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Pineapple fried quinoa topped with red pepper, green onion, and cashews, in a pineapple half, on a blue serving platter.

Pineapple Fried Quinoa in a Pineapple Boat

  • Author: Brittany Mullins
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4


A healthy take on Thai fried rice, this pineapple fried quinoa is bursting with flavor and super fun served in a pineapple boat. It’s also vegan and gluten-free.


  • 1 cup dry uncooked quinoa
  • 2 Tablespoons coconut oil
  • 1/2 small yellow onion, chopped
  • 1 red bell pepper, sliced thin
  • 3 cloves garlic, minced
  • 1 Tablespoon fresh grated ginger
  • 1 whole pineapple (for bowl)
  • 2 cups fresh pineapple, chopped in bite-size chunks
  • 1 cup cooked edamame beans
  • 3 Tablespoons reduced sodium tamari (or soy sauce)
  • 12 teaspoons sambal oelek or homemade garlic chili sauce
  • juice from 1/2 lime
  • green onion, sliced thin, green part only
  • 1/4 cup roasted cashews, chopped


  1. Prepare quinoa if you haven’t already: Bring 2 cups water and 1 cup uncooked quinoa to a boil in a saucepan. Reduce heat and simmer for 15 minutes or until water has been absorbed and the quinoa is tender. Remove saucepan from heat and let cool for 5 minutes; fluff quinoa with a fork. Allow to cool. This step can be done the day before.
  2. While quinoa is cooking, prep pineapple by cutting it in half lengthwise. Scoop out pineapple flesh using a knife and a spoon so you’re left with two pineapple boats for serving. Chop the fruit and set aside.
  3. Heat oil in a large nonstick pan over medium heat. Add onion, red pepper, garlic and ginger. Cook, stirring frequently for about 5 minutes or until mixture is fragrant and onions are translucent.
  4. Add fresh pineapple, edamame, tamari, sambal oelek, edamame, lime juice and cooked quinoa to the pan. Stir to combine.
  5. Cook mixture on medium-high for 5-7 minutes or until everything is heated through. I like turning the up the heat quite a bit so that all the sauce is soaked up or evaporated and the quinoa starts to crisp up a little in certain spots.
  6. Transfer cooked quinoa mixture into pineapple bowls, top with cashews and green onion and serve. Add extra sambal oelek or sriracha if you need more spice.


  • Serving Size: 1/4 of recipe
  • Calories: 357 |
  • Sugar: 4g |
  • Fat: 15g |
  • Carbohydrates: 42g |
  • Fiber: 7g |
  • Protein: 13g
Parchment paper lined with protein balls.


Eating healthy doesn’t have to be boring!