Pineapple Fried Rice

This is brilliant for using up odds and sods in your fridge

When I kid myself that I’m going to be ‘good’, I often buy fresh fruit which sits in my fridge until it goes off. Thankfully, pineapple keeps very well so when I have a crisis of conscience I can rustle up Pineapple Fried Rice from Two Chubby Cubs which has lots of flavour from the soy sauce, fish sauce, garlic, chilli flakes and lime.

A word of warning. The recipe calls for 700g of cooked rice. That equates to about 250g of uncooked rice. Whatever you do, don’t make the mistake of serving this with 700g of uncooked, otherwise your daily calorie count will be well and truly screwed. Personally, I think about 40g of uncooked rice per person is more than sufficient.

If you’re wondering what else you can do with a pineapple, have a bash at sweet and sour chicken, gammon and pineapple stir fry or the Cubs’ equally delectable ham & pineapple pasta bake.

Recipe: Pineapple Fried Rice  

Calories: 316 per serving

Serves: 4

Book: Two Chubby Cubs – The Cookbook

Prep time: Approx 25 mins

Cooking time: Approx 10 mins


  • 1 onion (finely diced)
  • 4 cloves of garlic (finely chopped)
  • ½ tsp crushed chilli flakes
  • 40ml (about 3 tbsp) chicken stock
  • 1 egg
  • 1 small carrot (grated)
  • 80g frozen peas
  • 700g cooked rice
  • 1 small tin of pineapple chunks (drained and roughly chopped into smaller chunks)
  • 2 tablespoons of soy sauce
  • 2 teaspoons of fish sauce
  • 2 teaspoons of curry powder
  • Juice of ½ lime
  • 3 spring onions (finely sliced)
  • A handful of fresh coriander leaves

Cost per portion: Approx £0.72


Place a large frying pan over a medium-high heat and spray with a little oil. Add the onion, garlic and chilli flakes and fry for about a minute, splashing in a little of the stock if starting to catch.

Crack the egg into the pan and stir quickly to scramble. Add the carrot and peas and cook for a further 1-2 minutes, adding the rest of the stock.

Add the rice and pineapple to the pan, then add the soy and fish sauces and the curry powder. Keep frying for 7-8 minutes, until the rice starts to crackle.

Remove from the heat and squeeze over the lime juice. Sprinkle over the spring onions and coriander leaves, and serve.


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