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Pineapple Chicken Fried Rice
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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.
Course Main Course
Cuisine Thai, Asian Fusion
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 410kcal
Cost $10-$12

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

  1. Use day-old rice – Freshly cooked rice is too moist and may get mushy.
  2. Caramelize the pineapple – Let it sit untouched for a minute to develop golden edges and deeper flavor.
  3. High heat is key – Use high heat to get that signature wok-charred flavor.
  4. Customize your mix-ins – Add cashews, edamame, or sriracha for a spicy kick.