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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.

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)

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

Find it online: https://thefamilycooking.com/pineapple-chicken-fried-rice-2/