Hawaiian Fried Rice Pineapple Twist

Hawaiian Fried Rice is my answer to a sweet and savory craving with almost no fuss. That signature bite of juicy pineapple, rich ham, and soft scrambled eggs mixed with fragrant rice takes me right back to sunny potlucks and late-night dinners. This recipe comes together quickly and always disappears fast when I set it on the table.

I first made Hawaiian Fried Rice during a leftover clean-out and now my family asks for it whenever they see pineapple in the kitchen. The bright colors and flavors always lift the mood around our dinner table.

Ingredients

• Low sodium soy sauce: This adds salt and umami without making the dish too heavy. Look for a brand without caramel coloring for a cleaner taste.
• Sesame oil: A small drizzle delivers noticeable depth and a slight nuttiness. Choose toasted sesame oil for extra character.
• Hot sauce: Brings a gentle background heat. Adjust amount to match your preference and brand.
• Vegetable oil: Helps everything fry evenly and keeps the rice from sticking. Use a high heat oil like canola or sunflower for best texture.
• Red bell pepper: Brings crunch and bright sweetness. Pick one with glossy skin for maximum freshness.
• Diced ham: Adds protein and a smoky-salty bite. Use a juicy thick slice from the deli for best flavor.
• Green onions: Brings sharpness and a pop of color. Choose firm stalks with bright green tops.
• Garlic: This lifts the background flavors and rounds out the sauce. Always use fresh for the most aromatic results.
• Cold cooked rice: Has the best texture for frying as the grains stay separate. Day-old rice works best since it is less sticky.
• Eggs: Bring creaminess and body to balance the sweet pineapple and salty ham. Select large eggs for the perfect ratio.
• Pineapple: Offers bursts of juicy sweetness. Fresh or well-drained canned pieces both work; just avoid syrupy types.

Step-by-Step Instructions

Prepare the Sauce:

In a small bowl blend together soy sauce, sesame oil, and hot sauce. Taste the mix now so you can fine tune spice level later.

Cook the Vegetables and Ham:

Heat a half tablespoon of vegetable oil in a large nonstick skillet over medium-high. Add diced red bell pepper. Keep stirring and cook until slightly softened but still bright, about five to seven minutes. Add the ham and the chopped whites of the green onions. Stir often to avoid burning; let the ham brown on the edges which deepens its flavor. Toss in the garlic last so it only cooks for one minute and does not become bitter. Scoop this mixture into a separate bowl.

Fry the Rice:

Pour the remaining vegetable oil into the same pan. Once hot, add the cold rice. Break up any large clumps and toss the grains frequently so all heat evenly. This step takes about eight minutes. Do not rush as this is what gives you that classic fried rice texture.

Scramble the Eggs:

Push the rice over to one side of the skillet. Crack three eggs directly into the empty part of the pan. Gently stir so the eggs scramble softly and just set.

Combine and Finish:

Toss the eggs back into the rice along with the reserved ham and vegetables. Pour your prepped sauce mix over everything now. Stir well so every bite is coated and the dish is heated through.

Add Pineapple and Garnish:

Turn off the heat. Fold in the pineapple chunks and the green parts of the onions. The warmth is enough to wake up the sweetness without making the fruit mushy. Serve right away for best taste.

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Keep leftovers in a sealed container in the fridge for up to three days. The flavors actually develop more after sitting a day. To reheat, use a skillet with a splash of water to help loosen the rice and restore moisture instead of microwaving.

Ingredient Substitutions

Swap ham for cooked chicken or use firm tofu to make this vegetarian. If you do not have fresh pineapple, use canned tidbits packed in juice but drain them well. You can also switch out red bell pepper for any sweet pepper on hand and add frozen peas for color.

Serving Suggestions

Pile this rice into pineapple halves for a fun table presentation. It works well as a main dish on its own or as a side to grilled meats or teriyaki chicken. Hand everyone a bowl and add a squeeze of lime juice just before eating for a brightness that ties it all together.

A Taste of Hawaii at Home

Hawaiian Fried Rice is a classic comfort food at backyard barbecues and family gatherings in the islands. It brings together flavors that celebrate both Asian and Pacific culinary histories. The sweet pineapple is a nod to Hawaii’s agricultural roots while the fried rice technique speaks to generations of home cooks passing down simple kitchen wisdom.

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Common Questions

→ What makes this fried rice Hawaiian-style?

The addition of sweet pineapple and savory ham gives this fried rice its signature Hawaiian-inspired flavor.

→ Why use cold, cooked rice?

Cold, leftover rice prevents clumping and helps achieve that ideal fried rice texture with separated grains.

→ Can I substitute the ham?

You can swap ham for cooked chicken, tofu, or skip it entirely to suit your preferences.

→ Is fresh or canned pineapple better?

Both work well. Fresh pineapple adds brightness, but canned is a great option for convenience and sweetness.

→ How can I adjust the spice level?

Control heat by adjusting the hot sauce. You can use a mild sauce or add more for extra kick.

→ What vegetables can I add?

Feel free to include peas, carrots, or even snap peas for added crunch and color.