Pineapple Chicken Fried Rice

Why I’ll Love This Recipe

I love how this recipe comes together in about 30 minutes with simple ingredients. Using day-old rice gives the dish the perfect fried rice texture, while the pineapple adds a naturally sweet burst of flavor. I also appreciate that it’s easy to customize with different vegetables or proteins, making it a versatile meal that never gets boring.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups cooked chicken, diced
• 4 cups cooked and chilled jasmine rice
• 1 1/2 cups pineapple chunks, fresh or canned (drained if canned)
• 2 tablespoons vegetable oil
• 2 large eggs, lightly beaten
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 2 green onions, sliced
• Salt, to taste
• Black pepper, to taste
• Fresh cilantro, for garnish (optional)
• Lime wedges, for serving (optional)

Directions

1. I heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. I pour in the beaten eggs and scramble them until just cooked, then transfer them to a plate.
3. I add the remaining oil to the skillet.
4. I cook the diced onion for about 3 minutes until softened, then stir in the garlic and cook for another 30 seconds.
5. I add the peas and carrots and cook for 2 to 3 minutes.
6. I stir in the cooked chicken and pineapple chunks.
7. I add the chilled rice, breaking up any clumps as I mix everything together.
8. I pour in the soy sauce, oyster sauce, sesame oil, and ground ginger, stirring until the rice is evenly coated.
9. I return the scrambled eggs to the skillet and mix well.
10. I cook for another 3 to 5 minutes, allowing the rice to become lightly toasted.
11. I stir in the sliced green onions and season with salt and black pepper if needed.
12. I garnish with fresh cilantro and serve with lime wedges if I like.

Servings and Timing

• Servings: 4 to 6
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Variations

• I use shrimp instead of chicken for a seafood version.
• I substitute brown rice for white rice to add more fiber.
• I stir in diced bell peppers for extra color and crunch.
• I add cashews or roasted peanuts for a nutty texture.
• I include red pepper flakes or sriracha for a spicy kick.
• I make it vegetarian by replacing the chicken with tofu and using vegetarian oyster sauce.
• I garnish with toasted sesame seeds for extra flavor.

Storage/Reheating

I store leftover Pineapple Chicken Fried Rice in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze it in individual portions for up to 3 months. I thaw frozen portions overnight in the refrigerator before reheating. I warm the fried rice in a skillet over medium heat with a splash of water or in the microwave until heated through.

FAQs

Can I use freshly cooked rice?

I prefer using chilled, day-old rice because it fries better and doesn’t become mushy. If I only have freshly cooked rice, I spread it on a baking sheet and let it cool before using it.

Can I use canned pineapple?

Yes. I use canned pineapple chunks when fresh pineapple isn’t available. I drain them well before adding them to the fried rice.

What vegetables work well in this recipe?

I enjoy adding bell peppers, broccoli, corn, snap peas, mushrooms, or edamame depending on what I have available.

Can I make this recipe ahead of time?

Yes. I prepare the fried rice in advance and store it in the refrigerator. It reheats well, making it a great meal-prep option.

What can I serve with Pineapple Chicken Fried Rice?

I like serving it with egg rolls, spring rolls, steamed dumplings, a cucumber salad, stir-fried vegetables, or a light Asian-inspired soup.

Conclusion

Pineapple Chicken Fried Rice is one of my favorite one-pan meals because it combines sweet pineapple, tender chicken, colorful vegetables, and perfectly seasoned rice into a delicious and satisfying dish. I love how easy it is to prepare, customize, and reheat, making it a reliable recipe for busy days. Whether I serve it as a complete meal or alongside my favorite Asian-inspired dishes, it always delivers fresh, vibrant flavor in every bite.

Pineapple Chicken Fried Rice

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Pineapple Chicken Fried Rice is a colorful one-pan meal featuring tender chicken, sweet pineapple, vegetables, and perfectly seasoned fried rice. It’s a quick, flavorful dish that’s perfect for busy weeknights, meal prep, or using leftover rice.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 to 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Halal

Ingredients

• 2 cups cooked chicken, diced
• 4 cups cooked and chilled jasmine rice
• 1 1/2 cups pineapple chunks, fresh or canned (drained if canned)
• 2 tablespoons vegetable oil
• 2 large eggs, lightly beaten
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 0.5 teaspoon ground ginger
• 2 green onions, sliced
• Salt, to taste
• Black pepper, to taste
• Fresh cilantro, for garnish (optional)
• Lime wedges, for serving (optional)

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Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the beaten eggs and scramble until just cooked. Transfer to a plate.
3. Add the remaining oil to the skillet.
4. Cook the diced onion for about 3 minutes until softened, then stir in the garlic and cook for 30 seconds.
5. Add the peas and carrots and cook for 2 to 3 minutes.
6. Stir in the cooked chicken and pineapple chunks.
7. Add the chilled rice, breaking up any clumps as you stir.
8. Pour in the soy sauce, oyster sauce, sesame oil, and ground ginger, mixing until the rice is evenly coated.
9. Return the scrambled eggs to the skillet and stir to combine.
10. Cook for another 3 to 5 minutes until the rice is lightly toasted.
11. Stir in the sliced green onions and season with salt and black pepper to taste.
12. Garnish with fresh cilantro and serve with lime wedges if desired.

Notes

• Use day-old chilled rice for the best fried rice texture.
• Fresh or well-drained canned pineapple both work well.
• Substitute shrimp or tofu for the chicken if desired.
• Add bell peppers, broccoli, mushrooms, corn, or edamame for extra vegetables.
• Stir in cashews or roasted peanuts for added crunch.
• Add sriracha or red pepper flakes for extra heat.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
• Reheat in a skillet with a splash of water or in the microwave until heated through.

Nutrition

• Serving Size: 1 serving
• Calories: 480 kcal
• Sugar: 9 g
• Sodium: 760 mg
• Fat: 13 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 57 g
• Fiber: 3 g
• Protein: 31 g
• Cholesterol: 115 mg