If you’ve ever wondered how to turn your holiday or party leftovers into something exciting and delicious, you’ll absolutely love this Leftover Ham Pineapple Fried Rice Recipe. It’s a brilliant way to transform diced ham and pineapple into a vibrant, savory-sweet meal that feels fresh but comes together in no time. Trust me, once you try this, it’ll become your go-to for using up leftover ham with a tropical twist that will have your family begging for seconds!
Why You’ll Love This Recipe
- Quick & Easy: It’s ready in about 25 minutes, perfect for busy weeknights or lazy weekend lunches.
- Maximizes Leftovers: Uses that leftover ham you’d otherwise forget about, making sure nothing goes to waste.
- Bright & Flavorful: The pineapple juice adds a juicy sweetness that balances the salty ham and soy sauce beautifully.
- Family Favorite: My kids and guests alike always ask for more – it’s that good!
Ingredients You’ll Need
These ingredients work beautifully together, creating a balance of savory, sweet, and aromatic flavors. Plus, they’re mostly pantry staples aside from your leftover ham and pineapple – making it easy to throw this together anytime.
- Soy sauce: It’s key for savory depth and that classic fried rice umami punch.
- Pineapple juice: Adds natural sweetness and helps caramelize the ham and pineapple.
- Peanut oil (or vegetable oil): Great for high-heat cooking without smoking.
- Leftover ham: The star of the dish, diced for perfect bites.
- Pineapple: Fresh or canned works, diced – brings a juicy pop that brightens every forkful.
- Bell pepper: Adds a gentle crunch and colorful contrast.
- Garlic: Minced—to infuse that unmistakable fragrant aroma.
- Cooked rice (preferably long grain and overnight): The secret to fluffy, non-sticky fried rice is using cold, day-old rice.
- Eggs: Beat them to fold in for silkiness and richness.
- Salt: To adjust seasoning after tasting.
Variations
I love swapping things up with this leftover ham pineapple fried rice recipe depending on what I have at home or to suit different tastes. Feel free to get creative and make it your own!
- Spicy Kick: Add a dash of chili flakes or a splash of sriracha when you add the garlic for a bit of heat – my family goes crazy for it.
- Veggie Boost: Toss in peas, shredded carrots, or green onions for extra color and nutrients.
- Protein Swap: If you don’t have leftover ham, cooked chicken or shrimp make great substitutes.
- Gluten-Free: Just swap regular soy sauce for tamari or coconut aminos and you’re good to go.
How to Make Leftover Ham Pineapple Fried Rice Recipe
Step 1: Caramelize Ham and Pineapple
Start by heating 1 tablespoon of peanut oil in a large nonstick pan over medium-high heat. Toss in the diced leftover ham and pineapple and let them cook together, stirring occasionally, until they get those lovely caramelized edges—about 2 to 3 minutes. This step really brings out the sweetness and deepens the flavor. After that, toss in the diced bell pepper and stir everything just to combine. Transfer this fragrant mixture to a plate and set it aside for now.
Step 2: Toast the Rice and Cook Garlic
Add 1 1/2 tablespoons more oil to the same pan, then stir in the minced garlic. You’ll instantly smell that inviting aroma—this is when you know you’re doing it right! Throw in your cold, cooked rice, breaking up any clumps with your spatula. Spread the rice out so it can toast evenly, then stir occasionally as it warms through. Toasting the rice gives it a great texture that you’ll really notice.
Step 3: Scramble the Eggs
Push the rice to one side of the pan to make room. Add the remaining 1/2 tablespoon of oil, then pour the beaten eggs into that empty space. Let them set for about 30 seconds, then scramble gently until mostly cooked but still a little creamy. Mixing just the right amount of cooked egg into the rice adds softness and richness you don’t want to skip.
Step 4: Add the Sauce and Finish Cooking
Make a well in the center of the rice and pour in the soy sauce and pineapple juice mixture you prepared earlier. Let it sit a few seconds to evaporate the liquid and get the rice nicely coated with flavor. Stir everything together until evenly mixed. Finally, add back the ham, pineapple, and bell pepper mixture. Give it one last stir while it finishes cooking off any moisture. Taste and add salt if you think it needs a little extra something.
Pro Tips for Making Leftover Ham Pineapple Fried Rice Recipe
- Use Day-Old Rice: Freshly cooked rice is too moist and clumps together; refrigeration overnight dries it out perfectly for frying.
- High Heat, Quick Stirring: Cooking over medium-high heat keeps ingredients crisp, but don’t over-stir or you’ll lose those caramelized bits that add flavor.
- Don’t Skip the Pineapple Juice: It’s a small addition but transforms the dish with subtle sweetness and helps balance saltiness.
- Toast Ingredients Separately: Searing the ham and pineapple first builds layers of flavor and texture rather than steaming everything at once.
How to Serve Leftover Ham Pineapple Fried Rice Recipe
Garnishes
I usually finish this off with a sprinkle of chopped fresh green onions or cilantro. A few toasted sesame seeds add a nice crunch and nutty flavor as well. If you’re feeling fancy, a wedge of lime on the side brightens things up beautifully when squeezed over at the table.
Side Dishes
This fried rice makes a fantastic stand-alone meal, but I also like pairing it with a simple green salad or steamed veggies like broccoli or snap peas to add freshness. For a heartier option, crispy spring rolls or potstickers complement the tropical flavors well.
Creative Ways to Present
One fun way I like to serve this at gatherings is by scooping the rice into hollowed-out pineapple halves — it looks stunning and amps up the tropical vibe. You can also mold the fried rice with a small bowl or cup to make pretty individual servings topped with fresh herbs.
Make Ahead and Storage
Storing Leftovers
After the meal, I let the fried rice cool completely before transferring to an airtight container. It stores well in the fridge for up to 3 days, making it perfect for quick lunches or dinners later in the week.
Freezing
If you want to freeze it, portion the fried rice into sealed freezer bags or containers. It freezes nicely for up to 2 months. Just thaw it overnight in the fridge before reheating to keep the texture intact.
Reheating
The best way I’ve found to reheat leftover ham pineapple fried rice is in a hot skillet with a splash of water or extra pineapple juice to refresh the moisture. Stir frequently until warmed through and fluffy again—microwaving tends to make it mushy.
FAQs
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Can I use fresh rice instead of leftover rice for this recipe?
While fresh rice can work in a pinch, it’s usually too moist and sticky, which can lead to clumpy fried rice. Using leftover rice that’s been refrigerated overnight allows the grains to dry out, giving you that perfect texture when stir-frying.
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What can I substitute for peanut oil in this recipe?
You can substitute peanut oil with vegetable oil, canola oil, or even light olive oil. The key is to use an oil that can handle medium-high heat without smoking to properly fry the ingredients.
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Is canned pineapple okay to use instead of fresh?
Absolutely! Canned pineapple works fine in this recipe—just be sure to drain it well to avoid excess moisture, which can make the fried rice soggy. Reserve the juice for the sauce to keep that juicy sweetness alive.
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Can I make this Leftover Ham Pineapple Fried Rice Recipe vegetarian?
Definitely! Simply omit the ham and consider adding extra veggies or tofu for protein. Use vegetable-based soy sauce and skip the eggs or replace them with a vegan egg substitute for a fully plant-based dish.
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How do I prevent the rice from sticking to the pan?
Using a good-quality nonstick pan and enough oil is key. Also, make sure your pan is properly heated before adding ingredients. Stirring the rice just enough to break clumps but not over-stirring helps maintain the perfect texture.
Final Thoughts
This Leftover Ham Pineapple Fried Rice Recipe holds a special place in my kitchen because it takes humble leftovers and turns them into something truly delightful. The sweet and savory combo always surprises and delights my family, and it’s one of those dishes that’s both comforting and a little tropical escape in a single bite. Next time you have leftover ham and some pineapple around, give this a try—you’ll be amazed how easily it comes together and how quickly it disappears from the plate!
Print
Leftover Ham Pineapple Fried Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
Description
This vibrant Leftover Ham Fried Rice with Pineapple is a delicious and easy way to transform leftover ham and rice into a flavorful, sweet-savory meal. Featuring caramelized ham, juicy pineapple, bell peppers, and scrambled eggs, all tossed with a savory soy and pineapple juice glaze, this stir-fried dish is perfect for a quick lunch or dinner that brings a tropical twist to traditional fried rice.
Ingredients
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons pineapple juice
Main Ingredients
- 3 tablespoons peanut oil (or vegetable oil)
- 1 cup leftover ham, diced
- 1/2 cup pineapple, diced
- 1/2 bell pepper, diced (yields about 1/2 cup)
- 2 cloves garlic, minced
- 3 cups cooked overnight long grain rice
- 3 eggs, beaten
- Salt, to taste
Instructions
- Prepare the Sauce: In a small bowl, mix together the soy sauce and pineapple juice until well combined. This mixture will add a sweet and savory glaze to the fried rice.
- Caramelize Ham and Pineapple: Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat until hot. Add the diced ham and pineapple to the pan. Cook them, stirring occasionally, for about 2 to 3 minutes until they are caramelized and fragrant.
- Add Bell Peppers: Stir in the diced bell peppers and mix well. Continue cooking for a couple more minutes until peppers are slightly tender. Then transfer this ham and pineapple mixture to a plate and set aside.
- Sauté Garlic and Toast Rice: Add 1 1/2 tablespoons of oil to the same skillet along with the minced garlic. Stir a few times to release its fragrance. Add the cooked rice and spread it evenly with a spatula. Cook the rice, stirring occasionally, until it becomes lightly toasted and heated through.
- Cook Eggs: Push the rice to one side of the skillet. Pour the remaining 1/2 tablespoon of oil into the empty side. Pour the beaten eggs onto the oil and allow to cook undisturbed for about 30 seconds until the bottom sets. Scramble the eggs gently a few times until mostly cooked but still slightly runny in parts.
- Combine Rice and Eggs: Mix the scrambled eggs into the rice by chopping and stirring together thoroughly to blend the eggs evenly throughout the rice.
- Add Sauce and Evaporate Liquids: Move the rice mixture to the edge of the pan to create a well in the center. Pour the soy sauce and pineapple juice mixture into the well. Allow it to cook for a few seconds to let the liquids evaporate and infuse the rice with flavor. Stir everything together to coat the rice evenly, cooking until the moisture has mostly cooked off.
- Reintroduce Ham Mixture and Season: Return the caramelized ham, pineapple, and bell peppers back into the pan. Stir thoroughly to combine all components. Taste the fried rice and add a pinch of salt if needed, mixing again to incorporate the seasoning.
- Serve: Serve the fried rice hot as a satisfying main dish packed with sweet and savory flavors.
Notes
- Using leftover cooked rice that has been refrigerated overnight helps prevent the fried rice from becoming mushy by drying out excess moisture.
- You can substitute peanut oil with vegetable or canola oil for a neutral flavor.
- Adjust the amount of soy sauce according to your salt preference or use low-sodium soy sauce for a healthier option.
- Add chopped green onions or cilantro as an optional garnish for extra freshness.
- This recipe is versatile – feel free to add other leftover vegetables or proteins you have on hand.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 165 mg
