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Pineapple Fried Rice

A family favourite that everyone will love, serve for dinner or lunch for a wholefood packed meal or side dish.

Ingredients: Serves 4, as a side

1 large pineapple*

1 tablespoon sesame or olive oil

¾ cup chopped spring onions 

2 cloves garlic, minced

1/2 red capsicum, diced

1/2 cup frozen peas

1 ½ cups fresh pineapple, diced*

1/4cup chopped cashews

1 packet Tilda coconut rice

2 tablespoons tamari

1 pineapple

1 small lime + fresh coriander, to serve



  1. Cut the pineapple in half lengthwise, right through the crown, keeping it attached. Put one half cut-side up and use a small sharp knife to cut into and around the perimeter of it about 1/2 cm in from the peel. Remove the flesh and set aside the carved pineapple boat. Discard the hard core and cut the remaining flesh into small squares.
  2. Heat sesame oil over medium heat and add in the broccoli, onion and carrot. Cook for 2-3 minutes or until lightly golden.
  3. Add the peas and pineapple and cook for a further 3-5 minutes, so the pineapple is slightly caramelised.
  4. Add the rice, tamari and cashews to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
  5. Remove from the heat and serve with fresh lime juice and coriander leaves.












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