Pinkglow® Pineapple Fried Rice


• 1 Pinkglow® Pineapple  

• 2 cups cooked and cooled basmati rice 

• 1 tablespoon sesame oil  

• 1 cup diced pineapple 

• 1/2 cup diced firm tofu 

• 1/2 onion, diced 

• 3 cloves garlic, minced 

• 3 tablespoons minced ginger  

• 1/2 cup edamame 

• 1 cup shredded carrots  

• 1 tablespoons soy sauce 

• 1/2 teaspoon salt 

• 1/4 teaspoon black pepper 

• chopped cilantro and sliced lime for garnish.  



  1. Cut your Pinkglow® pineapple in half and scoop out the fresh with a spoon. Cut the pineapple into cubes and reserve the shell.  
  2. In a wok or large skillet, heat the sesame oil over medium-high heat. 
  3. Add the diced onion and minced garlic and ginger. Sauté for 1-2 minutes until fragrant. 
  4. Add the diced tofu and soy sauce and sauté for 3-4 minutes until slightly browned. 
  5. Add the edamame and carrots and sauté for 2-3 minutes more.  
  6. Add the cooked rice to the pan salt and pepper and then the pineapple. Stir to combine. 
  7. Cook for an additional 3-5 minutes, stirring until the rice is heated through. 
  8. Transfer the rice mixture to the hollowed out pineapple shell and garnish with chopped cilantro and a slice of lime.