Thai Pineapple Rice

Thai Pineapple Rice

You Made That?

Thai Pineapple Rice

Estimated Time

30 minutes




1 cup uncooked rice

3 tablespoons vegetable oil

½ cup chopped onion

½ cup finely chopped carrots

½ cup frozen peas

3 garlic cloves, finely chopped

½ teaspoon salt

¼ teaspoon ground black pepper

2 eggs, beaten

1 ½ cups frozen DOLE® Tropical Gold Pineapple Chunks

¼ cup unsalted cashews

1 tomato, chopped

1 tablespoon soy sauce

¼ teaspoon ground coriander


Cook rice according to package directions and refrigerate until ready to use.

Heat oil over medium-high heat in medium skillet. Add onion, carrots, peas, garlic, salt and pepper; cook until onion is tender. Add eggs and stir-fry. Break up eggs with spoon or spatula. Stir in rice, pineapple chunks, cashews, tomato, soy sauce and coriander. Stir-fry for 5 to 7 minutes.

TIP: Leftover rice may be used.

Pineapple Rice