Sticky Pineapple Rice

0:25 m

Leftover rice fans where you at? If you've got some leftover rice in the back of your fridge then check out this recipe. Packed with pineapple coated in a sticky gochujang glaze and tofu for that protein hit our sticky pineapple rice is the perfect weeknight dinner.

Start cooking ➞




For the Sticky Pineapple

<item-todo-done>250g pineapple<item-todo-done><item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>2 tbsp gochujang paste<item-todo-done><item-todo-done>2 tbsp maple syrup<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp brown rice vinegar<item-todo-done>

For the Rice

<item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>200 smoked tofu<item-todo-done><item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>3cm ginger<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>1 red pepper<item-todo-done><item-todo-done>500g cooked rice<item-todo-done><item-todo-done>2 tbsp oyster sauce<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp sesame oil<item-todo-done>

To Finish

<item-todo-done>1 lime<item-todo-done><item-todo-done>2 spring onions<item-todo-done><item-todo-done>15g coriander<item-todo-done><item-todo-done>1 tbsp black sesame seeds<item-todo-done><item-todo-done>1 tbsp white sesame seeds<item-todo-done>

Before you start

Frying pan or wok

Prep the veg

  • Dice the pineapple into small chunks
  • Dice the tofu
  • Peel and mince the ginger and garlic
  • Finely slice the chilli
  • Finely slice the red pepper
  • Finely slice the spring onion
  • Pick the coriander leaves
  • Slice the lime into wedges

Make the sticky pineapple

  • Place the pineapple pieces in a large bowl
  • Add the gochujang, maple syrup, soy sauce and brown rice vinegar
  • Toss to coat
  • Heat a frying pan over a medium heat with 1 tbsp of vegetable oil
  • Transfer the pineapple pieces to the pan and fry until lightly charred on each side
  • Pour any remaining sauce into the pan tossing to coat the pineapple until the sauce thickens and the pineapple is sticky and caramelised
  • Transfer to a plate and wipe out the pan

Cook the rice

  • Return the same pan to a medium heat and add the vegetable oil
  • Add the tofu cubes cooking for 5 minutes until lightly caramelized on each side
  • Add the chilli, ginger and garlic and fry for 1 minute
  • Stir through the red pepper and edamame beans cooking for a few minutes to soften the pepper | Add the rice to the pan with the oyster sauce, soy sauce and sesame oil, mixing to combine
  • Squeeze over half the lime and taste to season, adding a little more soy sauce if needed

Assemble and serve

  • Stir through the spring onion, coriander leaves and sesame seeds
  • Top with the sticky pineapple to serve with lime wedges
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