Pineapple Egg Roll in a Bowl: Quick Hawaiian-Inspired Stir Fry

This egg roll in a bowl recipe introduces a bright, unexpected twist: fresh pineapple. A satisfying mix of crunchy cabbage, carrots and scallions combines with lean ground chicken and a touch of heat from sriracha mayo for a savory-sweet meal that’s quick to prepare and full of flavor.

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You’ll Love This Recipe!

• A delightful flavor fusion. Classic egg roll flavors meet juicy pineapple and a hint of sriracha for a balance of savory, sweet and mildly spicy notes.
• Ready fast. Cook everything in one skillet and serve in under 30 minutes—perfect for busy weeknights.
• Nutritious and flexible. Packed with vegetables and lean protein, the dish is filling and vitamin-rich. Serve over rice if you want extra carbs, and it reheats well for leftovers.

Key Ingredients

• Cabbage: Use both green and red (purple) cabbage for color, crunch and extra nutrients.
• Carrots: Add texture and natural sweetness.
• Green onions (scallions): For freshness and mild onion flavor.
• Ground chicken: Lean, quick-cooking protein. Ground turkey, pork or beef can be substituted.
• Pineapple: Fresh pineapple brings bright sweetness that contrasts nicely with savory elements.
• Garlic: Adds depth—use minced for best flavor distribution.
• Toasted sesame oil: A little goes a long way to add a toasty, nutty aroma.
• Sriracha: Combined with mayonnaise and soy sauce to make a creamy, slightly spicy drizzle.

How To Make Egg Roll In A Bowl With Pineapple

• Prep the vegetables: finely chop cabbage and carrots, slice scallions. For a shortcut, two bags of coleslaw mix work well.
• Heat a tablespoon of olive oil in a large skillet over medium-high heat and brown 1 pound of ground chicken, seasoning with salt and pepper.
• Add minced garlic and grated ginger, cooking until fragrant, about 1 minute.
• Stir in 1 tablespoon toasted sesame oil, shredded red and green cabbage, julienned carrots and sliced green onions. Pour in low-sodium soy sauce, cover, and cook until vegetables are tender, about 7–8 minutes.
• While the skillet cooks, whisk together the sauce: 1/4 cup mayonnaise, 2 teaspoons soy sauce and 2 teaspoons sriracha (adjust to taste).
• Remove the lid, stir in 3/4 cup diced pineapple and cook 1–2 minutes more to warm the fruit without losing its brightness.
• Serve topped with sliced scallions, sesame seeds and a drizzle of sriracha mayo.

Cook the ground chicken until browned, about 5 minutes.

Add garlic and ginger and cook until aromatic, about 1 minute.

Stir in sesame oil and all the chopped vegetables with the chicken.

Pour in soy sauce, stir, cover and cook for about 7–8 minutes until the veggies soften.

Whisk the sriracha mayonnaise together while the skillet cooks.

Toss in fresh pineapple, warm briefly, then serve with sesame seeds, scallions and the sauce.

Try These Other Easy Recipes

• Air Fryer Shrimp Tacos
• Chicken Pizza With Black Beans
• Ground Chicken and Vegetable Stir Fry
• Creamy Dijon Chicken with Mushrooms and Leeks

Tips And Frequently Asked Questions

• Swap proteins: Ground turkey, pork or beef work well instead of chicken.
• Vegetarian option: Use tofu, tempeh, seitan or your preferred meat substitute.
• Using canned pineapple: Choose pineapple packed in juice or water, not syrup, and drain well before adding.
• Sriracha mayo heat: The sauce is mildly spicy. Adjust the amount of sriracha to taste.
• Storage: Keep leftovers refrigerated in an airtight container for up to 3 days; reheat in a skillet or microwave until warm.

Egg Roll in a Bowl with Pineapple

Priscilla Lawrence

This egg roll in a bowl offers a fresh twist with pineapple. Crunchy cabbage, carrots and scallions pair with ground chicken and a sriracha mayo drizzle for a flavorful, balanced meal.

5 from 2 votes

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Main Course

Cuisine American, Asian

Servings 4 servings

Calories 323 kcal

Equipment

• large skillet with lid
• wooden spoon
• small bowl
• whisk or spoon

Ingredients

• 1 tablespoon olive oil
• 1 pound ground chicken
• salt to taste
• black pepper to taste
• 3-4 cloves garlic minced
• 1-2 teaspoons fresh ginger grated or minced
• 1 tablespoon toasted sesame oil
• 2 cups shredded red cabbage
• 2 cups shredded green cabbage
• 2 large carrots julienne cut, about ½ cup
• 4-5 green onions sliced, about ¼ cup, plus more for garnish
• 2 tablespoons low-sodium soy sauce or tamari or coconut aminos
• ¾ cup diced pineapple
• 1 teaspoon sesame seeds optional

For the sauce

• ¼ cup mayonnaise
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons sriracha

Instructions

• Heat olive oil in a large skillet over medium-high heat. Add ground chicken, break it up, season with salt and pepper and cook until browned, about 5 minutes.
  
• Add garlic and ginger and cook until fragrant, about 1 minute.
  
• Stir in sesame oil, red and green cabbage, carrots and green onions. Pour in soy sauce, reduce heat to medium, cover and cook 7–8 minutes, stirring occasionally.
  
• Whisk together mayonnaise, soy sauce and sriracha for the sauce; add more sriracha if you prefer extra heat.
  
• When vegetables are tender, remove the lid and stir in diced pineapple. Cook 1–2 minutes more to warm the fruit.
  
• Remove from heat, portion into bowls and garnish with sesame seeds, sliced green onions and a drizzle of sriracha mayo. Enjoy!

Notes

• Low-sodium soy sauce: Can be swapped for coconut aminos or light tamari.
• Storage: Leftovers keep well in the refrigerator for up to 3 days in an airtight container.
• Pineapple: Fresh is best, but canned (packed in juice or water) works if drained thoroughly.

*Nutrition info is approximate per serving and will vary depending on exact ingredients and portion sizes.

Nutrition

Serving: 1serving | Calories: 323kcal | Carbohydrates: 15g | Protein: 23.1g

Have you made this recipe?Leave a review or tag @Sprinkledwithbalance on Instagram!

About Priscilla Lawrence

Hi, I’m Priscilla Lawrence. I create approachable, nutrient-rich recipes that are flavorful and easy to prepare. Based in California and raised in France, I’m a mom, former certified nutritionist, recipe developer and food photographer.

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