Blackstone Ham and Pineapple Fried Rice Recipe

Blackstone Ham Fried Rice Recipe

Making great fried rice comes down to two things: high heat and proper prep. A griddle like the Blackstone is ideal because it gives you a large, even, high-temperature surface where rice can brown without steaming. Use chilled, day-old rice for the best texture so the grains separate and develop a slight crust without turning mushy.

This version stands out with the combination of diced ham and pineapple: the savory, caramelized ham contrasts beautifully with the sweet pineapple, while soy sauce and sesame oil provide the savory backbone and nutty finish. It’s an excellent way to use leftover rice and ham, and it’s flexible enough to accommodate whatever vegetables you have on hand.

Why You’ll Love This Dish

• Big flavor, quick cook — Ready in under 40 minutes from start to finish.
• Sweet and savory — Pineapple brightens the salty, caramelized ham.
• One-griddle meal — Everything cooks together in one pan for easy cleanup.
• Great for leftovers — Uses cold rice and leftover ham to make something new.
• Feeds a crowd — Simple to scale up by adding more rice and vegetables.

Recipe Shopping List

Most of these ingredients are pantry staples. Refer to the recipe card below for exact quantities.

• Avocado or high-smoke-point oil — Neutral oils stand up to high griddle heat.
• Onion — Adds savory sweetness when cooked.
• Diced ham — Leftovers or ham steak both work well.
• Frozen peas and carrots — Convenient and classic for fried rice.
• Pineapple chunks — Fresh or canned, drained.
• Cooked basmati or jasmine rice — Chilled for best texture.
• Eggs — Scrambled into the rice for extra protein and cohesion.
• Soy sauce — The savory flavor base.
• Sesame oil — A small finish for aroma and depth.
• Salt and pepper — To taste.
• Cilantro and green onion — Fresh garnishes to finish the dish.

How To Make This Recipe

The overview below highlights the approach. For best results, have every ingredient prepped and within reach before you start—fried rice moves quickly once the griddle is hot.

Have The Right Tools

• Gas griddle or a large heavy skillet/wok that can take high heat
• Large metal spatula or turner for toss-and-flip motion
• Oil in a squeeze bottle or a small pourable container for quick application

Have The Right Ingredients

• Cold rice: Use jasmine or basmati chilled in the refrigerator; avoid freshly hot rice.
• Prepped vegetables and proteins: Dice everything beforehand so you don’t leave the griddle while cooking.

Have The Right Technique

1. Prep everything and set it next to the griddle—the high heat means you can’t pause once you start.
2. Preheat the griddle to medium-high or high heat so ingredients sizzle when they hit the surface.
3. Add oil and cook the vegetables and ham on one side until they begin to brown; keep them warm while you cook the rice.
4. On another area of the griddle, add more oil and spread the cold rice, breaking up clumps and letting the grains toast and develop slight crispiness.
5. Create a well in the rice, add more oil, crack in the eggs, scramble briefly, then fold them into the rice.
6. Return the ham and vegetables to the rice, drizzle soy sauce and a little sesame oil, and toss until evenly coated and heated through.
7. Finish with chopped cilantro and sliced green onions, adjust seasoning, and serve hot.

Recipe FAQ

Recipe Tips

These practical tips will help you make consistently great hibachi-style fried rice.

1. Chill your rice: Cold rice fries without becoming mushy; it helps the grains brown and develop texture.
2. Prep ahead: Have all ingredients measured and ready to go. High heat cooking requires constant attention and quick movement.
3. Keep it moving: Use a steady stir-and-flip motion to lift the bottom layer to the top, and employ a figure-eight motion to ensure even browning without burning.

More Asian-Inspired Recipes

If you enjoy ham and pineapple fried rice as a main or side, try other stir-fry and noodle dishes for easy weeknight dinners. Simple swaps—different proteins, vegetables, or a splash of chili crisp—let you create many variations from the same base technique.