Jalapeno Pineapple Fried Rice Bowls

Jalapeno Pineapple Fried Rice Bowls
Spicy sweet fried rice with peppers in a pineapple bowl
Making a dinner for a backyard summer party or just a nice family meal? It’s all about presentation – and with these pineapple bowls you’re sure to turn some heads!
These bowls are especially good for cooking for groups because it’s easy to make large batches of fried rice. Enjoy the sweet and spicy fusion of pineapple and jalapeno.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Estimated Cost$15
Course Main Course
Cuisine Asian
Servings 4 People
Calories 597.7 kcal


  • 1 Pineapple
  • 2 Jalapeno Peppers (fresh)
  • 1 Orange Bell Pepper
  • 2 Cups Brown Rice
  • 1 tbsp. Coconut Oil
  • 3 tbsp. Mushroom Vegetable Soup Base
  • 2 tbsp. Soy Sauce
  • 1 White Onion (small)
  • 1 Clove Garlic
  • 1 tbsp. Oregano
  • 2 tsp. Black Pepper
  • 1 tbsp. Seasoned Salt
  • 2 tsp. Chili Oil
  • 2 tsp. Crushed Red Pepper Flakes
  • 4 Sprigs Fresh Parsley


Start the Rice

  • Rinse your rice several times to remove excess starch.
    2 Cups Brown Rice
  • Cook your rice in a rice cooker or stovetop with the amount of water required for the type of rice you are using.
    It is okay to undercook the rice slightly, as it will be cooked a bit more later.

Prepare the Fruit and Vegetables

  • Cut your pineapple in half vertically.
  • Carve out the middle fruit. You’ll be able to get the bulk of it out with a knife and then scoop the rest of the fruit and juice out with a spoon. Be careful not to cut holes or puncture the bottom, as this will be used for your serving bowl.
  • Discard (you should compost) the core and save the fruit and juice (with all pulp).
  • Cut the pineapple into bite size chunks and set aside.
  • Slice the jalapeno peppers into rings, then cut half of them in half making a half moon shape.
    2 Jalapeno Peppers
  • Dice
    1 White Onion, 1 Clove Garlic
  • Sauté in the coconut oil on low heat.
    1 White Onion, 1 Clove Garlic, 1 tbsp. Oregano, 2 Jalapeno Peppers
  • After they start to soften, add in the pineapple juice and pulp to the sauté and cover.
  • Let simmer for about 5 minutes.

Mix it up and Serve!

  • In a large saucepan or wok, add cooked rice, pineapple sauté, about ¼ of your pineapple cubes, mushroom base, soy sauce, black pepper, and seasoned salt.
  • Cook uncovered over medium heat for approximately 7 minutes. This will allow for the rice to absorb the flavors and for some of the excess liquid to cook off. Just be sure not to overcook to where the rice gets mushy.
  • Fill the pineapple bowls half and half with remaining pineapple cubes and fried rice.
  • Sprinkle red pepper flakes and drizzle chili oil over top of the whole bowl. Garnish with sliced fresh orange bell pepper and fresh parsley and dig in!


Calories: 597.7kcalCarbohydrates: 115.3gProtein: 11.4gFat: 12.5gSaturated Fat: 4.1gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 3.1gSodium: 3780.9mgPotassium: 778.6mgFiber: 11gSugar: 26.3gVitamin A: 2021.2IUVitamin C: 160mgCalcium: 153.4mgIron: 4.9mg

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