This pineapple fried rice captures the bright, sweet-savory flavors of a restaurant favorite while staying simple enough for a weeknight. I first tried it at a local Thai spot served inside a hollowed pineapple—sweet pineapple, savory rice, and crunchy toppings—and I set out to recreate that balance in an easy, approachable sheet-pan version.
This post contains helpful tips and tricks! If you’re short on time, use the “Jump to Recipe” in the recipe card below.
How this sheet pan fried rice wins dinner
Pineapple on pizza can be debated, but pineapple in fried rice is a clear yes. This sheet-pan version pairs juicy pineapple with savory tofu, crisp vegetables, and crunchy cashews for a balanced meal with tropical flair.
The sheet pan method does most of the work: toss, spread, and bake. It’s hands-off enough for busy nights while still delivering fresh, bold flavor.
- Sweet and savory. Pineapple’s sweetness complements the umami of the sauce and tofu.
- Tropical vibes. Bright, summery flavors that lift the whole meal.
- Foolproof. Simple ingredients, minimal hands-on time, and easy cleanup.
Ingredients and notes
For this recipe you’ll need cooked rice (preferably day-old), pineapple chunks, firm tofu, edamame, cashews, carrot, onion, jalapeño, green onions, garlic, ginger, soy sauce (or tamari), rice vinegar, neutral oil, and a little sesame oil.
Variations & substitutions
- Rice. Any medium- or long-grain rice works. White rice is easiest; brown rice is fine but may be firmer. Day-old rice is least sticky.
- Pineapple. Frozen or canned pineapple is convenient and drains well; fresh yields the juiciest bite but may release more moisture while baking.
- Tofu. Swap with tempeh, chickpeas, or cooked chicken for non-vegan options.
- Veggies. Substitute peas, green beans, or snap peas if you don’t have edamame.
- Heat. Remove jalapeño seeds for milder spice, or use serrano for more heat. Red bell pepper is a mild swap.
- Nuts. Cashews add crunch; peanuts, almonds, or seeds work too.
- Soy sauce. Use tamari for gluten-free.
Shruthi’s top tip
Use day-old rice for best texture. If you only have freshly cooked rice, spread it on a sheet pan and dry it in a low oven (200°F) for 10–15 minutes to reduce moisture.
- Press the tofu. Remove excess water by pressing for at least 10 minutes so it crisps up in the oven.
- Toss rice and tofu in oil. Coat with a neutral oil before baking so the rice crisps evenly; a dusting of cornstarch can increase crispness.
How to make pineapple fried rice
Step 1:
Preheat the oven to 400°F and line a baking sheet with aluminum foil.
Step 2:
Dice the carrot and onion. Slice the jalapeño into thin semicircles, removing seeds to reduce heat if you prefer.
Step 3:
Separate green onions: cut the white and pale-green sections into 1″ sticks and thinly slice the dark-green tops for garnish. Mince ginger and garlic.
Step 4:
Make the sauce by whisking together ginger, garlic, soy sauce (or tamari), sesame oil, and rice vinegar in a small bowl.
Step 5:
In a large bowl, toss the cooked rice and cubed tofu with a neutral oil until evenly coated.
Step 6:
Add diced carrot, edamame, and onion to the rice and tofu. Pour the sauce over everything and toss to coat evenly.
Step 7:
Spread the mixture in an even layer across the baking sheet. Scatter pineapple chunks, the larger green onion pieces, and cashews over the top.
Step 8:
Bake for 25–35 minutes, until the rice is golden and edges are crisped to your liking.
Step 9:
Garnish with sliced green onion tops and chopped cilantro. Season with salt, drizzle with sriracha for heat if desired, or squeeze lime for brightness. Serve right away for the best texture.
How to serve vegan pineapple fried rice
This vegan fried rice stands on its own as a satisfying main. Pair it with roasted vegetables, a crisp salad, or plant-based drumsticks for a fuller meal. For a festive presentation, serve it in a hollowed pineapple shell to highlight the tropical theme.
Storage and reheating suggestions
Store: Refrigerate in an airtight container for 3–4 days, or freeze for up to 2 months.
Reheat: Warm in a skillet or wok over medium heat, or microwave for 1–2 minutes. Add a splash of water if it seems dry.
More delicious rice recipes
If you like this dish, try other rice recipes listed below for new flavor ideas.
Nigerian Fried Rice (Vegan)
Nigerian Jollof Rice
Quick Fried Rice with Leftover Rice
Quick Jeera Rice (Indian Cumin Rice)
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Sheet Pan Pineapple Fried Rice
Equipment
-
1 sheet pan
Ingredients
- 4 cups cooked rice (ideally 1 day old)
- 14 oz firm tofu, drained and cut into 1/2″–3/4″ cubes
- 1½ cups pineapple chunks (defrosted and drained if frozen)
- 1 medium carrot, peeled and diced
- 1 cup shelled edamame (or peas)
- ½ medium yellow onion, diced
- 1 medium jalapeño, sliced (seeds removed if desired)
- 3 green onions, divided (white/light green and dark green portions)
- ¾ cup raw cashews
- 2 tbsp vegetable oil
- 1 tbsp ginger, peeled and minced
- 2 cloves garlic, minced
- 4 tbsp soy sauce (or tamari for gluten-free)
- 2 tsp sesame oil
- 1 tbsp rice vinegar
- Fresh cilantro, chopped, for garnish
Instructions
Prep the Ingredients
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
- Dice the carrot and onion. Slice the jalapeño into thin semicircles.
- Separate the green onions: cut the white and light-green portions into 1″ sticks; thinly slice the dark-green tops for garnish.
- In a small bowl, combine ginger, garlic, soy sauce, sesame oil, and rice vinegar to make the sauce.
Assemble and Bake
- In a large bowl, toss cooked rice and tofu with neutral oil until evenly coated.
- Add diced carrot, edamame, and onion. Pour the sauce over the mixture and toss to coat.
- Spread the mixture evenly on the baking sheet. Top with pineapple cubes, larger green onion pieces, and cashews.
- Bake 25–35 minutes, until rice is browned and edges are crispy.
Garnish and Serve
- Garnish with reserved green onion slices and chopped cilantro. Drizzle with sriracha or squeeze lime if desired.
- Serve immediately for the best texture and flavor.
Notes
- If using freshly cooked rice, spread it on a sheet pan and dry in a 200°F oven for 10–15 minutes to reduce moisture.
- Frozen and defrosted pineapple is easier to manage; fresh pineapple can release extra moisture while cooking—pat it dry if using fresh.
Nutrition
Nutrition information is an approximation.
Troubleshooting FAQs
Spread freshly cooked rice on a sheet pan and dry it in a 200°F oven for 10–15 minutes to reduce moisture.
Yes. Fresh pineapple can be juicier—pat it dry before baking to limit extra moisture.
Try chickpeas, tempeh, or scrambled eggs for another protein option.