Pineapple Chicken Fried Rice
A tropical twist on your favorite takeout dish – this Pineapple Chicken Fried Rice is sweet, savory, and full of vibrant flavors that’ll transport your taste buds straight to paradise.
This recipe came to life on a summer night when I had leftover jasmine rice, a half cut pineapple, and a craving for something both refreshing and hearty.
I tossed everything into the wok juicy chicken, diced pineapple, colorful vegetables, and a splash of soy sauce and what came out was a flavor-packed dish my whole family couldn’t stop eating.
Since then, it’s become our go to for weeknight dinners and backyard gatherings.
Why You’ll Love This
- Sweet and Savory Flavor Combo – The balance of caramelized pineapple and savory soy-kissed chicken is irresistible.
- Perfect for Leftovers – It’s a fantastic way to use up day-old rice and any leftover veggies.
- One-Pan Wonder – Easy cleanup with just one wok or skillet used.
- Ready in 30 Minutes – A fast, flavor-packed dinner solution for busy nights.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Cuisines: Thai, Asian Fusion
Servings: 4
Estimated Cost: $10–12
Equipment:
- Wok or large skillet
- Wooden spoon or spatula
- Knife and cutting board
- Small bowls for prepping ingredients
Ingredients
- 2 cups cooked jasmine rice (preferably day-old)
- 1 ½ cups cooked chicken breast, chopped or shredded
- 1 cup fresh pineapple, diced
- ½ cup red bell pepper, diced
- ½ cup green peas (frozen or fresh)
- ¼ cup green onions, sliced
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for deeper flavor)
- 1 tablespoon sesame oil or cooking oil
- 2 cloves garlic, minced
- ½ teaspoon ground black pepper
- Salt to taste
- Lime wedges and chopped cilantro (optional for garnish)
Step-by-Step Instructions
- Prep all ingredients before you begin. Having everything ready makes this dish fast and easy.
- Heat the wok over medium-high heat. Add sesame oil. Sauté garlic for 30 seconds until fragrant.
- Scramble the eggs: Push garlic to the side, pour in the eggs, and scramble until just set. Remove and set aside.
- Stir-fry vegetables: In the same wok, add bell peppers and peas. Stir-fry for 2–3 minutes.
- Add chicken and pineapple: Toss in the chopped chicken and pineapple chunks. Stir-fry for another 2–3 minutes until heated through and pineapple begins to caramelize.
- Add rice and seasonings: Add cooked rice to the wok. Drizzle soy sauce and oyster sauce over the top. Stir everything together, breaking up any rice clumps.
- Return the scrambled eggs to the wok along with sliced green onions. Stir until everything is evenly combined.
- Taste and adjust seasoning if needed. Serve hot, garnished with lime wedges and fresh cilantro.
Nutrition Facts (Per Serving – Approximate)
- Calories: 410
- Protein: 28g
- Carbs: 45g
- Fat: 15g
- Fiber: 3g
- Sugar: 8g
- Sodium: 750mg
Tips for Success
- Use day-old rice – Freshly cooked rice is too moist and may get mushy.
- Caramelize the pineapple – Let it sit untouched for a minute to develop golden edges and deeper flavor.
- High heat is key – Use high heat to get that signature wok-charred flavor.
- Customize your mix-ins – Add cashews, edamame, or sriracha for a spicy kick.
Pineapple Chicken Fried Rice
Ingredients
- 2 cups cooked jasmine rice preferably day-old
- 1 ½ cups cooked chicken breast chopped or shredded
- 1 cup fresh pineapple diced
- ½ cup red bell pepper diced
- ½ cup green peas frozen or fresh
- ¼ cup green onions sliced
- 2 eggs lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce optional for deeper flavor
- 1 tablespoon sesame oil or cooking oil
- 2 cloves garlic minced
- ½ teaspoon ground black pepper
- Salt to taste
- Lime wedges and chopped cilantro optional for garnish
Instructions
- Prep all ingredients before you begin. Having everything ready makes this dish fast and easy.
- Heat the wok over medium-high heat. Add sesame oil. Sauté garlic for 30 seconds until fragrant.
- Scramble the eggs: Push garlic to the side, pour in the eggs, and scramble until just set. Remove and set aside.
- Stir-fry vegetables: In the same wok, add bell peppers and peas. Stir-fry for 2–3 minutes.
- Add chicken and pineapple: Toss in the chopped chicken and pineapple chunks. Stir-fry for another 2–3 minutes until heated through and pineapple begins to caramelize.
- Add rice and seasonings: Add cooked rice to the wok. Drizzle soy sauce and oyster sauce over the top. Stir everything together, breaking up any rice clumps.
- Return the scrambled eggs to the wok along with sliced green onions. Stir until everything is evenly combined.
- Taste and adjust seasoning if needed. Serve hot, garnished with lime wedges and fresh cilantro.
Notes
- Use day-old rice – Freshly cooked rice is too moist and may get mushy.
- Caramelize the pineapple – Let it sit untouched for a minute to develop golden edges and deeper flavor.
- High heat is key – Use high heat to get that signature wok-charred flavor.
- Customize your mix-ins – Add cashews, edamame, or sriracha for a spicy kick.
Common Questions
Can I use canned pineapple instead of fresh?
Yes, just drain well and pat dry. Fresh gives a better texture, but canned works in a pinch.
What kind of chicken should I use?
Both rotisserie chicken and grilled chicken breast work great. Shred or dice them into bite-sized pieces.
Can I make it vegetarian?
Absolutely! Skip the chicken and add tofu or extra veggies like carrots, mushrooms, or broccoli.
Is this freezer-friendly?
Fried rice is best fresh, but you can freeze leftovers in an airtight container for up to 2 months. Reheat in a skillet with a splash of water.
Hope you enjoy every bite of this tropical comfort food!
Whether you’re cooking for family or hosting a casual dinner, this Pineapple Chicken Fried Rice brings the sunshine to your table.
Happy cooking and sending delicious vibes your way!
