Pineapple Pork Fried Rice
This quick and easy pineapple pork fried rice is a fantastic weeknight dinner! With sweet pineapple, salty cashews and brown rice, it’s much healthier than the take-out version!
So I know that we are officially in the holiday baking season, but I thought we should at least discuss one quick and easy dinner option.
This is that time of the year when things start to get absolutely crazy, so it’s a good idea to have a few weeknight meals that don’t take a whole lot of time to whip up.
And let’s just say that I am very glad to have this pineapple pork fried rice in my repertoire.
I’ve been making this dish for a long time and practically know it by heart.
Which is good because I’m completely nutty and have also been planning a Christmas party for this coming weekend.
The weekend right after we had family staying with us for Thanksgiving. The weeknight right after we all get back into the swing of things with work.
I’m crazy, yes? Don’t answer that. I know I am but I’m still super excited. Bring on the holiday cheer.
And easy fried rice. I’m planning to stuff my face with a bowl of this for lots and lots of energy. I’m gonna need it.
Additional Fried Rice Recipes You Might Enjoy!
- Pineapple Chicken Fried Rice
- Vegetable Fried Rice
- Brussels Sprout Fried Brown Rice
- Pineapple Cashew Quinoa Fried Rice
- Farro Fried Rice
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 pound boneless pork chops, trimmed and cut into ½ inch chunks
- 3 tablespoons low-sodium soy sauce or tamari, divided
- 1 tablespoon asian chili-garlic sauce
- 1 ½ tablespoons olive oil, divided
- 6 medium green onions, thinly sliced
- 3 large eggs, lightly beaten
- 1 teaspoon peanut oil
- ¼ cup hoisin sauce*
- 2 cups cubed fresh pineapple
- 6 cups cold cooked brown rice
- ½ cup raw cashew halves
- In a small bowl, add the pork, 2 tablespoons of the soy sauce and the chili-garlic sauce. Toss to combine.
- Set a large skillet over medium high heat. Add in 1 tablespoon of the olive oil. When hot, add the pork mixture. Cook, stirring occasionally, for about 4 to 5 minutes, until cooked through. Transfer the pork to a medium bowl and set aside.
- Add the remaining ½ tablespoon olive oil to the skillet. Add in the green onions and cook for 1 minute. Next, add in the eggs. Cook, stirring constantly, until scrambled. Transfer the green onion / egg mixture to the bowl with the pork.
- Add the peanut oil, hoisin sauce, pineapple and remaining 1 tablespoon soy sauce to the skillet. Cook for 30 to 45 seconds.
- Add in the cold rice, breaking up any clumps, and cook until the rice is heated through and toasted, about 3 to 4 minutes. Add in the pork mixture and cashews, stirring to combine. Cook for 1 additional minute, until everything is heated through.
*To keep this gluten free, be sure to use a gluten free hoisin sauce (some brands do contain wheat). Additionally, be sure to use gluten free tamari and not regular soy sauce.
Adapted from The Best Simple Recipes cookbook.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 585 Total Fat: 24g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 150mg Sodium: 587mg Carbohydrates: 63g Fiber: 5g Sugar: 10g Protein: 31g