Pineapple Chicken Fried Rice

why make this recipe

This dish is bright, sweet, and savory. It uses simple ingredients and cooks fast. You get fruit and protein in one pan. It is great for weeknights and for feeding a few people.

introduction

Pineapple Chicken Fried Rice mixes cooked rice, diced chicken, and pineapple for a tasty meal. If you enjoy easy rice dishes like honey BBQ chicken rice, you will find this one simple and satisfying.

how to make Pineapple Chicken Fried Rice

Follow clear steps and cook in one pan. Keep the rice cold or a day old for best texture. Cook the chicken first, then add vegetables, pineapple, rice, and sauces. Toss well until hot.

Ingredients :

• 2 cups cooked jasmine rice
• 1 cup diced chicken breast
• 1 cup diced pineapple
• 1/2 cup diced carrots
• 1/2 cup peas
• 1/2 cup diced bell peppers
• 3 cloves of garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Directions :

• Step 1: Heat the vegetable oil in a large pan over medium-high heat. Add the diced chicken and season with a little salt and pepper. Cook until the chicken is no longer pink, about 4–6 minutes. Remove chicken and set aside.
• Step 2: In the same pan, add a bit more oil if needed and sauté the minced garlic until fragrant, about 30 seconds.
• Step 3: Add diced carrots, peas, and bell peppers. Cook 2–3 minutes until vegetables start to soften.
• Step 4: Add the diced pineapple and the cooked rice to the pan. Stir to mix well and break any rice clumps.
• Step 5: Return the chicken to the pan. Add soy sauce, fish sauce, and oyster sauce. Stir and cook 2–3 minutes until everything is hot and well combined. Taste and add salt or pepper if needed.

how to serve Pineapple Chicken Fried Rice

Serve hot straight from the pan. Garnish with chopped green onions or cilantro if you like. It goes well with a wedge of lime or a side salad.

how to store Pineapple Chicken Fried Rice

Cool the rice to room temperature, then put it in an airtight container. Store in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 1 month. Reheat gently in a pan or microwave until hot.

tips to make Pineapple Chicken Fried Rice

• Use day-old rice for less clumping.
• Cut ingredients to similar sizes so they cook evenly.
• Cook on medium-high heat to get a bit of color on the rice and chicken.
• Taste and adjust sauces at the end.

variation (if any)

• Make it vegetarian: use tofu instead of chicken and swap fish sauce for extra soy sauce.
• Add shrimp instead of chicken for a seafood version.
• Add crushed cashews or roasted peanuts for crunch.
• Use brown rice for a whole-grain option (it will need longer cooking and may be chewier).

FAQs

Q: Can I use fresh rice instead of day-old rice?
A: You can, but day-old rice works best. Fresh rice can be sticky. If you use fresh, cool it well before frying.

Q: Can I skip oyster sauce or fish sauce?
A: Yes. Use more soy sauce, or a little hoisin sauce for flavor, but taste as you go.

Q: How do I keep the pineapple from making the rice soggy?
A: Use diced pineapple and add it near the end of cooking. Drain extra juice if the pineapple is very wet.

Q: Can I make this gluten-free?
A: Use gluten-free soy sauce or tamari and check oyster sauce labels or use a gluten-free substitute.

Q: Is this safe to freeze after cooking?
A: Yes. Freeze in a sealed container. Thaw in the fridge and reheat thoroughly before eating.

Pineapple Chicken Fried Rice

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: None

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Description

A bright and savory dish combining cooked rice, diced chicken, and pineapple for a quick and satisfying meal.

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Ingredients

Scale 1x2x3x

• 2 cups cooked jasmine rice
• 1 cup diced chicken breast
• 1 cup diced pineapple
• 1/2 cup diced carrots
• 1/2 cup peas
• 1/2 cup diced bell peppers
• 3 cloves of garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil
• Salt and pepper to taste

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Instructions

1. Heat the vegetable oil in a large pan over medium-high heat. Add the diced chicken and season with a little salt and pepper. Cook until the chicken is no longer pink, about 4–6 minutes. Remove chicken and set aside.
2. In the same pan, add a bit more oil if needed and sauté the minced garlic until fragrant, about 30 seconds.
3. Add diced carrots, peas, and bell peppers. Cook 2–3 minutes until vegetables start to soften.
4. Add the diced pineapple and the cooked rice to the pan. Stir to mix well and break any rice clumps.
5. Return the chicken to the pan. Add soy sauce, fish sauce, and oyster sauce. Stir and cook 2–3 minutes until everything is hot and well combined. Taste and add salt or pepper if needed.

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Notes

Use day-old rice for the best texture. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 10g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 60mg