Pineapple Fried Rice using Hawaiian Kona Grill Infused Olive Oil Blend

Golden rice, juicy pineapple, crisp bell pepper, tender onion, and savory egg give this skillet a bright island feel, while Hawaiian Kona Grill Infused Olive Oil Blend layers garlic, ginger, citrus, and smoky spice into every bite. It is the kind of dinner that feels lively enough for a summer patio meal, yet easy enough for a weeknight when you want something flavorful without a lot of fuss.

Garden Infuzions

Pineapple Fried Rice using Hawaiian Kona Grill Infused Olive Oil Blend

Sweet pineapple, fluffy rice, crisp vegetables, and savory egg come together with tropical island flavor for a bright, easy skillet dish.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Side Dish

Cuisine: Asian, Caribbean, Fusion Cuisine, Hawaiian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 cups cooked jasmine rice chilled
• 2 tablespoons Hawaiian Kona Grill Infused Olive Oil Blend
• 2 large eggs lightly beaten
• 1 cup pineapple chunks fresh or canned and drained
• 1 small yellow onion diced
• 1 red bell pepper diced
• 2 cloves garlic minced
• 1 cup frozen peas thawed
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 scallions sliced
• 1 tablespoon chopped cilantro
• 1 lime cut into wedges

Equipment

• 1 Large skillet or wok 12-inch size works well
• 1 Spatula For stirring and breaking up rice
• 1 Mixing bowl For beating the eggs
• 1 set Measuring spoons For sauces and seasoning

Method

 

Instructions

1. 1. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of the Hawaiian Kona Grill Infused Olive Oil Blend.
2. 2. Add the beaten eggs and scramble them until just set, then transfer them to a plate.
3. 3. Add the remaining oil, then cook the onion and bell pepper for 3 to 4 minutes until crisp-tender.
4. 4. Stir in the garlic and cook for 30 seconds until fragrant.
5. 5. Add the pineapple and peas, then cook for 1 minute to warm them through.
6. 6. Add the chilled rice and break up any clumps with a spatula.
7. 7. Pour in the soy sauce, oyster sauce, sesame oil, salt, and black pepper, then stir-fry until the rice is hot and evenly coated.
8. 8. Fold the scrambled eggs back into the skillet along with the scallions and cilantro.
9. 9. Taste and adjust the seasoning, then serve right away with lime wedges.

Notes

Chilled rice gives the best texture, and a hot skillet helps the grains stay separate. If using canned pineapple, drain it well so the rice stays lively instead of watery. For a fuller meal, add cooked shrimp or diced chicken before the rice goes in.

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Recipe Tips

• Use day-old jasmine rice for the best texture and the cleanest skillet finish.
• Keep the pan hot so the rice picks up a little color instead of steaming.
• Add the pineapple near the end so it stays bright and juicy.

Serving Suggestions

• Serve it as a colorful side dish with grilled shrimp or teriyaki chicken.
• Top each bowl with sliced scallions, toasted sesame seeds, or a squeeze of lime.
• Offer it as part of a casual family-style dinner with cucumber salad or grilled vegetables.

Storage

• Cool leftovers quickly and store them in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet over medium heat with a small splash of water to loosen the rice.
• Stir gently so the pineapple and vegetables keep their texture.

Variations

• Swap the shrimp for diced chicken, tofu, or extra vegetables.
• Add diced red chile for a little more heat.
• Use mango in place of pineapple for a softer tropical twist.

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