Save Pin
Whenever I want something that's both sweet and salty without making a big mess, I whip up Hawaiian Fried Rice. Every forkful has bold pineapple, tasty ham, and buttery eggs mixed into fluffy rice. It reminds me of bright days with friends or those chill late night meals. This one’s super fast to throw together and it’s usually gone before you know it.
After tossing this together just to get rid of leftovers, my crew started begging for it every time they spotted a pineapple in the house. The bright look and taste always make dinner time more fun.
Tasty Ingredients
- Pineapple: Pops of juicy sweet flavor. Pick fresh, or boxed slices—just don’t let syrupy versions in.
- Eggs: Creamy and holds everything together. Go for big eggs for the right mix.
- Cold cooked rice: Firm, not sticky—especially when it's been in the fridge overnight. That keeps each grain separate.
- Garlic: Adds a little zip and depth. Fresh is best if you want big flavor.
- Green onions: Lifts the whole dish and adds a hit of green. Use the sturdy stems with fresh tips.
- Diced ham: Smoky, salty, and filling. Try a thick, juicy piece for max taste.
- Red bell pepper: Crunchy and sweet, plus lots of color. Shiny skin means it’s fresh.
- Vegetable oil: Stops the rice from getting sticky and gets the perfect golden fry. Go with something like sunflower or canola for a super crisp texture.
- Hot sauce: Kicks up the heat, but you get to decide how much. Different brands can surprise you, so taste and adjust.
- Sesame oil: Just a splash packs in extra toasty, nutty flavor. Toasted is even better for more oomph.
- Low sodium soy sauce: Brings all the salty, savory vibes, but keeps things light. Snag one without coloring for clean flavor.
Easy Instructions
- Add Pineapple and Edges:
- Turn off your burner. Stir in pineapple and the tops of the green onions. The warmth from the pan will highlight the fruity notes, and that keeps the pineapple fresh, not mushy. Plate it up right away for the full punch of flavors.
- Mix and Heat Everything:
- Dump the eggs and veggie-ham mixture back with the rice. Pour on your pre-mixed sauce. Stir until everything looks coated and the smell fills your kitchen.
- Scramble the Eggs:
- Scoot rice over in the pan. Crack eggs into the empty spot and softly stir so they set up but stay fluffy—not brown.
- Fry Up the Rice:
- Add the last splash of oil to the pan. Slide in the leftover, cold rice. Keep it moving to bust up clumps and get each piece hot. This part takes a bit but don’t rush—crispy edges make all the difference.
- Sauté Ham and Veggies:
- Heat about half a spoonful of oil in a big pan on medium-high. Toss in red pepper, stirring so it stays bright but gets a little tender. Add ham and the bottom bits of the green onions, tossing so nothing burns. Sizzle the garlic in for one minute at the end so it gets fragrant but not bitter. Scoop this all out for now.
- Blend the Sauce:
- Stir hot sauce, sesame oil, and soy sauce together in a little dish. Taste now—you can always bump up the spice later.
Save Pin
Leftovers? Just use an airtight container and keep them chilled up to three days. The flavors meld even better overnight. When it’s time to reheat, throw it in a skillet with a splash of water so the rice gets fluffy again—skip the microwave if you can.
Swap Out What You Need
No ham? Cooked chicken’s fine, or go with firm tofu if you want it meat-free. Snag canned pineapple in juice (not syrup), but drain off extra liquid. Any sweet pepper is good if you don’t have red, and you can even add frozen peas for extra color if you like.
Fun Ways to Serve
Spoon your fried rice into hollowed pineapple halves if you wanna go all out. It’s filling enough by itself, but pairs nicely with grilled chicken or whatever’s on the barbecue. Give everyone a lime wedge to squeeze over their bowl—makes all the flavors pop.
Bringing Hawaii to Your Kitchen
This fried rice is a classic comfort dish at get-togethers and big family feasts across Hawaii. You get all sorts of flavors that blend Asian and island home cooking. The pineapple gives a nod to Hawaii’s farms, while tossing everything in a hot pan is a trick passed down by home cooks who knew how to stretch a meal.
Save Pin
Common Questions
- → Why's this version called Hawaiian-style?
It's because the ham and pineapple add a classic Hawaiian spin—that mix feels super island-y.
- → What's up with using chilled rice?
Day-old rice doesn't mush up or stick. You'll get those great fried rice bits that don't clump together.
- → Can you swap out the ham?
If ham's not your jam, toss in cooked chicken, tofu, or just skip it to fit your vibe.
- → Canned or fresh pineapple—does it matter?
Either works! Fresh brings a zing. Canned is easy and sweet. It's your call.
- → How do I turn up or down the spice?
Just add more or less of your favorite hot sauce. Go easy for less heat, or pour it on for more kick.
- → What veggies could I toss in?
Carrots, green peas, snap peas—anything that sounds fun and gives crunch is a win here.