Hawaiian Fried Rice Ham Pineapple

Hawaiian Fried Rice is one of my most requested weeknight dinners because it turns leftover rice and meat into something everyone gets excited about. Juicy pineapple and smoky ham make every bite irresistible while the fragrant garlic and crisp veggies round it all out. I always double the batch so we can pack leftovers for lunch the next day.

I made this first when I needed to clear out leftovers before a trip and now even my picky eater asks for it. It is a perfect blend of salty savory and a touch of sweet.

Ingredients

• Low sodium soy sauce: brings the umami and keeps salt in check Choose a good brand for balanced flavor
• Sesame seed oil: gives a toasty rich aroma Buy pure toasted sesame oil for best taste
• Hot sauce: adds just a bit of kick Sriracha is classic but your favorite chili sauce works
• Vegetable oil: keeps things from sticking Choose a neutral oil so flavors shine
• Red bell pepper: adds crunch and color Look for firm shiny peppers
• Ham: is the smoky meaty backbone Diced cooked ham is easy but leftover pork works too
• Green onions: bring freshness Use both the white and green parts for layers of flavor
• Garlic: makes every ingredient shine Fresh minced gives a sweeter flavor than jarred
• Cold cooked white rice: separates and fries better Use day old rice for perfect texture
• Large eggs: add creaminess and extra protein Fresh eggs scramble up fluffy in the hot pan
• Pineapple pieces: give juicy bursts Look for ripe fruit or use high quality canned

Step-by-Step Instructions

Sauté the Vegetables:

Cook red bell pepper in a large non stick skillet over medium high heat with a splash of vegetable oil Stir for five to seven minutes until bell pepper is crisp tender and starting to get some golden edges

Brown the Ham and Aromatics:

Add diced ham and only the white part of your green onions to the skillet Let them cook for a few minutes until the ham starts to caramelize Stir in the garlic and fry until you smell its fragrance about one minute Pour this mixture into a bowl and set aside

Fry the Rice:

Pour the remaining vegetable oil into your hot skillet Add the cold rice and use your spatula to break up clumps Keep stirring and turning the rice for about eight minutes until each grain is hot and has a little bit of color

Scramble the Eggs:

Push all the cooked rice to one side of the pan Crack eggs directly onto the empty side Let them set for a few seconds then scramble quickly until fully set but still soft

Combine Everything:

Add the cooked ham pepper and garlic mixture back into the skillet Toss everything to combine Drizzle in the soy sauce sesame oil and hot sauce mixture Stir well and cook a minute or two until fully combined and steaming hot

Finish and Serve:

Turn off the heat Gently fold in pineapple and the green parts of your onions Taste and adjust for seasoning Serve right away so the pineapple stays bright

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My favorite ingredient is always the fresh pineapple Nothing beats those little pockets of sweetness in each bite When I was a kid my mom swore by canned pineapple but once I tried fresh I never looked back It is such a game changer for family dinners

Storage Tips

This rice keeps in the refrigerator for up to four days. Store it in an airtight container and reheat in a hot skillet or even in the microwave. If the rice dries out just splash a bit of water over it before reheating to bring back the moisture.

Ingredient Substitutions

If you do not have ham any cooked protein works like leftover chicken or shrimp. No pineapple Just dice up some mango for a similar sweet kick. Use brown rice or even cauliflower rice if you prefer a different base. Tamari swaps in well for soy sauce if you keep things gluten free.

Serving Suggestions

Serve Hawaiian Fried Rice as a quick main course with a side of sliced cucumbers or a simple cabbage slaw. Sometimes I like to make it the centerpiece for a big brunch and offer crispy fried eggs on top. Little bowls of extra hot sauce always go fast.

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Cultural Note

Hawaiian Fried Rice is the island take on a world classic. It was inspired by the flavors and ingredients that are abundant in Hawaii which is how ham pineapple and rice became such a happy trio. The dish reflects how different culinary traditions blend beautifully on the islands.

Frequently Asked Questions

→ What type of rice works best for this dish?

Cold, cooked white rice is ideal, as it helps achieve the desired texture without getting mushy during stir-frying.

→ Can I substitute the ham with another protein?

Yes, diced chicken, shrimp, or even tofu can be used for a different flavor and protein alternative.

→ How do I keep my fried rice from becoming soggy?

Using leftover rice that's been chilled helps prevent clumping and sogginess. Be sure to stir-fry over high heat to keep grains separate.

→ Is fresh or canned pineapple better?

Both options work well; fresh pineapple adds a brighter taste, while canned is convenient and sweetens the dish nicely.

→ Can I add other vegetables?

Feel free to include peas, carrots, or corn to enhance color, texture, and nutrition in your fried rice.

→ Is it necessary to use both sesame and vegetable oil?

Sesame oil brings a nutty, aromatic note, while vegetable oil is for high-heat cooking. Combining both adds flavor and prevents burning.