Folks, you should really review the base recipe, not the recipe after you've made lots of tasty modifications to it. ;-) The base recipe is very bland, but it's perfect to get started with - adding fresh garlic and ginger is a must. I'd also recommend adding a splash or two of rice vinegar.

I thought this was really good. I added garlic and ginger as some other reviewers suggested and the flavor wasn't bland at all. I also added baby corn and I used whole grain rice instead of white, which I thought went really well.

Well, this was rather bland but I took advice from others and added water chestnuts and extra soy sauce as well as some garlic and ginger. I might try it again.

Better than I expected given the reviews, though I'd like the rice to be a little drier -- just a little mushy.

It turned out very dry, not as sweet as I expected. Didn't go over very well with me or my roommate. I had tons of leftovers that went bad. I would try it again if I added tons more juice. It just didn't have the flavor I expected.

We thought this had no flavor at all. This recipe needs a LOT more of everything besides rice and pineapple.

If you're looking for something to make similar to the Thai recipes this is not it. It was incredibly bland. After spending an hour in the kitchen making this, I was so disappointed when I sat down to eat it. We eat a lot of Thai and Indian food and this doesn't come close to what I have had in a restaurant. Don't bother!

This was great! I did make some modifications. I took the advice of others and sauteed garlic, green onions, and ginger first. I also added a bit of hoisin sauce when sauteeing the tofu. After I threw in the rice, I generously sprinkled curry powder. I also used water chestnuts for texture since I didn't have carrots on hand. I've never had pineapple fried rice with mushrooms, so maybe it's just my preference so I left those out and used red peppers. I cooked the rice in a rice cooker and I believe the sugar in the juice burned (not a lot, I just didn't use the rice that was burned). I've never had luck making rice in anything but a rice cooker. Is there a way to do it without burning the rice in the pot?

It came out very tasty--although I added cashews and bean sprouts and didn't end up putting the tofu or the mushrooms. Also I fried some fresh ginger and garlic in the oil before adding everything else, it gave it a more strong flavor. Cooking the rice in the pineapple juice is a great idea!

Not what I had in mind when I think of pineapple fried rice, the way they make it in Thailand. Something, actually a lot of things, is missing.

I reduced the servings to 4. I only used half a cup of rice, the pinneaple juice and enough water to make 1 1/3 cup to cook the rice. I used tamari instead of soy sauce, and added a garlic clove to the vegetables. It was very good!

Really good with just a couple of adjustments. I added some fresh ginger, a bit more soy sauce, and some sambal oelek(but any chili pepper would be good). Also, I think it could use a little more egg. Definitely making it again.

This recipe is great! For a low cholesterol change, just use egg beaters instead of eggs! I find that if you are using frozen vegetables, draining some water out of the wok/pan helps to keep the dish from getting too soggy or watery. Also, if you enjoy the taste of grilled pinapple, just cook it at very high heat to get that "off the grill" taste without the time!

I liked this recipe but made one slight modification. I added a little curry powder and I think it really helped make the recipe a little more exciting.

My husband and I thought this was OK, but my picky "if it's not a hotdog I don't want it" kids complained. I added a can of sliced waterchestnuts and sliced bamboo shoots. Next time I'll also add celery and other veggies I have on hand.

Sorry, but this is way too bland. Not a "keeper" at all.