Grilled Pineapple Rice
Transform your weeknight dinner routine with this vibrant and flavorful Grilled Pineapple Rice! This tropical-inspired dish starts with smoky, caramelized pineapple rings that are grilled to perfection, infusing the fried rice with a subtle sweetness that balances beautifully with savory soy sauce, aromatic garlic, and zesty fresh ginger. Tossed with tender jasmine rice, colorful red bell peppers, scrambled eggs, and a sprinkle of fresh cilantro, this recipe is a feast for both the eyes and the taste buds. Ready in just 35 minutes, it’s an easy one-pan meal that captures the essence of summer, perfect for serving as a standalone main or pairing with your favorite protein. Garnish with lime wedges for a tangy finishing touch that will leave everyone coming back for seconds! Keywords: grilled pineapple rice, tropical fried rice, easy weeknight recipes, one-pan meals, jasmine rice with pineapple.
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Recipe Information
Ingredients
- 4 slices Pineapple rings
- 3 cups Cooked jasmine rice
- 3 tablespoons Soy sauce
- 2 tablespoons Vegetable oil
- 1 medium Red bell pepper, diced
- 3 stalks Green onions, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 2 large Eggs
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Chopped cilantro (optional)
- 2 pieces Lime wedges (for garnish, optional)
Instructions
Preheat a grill or grill pan over medium heat.
Place the pineapple rings on the grill and cook for 2-3 minutes on each side, or until caramelized grill marks appear. Remove from the grill, chop into small pieces, and set aside.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
Crack the eggs into the skillet and scramble them until cooked through. Remove the eggs from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
Add the diced red bell pepper and cook for 3-4 minutes, stirring occasionally, until slightly softened.
Stir in the cooked jasmine rice, grilled pineapple pieces, and soy sauce. Mix well to combine all ingredients evenly.
Add the scrambled eggs back into the skillet along with the chopped green onions, salt, and black pepper. Stir gently to incorporate.
Cook the rice for an additional 2-3 minutes, allowing it to heat through and absorb all the flavors.
Remove from the heat and garnish with chopped cilantro if desired. Serve with lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3072 mg | 134% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 47.1 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 242 mg | 19% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1365 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
