Pineapple Veggie Fried Rice

Pineapple Veggie Fried Rice

  • Servings: 4
  • Difficulty: easy
  • Print


3 cups Cooked White Rice
3 Bok Choy Bulbs, chopped
1 Red Bell Pepper, chopped
1 Green Zucchini, chopped
1 Jalapeno, no seeds & chopped
1 cup Shredded Carrots
½ Tbsp. Sesame Oil
½ Tbsp. Olive Oil
20 oz. Can of Dole Pineapple Chunks
3 Tbsp. Gluten Free Soy Sauce
Few stalks of Green Onion
Pinch of fresh Parsley
Pinch of Garlic, Red Pepper Flakes, Salt & Pepper
Juice of half of a lime


  1. In a giant skillet, sauté the Bok Choy, Bell Pepper, Zucchini, Jalapeno, Carrots with the oils on medium heat.
  2. Once the vegetables have softened, set them aside in a bowl.
  3. Add pineapple chunks, soy sauce, garlic, red pepper flakes, salt & pepper to your empty skillet & mix together on low heat.
  4. Add your rice to the mixture. Once that is coated evenly, mix in the rest of your cooked vegetables.
  5. Garnish the mixture with fresh green onion, parsley & lime


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