Sheet Pan Pineapple Fried Rice
Servings: 4 servings
Calories: 675kcal
My pineapple fried rice is a tropical, flavor-packed dinner with crispy rice, sweet pineapple, and savory tofu—all roasted on one pan for easy cleanup.
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Equipment
- 1 sheet pan
Ingredients
- 4 cups cooked rice ideally 1 day old
- 14 oz firm tofu drained and cut into 1/2"-3/4" cubes
- 1½ cups pineapple chunks defrosted and drained
- 1 medium carrot peeled and diced
- 1 cup shelled edamame or peas, fresh or frozen
- ½ medium yellow onion diced
- 1 medium jalapeño sliced, seeds removed if desired
- 3 medium green onions divided into white/light green and dark green portions
- ¾ cup raw cashews
- 2 tablespoons vegetable oil
- 1 tablespoon ginger peeled and minced
- 2 cloves garlic minced
- 4 tablespoons soy sauce or tamari for gluten-free
- 2 teaspoons sesame oil
- 1 tablespoon rice vinegar
- Fresh cilantro chopped, for garnish
Instructions
Prep the Ingredients
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
- Dice the carrot and onion. Slice the jalapeño into thin semicircles, removing some seeds for less heat if desired.
- Separate the green onions: cut the white and light green portions into 1" sticks; finely slice the dark green leaves for garnish.
- In a small bowl, combine the ginger, garlic, soy sauce, sesame oil, and rice vinegar to make the sauce.
Assemble and Bake
- In a large bowl, toss the cooked rice and tofu with neutral oil until evenly coated.
- Add the diced carrot, edamame, and onion. Pour in the sauce and toss to coat.
- Spread the mixture evenly onto the baking sheet. Top with the pineapple cubes, large green onion pieces, and cashews.
- Bake for 25-35 minutes, or until the rice is browned and crispy at the edges.
Garnish and Serve
- Garnish with the reserved green onion slices and chopped cilantro. Drizzle with sriracha for additional heat, if desired.
- Serve immediately for the best texture and flavor.
Notes
- If using freshly cooked rice, spread it on a sheet pan and place uncovered in a 200°F oven for 10-15 minutes to reduce moisture.
- Frozen and defrosted pineapple is best; fresh pineapple releases more moisture when cooked.
Nutrition
Calories: 675kcal | Carbohydrates: 81g | Protein: 25g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Sodium: 1029mg | Potassium: 705mg | Fiber: 6g | Sugar: 18g | Vitamin A: 2742IU | Vitamin C: 17mg | Calcium: 220mg | Iron: 6mg
