Prepare the Steak: Slice your steak into thin strips or bite-sized pieces. Pat dry and season lightly with salt and pepper if desired.
Sear the Steak: In a large skillet or wok, melt 1 tablespoon butter over medium-high heat. Add the steak and sear for about 2–3 minutes per side until browned and cooked through. Remove the steak from the pan and set aside.
Sauté Garlic and Vegetables: In the same skillet, melt another small pat of butter if needed. Add the minced garlic and sauté for 30 seconds until fragrant. Add the frozen peas and carrots, stirring occasionally until heated through, about 3–4 minutes.
Add the Rice: Tear open the rice pouch and add it directly to the skillet. Break up any clumps with a spatula and stir until evenly mixed with the vegetables.
Season the Rice: Pour in the soy sauce and oyster sauce, stirring to coat the rice evenly. Adjust the amount of soy sauce depending on how salty you like it.
Stir in Pineapple: Add the pineapple chunks and cook for another 2–3 minutes, allowing them to warm through and slightly caramelize. The pineapple adds a beautiful sweetness that pairs perfectly with the savory sauces.
Combine Everything: Return the cooked steak to the skillet and toss everything together until evenly coated in sauce and heated through. Taste and adjust seasoning as needed — a splash of soy sauce or an extra pinch of garlic powder can enhance the flavor.
Serve: Scoop the pineapple fried rice into bowls and serve hot. Garnish with sliced green onions, sesame seeds, or a squeeze of lime for extra flavor if desired.
