Pineapple Chicken Fried Rice (Printable Version)

A flavorful dish combining pineapple, chicken, cashews, and vegetables for a quick, colorful meal.

# 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

→ Vegetables & Fruits

04 - 1 cup fresh pineapple, diced
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 or tamari for gluten-free
12 - 1 tablespoon oyster sauce, optional
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

# Directions:

01 - Gather and prepare all ingredients before starting. If using day-old rice, break up any clumps with a fork 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 to 5 minutes. Transfer chicken to a plate and set aside.
03 - If using eggs, add a bit more oil to the wok if needed. Pour in beaten eggs and scramble until just set. Remove eggs and set aside with the cooked chicken.
04 - Add remaining vegetable oil to the wok. Sauté garlic, carrot, and bell pepper for 2 to 3 minutes until slightly softened.
05 - Stir in the rice, breaking up any remaining clumps. Fry for 2 to 3 minutes, stirring frequently to coat with oil and heat evenly.
06 - Add cooked chicken, scrambled eggs if using, pineapple, peas, and most of the green onions, reserving some for garnish. Mix thoroughly.
07 - Drizzle in soy sauce, oyster sauce, fish sauce if using, and ground pepper. Stir-fry for another 2 to 3 minutes until everything is heated through and well combined.
08 - Stir in sesame oil and cashews. Taste and adjust seasoning as needed for desired flavor balance.
09 - Transfer to serving plates and garnish with reserved green onions. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It tastes like a restaurant dish but comes together in 30 minutes, which means you can actually make it on a weeknight without losing your mind.
  • The pineapple isn't just a gimmick; it creates this genuine sweet-savory magic that makes every bite feel a little special.
  • One wok, mostly hands-off once you get the rhythm going, so cleanup won't ruin the joy of eating something this good.
02 -
  • Day-old rice is genuinely essential; if you only have fresh rice, spread it on a plate and let it cool completely in the fridge for at least an hour because the starches need to set up differently than warm rice.
  • Don't overcrowd the wok if you're doubling this recipe because the steam builds up and your rice will end up more like a stir-fried risotto than proper fried rice with separated grains.
03 -
  • If you want to meal prep this, cook everything except the sesame oil and cashews, then reheat gently in the wok with a splash of oil before finishing, which keeps the texture from getting dense.
  • The fish sauce is optional but transforms this from good to genuinely complex; start with half a teaspoon and add more if you like depth, because it shouldn't taste fishy, just deeper and more savory.
Go Back