Pineapple Chicken Fried Rice (Printer-friendly)

Vibrant fried rice with pineapple, chicken, cashews, and veggies, perfect for quick meals.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 12 oz), diced
02 - 2 large eggs, lightly beaten (optional)

→ Rice

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

→ Vegetables & Fruits

04 - 1 cup fresh pineapple, diced
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 & Seasonings

11 - 3 tablespoons soy sauce or tamari for gluten-free
12 - 1 tablespoon oyster sauce (optional)
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

# How To Make It:

01 - Prepare all ingredients before starting. If using day-old rice, break up any clumps with your hands or a fork for 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 to 5 minutes. Remove chicken and set aside.
03 - If using eggs, add a bit more oil if needed, pour in beaten eggs, and scramble until just set. Remove and set aside with chicken.
04 - Add remaining vegetable oil to the wok. Sauté garlic, carrot, and bell pepper for 2 to 3 minutes until slightly softened.
05 - Stir in the rice, breaking up any remaining clumps. Fry for 2 to 3 minutes, stirring frequently to coat with oil.
06 - Add cooked chicken, scrambled eggs if using, pineapple, peas, and most of the green onions, reserving some for garnish.
07 - Drizzle in soy sauce, oyster sauce, fish sauce if using, and ground pepper. Stir-fry for another 2 to 3 minutes until everything is heated through and well combined.
08 - Stir in sesame oil and cashews. Taste and adjust seasoning if needed.
09 - Serve hot, garnished with reserved green onions.

# Expert Advice:

01 -
  • Ready in just 30 minutes, making it perfect for busy weeknights when you need something fast but flavorful
  • One-pan wonder that minimizes cleanup while maximizing taste and satisfaction
  • Naturally dairy-free and easily adaptable for vegetarian, vegan, or gluten-free diets
  • Uses day-old rice, turning leftovers into a restaurant-quality meal that rivals your favorite takeout
  • Packed with protein from chicken and eggs, healthy vegetables, and the irresistible crunch of cashews
  • The sweet pineapple perfectly balances the savory soy and oyster sauces for a complex flavor profile
02 -
  • Use day-old rice that has been refrigerated—this is the single most important factor for achieving restaurant-quality fried rice with separated, crispy grains
  • Prep all ingredients before you start cooking; fried rice comes together quickly and you won't have time to chop once you begin
  • Don't overcrowd the wok—if your wok isn't large enough, cook in batches to maintain high heat and prevent steaming
  • Toast your cashews briefly in the wok before adding other ingredients for enhanced nutty flavor and extra crunch
  • Reserve some pineapple juice from canned pineapple and add a tablespoon for extra sweetness and moisture if needed
  • Taste before serving and adjust with more soy sauce, a squeeze of lime, or a drizzle of sriracha to suit your preferences
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