Pineapple Chicken Fried Rice (Print View)

Juicy pineapple and tender chicken stir-fried with crunchy cashews and fresh vegetables for an easy, flavorful dish.

# Ingredient List:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 12.3 oz), diced
02 - 2 large eggs, lightly beaten (optional)

→ Rice

03 - 4 cups cooked jasmine rice, preferably day-old

→ Vegetables and Fruits

04 - 1 cup fresh pineapple, diced (or drained canned pineapple)
05 - 1 red bell pepper, diced
06 - 1 small carrot, peeled and diced
07 - 3 green onions, sliced
08 - 2 cloves garlic, minced
09 - ½ cup frozen peas, thawed

→ Nuts

10 - ½ cup roasted unsalted cashews

→ Sauces and Seasonings

11 - 3 tablespoons soy sauce (use tamari for gluten-free)
12 - 1 tablespoon oyster sauce (optional, or use additional soy sauce)
13 - 1 teaspoon fish sauce (optional)
14 - ½ teaspoon ground white or black pepper
15 - 1½ tablespoons vegetable oil (or neutral oil)
16 - 1 teaspoon sesame oil

# Directions:

01 - Assemble all ingredients before beginning. If using day-old rice, break up any clumps to ensure even frying.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until browned and cooked through, approximately 4-5 minutes. Transfer chicken to a clean plate and set aside.
03 - If using eggs, add a bit more oil if needed, pour in beaten eggs, and scramble until just set. Remove from wok and set aside with chicken.
04 - Add remaining vegetable oil to the wok. Sauté garlic, carrot, and bell pepper for 2-3 minutes until slightly softened.
05 - Stir in the rice, breaking up any remaining clumps. Fry for 2-3 minutes, stirring frequently to prevent sticking.
06 - Add cooked chicken, scrambled eggs (if using), pineapple, peas, and most of the green onions (reserve some for garnish). Stir until evenly distributed.
07 - Drizzle in soy sauce, oyster sauce, fish sauce (if using), and ground pepper. Stir-fry for another 2-3 minutes until everything is heated through and well combined.
08 - Stir in sesame oil and cashews. Taste and adjust seasoning as needed.
09 - Transfer to serving plates and garnish with reserved green onions. Serve immediately while hot.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, making weeknight dinners feel way less stressful than they have any right to.
  • The pineapple adds a brightness that makes even reheated rice taste alive and exciting, not like leftovers.
  • Those cashews give you that satisfying crunch you didn't know you were craving until it hits your teeth.
02 -
  • Day-old rice is absolutely non-negotiable—if your rice is hot and fresh, it releases too much steam and turns into porridge instead of staying separated and crispy.
  • The order matters: proteins first to set them aside, then vegetables, then rice, because each component needs its own time to develop texture before everything joins the party.
03 -
  • Don't be afraid of high heat—a wok needs to be almost smoking hot to get that slight char on the rice grains and vegetables that makes everything taste more alive.
  • Sesame oil is expensive for a reason, so add it after everything comes off heat so you actually taste it instead of burning off all that nutty complexity.
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