Pineapple Fried Rice (Sheet Pan Recipe)

This pineapple fried rice brings all the flavor of a takeout favorite into your kitchen—without the hassle. I remember trying it for the first time at our local Thai restaurant – it was served in a hollowed-out pineapple, and the combination of sweet, tangy pineapple with savory rice blew my mind. When I came home, I was determined to recreate the flavors but in a way that felt simpler and more approachable for everyday cooking. So here we are!

An overhead image of pineapple fried rice on a sheet pan.

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!

💭 How this sheet pan fried rice wins dinner

Pineapple on pizza? We can debate that later. But pineapple in fried rice? It’s an absolute yes. This sheet pan pineapple fried rice takes all the sweet, tangy magic of pineapple and balances it with savory tofu, crisp veggies, and crunchy cashews.

The best part? The sheet pan does all the heavy lifting—no need to hover over a stove. It’s the kind of recipe that feels fresh and fun but is secretly so simple, you’ll wonder why you didn’t try it sooner.

Sweet and savory. The juicy sweetness of pineapple perfectly balances the savory and umami flavors of fried rice for a well-balanced dish.
Tropical vibes. Each bite will transport you to paradise!
Foolproof recipe. With simple ingredients, minimal prep, and a quick cooking time, you can’t go wrong with this fried rice recipe!

In the mood for more sheet pan recipes? Check out my sheet pan bibimbap or aloo gobi masala. Want to make a different kind of fried rice? Check out my quick fried rice (aka “clear your fridge” fried rice).

📋 Ingredients and notes

It’s a pretty easy list of ingredients! You’ll need rice, pineapple cubes, firm tofu, edamame, cashews, garlic, onions, ginger, carrots, jalapenos, green onions, soy sauce, rice vinegar, any neutral oil, and sesame oil.

An overhead image of the ingredients of pineapple fried rice.

Variations & Substitutions

Rice. You can use any medium or long-grain rice for this recipe. I prefer using white rice, but brown rice will also work well. Leftover rice is easier to use because fresh rice can be too sticky.
Pineapples. Use frozen or canned pineapple chunks for an easy prep. Use fresh pineapples if you want the juiciest flavor.
Tofu. Substitute with tempeh or chickpeas.
Edamame. Use shelled edamame or green peas. Green beans or snap peas will also work in a pinch.
Jalapeño. Remove the seeds for less spice. Substitute with serrano peppers for more heat, or red bell pepper for a mild version.
Cashews. For a crunchy bite. Swap with peanuts, almonds, or sunflower seeds.
Soy sauce. Use tamari for gluten-free.

Shruthi’s Top Tip

Use day-old rice for the best texture—spread freshly cooked rice on a sheet pan and dry it in a low oven if needed. [Link to microwave rice]

Press the tofu for at least 10 minutes to remove excess water and help it crisp up in the oven. Alternatively, you use can use a tofu press.
Toss the rice and tofu in neutral oil before baking to ensure everything crisps evenly. You can add a tiny bit of cornstarch if you want it to be crispier.

📖 How to make pineapple fried rice

Step 1:
Preheat the oven to 400°F. Line a baking sheet with aluminum foil.

Step 2:
Dice the carrot and onion. Slice the jalapeño into thin semicircles, removing some seeds for less heat if desired.

An overhead image of cutting carrots, onions, and jalapenos on a chopping board.

Step 3:
Separate the green onions: cut the white and light green portions into 1″ sticks; finely slice the dark green leaves for garnish. Mince ginger and garlic.

An overhead image of slicing green onions, ginger, and garlic.

Step 4:
In a small bowl, combine the ginger, garlic, soy sauce, sesame oil, and rice vinegar to make the sauce.

An overhead image of combining soy sauce, rice vinegar, and oil together.

Step 5:
In a large bowl, toss the cooked rice and tofu with neutral oil until evenly coated.

An overhead image of tossing rice, tofu, and oil together in a bowl.

Step 6:
Add the diced carrot, edamame, and onion. Pour in the sauce and toss to coat.

An overhead image of adding the vegetables to the bowl.

An overhead image of adding the sauce to the mixture.

Step 7:
Spread the mixture evenly onto the baking sheet. Top with the pineapple cubes, large green onion pieces, and cashews.

An overhead image of spreading the rice mixture on a sheet pan.

An overhead image of adding pineapples and cashews on top.

Step 8:
Bake for 25-35 minutes, or until the rice is browned and crispy at the edges.

An overhead image of the cooked pineapple fried rice.

Step 9:
Garnish with the reserved green onion slices and chopped cilantro. Season with salt and drizzle with sriracha for additional heat, if desired. You can also squeeze in lime for a bright flavor. Serve immediately for the best texture and taste!

An image of pineapple fried rice on a plate.

🍴 How to serve vegan pineapple fried rice

This delicious vegan fried rice takes dinner to the next level! I love pairing it with my savory vegan drumsticks, a hearty roasted vegetable salad, and perfectly caramelized roasted cabbage steaks. For a festive twist, serve it in a hollowed-out pineapple—it’s a show-stopping way to bring tropical flair to your gathering!