• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kathy's Vegan Kitchen
  • Recipes
  • Categories
    • Vegan Entrees
    • Breakfast
    • Sandwiches
    • Small Bites
    • Vegan Desserts
    • Sauces, Dips & Dressings
    • Vegan Sides
    • Soups
    • Salads
    • How-To
    • Our Vegan Life
  • Vegan Reviews
    • Best Vegan Meal Delivery Service
    • Purple Carrot Review
    • Veestro Review
    • Fresh N’ Lean Review
  • About
  • TOP 50 EBOOK
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • SUBSCRIBE!
  • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • SUBSCRIBE!
    • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Recipes / Vegan Entrees

    Pineapple Fried Rice

    Published: May 14, 2025 · Modified: May 14, 2025 by Kathy Carmichael · This post may contain affiliate links.

    291 shares
    • Share
    • Tweet
    Jump to Recipe Jump to Video Print Recipe

    Skip the take-out, and make delicious Asian food at home. Dive into this vegan pineapple fried rice recipe, loaded with brown rice, veggies, and pineapple and topped with tofu. Or, skip the tofu for an all-veggie vegan pineapple fried rice recipe of this sweet and savory sensation.

    Vegan pineapple fried rice recipe on a platter on the table.

    I love Asian food. More often than not, I choose Asian when dining out. But, as we all know, cooking at home is much healthier because we control the ingredients we cook with. So, after eating Thai pineapple fried rice at my favorite local Thai restaurant, I decided to make my own vegan pineapple fried rice recipe at home. This vegan pineapple fried rice, without a doubt, is one of my favorite dishes. So, of course, I loaded it with pineapple and a ton of veggies, brown rice, and a simple oil-free sauce. 

    Jump to:
    • Vegan Pineapple Fried Rice Recipe Ingredients
    • Vegan Pineapple Fried Rice Ingredient Substitutions
    • How to Make Pineapple Fried Rice
    • Sauce Ingredients
    • Sauce Ingredient Substitutions
    • Recipe FAQs
    • Tips
    • More Vegan Asian Recipes to Try
    • 📖 Recipe
    • 💬 Reviews

    Since my whole family loves Asian food, we often dedicate a night to eating Thai, Chinese, or Japanese food.

    Although most restaurant fried rice recipes are vegetarian, vegan fried rice is made without eggs. In addition, because my fried rice is oil-free, I skip the sesame oil. 

    Vegan Pineapple Fried Rice Recipe Ingredients

    Mushrooms, green onions, carrots, peans, asparagus, broccoli, pineapple, and baby bell peppers in bowls on the counter.
    • Cooked Brown Rice: I cooked the rice in a rice cooker and refrigerated it while preparing the rest of the ingredients.
    • Broccoli: Cut the broccoli florets into similar bite-sized pieces, so it cooks evenly.
    • Asparagus: Remove the tough ends of the asparagus and cut the stalks into equal-sized pieces.
    • Pineapple: I love using fresh pineapple. Again, it is essential to cut the pineapple into similar-sized pieces.
    • Baby Bell Peppers: I love baby bell peppers for their bright colors and sweet taste.
    • Mushrooms: I used cremini mushrooms sliced.
    • Garlic: I prefer fresh garlic cloves rather than jarred garlic.
    • Green Onions: Green onions, also called scallions, have a light taste.
    • Frozen Carrots and Peas: I had a bag of frozen peas and carrots, so I chose a short cut.
    • Tofu (Optional): I used extra firm tofu marinated and then cooked it before adding it to the recipe.
    • Sesame Seeds: I like sesame seeds as a garnish on top. It gives it a little crunch, and it's pretty.

    Vegan Pineapple Fried Rice Ingredient Substitutions

    • Substitute jasmine or white rice for brown rice.
    • Or, try quinoa for a rice-free option.
    • Instead of broccoli, use cauliflower florets.
    • Choose another vegetable if asparagus isn't available.
    • If you don't like mushrooms, add eggplant, which has a similar texture.
    • To replace fresh garlic, try garlic flakes: Also called dehydrated (or dried) minced garlic, use ½ teaspoon of garlic flakes in place of each clove. Granulated garlic: Use ¼ teaspoon of granulated garlic in place of each clove. Garlic powder: Use ⅛ teaspoon of garlic powder in place of each clove.
    • White or yellow onions substitute green onions.
    • Use fresh carrots and peas instead of frozen vegetables.
    • Skip the tofu. Or, try chickpeas tofu for a soy-free option.

    How to Make Pineapple Fried Rice

    Cooking the vegetables and pineapple in a wok in stages to avoid soggy vegetables and pineapple.
    1. Begin by cooking the brown rice in a rice cooker or stovetop using my full-proof directions on How to Cook Brown Rice.
    2. The trick to great vegan fried rice is cooking, allowing it to cool to room temperature, and then refrigerating it until it's cold.
    3. Therefore, I always make my brown rice ahead of time and add it to the vegan pineapple fried rice at the end. 
    4. This way, the rice stays firm and doesn't get soggy or mushy because no one likes mushy rice. 
    5. Next, cook the vegetables in order of density using a wok or extra-large skillet with deep sides. For instance, begin with garlic, scallions (green onions), and mushrooms until the onions turn translucent and the mushrooms start to brown.
    6. Add the broccoli and asparagus, which take 5-7 minutes, followed by the pineapple, peas and carrots, and baby bell peppers. 
    7. Next, add the cold rice, and toss until heated through. 
    I added the cold, cooked brown rice to the cooked vegetables in the wok on the stove.

    One important lesson I've learned about making fried rice is to add the sauce at the end of cooking and use it sparingly.

    There's nothing worse than soggy fried rice. Remember, you can always add more sauce later.

    I tossed the cooked vegetables and pineapple in stir-fry sauce at the end in the wok on the stove.

    Sauce Ingredients

    Vegan pineapple fried rice on a platter on the table.
    • Soy Sauce: This ingredient supplies the umami flavor to the sauce.
    • Teriyaki Sauce: Teriyaki Sauce is sweet and salty, the savory goodness in the sauce.
    • Rice Vinegar: Rice Vinegar is sweet and tangy.
    • Sriracha: Add more if you like spicy; less or none if you do not prefer spice.

    Sauce Ingredient Substitutions

    • Choose tamari, or liquid aminos for a gluten free option instead of soy sauce.
    • Try low-sodium soy sauce if you want less sodium.
    • Vegan oyster sauce or hoisin sauce substitutes teriyaki sauce in recipes.
    • Apple cider or champagne vinegar is used as a replacement for rice vinegar.
    • Any hot sauce works, or skip it if you don't like a little spice.
    • Crushed red pepper flakes are also an excellent substitute for hot sauce; however, use them sparingly.

    If adding tofu, I recommend doubling the stir fry sauce recipe using half to marinate the tofu overnight in the refrigerator. 

    I am eating vegan pineapple fried rice on the table.

    Recipe FAQs

    Is pineapple fried rice vegan?

    Yes, as long as you make it without eggs. I added tofu to my fried rice, but this is optional. 

    What goes in fried rice?

    Vegan fried rice can be simple with carrots and peas or loaded with chosen vegetables. However, cutting the vegetables into small bite-sized pieces makes eating more accessible.

    What do you eat with fried rice? 

    I love eating a spicy Asian salad, edamame, Asian green beans, or vegan miso soup. But, Vegan pineapple fried rice is a meal, especially if you add tofu.

    Tips

    • First, cook the rice and allow it to cool to room temperature. Then, put it into the refrigerator. 
    • Cold rice stays firm when added to the cooked vegetables and doesn't get mushy or soggy.
    • Cook the vegetables in order of density to avoid over-cooking the vegetables. 
    • Substitute red bell peppers with baby bell peppers if unavailable (baby bell peppers come in different colors and offer a variety of colors).
    • Fresh pineapple is best, but if fresh pineapple isn't available, choose canned pineapple in its natural juice rather than syrup.
    • Choose any vegetables, but cut the vegetables into equal bite-sized pieces to avoid cutting the vegetables while creating the fried rice. 
    • Whenever you cook with Sriracha, or anything spicy, always add a small amount and taste before adding more. Everyone has a different palate, so what I think is hot and what someone else feels is very different.
    • Double the sauce recipe if adding tofu to use half to marinate the tofu overnight.  

    This vegan pineapple rice recipe is a family favorite! Try it; I know you'll love it!

    More Vegan Asian Recipes to Try

    • Thai noodle salad
      Vegan Thai Noodle Salad
    • miso mushrooms
      Miso Glazed Mushrooms
    • vegans tir fry recipe
      The Best Vegan Stir Fry
    • Spicy Peanut Noodles Recipe
      Spicy Peanut Noodles

    If you love this vegan pineapple fried rice recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Vegan pineapple Fried Rice

    Vegan Pineapple Fried Rice

    Kathy Carmichael
    Skip the take-out, and make delicious Asian food at home. Dive into this vegan pineapple fried rice, loaded with brown rice, veggies, pineapple, and topped with tofu. Skip the tofu for an al veggie version of this sweet and savory sensation.
    4.72 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Entrees
    Cuisine Asian
    Servings 6 servings
    Calories 238 kcal

    Ingredients
      

    Fried Rice

    • 2 cups cooked brown rice or rice of choice
    • 1 head broccoli cut into florets, and then cut into bite-sized pieces
    • 1 bunch asparagus woody steams removed, and cute into bite-sized pieces
    • 1 cup pineapple cut into tidbits
    • 6 baby bell peppers or substitute red bell peppers, cut into bite-sized pieces
    • 8 ounces mushrooms sliced
    • 2 cloves garlic minced
    • 1 bunch green onions scallions, chopped
    • 1 cup frozen carrots and peas thawed but not cooked
    • 14 ounces extra-firm tofu optional, presses and cut into cubes

    Fried Rice Sauce (double the recipe if using tofu to marinate in half the sauce)

    • ¼ cup tamari Liquid Aminos, or Soy Sauce
    • ¼ cup teriyaki sauce
    • 2 Tablespoons rice vinegar
    • 2 teaspoons sriracha more if you like it spicy; less or none if you do not prefer spice

    Garnish

    • Sesame seeds

    Instructions
     

    Cooking the rice

    • Cook the rice according to packaged instructions. Allow it to cool to room temperature. Then, refrigerate until ready to make the fried rice.

    Cooking the Vegetables

    • In a wok or large skillet, sauté garlic and onions until translucent.
    • Add Mushrooms, and cook until browned.
    • Then add the broccoli and asparagus and cook for a few minutes.
    • Add the remaining vegetables and toss with a wooden spoon every few minutes.
    • Add the pineapple.

    Fried Rice Sauce (double the recipe if using tofu)

    • Whisk sauce ingredients together in a bowl.
    • If using tofu, pour over the cut tofu and marinate overnight.
    • For the best results, rotate the container in the refrigerator a few times, so the tofu marinates through.

    Tofu (Optional)

    • Once marinated, cook tofu in a variety of ways. My favorite way to prepare tofu is to grill it, but that isn't always an option. So, here are several different ways to cook tofu. 

    Grilling

    • Pre-heat grill to 350 or medium-low.
    • You can place the marinated tofu directly on the grill, or I use a grill basket.
    • Grill for 7 minutes on each side.
    • Let cool slightly

    Baking

    • Follow the exact directions for marinating.
    • Pre-heat oven to 350 degrees.
    • Place tofu pieces on a baking sheet with parchment paper or a silicone baking mat.
      .

    Air Frying

    • Dip the marinated tofu on each side with cornstarch.
    • Place large pieces into the basket, not touching each other.
    • Cook at 370 for 10 minutes.
    • Open the basket and turn large tofu pieces over.
    • Bake for 10 more minutes

    Skillet

    • Heat a non-stick skillet to medium.
    • Add marinated tofu, only adding a small amount of the marinade at a time.
    • As the tofu cooks, using a spatula, turn it over, adding the additional marinade. 
    • Cook until brown on all sides and the marinade has diminished. 

    Making the Pineapple Fried RIce

    • Once all the vegetables and pineapple are cooked al'dente, add brown rice.
    • Stir the rice into the hot wok with the vegetables until heated through.
    • Add sauce and toss until everything is hot.
    • Serve in a bowl with chopsticks or a fork.
    • Sprinkle with sesame seeds (optional).
    • Add Thai Basil for extra flavor.

    Video

    Notes

    • First, cook the rice and allow it to cool to room temperature. Then, put it into the refrigerator. 
    • When cold rice is added to the vegan stir fry, it stays firm and doesn't get mushy or soggy.
    • Cook the vegetables in order of density to avoid over-cooking the vegetables. 
    • Substitute red bell peppers with baby bell peppers if unavailable (baby bell peppers come in different colors and offer a variety of colors)
    • Fresh pineapple is best, but if fresh pineapple isn't available, choose canned pineapple in its natural juice rather than syrup.
    • Choose any vegetables, but cut the vegetables into equal bite-sized pieces to avoid cutting the vegetables while creating the fried rice. 
    • Whenever you cook with Sriracha, or anything spicy, always add a small amount and taste before adding more. Everyone has a different palate, so what I think is hot and what someone else feels is very different.
    • Double the sauce recipe if adding tofu to use half to marinate the tofu overnight.  

    Nutrition

    Calories: 238kcalCarbohydrates: 44gProtein: 14gFat: 2gPolyunsaturated Fat: 2gSodium: 397mgPotassium: 985mgFiber: 8gSugar: 14gVitamin A: 4352IUVitamin C: 149mgCalcium: 121mgIron: 5mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    Get FREE Recipes In Your Inbox :)

    I'll Send You New Recipes When I Post!

    Invalid email address
    We promise not to spam you. You can unsubscribe at any time.
    Free Recipes On The Way! :)- Kathy

    More Vegan Entrees

    • Cold Green Bean Salad
    • zucchini noodle salad recipe
      Fresh Summer Zucchini Noodle Salad
    • Summer Couscous Salad Recipe
      Summer Couscous Salad Recipe
    • Vegan Father's Day
      Vegan Father's Day Recipes

    Reader Interactions

    Comments

      4.72 from 14 votes (14 ratings without comment)

      Did you make this recipe? Leave a reply below! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Susan Colan

      May 14, 2025 at 8:32 am

      Really love your channel! Don’t have any criticisms of Kathy’s program! Everything is great!
      Susan

      Reply
      • Kathy Carmichael

        May 14, 2025 at 2:02 pm

        Thanks Susan!

        Reply
    2. Tamara Sachs MD

      March 14, 2023 at 11:53 am

      Always delicious, healthy and gourmet!!! Thanks so uch for sharing all your great recipes, I LOVE them

      Reply
      • Kathy Carmichael

        March 15, 2023 at 6:38 am

        Tamara, thank you so much for your feedback. I'm glad you are enjoying the recipes. Let me know what you think of the recipes you try. I would love to hear from you!

        Reply
      • Susan Colan

        May 14, 2025 at 8:35 am

        The pineapple fried rice was delicious! Wouldn’t change a thing!

        Reply
        • Kathy Carmichael

          May 14, 2025 at 2:02 pm

          Hi Susan, I'm so glad you liked it. Thank you for taking the time to comment. I appreciate it.

          Reply
    3. Kimbers Cadieux

      May 20, 2022 at 8:36 am

      This was delicious! Even my meat and potatoes husband loved it and requested I make it often! (You could have knocked me over with a feather!!)
      Thanks for the trick to not having mushy soft rice too!

      Reply
      • Kathy Carmichael

        May 21, 2022 at 5:45 am

        Hi Kimbers, haha! I love it! I'm so glad you liked the pineapple fried rice. Thank you for the feedback. I appreciate it.

        Reply
    4. Lori

      May 17, 2022 at 2:39 pm

      Delicious and easy. Used soy curls

      Reply
      • Kathy Carmichael

        May 18, 2022 at 6:17 am

        Hi Lori, that's a great idea. I didn't think of using soy curls. Thank you for sharing. I'm so glad you liked the recipe.

        Reply

    Primary Sidebar

    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

    More about me →

    Light and Delicious Vegan Spring Food Recipes

    • vegan tuna pasat salad recipe
      Vegan Tuna Pasta Salad
    • chickpea burger recipe
      Chickpea Burger
    • Watermelon quinoa salad recipe
      Watermelon Quinoa Salad
    • BEET BURGER
      Vegan Beet Burger Recipe
    • carrot dog recipe
      Carrot Dogs
    • tofu reuben sandwich recipe
      Tofu Reuben Sandwich Recipe

    Top 50 Recipes Cookbook

    Popular Vegan Dishes

    • vegans tir fry recipe
      The Best Vegan Stir Fry
    • mango salad
      Simple Mango Kale Salad
    • lentil meatloaf
      The Best Vegan Meatloaf
    • vegan chicken salad
      Best Vegan Chicken Salad
    • easy bean salad recipe
      Bean Salad With Oil Free Dressing
    • vegan drunken noodles recipe
      Easy Vegan Drunken Noodles

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Statement
    • Affiliate Policy

    Cookbook

    • My Top 50 Recipe Cookbook!

    Contact

    • Contact
    • About Me
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases. Made with ♥️ in Arizona.

    Copyright © Kathy's Vegan Kitchen :)

    291 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.