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Pineapple reminds me of a beach vacation, and I love how simple it is to escape on a mental vacation when I make this healthy, whole grain, vegetable packed Pineapple Fried Rice.
Whether you make this easy recipe on the stovetop or in an Instant Pot, the tropical flavor of this dish is perfect for lunch or dinner. You can serve it by itself or as a side dish, and it’s something we all need in our lives–an easy win.
This easy Instant Pot Pineapple “Fried” Rice is egg free, gluten free, dairy free, and vegan! This is a perfect plant based dinner recipe. I haven’t figured out a way to omit the oil in the Instant Pot yet, but besides the nonstick cooking spray that is used, there is no oil in this recipe.
Healthy Pineapple Rice is made with brown rice and packed with colorful vegetables. Cooking this vegan pineapple brown rice in the pressure cooker allows you to walk away while dinner cooks in less than 30 minutes.
Where is the recipe?
We want to make sure that everyone can easily make this recipe–whether this is the first time you’ve cooked in the kitchen or you’ve been doing it for years.
This recipe can be cooked in the Instant Pot or any other electric pressure cooker. There are detailed instructions, and nutrition information in post below.
If you just need the basic recipe, scroll to the bottom of this post where you’ll find the easy to print recipe for this tasty and Vegan Pineapple Rice.
Ingredients:
- Bell Peppers: I use one of each color, red, yellow, and orange. Bell peppers add pretty color to a dish, and a wonderful sweet flavor.
- Onions: Contain antioxidants and compounds that fight inflammation.
- Dry Mustard: Commonly found in the spice aisle dry mustard is just ground mustard seeds.
- Garlic: For extra flavor and a boost of antioxidants.
- Ginger: Either dried or minced fresh ginger root. I prefer fresh, but in a pinch I’ve always got dried on hand.
- Pineapple: My favorite thing to add to fried rice, and the perfect balance of sweet and savory.
- Peas & Carrots: The timeless frozen vegetable combination.
- Brown Rice: A whole grain that has not been stripped of the bran, germ, and endosperm which are the most nutrient rich part of the plant.
- Coconut Aminos: You can also use low-sodium sauce or low-sodium tamari.
Recipe Tips:
- For extra flavor, feel free to substitute 1 cup of water for 1 cup of pineapple juice when cooking your brown rice in the Instant Pot.
- Add salt to taste.
- If you want to add some crunch, throw in a handful of fresh chopped green onions (white and green parts).
- To make this recipe with precooked or leftover rice, simply add it after your vegetables have been sautéed.
- If you need to cut down on the time this recipe takes, make Pineapple Quinoa! Instead of adding rice to the pot, add 2 cups quinoa and 2 1/2 cups water. Cook for 1 minute and allow a natural pressure release of 10 minutes. Then add your veggies in like the recipe states.
How to make Pineapple Rice:
Time needed: 45 minutes
This time estimate accounts for prep and cook times. It does not take into consideration the time it takes your pot to come to pressure, as that can be different depending on your elevation, the size of your pressure cooker, and your pot itself (just like your oven, everyone’s is a little different!).
- Chop your vegetables
Using a sharp knife cut your red, yellow, and orange bell peppers, and onions into small equally sized pieces.
- Sauté
Set your Instant Pot to sauté and lightly spray the inner liner with cooking spray. Add your bell peppers, onions, dry mustard, minced garlic, and ginger.
Cook for about 5 minutes until the peppers begin to soften and the onions are transparent.
Add the pineapple chunks and frozen peas and carrots. Continue cooking for an additional minute before transferring to a large plate or bowl. - Prepare your rice
Wipe your pot clean and lightly spray with cooking oil, then add 2 cups of rinsed dry brown rice and 2 cups of water.
Close and lock the lid and turn the pressure valve to the sealed position. Select Pressure Cook (high pressure) and set the cook timer to 20 minutes.
Turn off the Keep Warm option if this can be done on your pot. This will help your rice release from the pot. - Allow the pot to naturally release pressure (also called NPR)
Once the cook time is complete, allow the pot to naturally release for 10 minutes. Your Keep Warm button should be turned off. If you can’t turn your Keep Warm button off, turn the pot off and set a 10 minute timer.
Quick release the remaining pressure after 10 minutes, and remove the lid and set it aside. Check that your rice is tender. - Combine your rice
Return your vegetables to the pot, add the coconut aminos, stir everything together, and return your lid to the pot for about 5 minutes so that the flavors can meld. Stir one last time before serving.
Healthy Eating Plans
Weight Watchers: Each 3/4 cup serving is 4 Blue Plan Points | 4 Green Plan Points | 1 Purple Plan Point.
Looking for more Weight Watchers recipes with Points Values?
Ultimate Portion Fix/21 Day Fix:
- For the entire recipe: 9 Yellow Containers, 2 1/2 Green Containers, 1/2 Purple Container. This recipe makes 8 servings that are about 3/4 cup. I give you these counts so that if you make changes to this recipe, it’s easier to calculate your 21 Day Fix containers again.
- Each serving: 1 Yellow Container, 1/3 Green Containers, trace Purple Containers (I do not count it).
Looking for more easy 21 Day Fix recipes?
2B Mindset: This is a perfect 25% FFC lunch if you add in a bit more veggies (to equal 50%) and 25% protein. I like to have this with some raw vegetables and a small container of yogurt.
This recipe is the perfect meal prep recipe! It is very hearty so it will hold up well to freezing, reheating, and keeping in the fridge. Bonus? The day old rice has even more flavor.
Traditional pineapple stir fry rice is made with sesame oil and a lot of soy sauce. This recipe omits the oil, and uses coconut aminos in place of the soy sauce to get the sodium down.
Absolutely! Just saute your vegetables and pineapple as directed in the instructions and heat your rice, then mix them together with the coconut aminos at the end.
Using precooked rice in this recipe can actually help it not be so sticky, if you prefer that.
Need more healthy Instant Pot recipes?
- This Teriyaki Tofu Stir Fry is delicious and healthy!
- This Amish Baked Oatmeal is delicious and has been tested using egg replacements!
- This One Minute Quinoa in the Instant Pot is an easy recipe, and can be swapped out for the rice in this recipe.
- This Ninja Foodi Artichoke recipe can also be made in the Instant Pot and an air fryer or air fryer lid.
- Starbucks Egg Bites: Easy to customize with your favorite foods!
- Crack Chicken Casserole has all of your favorite ranchy bacony flavors with more protein and less fat!
- This Cauliflower Stuffing helps satisfy those Thanksgiving cravings any time of year!
- Healthy Buffalo Chicken Dip is one of my favorite recipes. Ever.
Vegan Pineapple Rice in the Instant Pot
Equipment
- Instant Pot 6 qt
- Kitchen Knife
- Cutting Board
Ingredients
- 1/2 cup red bell pepper chopped
- 1/2 cup orange bell pepper chopped
- 1/2 cup yellow bell pepper chopped
- 1/2 cup onion chopped
- 1/4 tsp dry mustard
- 1 tbsp garlic minced
- 1 tsp fresh ginger or 2 tsp ground ginger
- 1 cup peas and carrots frozen
- 1/2 cup pineapple
- 2 cups brown rice dry
- 2 cups water for the Instant Pot
- 1/4 cup coconut aminos
Instructions
Instant Pot
- Chop bell peppers, and onions. 1/2 cup red bell pepper 1/2 cup orange bell pepper 1/2 cup yellow bell pepper 1/2 cup onion
- Set your Instant Pot to Sauté and lightly spray your pot with cooking oil.
- Once your pot is hot add your onions, bell peppers, dry mustard, garlic, and ginger. Sauté for 5 minutes until your peppers soften and your onions start to become transparent. 1/4 tsp dry mustard 1 tbsp garlic 1 tsp fresh ginger
- Add your pineapple and peas and carrots and cook for an additional minute. Transfer your vegetables to a plate and set aside for later. 1/2 cup pineapple 1 cup peas and carrots
- Wipe your pot clean and spray with cooking oil. Add 2 cups of brown rice, and two cups of water. Close and lock the lid and turn the pressure arm to the sealing position. Select Pressure Cook (high) and set the timer for 20 minutes. Turn off the keep warm function. 2 cups brown rice 2 cups water
- Once the cook time is complete allow the pressure to release naturally for ten minutes then turn the pressure valve to quick release. Remove the lid and set aside.
- Add your cooked vegetables and coconut aminos and stir to combine. Replace the lid and allow everything to sit for about 5 minutes. Stir everything one more time before serving. 1/4 cup coconut aminos
Stove top
- Whether you're using quick/minute rice or making your own rice in a rice cooker, cook your rice according to package directions.
- While the rice is cooking, chop all of the vegetables needed for this recipe.
- Saute the onions, peppers, and seasonings (but not the Aminos) in a medium sized pan on the stove over medium heat. Cook for 3-5 minutes.
- Add in the pineapple and peas and carrots and cook for 1-2 minutes. Remove them from the heat and set aside.
- Add the cooked vegetables to the cooked rice, add the coconut aminos, and stir gently. Cover the pot for 5 minutes until the flavors have melded together and all is warm.
Notes
Recipe Tips
- For extra flavor, feel free to substitute 1 cup of water for 1 cup of pineapple juice when cooking your brown rice in the Instant Pot.
- Add salt to taste.
- If you want to add some crunch, throw in a handful of fresh chopped green onions (white and green parts).
- To make this recipe with precooked or leftover rice, simply add it after your vegetables have been sautéed.
- If you need to cut down on the time this recipe takes, make Pineapple Quinoa! Instead of adding rice to the pot, add 2 cups quinoa and 2 1/2 cups water. Cook for 1 minute and allow a natural pressure release of 10 minutes. Then add your veggies in like the recipe states.
Healthy Eating Plans
Weight Watchers: Each 3/4 cup serving is 4 Blue Plan Points | 4 Green Plan Points | 1 Purple Plan Point. Ultimate Portion Fix/21 Day Fix: For the entire recipe: 9 Yellow Containers, 2 1/2 Green Containers, 1/2 Purple Container. This recipe makes 8 servings that are about 1/2 cup. Each serving: 1 Yellow Container, 1/3 Green Containers, trace Purple Containers (I do not count it).Nutrition
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This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
Can I eat this forever!? Perfect blend of salty and sweet flavors and so perfect for the fridge full of pineapple we have at all times – thank you!
Do you think you could use cauliflower rice in this recipe (of course with some cooking alterations would be needed)? I’m just trying to see where I can add more veggies!
Definitely you’d need to alter the cook time, but it would be delicious! I’d either cook it on the side and add it to the finished recipe or if you don’t make the brown rice I’d just add the cauliflower rice at the beginning with the other veggies and saute – no more cooking needed after that :)