Chili Lime Pineapple Rice (Printable)
Tangy-sweet wok-fried rice with caramelized pineapple, chili, cilantro, and zesty lime in every bite.
# What You’ll Need:
→ Rice
01 - 3 cups cooked jasmine or long-grain rice, preferably day-old and chilled
→ Vegetables & Fruit
02 - 1 cup fresh pineapple, diced
03 - 1 red bell pepper, diced
04 - 1/2 cup frozen peas, thawed
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
→ Aromatics & Seasonings
07 - 1 to 2 red chilies, finely chopped, adjust to heat preference
08 - 1/2 teaspoon ground white or black pepper
09 - 2 tablespoons soy sauce, or tamari for gluten-free
10 - 1 tablespoon toasted sesame oil
11 - Zest and juice of 1 lime
12 - 1/2 teaspoon salt, or to taste
13 - 2 tablespoons neutral oil, such as canola or sunflower
→ Garnish
14 - 1/2 cup fresh cilantro, chopped
15 - Lime wedges for serving
16 - Extra sliced chili, optional
# How-To Steps:
01 - Prepare all ingredients before starting. Ensure the rice is cold and grains are separated for optimal frying texture.
02 - Heat neutral oil in a large wok or skillet over medium-high heat until the oil shimmers.
03 - Add garlic and chilies to the hot oil. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
04 - Add the diced bell pepper and cook for 2 minutes, stirring frequently, until slightly softened but still retaining a crisp bite.
05 - Stir in the diced pineapple, thawed peas, and sliced green onions. Cook for another 2 minutes, allowing the pineapple to caramelize lightly and develop golden edges.
06 - Push the vegetables to one side of the pan. Add the rice, breaking up any clumps with a spatula, and let it heat through for 1 to 2 minutes undisturbed to develop a slight crust.
07 - Drizzle soy sauce, sesame oil, lime zest, lime juice, ground pepper, and salt over the rice. Stir everything together thoroughly, ensuring the rice is evenly coated and heated through.
08 - Remove from heat. Fold in the chopped cilantro, reserving a small amount for garnish.
09 - Serve hot, garnished with the reserved cilantro, extra sliced chili, and lime wedges on the side.
# Expert Advice:
01 -
- The sweet caramelized pineapple against fiery chili creates a flavor tension that makes you go back for forkful after forkful without realizing it.
- It comes together faster than delivery and tastes like something you would pay good money for at a beachside cafe.
- Day old rice gets a second life here, so nothing in your kitchen goes to waste.
02 -
- Warm or fresh rice will clump into a sticky paste the moment it hits the wok, so chilling it uncovered overnight is the single most important step you cannot skip.
- Your pan needs to be genuinely hot before anything goes in. A lukewarm wok steams the rice instead of frying it, and you lose that beautiful chewy texture entirely.
03 -
- Wet your hands before breaking apart cold rice. The grains separate easily and you avoid that awful crunch of undercooked clumps hiding in the finished dish.
- Reserve a tablespoon of soy sauce to drizzle over each plate at serving. That extra hit of salt right before eating makes the pineapple taste wildly more vibrant.