture.
Bell Pepper	Source of vitamin A, vitamin C, and fiber.
Rice	Provides energy-boosting complex carbohydrates; brown rice adds fiber.

Frequently Asked Questions (FAQs)

Can I use leftover or freshly cooked rice?

For best texture, use day-old, cold rice—fresh rice can be too sticky and will clump when stir-fried.

Is this dish gluten-free?

It can be made gluten-free by using tamari instead of soy sauce and checking all ingredient labels.

What if I have a nut allergy?

Omit cashews or swap with toasted sunflower or pumpkin seeds for a similar crunch.

How do I keep fried rice from getting soggy?

Use cold, dry rice and a large pan to avoid overcrowding; stir-fry quickly over high heat.

Can I meal-prep this recipe?

Yes! Store in airtight containers for up to 3 days; add a splash of water before reheating to restore texture.

Pro Tips to Make Your Fried Rice Stand Out

Serve in a hollowed-out pineapple half for a festive tropical presentation.
Add a drizzle of toasted sesame oil just before serving for extra aroma.
Toss in fresh herbs like mint or Thai basil for added complexity.
Garnish with additional lime wedges and chopped green onions for color and brightness.

Final Thoughts: The Ultimate Weeknight Comfort Food

Pineapple and cashew fried rice is a quick-fix favorite for the home cook seeking balance, nutrition, and flavor. It’s endlessly adaptable, visually stunning, and works as either a main dish or a luxurious side. Master these basic techniques, make smart ingredient swaps, and enjoy a satisfying fusion meal with a tropical twist—no takeout required!

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb