Travel to the Tropics With Our Vegan, Gluten-Free Pineapple Fried Rice

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The waning days of summer have us longing for the tropics. You may feel the same way. Though a beach vacation is out of reach right now, you can prepare our sweet but hearty, pineapple-based dish instead. It’s the next best thing! The ingredients are lightly fried in coconut oil (though if you’re not a fan of coconut, you can substitute olive or some other oil). So simple, and so satisfying! And it only takes half an hour to make.


2 tablespoons coconut oil
1 small red onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon red pepper flakes (optional)
1 cup carrots, chopped into tiny chunks
1 1/2 cups pineapple chunks (fresh is best, but canned will do)
3 cups cooked rice (basmati, brown, or jasmine all work)
1/2 cup green onions, diced
3 tablespoons tamari
1 1/2 teaspoons curry powder
1/2 cup green peas (fresh or frozen)

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roasted cashews (really, these are practically a must, especially if you want protein)
chopped cilantro
chopped green onion


Heat the coconut (or other) oil in a large frying pan or wok and add the onion bits. Fry them for about 2 minutes until they become translucent.

Add the garlic, ginger, optional red pepper flakes, and carrots. Sauté them for 7-9 minutes until the carrots begin to soften and acquire a slight brown tinge. Poke them occasionally to make sure they’re getting soft. You don’t want hard carrot bits.

Pro tip: If the vegetables stick to the pan, add a few splashes of vegetable broth. They’ll become more malleable, as if by magic.

While the vegetables are cooking, pour the tamari and curry powder into a small bowl and stir briskly until they’re combined. Set the bowl aside.

Add the pineapple chunks to the frying pan and sauté them until they begin to turn brown, about 4-5 minutes.

Pour in the peas, rice, tamari mixture, and green onions. Stir constantly until the mixture comes together and everything is nice and hot. This should take about 5 minutes.

Remove your creation from the burner and ladle it into plates. Garnish with the roasted cashews, cilantro, chopped green onions, and/or a drizzle of sriracha. What are you waiting for? Dig right in!

Serves 3-4 people, depending on folks’ hunger level. Leftovers can be covered, placed in the refrigerator, and reheated the next day. They’ll keep for at least two days. You’re unlikely to have any remaining after the first day, however. This meal is so simple, but so yummy! We’re sure you’ll love it.

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