Dinner · 25 min · thai

Tropical Pineapple Rice

This is the kind of Thai dinner you’ll make on repeat — cooked rice and pineapple, 25 minutes, big payoff. It is weeknight cooking that still hits your targets — 12 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Cooked rice
• 2 cups Pineapple
• 1 Bell pepper
• 1 cup Peas
• 1/3 cup Cashews
• 3 tbsp Soy sauce
• 1 tsp Curry powder

Steps

1. Use day-old refrigerated rice if you can — dry grains fry up fluffy instead of clumping.
2. Toast the cashews in a dry wok until golden; set aside.
3. Heat a slick of oil until smoking and add the rice, pressing it into an even layer.
4. Let it sit undisturbed 2 minutes so the bottom crisps, then toss.
5. Sprinkle in the curry powder and soy sauce; toss until every grain is stained gold.
6. Add the pineapple, bell pepper, and peas; stir-fry 3 minutes until hot.
7. Taste and add more soy until savory-sweet and balanced.
8. Fold in the toasted cashews and serve.

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