Tiki-Style Pineapple Fried Rice with Cashews

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

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.

Savory fried rice infused with tropical pineapple, crunchy cashews, and vibrant vegetables for a flavorful island-inspired meal. This Asian Fusion-inspired rice and grain recipe (vegetarian), ready in about 25 minutes, pairs cooked jasmine rice, fresh pineapple chunks, cashew nuts 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: 15 min Serves 4 Asian Fusion cuisine 350 cal/serving

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Ingredients

3 cups, day-old cooked jasmine rice
1 cup fresh pineapple chunks
1/2 cup, toasted cashew nuts
3 tbsp vegetable oil
2, beaten large eggs
3, sliced thin green onions
1 medium, diced small carrot
1/2 cup, diced red bell pepper
3 tbsp soy sauce
2 cloves minced garlic
1 tbsp fresh lime juice
2 tbsp, chopped fresh cilantro
1/4 tsp ground black pepper

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 2 beaten large eggs and scramble gently until just set, about 1-2 minutes. Remove eggs and set aside.
Step 2: Add remaining 2 tbsp vegetable oil to the wok. Sauté 2 minced garlic cloves, 1 medium diced carrot, and 1/2 cup diced red bell pepper for 3-4 minutes until vegetables are tender but still vibrant.
Step 3: Stir in 3 cups day-old cooked jasmine rice, breaking up any clumps. Cook for 4-5 minutes, stirring frequently until rice is heated through and slightly toasted.
Step 4: Add 1 cup fresh pineapple chunks, 1/2 cup toasted cashews, and previously cooked scrambled eggs. Stir to combine evenly.
Step 5: Pour in 3 tbsp soy sauce and 1 tbsp fresh lime juice, tossing to coat rice and ingredients thoroughly. Season with 1/4 tsp ground black pepper.
Step 6: Remove from heat and fold in 3 sliced green onions and 2 tbsp chopped fresh cilantro. Serve immediately for a bright and hearty tropical rice dish.