Too hot to turn on the oven? This Pineapple Chicken Fried Rice is for you.
It brings a bright, tropical feel to your table in just 35 minutes. Your family will love the mix of sweet fruit and savory chicken. It is the perfect summer dinner for those busy, warm evenings.
Why You’ll Love This Recipe
This recipe is a total winner for busy parents. It uses just one pan, which means minimal cleanup after dinner. You get protein, fruit, and veggies all in one beautiful bowl.
The flavors are balanced and gentle enough for picky eaters. The touch of curry powder adds a warm, golden glow without being spicy. It feels like a restaurant treat but fits a modest budget perfectly.
Simple Cooking Method
Making this dish is faster than ordering takeout. You will start by browning the chicken until it is tender and golden. Then, everything moves quickly in one hot pan.
The secret is using high heat to get that perfect texture. Even if you are a beginner, you can master this. Just keep things moving and watch the flavors come alive.
Ingredients You’ll Need
Most of these items are likely in your pantry right now. Fresh pineapple makes a huge difference in flavor.
- 3 cups jasmine rice, cooked and chilled
- 1 lb boneless skinless chicken breast, 1/2-inch dice
- 2 cups fresh pineapple, 1/2-inch chunks
- 2 tbsp vegetable oil
- 2 large eggs, lightly beaten
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup frozen peas and carrots, thawed
- 2 tbsp low-sodium soy sauce
- 1 tbsp fish sauce
- 1 tsp yellow curry powder
- 1/2 tsp granulated sugar
- 1/4 tsp ground black pepper
- 2 scallions, thinly sliced
- 1/4 cup roasted unsalted cashews
Step-by-Step Directions
- Heat 1 tablespoon of oil in a wok or large heavy-bottomed skillet over medium-high heat. Add chicken and stir-fry until opaque and browned, approximately 5-6 minutes. Remove chicken from pan and set aside.
- Wipe pan if necessary and add remaining oil. Sauté onion and garlic until fragrant, about 1 minute.
- Push aromatics to the side, add beaten eggs, and scramble until soft curds form.
- Add chilled rice to the pan, increasing heat to high. Break up rice clumps with a spatula and toss to coat in oil.
- Incorporate soy sauce, fish sauce, curry powder, sugar, and black pepper. Stir-fry for 2 minutes until rice is evenly seasoned.
- Return cooked chicken to the pan along with pineapple chunks and peas/carrots. Toss for 2-3 minutes until pineapple is caramelized and chicken is heated through.
- Fold in sliced scallions and roasted cashews.
- Serve immediately, optionally garnished with cilantro.
Best Ways to Enjoy It
Serve this rice warm while the cashews are still crunchy. For a fun twist, serve it inside a hollowed-out pineapple half. This always wows the kids at the dinner table.
Pair it with a simple cucumber salad for extra crunch. It also goes great with a cold glass of limeade. Set the table outside and enjoy a breezy summer meal.
Storage & Reheating
Leftovers make a fantastic easy lunch the next day. Store them in an airtight container in the fridge for up to three days. The flavors actually meld and deepen overnight.
To reheat, use a skillet with a tiny splash of water. This helps the rice stay moist and fluffy. Avoid the microwave if you want to keep the cashews from getting soft.
Tips for Best Results
- Don’t skip using cold, day-old rice for this recipe.
- Fresh rice is too soft and will turn mushy in the pan.
- Use a high-smoke point oil like vegetable or canola oil.
- Prep all your ingredients before you turn on the stove.
- Double the cashews if your family loves an extra crunch.
- For a vegetarian version, swap chicken for extra firm tofu.
- Add a squeeze of fresh lime juice just before serving.
Ways to Switch It Up
- Swap the chicken for succulent shrimp for a seafood twist.
- Add red chili flakes if you prefer a spicy kick.
- Use brown rice for a nuttier, fiber-rich alternative.
- In winter, use canned pineapple chunks drained very well.
Common Questions
Can I use canned pineapple?
Yes, you can use canned pineapple in a pinch. Just make sure to drain the juice completely. Pat the chunks dry so the rice stays crisp.
Why is my fried rice mushy?
Mushy rice usually happens if the rice is too fresh. Always use chilled, dry rice for the best results. High heat also prevents the rice from steaming.
Is fish sauce necessary?
Fish sauce adds a deep, savory saltiness that is traditional. If you don’t have it, you can use extra soy sauce. However, the flavor will be slightly less authentic.
I hope this bright dish brings a little sunshine to your table. Give it a try tonight and watch how fast it disappears! Happy cooking!
— Lidia
Pineapple Chicken Fried Rice
Ingredients
- 3 cups jasmine rice, cooked and chilled
- 1 lb boneless skinless chicken breast, 1/2-inch dice
- 2 cups fresh pineapple, 1/2-inch chunks
- 2 tbsp vegetable oil
- 2 large eggs , lightly beaten
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic , minced
- 1/2 cup frozen peas and carrots, thawed
- 2 tbsp low -sodium soy sauce
- 1 tbsp fish sauce
- 1 tsp yellow curry powder
- 1/2 tsp granulated sugar
- 1/4 tsp ground black pepper
- 2 scallions , thinly sliced
- 1/4 cup roasted unsalted cashews
Instructions
- Heat 1 tablespoon of oil in a wok or large heavy-bottomed skillet over medium-high heat. Add chicken and stir-fry until opaque and browned, approximately 5-6 minutes. Remove chicken from pan and set aside.
- Wipe pan if necessary and add remaining oil. Sauté onion and garlic until fragrant, about 1 minute.
- Push aromatics to the side, add beaten eggs, and scramble until soft curds form.
- Add chilled rice to the pan, increasing heat to high. Break up rice clumps with a spatula and toss to coat in oil.
- Incorporate soy sauce, fish sauce, curry powder, sugar, and black pepper. Stir-fry for 2 minutes until rice is evenly seasoned.
- Return cooked chicken to the pan along with pineapple chunks and peas/carrots. Toss for 2-3 minutes until pineapple is caramelized and chicken is heated through.
- Fold in sliced scallions and roasted cashews.
- Serve immediately, optionally garnished with cilantro.
