Go Back
A colorful bowl of Pineapple Chicken Fried Rice with cashews and green onions on top.

Pineapple Chicken Fried Rice

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 480 kcal

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.