Pineapple is very sweet and juicy. I have to admit that I don't like them on their own, too sweet for my taste. But I love them for cooking and baking because they pretty much eliminate the need for any additional sweeteners.
They have been used as an anti-inflammatory since ancient times and have lot of vitamin C. They are also a great source of manganese and thiamin. It also has an enzyme that aids digestion so it is good after a heavy meal.
However, this fried rice dish isn't heavy at all. It is a nice balance between sweet and savory. I used canned pineapples because I hate peeling and coring whole ones. When buying canned fruit, make sure it is stored in 100% juice, not syrup. No one needs extra sugar water. I also used edamame (whole soy beans) instead of peas because it gives it more texture.
Pineapple Fried Rice
2 cups cooked brown rice
1/2 block of firm tofu, drained
1/2 cup onion
1 clove garlic
1/4 inch of fresh ginger
2 medium carrots
1/2 cup edamame, shelled
1/2 cup pineapple, canned or fresh
4 tbs soy sauce
2 tps rice wine vinegar
1 tps red pepper flakes
Green onion, chopped, for garnish
Everyone has their own technique for making rice, so make it the way you like and set aside to cool. It will "fry" easier when cooled.
Sprinkle with the green onion before serving and enjoy a sweet taste of Hawaii!