Hawaiian Luau Fried Rice Recipe

This Hawaiian Fried Rice is loaded with toasted coconut, onions, peppers, fresh pineapple and ham for a delicious side dish everyone will love. Serve this easy Hawaiian luau rice with grilled chicken, steak or pork for a tasty meal.

During my last pregnancy, I craved Chinese food constantly. I was making our Baked Sweet and Sour Chicken at least once a week and I loved serving it with our Easy Fried Rice.

My husband and I went to Hawaii on a baby moon where we went to a luau and tried the most delicious fried rice. I loved the Hawaiian twist that it had with fresh pineapple and toasted coconut and knew I had to recreate it at home.

I usually serve this Hawaiian Fried Rice with our 5-Star Grilled Teriyaki Chicken, Grilled Huli Huli Chicken or Grilled Island Chicken Kabobs.

Ingredients needed to make Hawaiian Luau Fried Rice:

6 cups basmati rice cooked
½ cup unsweetened shredded coconut
2 Tablespoons vegetable oil
1 onion diced
1 teaspoon fresh ginger grated
1 red bell pepper diced
1 cup cooked ham diced
2 cups fresh pineapple cubed
1 Tablespoon sesame oil
1 Tablespoon soy sauce
2 Tablespoons green onion diced

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How to make Hawaiian Luau Fried Rice:

This recipe calls for 6 cups cooked basmati rice, so be sure to get that started while you prep for the rest of the recipe to save time. I just cooked the rice on my stove top by following the package directions.

You can substitute the basmati rice for white rice if you want, I just prefer the flavor and texture of basmati rice. I’ve even used white instant rice with this recipe when I’ve been short on time and it still tastes great.

If you want your rice to be the perfect texture, make it the day before and store it in the fridge in an airtight container. It gives the fried rice the perfect fluffy texture!

After the rice is cooked, just set aside until it’s time to use it in the recipe.

Add shredded coconut to a large pan over medium-high heat. Stir constantly until coconut begins to turn golden brown. The coconut can burn quickly, so be sure to take the pan off the heat as soon as it starts getting brown and slightly crisp.

Remove coconut from the pan and set aside.

Using the same pan over medium-high heat, add vegetable oil, onion, ginger, bell pepper and ham and sauté until ham begins to turn golden brown and red pepper and onion are tender.

This is a great way to use up extra ham, if you have leftovers from Easter, Christmas, etc. I have also used prepackaged diced ham from the store and it works great for this recipe.

Fluffy Hawaiian Luau Fried Rice in a bowl

Add cooked rice, pineapple, sesame oil, soy sauce and toasted coconut to the pan and cook, stirring constantly, until heated through and well combined.
Remove from heat.

Serve and garnish with green onion.

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Serves: 8