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Quick Chicken and Pineapple Fried Rice

A close-up of bright yellow pineapple fried rice topped with grilled chicken chunks, cashews, and sliced green onions.

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Make this sweet and savory chicken and pineapple fried rice in under 30 minutes. It is a simple, tropical stir-fry perfect for a weeknight dinner.

Ingredients

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  • 3 cups cooked day-old jasmine rice
  • 1 tablespoon vegetable oil
  • 1 cup diced cooked chicken breast
  • 1/2 cup diced fresh pineapple
  • 1/2 cup frozen peas and carrots mix
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sugar
  • 1/4 teaspoon ground ginger
  • 2 green onions, sliced, for garnish
  • 1/4 cup chopped cashews, for garnish

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Push the garlic to one side of the skillet. Pour the beaten egg into the empty space and quickly scramble until just set. Break the egg into small pieces and mix with the garlic.
  4. Add the diced chicken and cook for 1 minute.
  5. Add the day-old rice, pineapple, and frozen peas and carrots to the skillet. Stir constantly to break up the rice and combine ingredients.
  6. In a small bowl, whisk together the soy sauce, oyster sauce (if using), sugar, and ground ginger.
  7. Pour the sauce mixture over the rice. Continue to stir-fry for 3 to 5 minutes until the rice is heated through and well coated.
  8. Remove from heat. Stir in half of the sliced green onions.
  9. Serve immediately, garnished with the remaining green onions and chopped cashews.

Notes

  • Use cold, day-old rice for the best texture in fried rice.
  • For a vegetarian option, substitute the chicken with firm tofu cubes and omit the oyster sauce, using an extra tablespoon of soy sauce or vegetarian stir-fry sauce.
  • You can serve this dish inside a hollowed-out pineapple half for presentation.

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