Vegan Pineapple Fried Rice

Pineapple fried rice is one of my favorite dishes! It is just has all the right flavors of umami savory with a hint of sweetness from the pineapple. Aside from the delectable flavor, I personally think this can be one of the healthiest dishes to make. This dish is very easy to customize!

Tips and Substitutes:

The Rice:
If you know me, you know that I love to use Trader Joe’s frozen brown rice for this recipe. Why? Well, it doesn’t get mushy, it saves you time, dishes, and it’s the best tasting brown rice I have ever tried!
For those that want to make homemade brown rice, here is my favorite recipe.
The Veggies:
I personally use different kinds of vegetables all the time when making this recipe. However, the most typical veggies used are carrots, peas, broccoli, bell peppers and onions. Feel free to play around with the veggies. I’ve tried small cauliflower florets before and really liked it! I tried bok choy with the one above and it did not disappoint.
Vegan Butter
I highly recommend using Earth Balance brand because it tastes very close to regular butter! However, I’m also a fan of Miyoko’s butter.
Tamari vs. Soy Sauce
Tamari is the gluten-free version of soy sauce. I personally like using tamari better but they are both very similar in taste.
Serve with your favorite saucy tofu and enjoy!
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Vegan Pineapple Fried Rice

  • Author: Anna Rios
  • Total Time: 55 minutes


  • 2 1/2 cups Cooked Brown Rice 
  • 1 cup of Diced Pineapple
  • 1 cup of Mixed Vegetables (see notes above)*
  • 1/2 Onion, diced
  • 2 tbsp of Soy Sauce or Tamari (GF)
  • 2 tbsp Vegan Butter*
  • 1 tbsp Fresh Ginger, grated
  • 1 tsp Turmeric or Curry Powder*
  • 2 Garlic Cloves, minced (2 is not the limit)
  • Salt and pepper
Optional toppings:
  • Green Onions
  • Raisins
  • Cilantro
  • Cashews
  • Chili Flakes


  1. Whisk soy sauce and turmeric or curry powder together and set aside.
  2. Heat vegan butter in a large pan or wok on medium heat. Sauté for 3 minutes or until translucent.
  3. Add garlic, ginger and mixed vegetables. Sauté for about 7 minutes or until tougher veggies are tender (ie carrots/broccoli). To avoid adding extra oil, add vegetable broth or water to deglaze if needed.
  4. Add the pineapple chunks and sauté until slightly browned, about 4-5 minutes
  5. Add soy sauce and cooked rice. Stir frequently. Taste and adjust seasonings as needed. Cook about 4-5 minutes and until all ingredients are combined.
  6. Remove from heat and serve with optional toppings.

  • Prep Time: 25
  • Cook Time: 30

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