This easy No-Fry Pineapple Rice Salad is a simple side perfect for summer parties. It’s a cold rice salad filled with peas, carrots, chives, and pineapple and lightly seasoned with rice cooking wine, toasted sesame oil, and rice vinegar.
The flavor is really subtle, making it the perfect side for more flavorful and saucy sides. It can be prepared in advanced and you’ll get bonus points for being able to serve it in the hollowed-out pineapple.Jump to Recipe
I’m a little bummed I missed out on the Memorial Day Weekend food blogging extravaganza. It’s the last three day weekend for a long while and this No-Fry Pineapple Rice Salad and the two other recipes I created with pineapple would have been perfect. But I was (and still am) experiencing a major case of blogging burnout and blues.
I’m a little lost, to be honest. The post-birthday euphoria is hitting and I realize I’m 30 and need to get a paying job now that I have my health in control.
Figuring out how to make a resume that incorporates my vastly different fields of experience is mind-boggling. Maybe I should just split the difference? But that kind of makes me feel like I have split personalities.
Existential crises aside, my adventures the last couple of weekends have made me even more excited for summer dinner parties, BBQs, and hanging out with my family and friends around food and drinks.
Memorial Day Weekend isn’t the end-all and be-all of summer outdoor party gatherings, right?
No-Fry Pineapple Rice Salad
Cook the rice, cool it and mix all the ingredients together. That’s how easy it is. But I will break down cutting the pineapple, which can seem intimidating. Maybe it was the pineapple I got but cutting it was a lot easier than I thought it was going to be.
First, I cut the pineapple in half vertically, trying my best to keep the leaves and top neat and intact.
I then used a smaller knife to cut a grid into the pineapple. Once finished, the pineapple pieces should start looking loose. Use a spoon to scoop out the pineapple. You’ll have to scrape and sometimes use the knife to break the pineapple free.
Set aside the pineapple halves to use as bowls. The No-Fry Pineapple Salad goes in one-half and the recipe I’m sharing next week (Cauliflower Tempura Bites with Honey Ginger Sriracha Sauce) goes in the other half. Freeze the pineapple chunks from the other half of the pineapple. I’ll be sharing a frozen margarita recipe on Friday that you can use them in!
More outdoor party food…
Check out some of these delicious sides, appetizers, or beverages perfect for outdoor entertaining:
An Excellent Entertaining Trio
If you combine this N0-Fry Pineapple Rice Salad, Cauliflower Tempura Bites with Honey Ginger Sriracha Sauce, and this Frozen Pineapple Painkiller Margarita with Ginger and Jalapeño, you will have a killer meal!
No-Fry Pineapple Rice Salad
- 1 cup medium or long grain rice
- 1.5 cups water
- 1 cup frozen peas, unthawed
- 1 cup carrot, peeled and grated
- 1 tablespoon chives, diced
- 2 cups pineapple, cut in 1/2 inch squares 1/2 a pineapple
- 2 tablespoons Mirin, rice cooking wine I use Eden, which doesn’t have any corn syrup added
- 1/2 tablespoon vegetable oil
- 2 teaspoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- salt, to taste 1/2 to 1 teaspoon
- Add the rice and water to a rice cooker and cook.
- Spread the cooked rice on a baking sheet and let it cool to room temperature.
- While the rice cooks, prepare the ingredients.
- Combine the cooled rice with the prepared ingredients in a large bowl.
- In a small bowl, mix the Mirin, vegetable oil, toasted sesame oil, rice vinegar, sugar, and salt. Drizzle over the cold rice and mix. Taste and add more salt if necessary. Cover and refrigerate until ready to use.