Chicken Pineapple Fried Rice
If you’re looking for a dish that’s flavorful, colorful, and packed with exciting textures, Chicken Pineapple Fried Rice is the perfect choice. This delicious combination of tender chicken, juicy pineapple chunks, fluffy rice, and vibrant vegetables makes for a wholesome, one-pan meal. It’s easy to prepare and brings a tropical twist to your dinner table, making it a hit for family meals, potlucks, or even a fun dinner party.
Equipment
- Wok or Large Skillet: For stir-frying all the ingredients
- Cutting Board and Knife: To dice the chicken, vegetables, and pineapple
- Spatula: For tossing the ingredients while stir-frying
- Measuring Spoons and Cups: For precise sauce measurements
Ingredients
For the Fried Rice:
- Cooked Rice: 3 cups preferably day-old and chilled (jasmine rice works best)
- Chicken Breast or Thighs: 1 lb diced into bite-sized pieces
- Pineapple Chunks: 1 cup fresh or canned (drain if using canned)
- Vegetables: 1 cup frozen peas and carrots or any mix of your favorite veggies
- Eggs: 2 large lightly beaten
- Green Onions: 2 stalks, sliced, for garnish
- Cashews (Optional): ¼ cup, for added crunch
For the Sauce:
- Soy Sauce: 3 tablespoons
- Oyster Sauce: 1 tablespoon optional, for added depth of flavor
- Sesame Oil: 1 teaspoon for a nutty aroma
- Garlic: 3 cloves minced
- Ginger: 1 teaspoon grated (optional)
- Salt and Pepper: To taste
- Vegetable Oil: For stir-frying
Instructions
Prepare the Ingredients:
- Dice the chicken, chop the veggies, and drain the pineapple chunks if necessary. Ensure all ingredients are prepped and within reach for quick cooking.
Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
Scramble the Eggs:
- In the same skillet, add a little more oil if needed. Pour in the beaten eggs and scramble until just set. Remove and set aside with the chicken.
Sauté the Aromatics and Veggies:
- Add the minced garlic, grated ginger (if using), and vegetables to the skillet. Sauté for 2-3 minutes until fragrant and the vegetables are tender.
Add the Pineapple:
- Stir in the pineapple chunks and cook for another minute to release their juices and caramelize slightly.
Mix in the Rice:
- Push the veggies and pineapple to one side of the skillet. Add a bit more oil and stir in the cold, cooked rice. Break up any clumps and fry the rice for 2-3 minutes.
Combine Everything:
- Return the chicken and scrambled eggs to the skillet. Drizzle the soy sauce, oyster sauce, and sesame oil over the mixture. Toss everything together until well combined and heated through.
Garnish and Serve:
- Top with sliced green onions and, if desired, toasted cashews. Serve immediately and enjoy!
Notes
- Use Day-Old Rice: Cold, day-old rice is less sticky and fries better than freshly cooked rice. If you don’t have leftover rice, spread freshly cooked rice on a tray and refrigerate for 30 minutes to cool it quickly.
- Cut Ingredients Evenly: Dice chicken and vegetables into uniform sizes for even cooking.
- Adjust Sweetness: If you prefer a sweeter dish, add a teaspoon of honey or brown sugar to the sauce.
- Work Quickly: Stir-frying is a fast process, so have all your ingredients prepped and ready before you start cooking.
- Add Heat: For a spicy kick, toss in red chili flakes or sriracha.