Around my house, we’re grilling more in the fall than we did this summer. And anytime Mr. Squid starts up the grill, I go through the veggie drawer for ideas  (I raid the fruit bowl too). That’s how I came up with grilled pineapple fried rice. You don’t have to grill the vegetables, but the flavor is so much better when the pineapple spends a little time in the flames.


Prep time: 20 minutes

Servings: 4-6


2 cups cooked rice (leftover takeout rice is perfect)

1 green pepper, diced

1/3 cup white onion, diced

3 Tablespoons canola oil

2 eggs (whisked)

1/2 tablespoon fish sauce

1 tablespoon soy sauce

6 pineapple rings (canned or fresh)

3/4 cup pineapple juice (drained from can or fresh)

1 clove garlic, minced

1/4 teaspoon ground ginger

1/3 cup fresh cilantro, chopped

1/4 teaspoon red pepper flakes (opt.)


  1. Grill the green peppers, onions, and pineapple (optional).
  2. If you’re not grilling, bring the oil to medium-high heat in a wok or large saute pan. Add the diced vegetables and garlic and cook until heated but still crisp.
  3. Place the whisked eggs into the wok, break apart as they cook.
  4. Once cooked, push the eggs and vegetables to the sides of the pan and then add in the rice.
  5. Saute until the rice is heated through.
  6. Stir in the fish and soy sauces, the pineapple juice, and spices. Adjust the seasonings.
  7. Dice the pineapple (grilled or at room temperature) and add into the cooked rice.

Grilling in the fall

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