If you’re a pineapple lover, like me, you’ll appreciate this quick and easy recipe for Thai fried rice with pineapple, a mix of veggies, and a few simple seasonings you probably have on hand.

I use a fresh pineapple, which usually yields more than enough for this recipe. Frozen pineapple will work also. You can tell a pineapple is ripe when it’s golden yellow and green and a bit softer to touch when pressed than a green and less ripe pineapple.

I prep all the ingredients ahead of time, chopping up the pineapple, red pepper, and other ingredients so I can easily move through the steps. Once everything is prepped, this dish will come together in about 15 minutes total. It also makes great leftovers and lasts a few days in the refrigerator if you want to snack on it.

This recipe is vegetarian but can easily be made plant-based by replacing the eggs with another source of protein. You can also add additional sources of protein, or more veggies, like diced carrots, onions, and snap peas.

If you’d like to use a dash or so of tamari sauce (instead of or in addition to the salt in this recipe) and you’re following SCD or a gluten or grain-free diet, you can use tamari that doesn’t have wheat or other grains added to it. For SCD, tamari and other fermented soybean products can be tried in small amounts after symptoms have subsided (about 3 months symptom-free).