Pineapple Rice

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This is a meal in itself and a tasty way to use left over rice.

Yield: 4 to 6 servings


  • 3-4 cups leftover cooked brown rice
  • 1 can (540 ml) pineapple chunks
  • ½ cup onions, chopped
  • ½ red or green pepper, diced
  • 1 cup cauliflower, small florets (blanched*)
  • 1 cup broccoli, small florets (blanched)
  • ½ cup diced or julienned carrots (blanched)
  • ½ cup peas (to maintain bright green add at the very end) 
  • 3 Tbsp soy sauce
  • 1 tsp/.2 oz fresh ginger, grated zest
  • a few drops toasted sesame oil, optional
  • ½ tsp Sambal Oelek, chili paste
  • scallions, sliced diagonally


  1. Drain juice from the pineapple and set aside ½ cup of the juice. Save the chunks for garnish.
  2. Add to the juice the soy sauce, ginger zest, toasted sesame oil and chili paste.
  3. Preheat wok to very hot the add the onions, cover briefly to sear then add the peppers. Cover briefly to allow moisture from peppers to release. 
  4. Add rice, cauliflower, broccoli, and carrots. Toss well to mix. Add the sauce and toss again to blend all the flavors. 
  5. Continue cooking and tossing, until pineapple juice has been absorbed into the rice and rice and vegetables are heated through.
  6. When ready to serve, sprinkle with peas, pineapple chunks and scallions.