Description
Pineapple Chicken Fried Rice is a vibrant one-pan meal featuring tender chicken, sweet pineapple chunks, fluffy jasmine rice, and colorful vegetables stir-fried in a savory soy and sesame sauce. This easy homemade fried rice recipe delivers restaurant-style flavor in about 35 minutes.
Ingredients
Scale
- 3 cups cooked jasmine rice
- 2 cups diced chicken breast
- 1 1/2 cups fresh pineapple diced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 2 large eggs
- 1/2 cup diced carrots
- 1/2 cup green peas
- 3 green onions sliced
- 1/2 cup diced bell pepper
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Lime wedges for serving
Instructions
- Prepare all ingredients by dicing chicken, pineapple, carrots, bell pepper, and green onions.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium high heat.
- Add diced chicken, season with salt and pepper, and cook for 5 to 6 minutes until golden and cooked through.
- Transfer the chicken to a plate and set aside.
- Crack eggs into the skillet and scramble gently for about 1 minute until just set, then remove from pan.
- Add remaining oil to the skillet and sauté garlic and ginger for about 30 seconds until fragrant.
- Add carrots and bell peppers and cook for 2 to 3 minutes until slightly softened.
- Increase heat to high and add cooked rice, breaking up any clumps.
- Spread rice across the pan and allow it to cook undisturbed for 1 to 2 minutes for light crisping.
- Add soy sauce and oyster sauce and stir to coat the rice evenly.
- Stir in peas and cook for another minute.
- Return cooked chicken and eggs to the pan.
- Add pineapple chunks and gently toss everything together.
- Drizzle sesame oil and stir in sliced green onions.
- Taste and adjust seasoning if needed then remove from heat.
Notes
- Day-old rice works best because it fries without becoming mushy.
- Fresh pineapple gives brighter flavor but canned pineapple can also be used.
- Cook the rice over high heat for the best fried rice texture.
- Add shrimp or tofu instead of chicken for variation.
- Store leftovers in the refrigerator for up to 4 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg