The Perfect Vegan Pineapple Rice (That Makes Everyone Ask for Seconds!)

June 2, 2025

Here’s My Story With This Recipe

I’ll be honest—I used to think pineapple belonged only on pizza debates until my Thai neighbor invited me over for dinner and served this incredible aromatic rice dish. Now my family literally clears their plates and asks me to make double batches for meal prep. My dad (who swore he’d never eat “fancy rice”) keeps sneaking spoonfuls straight from the pan when he thinks I’m not looking. Trust me, if you’re worried about fruit in your rice being weird, this sweet and savory combination will completely change your mind.

Here’s the Magic Behind This Plant-Based Dish

The secret to fooling everyone is the turmeric—it creates this gorgeous golden color that makes the dish look restaurant-fancy. What makes this irresistible is how the sweet pineapple balances perfectly with savory soy sauce and aromatic sesame oil. I never knew frozen peas could add such perfect little pops of color and sweetness! This combo creates the most amazing flavor layers that keep you coming back for more. It’s honestly more satisfying than plain rice ever could be, and somehow it feels like a complete meal.

Gathering Your Plant Powerhouses (Don’t Stress!)

Jasmine rice is absolutely crucial here—don’t skip this for regular long-grain rice. The floral aroma makes all the difference (took me three grocery stores to find the good stuff). I always buy the bigger bag because this recipe has become a weekly staple.

Vegetable broth instead of water is your flavor foundation. I finally found amazing low-sodium broth at Costco after trying every brand—it makes the rice taste incredible without being too salty.

Fresh pineapple chunks are worth the extra effort over canned. The texture stays firmer and the flavor is so much brighter (game-changer, seriously). Though if you’re in a pinch, canned works—just drain it really well.

Bell peppers add that perfect crunch and sweetness. I grab whatever colors look best, but the red and yellow combo creates this beautiful rainbow effect that makes everyone excited to eat.

Frozen peas might seem random, but they add gorgeous color plus tiny bursts of sweetness (don’t stress if you forget them though). They cook perfectly in the time it takes to heat everything through.

Sesame oil brings that nutty depth that makes this taste like takeout. Yes, this ingredient is naturally vegan and amazing—just a little bit transforms the whole dish.

Let’s Make This Plant-Based Magic Together

Fire up your rice cooker or grab a good saucepan. Here’s where I used to mess up my rice cooking—I’d peek too much and let all the steam escape. Cook your jasmine rice in vegetable broth instead of water for incredible flavor from the start.

While the rice is doing its thing, heat that sesame oil in your largest pan. The smell alone will make everyone come running to the kitchen asking what’s for dinner.

Toss in those colorful bell peppers first—they need a few minutes to get tender but still crispy. Now for the satisfying part: add your pineapple chunks and watch them get slightly caramelized around the edges. The natural sugars create this amazing depth of flavor.

Here’s my plant-based secret: add the frozen peas last so they stay bright green and don’t get mushy. Everything should look like a gorgeous rainbow when you’re done.

Mix in your perfectly cooked rice and all those beautiful seasonings. The turmeric will turn everything golden, and the soy sauce brings that umami punch that makes this feel like a complete meal. Keep stirring gently until every grain is coated and gorgeous.

If This Happens, Don’t Panic

Rice turned out mushy? You probably used too much liquid or cooked it too long—totally happens to everyone! Next time, use a 1:1.75 ratio and don’t lift the lid while it’s cooking. This batch is still delicious, just call it “creamy style.”

Flavor seems flat? That’s common when you’re nervous about seasoning—taste and adjust! Add more soy sauce, a squeeze of lime juice, or even a pinch of sriracha to wake up those flavors.

Pineapple releasing too much juice? This is totally normal with super ripe fruit. Just cook it a minute longer to let some moisture evaporate, or drain it before adding to the pan.

When I’m Feeling Creative

When I want extra protein, I’ll add some crispy baked tofu cubes or edamame (though that’s totally optional). For special occasions, I love tossing in some toasted cashews or almonds—makes it feel restaurant-fancy but definitely worth it.

My summer version gets fresh mint and basil mixed in at the end for this amazing herbal brightness. Sometimes I add a squeeze of lime juice and some chili flakes when I’m craving heat, though the classic version is still my go-to.

Things People Ask Me About This Vegan Rice

Will this actually fill me up? Absolutely! The combination of complex carbs from rice, natural sugars from pineapple, and all those colorful vegetables keeps me satisfied for hours. I often serve it as a complete meal with some steamed broccoli on the side.

Can I make this ahead of time? Yes! It actually tastes even better the next day when all the flavors have had time to meld. I usually make a big batch on Sunday for easy weekday lunches.

What if I don’t have sesame oil? You can use a neutral oil like avocado oil, though you’ll lose some of that nutty depth. A tiny drizzle of toasted sesame seeds at the end can help bring back some of that flavor.

Before You Head to the Kitchen

I couldn’t resist sharing this because it proves plant-based food can be colorful, satisfying, and absolutely gorgeous all at once. The best pineapple rice nights are when you realize you’re eating something that looks like a celebration but takes less than 30 minutes to make. Don’t stress about getting every piece of pineapple the same size—even my messiest attempts have been absolutely delicious!

Vegan Pineapple Rice

Author: F&R TEAM

Print Recipe

Description

A colorful, aromatic rice dish that tastes like tropical takeout but is completely plant-based and incredibly satisfying

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4

Instructions

Start your rice by combining jasmine rice and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes without peeking—let the steam work its magic.
While rice cooks, heat sesame oil in your largest pan over medium heat. The smell will be absolutely gorgeous and make everyone hungry.
Add both bell peppers and sauté for 3-4 minutes until they’re slightly softened but still have that perfect crunch.
Stir in pineapple chunks and frozen peas, cooking for 2-3 minutes until the pineapple gets slightly caramelized around the edges—this is where the magic happens.
Add your perfectly cooked rice to the pan and gently mix everything together until it looks like a beautiful rainbow.
Season with soy sauce, garlic powder, onion powder, turmeric, salt, and pepper. Stir gently until every grain is golden and gorgeous—about 2-3 minutes.
Taste and adjust seasoning (don’t be shy with the soy sauce!), then serve hot with fresh cilantro sprinkled on top.

Notes:

Don’t skip the vegetable broth for cooking rice—it’s what makes this taste like restaurant takeout
Fresh pineapple holds its texture better than canned, but drained canned works in a pinch
This tastes even better the next day when all the flavors have melded together

Storage Tips:

Keeps in the fridge for up to 4 days and reheats beautifully in the microwave
Add a splash of water when reheating to prevent drying out
Great for meal prep—I make big batches on Sunday

Serving Suggestions:

Perfect as a side dish with grilled vegetables, or serve as a main course with some steamed broccoli or crispy tofu. Also amazing stuffed into bell peppers or lettuce wraps.

Mix It Up:

Protein boost: Add crispy baked tofu cubes or edamame
Nutty version: Toss in toasted cashews or sliced almonds
Spicy twist: Add chili flakes and a squeeze of lime juice