Pineapple Fried Rice


Golden grains of rice with pineapple pieces.

This is an American dish.

Quantites make two very generous or three normal portions.


150 g
Traidcraft long grain brown basmati FAIRTRADE rice
juicy cloves of garlic
30 ml
sunflower oil
150 ml
150 ml
FAIRTRADE tropical juice
5 ml
FAIRTRADE ground ginger
5 ml
FAIRTRADE ground turmeric
5 ml
cayenne pepper
to taste
salt and freshly ground FAIRTRADE black pepper
rings fresh FAIRTRADE pineapple
1 small
red onion
75 g
FAIRTRADE cashew nuts



Wash the rice under running cold water and then drain.

Skin the garlic and chop fine.

Assemble the ground spices.

Juice the lemon and discard the peel, pips and pith.

Measure out the tropical juice and the water.

Top, tail, peel and chop very fine the red onion.

Trim the core and skin from the pineapple and chop into bite sized piecess.


Oven toast the cashew nuts on a baking tray at gas mark 3 (165 °C; 325 °F) (about 30 minutes) until golden brown. Fry the chopped garlic in a pan using the sunflower oil for a minute and then add the ground spices and rice.

Stir fry for 2 to 3 minutes stirring continuously to coat the rice thoroughly.

Deglaze the pan using the lemon juice.

Progressively add the tropical juice keeping the mixture fairly hot.

Allow to come back to the boil, cover, and simmer for 40 minutes approximately.

After 30 minutes stir in the chopped onion and pineapple pieces.

Once the rice is cooked stir in the toasted cashew nuts.

To serve

Turn the rice out into a warmed serving dish and serve hot.

The rice can be kept hot for 10 to 15 minutes in the oven whilst other dishes are finished.


Fresh grated root ginger in place of ground ginger.

Fresh chopped chili peppers in place of ground pepper.

At need, use a tin of pineapple pieces.