Pineapple Chicken Fried Rice
This vibrant and flavorful pineapple chicken fried rice is the perfect combination of sweet, savory, and aromatic. Loaded with tender chicken, juicy pineapple chunks, crisp vegetables, and fragrant jasmine rice, it’s a quick and easy meal that's perfect for weeknights or festive gatherings. Made in one pan and ready in under 30 minutes, this recipe brings tropical flair to your kitchen in the most delicious way
Ingredients
- 2 | tablespoons | oil | vegetable or sesame oil
- 2 | | eggs | lightly beaten
- 1 | pound | boneless chicken breast | cut into small cubes
- 2 | cups | jasmine rice | cooked and cold preferably a day old
- 1 | cup | pineapple chunks | fresh or canned drained if using canned
- ½ | cup | red bell pepper | diced
- ½ | cup | yellow bell pepper | diced
- ½ | cup | green peas | frozen and thawed
- 3 | tablespoons | soy sauce | low sodium preferred
- 1 | tablespoon | oyster sauce | optional for umami flavor
- ½ | teaspoon | ground black pepper |
- 2 | | green onions | sliced for garnish
- 2 | tablespoons | cashews or peanuts | optional roasted
- 1 | teaspoon | garlic | minced
- 1 | teaspoon | ginger | grated
Instructions
- Prepare all ingredients. Dice vegetables, cube chicken, mince garlic and ginger, and beat the eggs. Make sure rice is cold and separated.
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the beaten eggs and scramble until just set. Remove from the pan and set aside.
- Add another tablespoon of oil to the same pan. Add chicken cubes and cook for 5–6 minutes until golden and fully cooked. Remove and set aside.
- Add garlic and ginger to the pan. Sauté for 30 seconds until fragrant.
- Stir in bell peppers and peas. Cook for 2–3 minutes until just tender.
- Add the cold cooked rice. Stir-fry on high heat for 2–3 minutes, pressing down with the back of a spatula to separate any clumps.
- Return the cooked chicken and scrambled eggs to the pan. Mix thoroughly.
- Add pineapple chunks and toss gently to combine.
- Season with soy sauce, oyster sauce (if using), and pepper. Stir well and heat everything through.
- Top with green onions and roasted cashews. Remove from heat and serve hot.
Notes
For best results, use cold leftover rice from the night before to avoid mushy fried rice.
• You can substitute the chicken with shrimp or tofu for a pescatarian or vegetarian version.
• A dash of sriracha or chili flakes can add a spicy kick if you like heat.
• Serve this dish right out of a halved pineapple shell for a dramatic presentation.
• You can substitute the chicken with shrimp or tofu for a pescatarian or vegetarian version.
• A dash of sriracha or chili flakes can add a spicy kick if you like heat.
• Serve this dish right out of a halved pineapple shell for a dramatic presentation.