Pineapple Chicken Fried Rice (Printable)

A vibrant dish combining juicy pineapple, tender chicken, crunchy cashews, and fresh vegetables in a savory fried rice.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 12.3 oz), diced
02 - 2 large eggs, lightly beaten (optional)

→ Rice

03 - 4 cups cooked jasmine rice, preferably day-old (about 21.2 oz)

→ Vegetables & Fruits

04 - 1 cup fresh pineapple, diced (or drained canned pineapple)
05 - 1 red bell pepper, diced
06 - 1 small carrot, peeled and diced
07 - 3 green onions, sliced
08 - 2 cloves garlic, minced
09 - 1/2 cup frozen peas, thawed

→ Nuts

10 - 1/2 cup roasted unsalted cashews

→ Sauces & Seasonings

11 - 3 tablespoons soy sauce (use tamari for gluten-free)
12 - 1 tablespoon oyster sauce (optional, or use additional soy sauce)
13 - 1 teaspoon fish sauce (optional)
14 - 1/2 teaspoon ground white or black pepper
15 - 1.5 tablespoons vegetable oil (or neutral oil)
16 - 1 teaspoon sesame oil

# How To:

01 - Prepare all ingredients before starting. If using day-old rice, break up any clumps to ensure even frying.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until browned and cooked through, approximately 4-5 minutes. Transfer to a clean plate and set aside.
03 - If using eggs, add additional oil if needed, pour in beaten eggs, and scramble until just set. Remove and set aside with cooked chicken.
04 - Add remaining vegetable oil to the wok. Sauté garlic, carrot, and bell pepper for 2-3 minutes until slightly softened.
05 - Stir in the cooked rice, breaking up any remaining clumps. Fry for 2-3 minutes, stirring frequently to prevent sticking.
06 - Add cooked chicken, scrambled eggs (if using), pineapple, peas, and most of the green onions (reserve some for garnish). Stir to distribute evenly.
07 - Drizzle in soy sauce, oyster sauce, fish sauce (if using), and ground pepper. Stir-fry for another 2-3 minutes until everything is heated through and well combined.
08 - Stir in sesame oil and cashews. Taste and adjust seasoning as needed.
09 - Transfer to serving bowls and garnish with reserved green onions. Serve immediately while hot.

# Expert Tips:

01 -
  • It comes together in thirty minutes flat, which means you can genuinely make this on a Tuesday night without losing your mind.
  • The pineapple adds a subtle sweetness that keeps everyone from realizing how many vegetables they're actually eating.
  • Leftover rice transforms into something restaurant-quality without any pretense or fussing.
02 -
  • Day-old rice is non-negotiable if you want fried rice that actually fries instead of steams, so resist the urge to use warm rice straight from the cooker.
  • Adding the cashews at the very end keeps them crunchy and prevents them from getting soft and lost in the sauce.
03 -
  • Don't move the rice around constantly when you first add it, let it sit for a minute so it gets warm and starts to fry instead of just steaming.
  • Sesame oil is powerful, so a little goes a long way, and adding it at the end means it doesn't lose its nutty aroma to the heat.
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