Pineapple Fried Coconut Rice
Recipe by Michele Vieux

Not that you would…but if you ever find yourself with some leftover Mama Karen’s Famous Mango Sticky Rice, this recipe is the perfect way to use it up. I actually made the sauceless version of this one night as a side dish for lobster tails (pictured above – Sorry, I ate the fried version before I thought of it!). It was just for two of us and we ended up having leftovers that I froze. The other night we were grilling and were in a pinch for a side dish so I pulled out the rice and did this on a cast iron skillet on the grill alongside our favorite coconut amino ‘teriyaki’ chicken thighs! We made these wonderful bowls and got to sit outside and enjoy the evening during the entire cooking to eating process! 

Pineapple Fried Coconut Rice Recipe


2 cups leftover ‘Mama Karen’s’ or other coconut rice (cold)

½ cup diced pineapple (fresh, canned, frozen, whatever you have)

⅛-¼ cup shredded coconut

1-2 tablespoons sesame oil



Heat 1-2 tablespoons of sesame oil in a pan or wok over medium-high heat but not to the point of smoking. 

Add the pineapple and stir only enough so that it is pushed around pretty evenly and fairly coated by the oil. 

Resist the temptation to to stir and instead, step back and enjoy the sweet aroma in the air as the pineapple begins to carmelize. Once you can see it is starting to brown a little, mix/flip the pineapple pieces so that the other side also begins to brown. 

After you get the pineapple turned to the second side you can also add the rice. Don’t stir it yet! Just break up any chunks and spread it evenly over the pan. Let it cook again without you stirring it for a few minutes! If you stir it, the rice will steam more versus getting a little crisp to it like it does when it just sits there creating that delicious, browned surface.

It’s time to flip the rice when you can see a crunchy layer forming on the bottom side. Sprinkle on the coconut before you flip so it gets toasty! To flip: Use a spatula to take a peek. Instead of stirring it, use the spatula to flip it over bit by bit so you can give the top side a chance to crisp. Same idea as hash browns! Give it a couple more non-stirring minutes before you check for the crunch layer. 

Once you determine it is ready, add salt and pepper to taste and ‘mix’ it together with the end of the spatula by using more of a chopping motion to blend it just enough so the fried edges get mixed in.



This recipe serves two to three people as written above. Take the liberty to adjust your measurements based on what you have and like. This doesn’t have to be super precise to be delicious!


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