Whether you’re looking for a fun twist on takeout-style fried rice or just trying to use up leftover rice in the fridge, this recipe delivers big on flavor and ease. It’s perfect as a side dish for grilled chicken or shrimp—or make it the main event with a fried egg on top!
You only need one pan and some pantry staples to make it happen. It’s savory, slightly sweet, and totally satisfying.
Why You’ll Love This Recipe
- Quick and easy – Ready in 30 minutes or less
- Sweet and savory balance – Pineapple + smoky turkey bacon = flavor magic
- One-pan meal – Minimal cleanup, maximum flavor
- Customizable – Use any veggies, protein, or rice you have on hand
- Kid-friendly and halal-friendly – No pork here!
Prep Time and Servings
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories per serving: ~380
- Protein: 15g | Carbs: 42g | Fat: 16g
Ingredients
- 3 cups cold cooked rice (day-old rice is best)
- 1 tablespoon oil (vegetable, avocado, or sesame)
- 4 slices turkey bacon, chopped
- 2 eggs, lightly beaten (optional, but recommended)
- 1½ cups pineapple chunks (fresh or canned, drained)
- ½ cup chopped red bell pepper
- ½ cup chopped green onions (plus more for garnish)
- ½ cup frozen peas and carrots (optional)
- 2–3 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated or minced
- 1 tablespoon pineapple juice (optional for extra sweetness)
- Salt and pepper, to taste
Ingredient Tips:
- Day-old rice works best—it’s less sticky and gives better texture.
- Turkey bacon keeps it halal and adds that smoky, savory bite.
- Add more veggies like corn, edamame, or zucchini if you like!
Step-by-Step Instructions
1. Cook the Turkey Bacon
- Heat oil in a large skillet or wok over medium-high heat.
- Add chopped turkey bacon and cook until golden and slightly crispy, about 4–5 minutes.
- Transfer to a plate and set aside.
2. Scramble the Eggs (Optional)
- In the same skillet, add the beaten eggs.
- Scramble quickly until just set, then remove and set aside with the bacon.
Skip the eggs if you’re keeping it egg-free—still delicious!
3. Sauté Veggies & Pineapple
- Add a splash more oil if needed.
- Sauté garlic and ginger for 30 seconds until fragrant.
- Add bell pepper, frozen peas and carrots, and pineapple chunks.
- Stir-fry for 2–3 minutes until the veggies are just tender and pineapple is starting to caramelize.
4. Add the Rice
- Add cold rice to the skillet. Break up any clumps with a spatula.
- Stir-fry for 3–4 minutes until heated through and starting to crisp up.
5. Season and Combine
- Add soy sauce and pineapple juice (if using). Stir to coat evenly.
- Return the cooked bacon and eggs to the skillet.
- Add green onions and toss everything together until well mixed.
- Taste and adjust seasoning with salt, pepper, or extra soy sauce as needed.
6. Serve
- Spoon into bowls and garnish with more green onions or a squeeze of lime.
- Optional: Top with a fried egg or sprinkle of sesame seeds for extra flavor.
How to Serve
This tropical fried rice is great on its own, but also shines with:
- Grilled chicken, shrimp, or tofu
- A fried egg on top for breakfast-for-dinner vibes
- Fresh cucumber slices or a side salad for crunch
- Spicy mayo or chili garlic sauce for heat
Bonus: Serve in a hollowed-out pineapple half for major island vibes!
Tips for Fried Rice Success
- Use cold rice – Fresh rice turns mushy. Cold rice stays firm and fry-ready.
- Don’t overcrowd the pan – Use a large skillet or wok for that perfect sear.
- Caramelize the pineapple – Let it sit a bit for golden, sweet edges.
- Add soy sauce gradually – You can always add more, but you can’t take it out.
- Customize it – Use what you love: edamame, corn, chicken, tofu, or spicy jalapeños.
Variations to Try
- Spicy Hawaiian – Add chili flakes or sriracha for a heat boost.
- Vegan version – Skip the eggs and bacon, and load up on veggies or use smoked tofu.
- Tropical twist – Add shredded coconut and a squeeze of lime juice at the end.
- Kid-friendly – Go light on seasoning and keep it simple with peas, carrots, and pineapple.
- High-protein – Add diced grilled chicken or cooked shrimp.
Storage & Meal Prep
Store:
- Refrigerate leftovers in an airtight container for up to 4 days.
Reheat:
- Reheat in a skillet over medium heat with a splash of oil or water to rehydrate.
Freeze:
- Freeze in portions for up to 2 months. Thaw overnight and reheat as above.
Great for meal prep lunches—just pack and go!
FAQ
Can I use canned pineapple?
Absolutely! Just drain it well. Bonus points if you use pineapple chunks in juice (save a spoonful for the sauce!).
Can I use brown rice or quinoa?
Yes and yes—just make sure it’s cooked and cooled first.
What if I don’t have turkey bacon?
Try chicken sausage, beef bacon, or just skip it for a vegetarian version.
Can I make this spicy?
Totally—add chili garlic sauce, sriracha, or chopped jalapeños.
What’s the best rice to use?
Jasmine or long grain white rice is ideal, but any leftover cooked rice will work.
Conclusion
This Hawaiian Fried Rice is the perfect blend of sweet, savory, and satisfying. It’s the kind of meal you’ll make once and then keep coming back to anytime you need something quick, comforting, and full of tropical flair.
Make it for dinner, lunch, meal prep—or brunch with a fried egg! However you serve it, one thing’s for sure: it won’t last long.
Tag me if you make it—I have to see your pineapple skillet pics!
Print
Hawaiian Fried Rice
- Total Time: 25 min
Description
Hawaiian Fried Rice is a delicious, vibrant, and tropical twist on classic fried rice. With savory ham, juicy pineapple, and a mix of colorful vegetables, this dish is packed with flavor and texture. It’s a perfect quick weeknight dinner or a great side dish for any meal that’s both satisfying and full of tropical flair!
Ingredients
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3 cups cooked rice (preferably cold, day-old rice works best)
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1 tbsp vegetable oil
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1 small onion, chopped
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1 cup diced ham
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1 cup pineapple chunks (fresh or canned, drained)
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1 cup frozen peas and carrots (or fresh, if preferred)
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2 cloves garlic, minced
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2 large eggs, lightly beaten
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3 tbsp soy sauce (low-sodium preferred)
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1 tbsp sesame oil (optional for extra flavor)
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2 green onions, chopped (for garnish)
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Salt and pepper to taste
Instructions
1️⃣ Prepare the rice: If you don’t have leftover rice, cook the rice and let it cool completely before using. Cold rice works best because it’s less sticky and fries better.
2️⃣ Cook the vegetables: In a large skillet or wok, heat vegetable oil over medium-high heat. Add the chopped onion and cook for 2-3 minutes until softened.
3️⃣ Add ham and pineapple: Stir in the diced ham and pineapple chunks. Cook for another 3-4 minutes until the ham is heated through and the pineapple starts to caramelize slightly.
4️⃣ Cook the veggies: Add the frozen peas and carrots (if using), and cook for another 2-3 minutes until the vegetables are heated through.
5️⃣ Scramble the eggs: Push the ham, pineapple, and vegetables to one side of the skillet. In the empty space, pour in the beaten eggs. Scramble them until fully cooked, then mix everything together.
6️⃣ Add the rice: Add the cold rice to the skillet, breaking up any clumps with a spatula. Stir everything together, ensuring the rice is evenly mixed with the vegetables and eggs.
7️⃣ Season and serve: Pour the soy sauce and sesame oil (if using) over the rice, and stir to combine. Season with salt and pepper to taste. Garnish with chopped green onions and serve immediately.
Notes
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Rice Tip: Use day-old rice for the best texture. If you’re in a rush, spread the freshly cooked rice on a baking sheet to cool it down quickly.
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Add Protein: You can add grilled chicken, shrimp, or tofu for extra protein.
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Pineapple Options: If you prefer, use fresh pineapple for a juicier bite or canned pineapple for a sweeter flavor.
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Customize It: Feel free to add or substitute other vegetables like bell peppers, zucchini, or snap peas.
- Prep Time: 10 min
- Cook Time: 15 min