Pineapple Coconut Fried Rice with Cashews & Lime
This is the kind of dish that’ll make your kitchen smell like a beach vacation. Sweet pineapple, crunchy cashews, a little soy, a little lime — and boom, you’ve got magic in a skillet.
I start with leftover jasmine rice (because fried rice is always better a day old). Add diced carrots, toss in that juicy pineapple, and let it caramelize just a bit. Once that coconut oil hits the pan, the whole thing comes alive.
The cashews add that toasty crunch, and the lime at the end gives it a bright little kick. It’s light, tropical, and somehow comforting at the same time. Perfect side dish or quick dinner when you’re craving something different but still real-food good.
Pineapple Coconut Fried Rice with Cashews and Lime
Sweet pineapple meets crispy rice and roasted cashews in this Pineapple Coconut Fried Rice with Lime – a bright and flavor-packed vegan dish you’ll make again and again.
Equipment
- 1 Large Skillet
Ingredients
- 3 cups cooked jasmine rice, completely cooled (day-old is best)
- 1 cup pineapple chunks (fresh or thawed frozen)
- 1 cup diced carrots
- 3 green onions, sliced
- 1/2 cup roasted cashews
- 2 tbsp coconut oil
- 2 tbsp soy sauce or tamari
- 1 tsp maple syrup
- 1/2 tsp curry powder
- Pinch red pepper flakes (optional)
- Zest of 1 lime + juice of 1 lime
- Salt to taste
- Optional garnish: cilantro
Instructions
- Heat coconut oil in a large skillet or wok over medium-high heat.
- Add diced carrots and cook until they just start to soften.
- Add pineapple chunks. Let them sit in the pan long enough to get some caramelized edges. That caramelizing is flavor.
- Add the cold rice. Break it up with a spatula and stir-fry 5–8 minutes until it’s hot and a little toasty.
- Stir in soy sauce, maple syrup, curry powder, and red pepper flakes. Toss well so every grain of rice gets coated.
- Turn off the heat. Add sliced green onion and roasted cashews.
- Finish with lime zest and lime juice. Taste for salt.
- Garnish with cilantro if you want that fresh pop.
