Hawaiian Fried Rice

There’s something instantly comforting about fried rice—but when you introduce juicy pineapple, tender ham, and vibrant veggies, it transforms into a bright, flavor-packed dish you’ll want to make over and over again. This Hawaiian Fried Rice has become one of my most requested recipes, especially in the summer when fresh pineapple is abundant. It’s quick, easy, and miles better than takeout. The sweet and savory combo always hits the spot, whether I’m serving it up for a weeknight dinner or bringing it to a backyard potluck.

I started making this dish as a way to use up leftover rice and extra ham from a holiday meal. That first time, I didn’t expect much—but my kids couldn’t stop eating it, and my husband immediately asked if we could have it again next week. Now it’s part of our regular rotation, and honestly, I find myself craving it when I’m tired of the usual dinner ideas.

Why You’ll Love This Hawaiian Fried Rice

• Better Than Takeout Flavor: Sweet pineapple and savory ham pair up with soy sauce and sesame oil for that deep, slightly smoky, umami-rich fried rice flavor. You control the ingredients and seasoning, and it always tastes fresher than restaurant versions.
• Fast, One-Pan Cooking: Everything comes together in one skillet in under 25 minutes, making cleanup simple and stress-free. Perfect for busy nights.
• Great Use for Leftovers: Have extra rice or ham in the fridge? This dish turns those into a whole new meal with very little effort.
• Family-Friendly and Customizable: Kids love the sweet pineapple, and you can toss in other veggies, swap the meat, or spice it up for the adults. Everyone’s happy.

When I make this on a Friday night, it feels like such a win—no need to order out, and everyone walks away satisfied.

Key Ingredients and Why They Matter

• Day-Old Jasmine Rice: Leftover rice is the secret to perfect fried rice—it’s drier and holds its shape, giving you that perfect chewy texture instead of turning mushy. Jasmine rice also has a light fragrance that works beautifully in this recipe.
• Ham: Use pre-cooked, cubed ham for convenience. It gives salty richness that contrasts the sweet pineapple. I prefer thick-cut ham steak when I can find it—it browns nicely and stays juicy.
• Pineapple Tidbits: Fresh is ideal if you have it, but well-drained canned tidbits work beautifully. They add bright bursts of sweetness and juiciness in every bite.
• Red Bell Pepper & Onion: These add color, crunch, and depth. Dice them small so they mix evenly with the rice and cook quickly.
• Eggs: Lightly scrambled and folded in for added protein and texture. They’re essential for a traditional fried rice experience.
• Sesame Oil & Soy Sauce: These two pack so much flavor into the rice. The sesame oil adds a nutty aroma, while soy sauce brings all the seasoning together.
• Vegetable Oil: Used for sautéing; it’s neutral and lets the other flavors shine.
• Green Onions: Optional, but I never skip them—they brighten everything at the end.

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Step-by-Step Instructions to Make Hawaiian Fried Rice

Step 1: Sauté the Veggies and Ham

Heat a large skillet or wok over medium heat and add the vegetable oil. Once hot, add the chopped onion, bell pepper, and cubed ham. Sauté for 5–6 minutes, stirring often, until the onions are soft and the ham starts to brown. This step builds the base flavor and texture.

Step 2: Scramble the Eggs

Push the ham and veggies to one side of the pan. Pour the beaten eggs into the empty space and gently scramble them with a spatula. When they’re just set, mix them into the rest of the pan. This helps avoid overcooking the eggs.

Step 3: Add the Rice and Pineapple

Add your day-old rice, breaking up any clumps with a wooden spoon. Stir in the pineapple tidbits. Fry everything together for 3–5 minutes, letting the rice get some golden edges. Stir often to prevent burning, but let it sit undisturbed for short bursts to develop that slight crisp.

Step 4: Season and Finish

Drizzle the soy sauce and sesame oil over the mixture and toss to coat. Cook for another 1–2 minutes, allowing the sauce to fully absorb into the rice. Taste and adjust seasoning if needed. Garnish with sliced green onions right before serving.

You Must Know

• Use day-old rice only: Fresh rice is too soft and will turn your fried rice into a sticky mess. I often make rice the day before just for this recipe.
• Don’t crowd your pan: If doubling the recipe, cook in batches to avoid steaming the rice instead of frying it.
• You can meal-prep the components: Chop veggies and meat, and even scramble the eggs ahead. Dinner comes together in a flash.

The biggest lesson I’ve learned is that fried rice is only as good as your prep. Once everything is chopped, this dish is lightning fast—and that’s what makes it a staple for me.

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Let’s Talk Variations and Helpful Tips

• Add heat: Toss in red pepper flakes or a squirt of sriracha if you want a little kick.
• Switch the meat: Leftover rotisserie chicken or cooked shrimp make great substitutions.
• Make it vegetarian: Omit the ham and add edamame or tofu.
• Use brown rice: A heartier twist that still delivers great flavor.
• Stir in extra veggies: Corn, peas, zucchini, or mushrooms all work well.

I’ve tried nearly every version, and it’s hard to go wrong. The pineapple-ham combo is classic, but this base is flexible enough for any craving or pantry clean-out.

Chef Notes & Final Thoughts

• Fry the rice in batches if needed to prevent overcrowding and ensure the rice gets that golden crisp instead of steaming.
• Balance sweet and savory carefully. Taste as you go—different pineapple brands can vary in sweetness. A dash of lime juice can help balance the flavors.
• Use toasted sesame oil for a deeper, nutty aroma that instantly elevates your fried rice.

This Hawaiian Fried Rice recipe is the kind of meal that checks every box—easy, fast, flavorful, and loved by kids and adults alike. It’s my go-to when I want something hearty and homemade, without the fuss. With a little prep and a hot skillet, you’ve got takeout-level taste in your own kitchen. Once you try it, I promise it’ll become a regular in your rotation too.

Frequently Asked Questions

→ Can I use canned pineapple?

Yes, canned pineapple tidbits work great—just make sure to drain them well.

→ Is it okay to use fresh rice?

Day-old rice is best, but if using fresh, let it cool slightly so it doesn't clump or get soggy.

→ Can I use a different meat?

Absolutely! Leftover chicken, turkey, or bacon can be great substitutes for ham.

→ How do I make it vegetarian?

Skip the ham and add more veggies or use a plant-based meat alternative.

→ How should I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.