Pineapple and Macadamia Nut Fried Rice

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Wok-tossed jasmine rice with chunks of sweet pineapple, crunchy macadamia nuts, and a hint of tropical soy sauce. This Asian Fusion-inspired rice and grain recipe, ready in about 22 minutes, pairs cooked jasmine rice, chilled, pineapple chunks, macadamia nuts, roughly chopped 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.

Prep: 10 min Cook: 12 min Serves 4 Asian Fusion cuisine 350 cal/serving

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Ingredients

3 cups cooked jasmine rice, chilled
1 cup pineapple chunks
1/4 cup macadamia nuts, roughly chopped
3 green onions, sliced
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
2 eggs, lightly beaten
1 tsp fresh lime juice
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
Step 2: Pour in 2 lightly beaten eggs and scramble quickly until just set, about 1 minute. Remove eggs from wok and set aside.
Step 3: Add 1 tbsp sesame oil to the wok, then add 3 cups chilled cooked jasmine rice. Stir-fry for 3-4 minutes until heated through and slightly crispy on edges.
Step 4: Stir in 1 cup pineapple chunks, 1/4 cup chopped macadamia nuts, and the scrambled eggs. Add 2 tbsp soy sauce, 1 tsp fresh lime juice, 3 sliced green onions, 1/2 tsp salt, and 1/4 tsp black pepper. Toss everything together and cook for another 2 minutes until flavors meld. Serve hot.