Pineapple Teriyaki Fried Rice

To Make the Homemade Teriyaki Sauce:

Combine the soy sauce, light brown sugar, optional pineapple juice, minced garlic and ginger, mirin or rice vinegar, and sesame oil in a glass measuring cup or microwave-safe bowl. Do not add the water and cornstarch mixture yet.

Stir well until the sugar is mostly dissolved. Set this mixture aside for now.

To Make the Fried Rice:

Next, heat a large skillet or wok over medium heat. Once heated, add in the vegetable oil.

When the oil is hot, add the pre-cooked and chilled white rice along with the frozen vegetable mix. Stir to combine and evenly distribute the heat.

Allow the rice and vegetable mixture to cook over medium to medium-high heat for approximately 5 minutes, stirring occasionally.

Once the rice and vegetables have been fried slightly, add half of the prepared teriyaki sauce. The remaining sauce will be used later to make a thick, sticky glaze. Stir well to combine.

Continue to cook the rice over medium-high heat for an additional 10 minutes. Make sure to pat down the rice into an even layer to allow it to fry properly. Stir the mixture every 2-3 minutes, patting it down each time to ensure even frying. Add more oil as needed.

To Make The Thickened Teriyaki Glaze:

While the rice is cooking, prepare the teriyaki glaze. Add the cornstarch and water slurry to the remaining teriyaki sauce. Mix well until combined.

Next, heat the sauce and cornstarch mixture either in the microwave on 50% power for 1 minute or over low heat on the stove. The goal is to gently heat the mixture until it begins to bubble and thicken into a sticky glaze. If using a microwave, make sure to keep an eye on it to prevent it from boiling over. If using a stove, stir constantly to prevent burning.

To Make the Pineapple Bowls:

Wash and dry the outside of the pineapples.

Slice each pineapple in half lengthwise with a sharp serrated knife, ensuring to cut through the leaves on the top. (See the pictures in the post above for reference!)

Cut around the edge of the pineapple (but don't cut through to the bottom), leaving a ½-1” border.

Carefully score the center into 1” pieces, then scoop out with a spoon. Keep these fresh pineapple chunks for other uses, like smoothies or snacks.

If the pineapple is very juicy, pour some of the juice out or gently pat with a paper towel.

To Serve:

Once the rice is golden brown and fried, add half the thickened teriyaki glaze to the rice. Stir well until all the rice is coated with the glaze.

Spoon the teriyaki fried rice into each prepared pineapple bowl. Top with a drizzle of the remaining teriyaki glaze, a touch of Sriracha, and a sprinkle of both sliced green onions and sesame seeds.

Finally, serve with your choice of protein. We recommend this flavorful baked tofu for a vegan and vegetarian-friendly option.