Pineapple Fried Rice

pineapple fried rice

Ever get tired of the same old side dishes? Me too! Our go-to’s are mashed potatoes, roasted herb potatoes, a couple of varieties of Rice-a-Roni, or traditional fried rice.

A couple of years ago, I was making teriyaki chicken.  Art and I decided to throw together something a little bit different, for a side dish. We looked at what we had on hand, and came up with our version of pineapple fried rice.  Over the years we have tweaked the recipe a bit. We even tried teriyaki SPAM once (I don’t recommend it). Following is our best version of pineapple fried rice (formerly known as Island Rice). Let me know what you think.

Pineapple Fried Rice


2 oz. Spam, diced (teriyaki Spam is overkill. Just use regular Spam, or ham)

1 can (8 oz.) pineapple bits, drained

2 cups cooked jasmine (or other long grain) rice, cooled

1 Tbsp. virgin coconut oil

1 tsp. onion powder

1/4 tsp. garlic powder

dash crushed red pepper

1/2 tsp. ground black pepper

1 tsp. soy sauce

1 egg, beaten


Heat a wok or 10 in. skillet over medium heat. Add coconut oil. Once oil is melted, rotate pan to coat sides.

Brown the Spam and pineapple in the wok.

Add onion powder and garlic powder, then combine Spam mixture with rice, until heated through.

Make a hole in the center of the rice mixture.  Add egg. Cook and stir egg over medium heat until thickened but still moist. Stir egg into rice mixture.

Stir in soy sauce, red pepper flakes, and black pepper. Continue cooking until well heated. Serve with teriyaki or coconut chicken.

pineapple fried rice


Sweet Corn, Spinach and Mushroom Pancakes

sweet corn spinach and mushroom pancakesI had some leftover sweet corn sitting in the refrigerator.  What to do? What to do??  I could make my sweet corn fritters, but I didn’t really want to eat anything that heavy.  Something a little lighter and more breakfasty (is that a word?) was in order.

I looked through my stash of veggies and came up with a yummy plan.  These sweet corn, spinach and mushroom pancakes are delicious!!  They didn’t even need a topping!! Pair them with some turkey bacon and you’re good to go. Plus, they will keep in the refrigerator for a few days, so you can make a big batch and reheat them as needed in the mornings for a quick workday breakfast.

Sweet Corn, Spinach and Mushroom Pancakes


1 cup flour

1 tsp. baking powder

dash of salt

1/4 tsp. onion powder

1 egg, beaten

1 cup milk

1 tsp. butter

1/2 bag of frozen sweet corn, thawed

1 cup spinach, rinsed and patted dry

3 or 4 medium crimini mushrooms, stems removed


Saute’ mushrooms and spinach in a medium sized saucepan.  Remove from heat.

Combine flour, baking powder, salt and onion powder.  Add egg and mix until smooth.  Add milk and butter and continue mixing until it reaches a medium-thick consistency.  Fold in corn, spinach and mushrooms.

Spray pan with some cooking spray and return to heat.  Drop batter by quarter-cups onto hot pan.  Cook until bubbles form around the edge of the crust, then flip (about 2 minutes per side).  Serve immediately, or refrigerate for use within 3 days.

sweet corn spinach and mushroom pancakesEnjoy!!