Charred Tiki-Style Pineapple and Coconut Fried Rice

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A vibrant fried rice dish with smoky charred pineapple, toasted coconut, and a hint of tropical sweetness, bringing tiki island flavors to a classic Asian staple. This Asian Fusion-inspired rice and grain recipe, ready in about 25 minutes, pairs cooked jasmine rice, fresh pineapple, shredded unsweetened coconut for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups, preferably day-old cooked jasmine rice
• 1 cup, diced fresh pineapple
• 1/4 cup shredded unsweetened coconut
• 3, thinly sliced green onions
• 2 large eggs
• 2 tbsp soy sauce
• 3 tbsp vegetable oil
• 2 cloves minced garlic
• 1 tsp grated fresh ginger
• 1 tbsp fresh lime juice
• 1/4 tsp crushed red pepper flakes
• to taste salt
• to taste black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 1 cup diced fresh pineapple and cook for 3-4 minutes, stirring occasionally, until the edges char and caramelize. Remove and set aside.
2. Step 2: In the same wok, add 1/4 cup shredded unsweetened coconut and toast, stirring constantly, for 2 minutes until golden brown and fragrant. Remove and set aside.
3. Step 3: Add the remaining 2 tbsp vegetable oil to the wok and heat over medium-high. Add 2 minced garlic cloves and 1 tsp grated fresh ginger, sauté for 30 seconds until fragrant but not browned.
4. Step 4: Push garlic and ginger to the side and crack in 2 large eggs, scrambling them gently until just cooked, about 1-2 minutes.
5. Step 5: Add 3 cups cooked jasmine rice to the wok, breaking up any clumps, and stir-fry with eggs, garlic, and ginger for 3-4 minutes until heated through.
6. Step 6: Stir in 2 tbsp soy sauce, 1 tbsp fresh lime juice, 1/4 tsp crushed red pepper flakes, and season with salt and black pepper to taste.
7. Step 7: Fold in the charred pineapple, toasted coconut, and 3 thinly sliced green onions, stirring to combine evenly.
8. Step 8: Serve hot, garnished with extra green onions if desired, enjoying the smoky, sweet, and tangy tiki-inspired flavors.