This Vegan Pineapple Fried Rice is a tropical delight that combines the sweetness of fresh pineapple with the savory goodness of tofu, bell peppers, and aromatic cilantro. Served in hollowed-out pineapple halves, it’s a dish that not only tantalizes the taste buds but also dazzles the eyes. The Bragg’s Liquid Aminos (or soy sauce) infuses each grain of rice with a delightful umami flavor while the drizzle of Sriracha adds a hint of spice for those who love a little kick.

What makes this recipe so enjoyable is its fun and playful presentation. Eating from a pineapple bowl feels like a mini tropical getaway, transporting you to a beachside paradise. Plus, the combination of sweet and savory flavors creates a perfect balance, making it an exciting and satisfying meal for any occasion. Whether you’re looking to impress guests or simply craving a unique and tasty dish, this Vegan Pineapple Fried Rice is a delightful choice that embodies the essence of fun and delicious plant-based cuisine.

Ingredients:

• 2 cups cooked rice (preferably cold)
• 1 cup fresh pineapple chunks
• 1 cup bell peppers (red, yellow, or green), diced
• 1/2 cup fresh cilantro, chopped
• 1/2 cup extra-firm tofu, diced
• 2 tablespoons Bragg’s Liquid Aminos (or soy sauce)
• 1 medium-sized ripe pineapple, halved and hollowed out
• Sriracha sauce, for drizzling (adjust to taste)
• Cooking oil for stir-frying (e.g., vegetable or coconut oil)

Instructions:

1. Prep Time: 15 minutes
2. Cook Time: 15 minutes
3. Servings: 2

Directions:

1. Prepare the Pineapple:
   • Cut the ripe pineapple in half lengthwise and hollow out each half. Set the pineapple shells aside to use as serving bowls.
2. Stir-Fry the Tofu:
   • In a large skillet or wok, heat a tablespoon of cooking oil over medium-high heat.
   • Add the diced tofu and stir-fry until it becomes golden brown and slightly crispy, about 5-7 minutes. Remove the tofu from the skillet and set it aside.
3. Cook the Bell Peppers:
   • In the same skillet, add a bit more oil if needed and toss in the diced bell peppers. Stir-fry for about 3-4 minutes until they begin to soften.
4. Add Pineapple and Rice:
   • Add the fresh pineapple chunks and cooked rice to the skillet with the bell peppers. Stir-fry for another 3-4 minutes until the pineapple is heated through and the rice starts to turn slightly golden.
5. Combine and Season:
   • Return the cooked tofu to the skillet and drizzle with Bragg’s Liquid Aminos (or soy sauce). Stir-fry for an additional 2-3 minutes to allow the flavors to meld.
   • Toss in half of the chopped cilantro and mix well. Reserve the other half for garnish.
6. Serve in Pineapple Halves:
   • Carefully fill each hollowed-out pineapple half with the pineapple fried rice mixture.
   • Drizzle Sriracha sauce on top according to your preferred level of spiciness.
7. Garnish and Enjoy: Sprinkle the remaining chopped cilantro over the top for freshness and color. Serve your vegan pineapple fried rice in the pineapple halves for a tropical and visually appealing presentation.