Pineapple Chicken Fried Rice

The first time I made pineapple fried rice was on a rainy Tuesday when takeout felt like too much effort. I had leftover rice from the weekend and a pineapple sitting on the counter that needed attention. Something about the sweet and savory combination caught me off guard. Now its the dish I turn to when I want dinner to feel special without spending hours in the kitchen.

I served this at a dinner party last month when friends dropped by unexpectedly. The way the kitchen filled with that incredible fried rice aroma made everyone gather around the stove. We stood there eating straight from the wok, laughing about how something so simple could taste this good.

Ingredients

• 2 boneless skinless chicken breasts: Cutting them into small even pieces ensures they cook quickly and stay tender
• 2 large eggs: Room temperature eggs scramble better and incorporate beautifully into the rice
• 1 1/2 cups fresh pineapple: Fresh adds the best sweetness but canned works perfectly in a pinch just drain it well
• 1 red bell pepper: The pop of color makes the dish gorgeous and adds a lovely crunch
• 1 cup frozen peas and carrots: Keep them frozen until the moment they hit the wok for perfect texture
• 2 green onions: Both white and green parts add different layers of flavor
• 2 cloves garlic: Minced finely so it disperses evenly throughout every bite
• 4 cups cooked jasmine rice: Day old rice is non negotiable here it prevents mushiness and gives the best texture
• 3/4 cup roasted cashews: Toast them for 2 minutes beforehand to unlock their nutty flavor
• 3 tablespoons soy sauce: The backbone of seasoning adjust slightly based on your soy sauce brand
• 1 tablespoon fish sauce: Dont be intimidated by the smell it melts into pure umami richness
• 1 tablespoon oyster sauce: Vegetarian version works perfectly if needed
• 1 teaspoon curry powder: A secret ingredient that adds warmth without overwhelming heat
• 1/2 teaspoon white pepper: Black pepper works but white gives a more authentic appearance
• 1 tablespoon sugar: Balances all the salty elements and helps the vegetables caramelize
• 2 tablespoons vegetable oil: Split between cooking chicken and vegetables for best results
• Lime wedges: The final squeeze brightens everything and ties the flavors together

Instructions

Cook the chicken first:

Heat 1 tablespoon oil in a large wok over medium high heat until shimmering. Add chicken pieces in a single layer and let them develop a golden crust about 4 to 5 minutes. Remove to a plate and resist the urge to keep snacking on them.

Build the aromatic base:

Add remaining oil and garlic letting it sizzle for just 30 seconds until fragrant. Push garlic to the side and crack eggs directly into the pan scrambling them until just set but still creamy.

Add the vegetables:

Toss in bell pepper peas carrots and pineapple stir frying for 2 to 3 minutes. You want vegetables tender crisp still with a little bite to them.

Combine everything:

Add the chilled rice breaking up clumps with your spatula as you go. Return chicken to the pan along with all the sauces curry powder pepper and sugar. Toss vigorously for 2 to 3 minutes until everything is heated through and coated.

Finish with crunch:

Stir in cashews and green onions right at the end so they stay vibrant and crunchy. Remove from heat immediately and serve with lime wedges on the side.

Save

My daughter now requests this for her birthday dinner every year. She insists on adding the cashews herself and takes pride in squeezing the lime over everyone bowl. Its become more than just a recipe its our happy food.

Making It Your Own

Sometimes I swap the chicken for shrimp when I want something lighter. Other times extra vegetables find their way into the wok whatever needs using up from the crisper drawer. The beauty of fried rice is how forgiving it is.

The Perfect Rice

I learned the hard way that freshly cooked rice turns into mush. Now I always cook extra rice a day ahead and spread it on a baking sheet to cool completely. That extra step changed everything about my fried rice game forever.

Serving Suggestions

This rice is substantial enough to stand alone as a meal but I love serving it alongside crispy spring rolls or fresh summer rolls. A simple cucumber salad dressed with rice vinegar helps cut through the richness.

• Keep extra lime wedges handy some people love it extra tart
• Crushed red pepper flakes on the let everyone control their spice level
• Fresh cilantro makes a beautiful garnish if you have some on hand

Save

Hope this brings as much joy to your table as it has to mine over the years. Happy cooking

Recipe FAQs

→ What type of rice works best?

Day-old jasmine rice is ideal as it stays firm and prevents clumping during stir-frying.

→ Can I substitute chicken with other proteins?

Yes, tofu or shrimp work well as alternatives while maintaining the dish's texture and flavor.

→ How do the cashews enhance the dish?

Cashews add a crunchy texture and a nutty flavor that complements the sweet pineapple and savory sauces.

→ Which sauces contribute to the flavor profile?

Soy, fish, and oyster sauces combine to create a rich umami taste and slight sweetness in the fried rice.

→ Is the dish spicy, and can heat be adjusted?

The base dish is mild, but adding chili sauce or fresh chilies can introduce desired spiciness.

→ How to make it gluten-free?

Use tamari instead of soy sauce and opt for gluten-free oyster sauce to keep it safe for gluten-sensitive diets.