Tropical Pineapple Fried Rice with Cashews and Scallions

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

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.

A colorful wok-fried rice dish featuring juicy pineapple chunks, crunchy cashews, and fresh scallions for a vibrant island-inspired meal. This Asian Fusion-inspired rice and grain recipe, ready in about 25 minutes, pairs cooked jasmine rice, chilled, pineapple chunks, cashews, toasted for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 380 cal/serving

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Ingredients

4 cups cooked jasmine rice, chilled
1 cup pineapple chunks
1/2 cup cashews, toasted
1/2 cup scallions, sliced
1/2 cup carrot, diced
1/2 cup red bell pepper, diced
2 large eggs, beaten
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
2 cloves minced garlic
1/4 tsp ground 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: Add 1/2 cup diced carrot and 1/2 cup diced red bell pepper to the wok. Stir-fry for 3-4 minutes until vegetables start to soften.
Step 3: Push the vegetables to one side of the pan, pour in 2 beaten eggs on the empty side, and scramble until just set, about 1-2 minutes.
Step 4: Add 4 cups chilled cooked jasmine rice, 1 cup pineapple chunks, and 3 tbsp soy sauce to the wok. Stir everything together and cook for 4-5 minutes until rice is heated through and coated evenly with sauce.
Step 5: Drizzle 1 tbsp sesame oil over the rice, add 1/2 cup toasted cashews and 1/2 cup sliced scallions, and sprinkle with 1/4 tsp ground black pepper. Toss to combine and serve immediately.