Pineapple Fried Rice Recipe – Easy Instant Pot Indian-Style

Last Updated on 2 months by Neha Deshmukh

Pineapple Fried Rice Recipe – Easy Instant Pot Indian-Style

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, flavorful meals that don’t require hours in the kitchen. And honestly, this Pineapple Fried Rice is exactly that. I first made this when I was craving something a little different from our usual Indian fare, and it quickly became a weeknight staple. The Instant Pot makes it unbelievably easy – seriously, it’s a game changer! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Pineapple Fried Rice isn’t just delicious; it’s a total winner for a few reasons. It’s super fast – ready in under 30 minutes! The Instant Pot simplifies everything, giving you perfectly cooked rice and a flavorful stir-fry all in one pot. Plus, it’s a fantastic way to use up leftover rice (though freshly cooked is best, as you’ll see!). And the sweet and savory combination? Absolutely addictive.

Ingredients

Here’s what you’ll need to whip up this Pineapple Fried Rice:

• 1.5 cups jasmine rice
• 1.5 cups water
• 2 tablespoons sesame oil
• 3-4 garlic cloves
• 0.5 tablespoon grated ginger
• 1 small onion
• 3 spring onion stalks
• 0.5 cup red bell pepper
• 0.5 cup carrots & peas mix
• 1.25 cups pineapple chunks
• 2.5 tablespoons soy sauce
• 0.25 teaspoon white pepper powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Jasmine Rice: This is my go-to for fried rice because of its lovely fragrance and slightly sticky texture. Basmati rice can work in a pinch, but you might need to adjust the water slightly. About 300g of jasmine rice is perfect for this recipe.
• Sesame Oil: Don’t skip this! It adds such a wonderful nutty aroma. I prefer the toasted sesame oil, but regular sesame oil works too.
• Soy Sauce: Now, this is where things get interesting. I usually use a regular dark soy sauce, but you can experiment! Light soy sauce will give a saltier, less intense flavor. Some people even like a touch of sweet soy sauce (kecap manis) for extra depth. My grandma always used a regional Indian soy sauce that had a hint of jaggery – so feel free to get creative!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, rinse the jasmine rice under cold water for about 60-90 seconds, until the water runs clear. This gets rid of excess starch and helps prevent stickiness. Drain it really well.
2. Transfer the rinsed rice to your Instant Pot. Add the 1.5 cups of water and give it a quick stir.
3. Close the lid, making sure the valve is set to sealing. Cook on manual high pressure for just 3 minutes.
4. Now, this is important: let the pressure release naturally for 10 minutes. Then, carefully quick release any remaining pressure.
5. Fluff the rice with a fork and transfer it to a bowl. Set aside for now.
6. Press the sauté mode on your Instant Pot. Add the 2 tablespoons of sesame oil.
7. Add the minced garlic and grated ginger to the hot oil and sauté for about 30 seconds, until fragrant. Don’t let it burn!
8. Add the chopped onion and the white parts of the spring onions. Sauté for another minute, until the onion is softened.
9. Now, toss in the red bell pepper, carrots & peas mix, and pineapple chunks. Cook for 1-2 minutes, stirring occasionally, until the veggies are slightly tender-crisp.
10. Pour in the 2.5 tablespoons of soy sauce and mix everything together well, coating the vegetables evenly.
11. Return the cooked rice to the Instant Pot. Stir, stir, stir! You want to make sure the rice is evenly coated with the sauce and mixed with the veggies.
12. Season with 0.25 teaspoon of white pepper powder and salt to taste. Finally, garnish with the green parts of the spring onions before serving.

Expert Tips

• Don’t overcook the rice! That’s the key to avoiding sticky fried rice.
• High heat is your friend. Sautéing the vegetables quickly keeps them crisp and flavorful.
• Taste as you go. Adjust the soy sauce and salt to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your soy sauce to ensure it doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: Use tamari instead of soy sauce for a gluten-free version.
• Spice Level Adjustment: My friend loves a little heat, so I sometimes add a pinch of chili flakes during the sautéing stage.
• Festival Adaptations: During fasting periods, you can skip the onion and garlic for a lighter version.

Serving Suggestions

This Pineapple Fried Rice is fantastic on its own, but it also pairs well with a side of steamed vegetables or a simple salad. My family loves it with a little bit of raita (yogurt dip) on the side.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a pan on the stovetop.

FAQs

1. Can I use brown rice instead of jasmine rice? What adjustments need to be made?

You can, but you’ll need to increase the cooking time and the amount of water. I’d recommend using 2 cups of water and cooking on manual high pressure for 22-25 minutes, followed by a natural pressure release.

2. What is the best type of soy sauce to use for authentic flavor?

It really depends on your preference! Dark soy sauce is a good all-rounder, but feel free to experiment with light or sweet soy sauce.

3. Can I prepare the vegetables ahead of time?

Absolutely! You can chop the vegetables a day in advance and store them in the refrigerator. This will save you time when you’re ready to cook.

4. How can I adjust the sweetness of the fried rice?

Add a teaspoon of sugar or a drizzle of honey to the sauce.

5. My fried rice is too sticky, what did I do wrong?

Most likely, the rice wasn’t rinsed well enough, or it was overcooked. Make sure to rinse the rice thoroughly and don’t overcook it in the Instant Pot.

6. Can this recipe be made on the stovetop instead of in an Instant Pot?

Yes, definitely! Cook the rice separately according to package directions. Then, follow the same sautéing instructions in a wok or large skillet.