Pineapple Chicken Fried Rice

The first time I made pineapple fried rice, I was skeptical about the sweet and savory combination. One bite changed everything completely. Now its the dish my friends actually request when they come over for dinner, and I never say no to making it.

Last summer, my sister visited and we made this together on a Tuesday night. She stood at the counter dicing pineapple while I manned the wok, and somehow the rice came out better than any restaurant version wed ever had. We ate straight from the pan standing up, barely waiting for it to cool down.

Ingredients

• Chicken breasts: Cutting them into bite sized pieces ensures they cook evenly and quickly
• Chilled jasmine rice: Day old rice is non negotiable here because fresh rice turns into mush
• Fresh pineapple: The sweetness balances the salty sauces perfectly
• Cashews: Toast them lightly if you have time for extra flavor
• Curry powder: This adds that subtle Thai inspired warmth without overwhelming

Instructions

Cook the chicken first:

Heat 1 tablespoon oil in a large wok over medium high heat and cook the chicken pieces until golden and cooked through, about 4 to 5 minutes. Remove the chicken to a plate and set it aside.

Build the flavor base:

Add the remaining oil to the hot wok, toss in the garlic and cook for just 30 seconds until fragrant. Push the garlic to one side and crack in the eggs, scrambling them until just set.

Add the vegetables:

Toss in the bell pepper, peas and carrots, and pineapple, stir frying for 2 to 3 minutes until the vegetables are just tender but still have some crunch.

Combine everything:

Add the chilled rice, breaking up any clumps with your spatula. Return the chicken to the pan and pour in the soy sauce, fish sauce, oyster sauce, curry powder, white pepper, and sugar. Toss everything well and heat through for 2 to 3 minutes.

Finish and serve:

Stir in the cashews and green onions, then remove from heat immediately. Serve right away with lime wedges on the side for squeezing over the top.

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This recipe became my go to for busy weeknights when I want something that feels special but does not require hours of effort. The mix of textures and flavors keeps everyone coming back for seconds.

Making It Your Own

I have found that adding a handful of frozen corn or some diced zucchini works beautifully when I need to use up vegetables from the fridge. The key is keeping the pieces small so everything cooks at the same speed.

Perfect Rice Every Time

Spread your cooked rice on a baking sheet and refrigerate it uncovered for at least a few hours, or overnight if possible. This dries out the grains just enough so they separate beautifully in the wok.

Serving Suggestions

This fried rice stands on its own as a complete meal, but I love serving it alongside a simple cucumber salad dressed with rice vinegar. The cool crunch balances the warm, seasoned rice perfectly.

• Squeeze fresh lime juice right before serving to brighten all the flavors
• Extra cashews on top never hurt anyone
• Leftovers reheat beautifully in a skillet the next day

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I hope this recipe brings as much joy to your kitchen as it has to mine over the years. Happy cooking.

Recipe FAQs

→ What type of rice is best for this dish?

Day-old chilled jasmine rice works best because it prevents clumping and maintains a fluffy texture when stir-fried.

→ Can I substitute chicken for a vegetarian option?

Yes, omit the chicken and increase vegetables or use tofu, replacing fish sauce with soy sauce to keep the flavors balanced.

→ How do cashews contribute to the flavor?

Roasted cashews add a delightful crunch and nutty undertone that complements the sweet pineapple and savory chicken.

→ What sauces are used to season the dish?

A combination of soy sauce, fish sauce, oyster sauce, and a hint of curry powder create a rich, well-rounded flavor profile.

→ How can I add extra heat to the dish?

A dash of chili sauce or fresh chili flakes can be added during cooking or as a garnish for spicy notes.