Paddy’s Pineapple Fried Rice

The Luau Side Dish That Stole the Show

Every luau needs a rice dish, but this one doesn’t play background. We’re talking wok-fired rice with golden pineapple, veggies, and a pop of green onion — savory with a kiss of sweet in every bite. It’s the perfect plate mate to pork, chicken, or shrimp.

Ingredients

• 3 cups cooked jasmine rice, cold
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/2 cup diced onion
• 1/2 cup diced red bell pepper
• 3/4 cup diced fresh pineapple
• 4 tbsp Bachan’s Japanese BBQ Sauce
• 1 tsp sesame oil
• 1/2 tsp black pepper
• 1/4 cup sliced green onions
• Optional: 1/4 cup roasted cashews or macadamia nuts
• Optional: lime wedges for serving

Instructions

1. Prep Your Rice

1. Use rice that’s been cooked and chilled overnight. This keeps it from getting mushy in the wok.

2. Fire Up the Wok

1. Heat vegetable oil in a large wok or skillet over medium-high heat.
2. Add garlic and sauté until fragrant, about 30 seconds.
3. Add onions and bell pepper, cooking until just softened, about 2-3 minutes.

3. Add Pineapple

1. Stir in diced pineapple and cook for another 2 minutes to get a little caramelization.

4. Combine the Rice

1. Add the cold rice to the wok, breaking up any clumps.
2. Stir everything together and fry for 2-3 minutes, letting the rice pick up color and flavor.

5. Season the Rice

1. Add Bachan’s BBQ Sauce, sesame oil, and black pepper.
2. Stir-fry until everything is well coated and heated through.

6. Finish Strong

1. Toss in green onions and nuts (if using).
2. Give it one final toss and serve hot with lime wedges on the side.

Chef Paddy’s Tip

Day-old rice is non-negotiable for fried rice that hits right. If you want protein, toss in shrimp, chicken, or even extra pulled pork for a full meal upgrade.

Let’s cook with heart and hustle.