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.
Course Side Dish
Keyword Easy pineapple rice, instant pot brown rice, Pineapple rice, vegan pineapple rice
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, ground ginger, and fresh ginger. Sauté for 5 minutes until your peppers soften and your onions start to become transparent.
Add your pineapple and peas and carrots and cook for an additional minute. Transfer your vegetables to a plate and set aside for later.
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.
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.
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.
Please see recipe post for more detailed cooking instructions.
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).