Sweet-charred grilled pineapple and savory pork tossed with day-old rice, crisp vegetables, and a tangy soy-fish glaze for a bright, slightly sweet fried rice with chewy-charred fruit bites.
Weeknight Fried Rice with Charred Pineapple
Charred pineapple brightens savory ground pork and day‑old rice for a quick, slightly sweet fried rice that’s more exciting than takeout.
This dish exists because sometimes you want something fast and comforting but not boring — and charred pineapple delivers that hit of sweet, smoky surprise. Using day‑old long‑grain rice keeps the grains separate and gives you the ideal texture for stir‑frying, while bite‑sized pockets of caramelized fruit pop against savory browned pork and crisp vegetables.
Start by searing the diced pineapple in a hot grill pan or cast‑iron skillet until the edges caramelize — those chewy, charred bits are the whole point. Brown the ground pork separately so it develops color, then stir‑fry garlic, ginger and the white parts of the scallions before adding carrot, bell pepper and peas; push everything to the side, scramble the eggs quickly, then bring it all together.
Toss the rice with the pork, vegetables, eggs and pineapple, seasoning with soy sauce for a clean, tangy backbone that ties the sweet and savory pieces together. The result is a lively mix of textures: fluffy rice, tender pork, crisp veg and warm, caramelized fruit that gives each bite a chewy, bright lift. Finish with the green scallion tops for freshness and a little crunch.
This is a forgiving, make‑ahead friendly weeknight dinner: char the pineapple and brown the pork earlier in the day, then finish quickly at dinnertime. It serves four and comes together in roughly 35 minutes from start to finish, so it’s perfect when you want something fast, flexible and a little unexpected on the table.
Ingredients
How to Make Grilled Pineapple Pork Fried Rice
- Preheat a grill pan or cast-iron skillet over medium-high heat and toss the diced pineapple with 1 tsp vegetable oil; sear in a single layer until charred at the edges, about 2–3 minutes per side, then remove and set aside.
- Heat 1 tbsp vegetable oil in a large wok or heavy skillet over medium-high heat; add the ground pork, season with 1/4 tsp black pepper and 1/4 tsp salt, and cook, breaking up with a spatula, until no longer pink and beginning to brown, about 5–7 minutes; transfer pork to a bowl and reserve.
- Wipe the wok lightly, add the remaining 1 tbsp oil, then add minced garlic and ginger and the white parts of the scallions; stir-fry until fragrant, about 30 seconds, then add the diced carrot and red bell pepper and cook until just tender, about 2–3 minutes.
- Push the vegetables to one side of the wok, add a little oil if needed, crack in the eggs and scramble quickly until just set, then stir the eggs into the vegetables.
- Add the cold cooked rice to the wok, breaking up any clumps with the spatula; return the cooked pork to the pan and stir to combine so rice is evenly distributed.
- Pour the soy sauce and fish sauce over the rice, add the thawed peas and grilled pineapple, and stir-fry on high heat 2–3 minutes until everything is hot and the rice takes on a light glaze; taste and add up to the remaining 1/4 tsp salt if needed.
- Remove from heat and stir in sesame oil, the green parts of the scallions, and the juice of one lime; finish with chopped cilantro if using.
- Divide among four plates and serve hot, offering extra lime wedges on the side for brightening if desired.
Recipe Card
Grilled Pineapple Pork Fried Rice
Sweet-charred grilled pineapple and savory pork tossed with day-old rice, crisp vegetables, and a tangy soy-fish glaze for a bright, slightly sweet fried rice with chewy-charred fruit bites.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Preheat a grill pan or cast-iron skillet over medium-high heat and toss the diced pineapple with 1 tsp vegetable oil; sear in a single layer until charred at the edges, about 2–3 minutes per side, then remove and set aside.
- Heat 1 tbsp vegetable oil in a large wok or heavy skillet over medium-high heat; add the ground pork, season with 1/4 tsp black pepper and 1/4 tsp salt, and cook, breaking up with a spatula, until no longer pink and beginning to brown, about 5–7 minutes; transfer pork to a bowl and reserve.
- Wipe the wok lightly, add the remaining 1 tbsp oil, then add minced garlic and ginger and the white parts of the scallions; stir-fry until fragrant, about 30 seconds, then add the diced carrot and red bell pepper and cook until just tender, about 2–3 minutes.
- Push the vegetables to one side of the wok, add a little oil if needed, crack in the eggs and scramble quickly until just set, then stir the eggs into the vegetables.
- Add the cold cooked rice to the wok, breaking up any clumps with the spatula; return the cooked pork to the pan and stir to combine so rice is evenly distributed.
- Pour the soy sauce and fish sauce over the rice, add the thawed peas and grilled pineapple, and stir-fry on high heat 2–3 minutes until everything is hot and the rice takes on a light glaze; taste and add up to the remaining 1/4 tsp salt if needed.
- Remove from heat and stir in sesame oil, the green parts of the scallions, and the juice of one lime; finish with chopped cilantro if using.
- Divide among four plates and serve hot, offering extra lime wedges on the side for brightening if desired.
Nutrition
- Carbohydrates
- 60
- Saturated Fat
- 8
- Sodium
- 800
- Fiber
- 3
- Unsaturated Fat
- 29
- Protein
- 36
- Fat
- 37
- Cholesterol
- 170
- Trans Fat
- 0.1
- Calories
- 710
- Sugar
- 9