Pineapple Chicken Fried Rice

This recipe for Pineapple Chicken Fried Rice comes together so easily for a restaurant-quality dinner faster than you can order takeout! Simply made with fresh pineapple and tender chicken in a savory sauce mixed with jasmine rice and fried eggs.

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Our Pineapple Chicken Fried Rice is the perfect balance of sweet and savory. The juicy pineapple adds a tropical sweetness, while the tender chicken and soy sauce bring a rich, savory element. Fresh ginger and garlic add a subtle spice, and the lightly fried rice has a slightly smoky, nutty finish. It’s all tied together with a satisfying crunch from the veggies. You’ll never need to order takeout again.

Let’s Dish: About Pineapple Rice

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Main Ingredients: Chicken, rice, pineapple, soy sauce, eggs, peas, carrots.
Quick Steps: Cook chicken, sauté veggies, scramble eggs, mix everything with sauces, and fry rice.
Total Time & Yield: 40 minutes, serves 6.

Why This Recipe

• This pineapple chicken fried rice recipe delivers a flavorful combination of savory chicken and sweet pineapple in just the right balance.

• Additionally, compared to other recipes that rely heavily on sauces,6 ours focuses on a lighter blend of low-sodium soy sauce and a touch of sesame oil.

• This allows the natural flavors of the ingredients to shine through without overpowering the dish.

• The result is a more balanced alternative to takeout or restaurant versions, which often have higher oil and sodium content.

Pineapple Chicken Fried Rice Ingredients

You’ll Need:

Chicken and Rice with Pineapple Substitutions and Additions

If you find yourself missing a few ingredients or want to change up this pineapple chicken rice recipe, you’re in luck. This recipe is easy to customize. Here are some handy substitutions and additions:

Chicken Breast: You can use chicken thigh meat as a substitute for the breast meat. You can also experiment with different proteins like shrimp.

Oyster Sauce: Instead of oyster sauce, teriyaki sauce makes a flavorful addition to the rice.

Sesame Oil: Any good quality oil will be fine for this recipe. Coconut oil will add a sweet, coconut-infused flavor, too.

Green Onion: Enhance the dish with additional herbs like cilantro or Thai basil for a fresh burst of flavor. You can also sprinkle toasted sesame seeds or chopped peanuts into the rice dish for a pleasant crunch.

Pineapple: If fresh pineapple isn’t available, canned pineapple chunks (in 100% juice) can be substituted. Drain well and pat them dry with paper towels before adding them to the dish.

Rice: Day-old rices makes great fried rice because it’s a bit dry and crisps up nicely in the pan. You use another long-grain white rice, basmati rice, or even brown rice.

How To Make Pineapple Chicken Fried Rice

You’re about to learn the secrets to making restaurant-quality fried rice. Spoiler alert! It’s actually quite a simple cooking method. 

STEP ONE: This recipe comes together quickly, so be sure you have prepared and measured out your ingredients. This will help make the dish easier to cook. You’ll also need to have your cooked rice ready and cooled to room temperature. Be sure your pineapple is cut into pieces.

PRO TIP: You can cut a fresh whole pineapple, or to save time, look in the refrigerated produce section for pre-cut pineapple chunks.

STEP TWO:​ In a deep skillet or large wok, add 2 tablespoons of the vegetable oil and set over medium-high heat. Once hot, add the pieces of cubed chicken along with the salt and pepper.

Cook the chicken until it’s golden brown and fully cooked through. Remove the chicken pieces and spoon them onto a clean plate. Set aside for now.

STEP THREE: To the same hot skillet, add the sliced green onions, minced garlic cloves, and grated ginger. Stir and cook for about 30 seconds, just until the green onions are soft and the garlic is becoming fragrant. 

STEP FOUR:​ Add the frozen peas and carrots, stirring to combine with the onions. Cook for a few minutes until the vegetables are warmed through.

STEP FIVE: ​Add the cooked and cooled jasmine rice to the vegetables. Stir the rice into the vegetables until the mixture is fully combined. Allow the rice to fry for five to six minutes, stirring occasionally.

PRO TIP: Give the rice time to fry on the skillet so it becomes dry and a bit crispy, but don’t allow it to stick or burn.

STEP SIX: ​Use a wooden spoon or spatula to push the rice and vegetable mixture to the outside edge of the skillet, creating a hole or well in the center. Add the remaining 2 teaspoons of vegetable oil to the well, then pour in the lightly beaten eggs. Let the eggs cook and scramble for a few minutes, then carefully stir them into the rice and vegetables,

STEP SEVEN:​ In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil. Drizzle the sauce into the skillet and stir to coat the rice.

STEP EIGHT: Add the cooked chicken and pineapple pieces into the skillet. Stir to combine and allow the chicken to heat back up for a few minutes. Remove from the heat and garnish with the remaining sliced green onions. Serve hot!

How To Serve Chicken Pineapple Fried Rice

This easy pineapple chicken stir fry is a complete meal on its own and makes a filling lunch or warm and inviting dinner. This recipe is a cross between a Hawaiian dish and a Thai fried rice, so there are plenty of dishes that complement the flavors. 

Perfect for weeknight dinners, this fried rice dish is sure to be a family favorite. Here are some ways you can serve it.

As a Main Dish: Serve the Pineapple Chicken Fried Rice in individual bowls or on plates, garnished with a sprinkle of thinly sliced green onions for a burst of color and freshness. Serve the dish with a side of soy sauce or sriracha for those who prefer an extra dash of flavor or heat.

Pineapple Boats: For a fun and festive presentation, serve the fried rice in hollowed-out pineapple halves (similar to how we serve our pineapple salsa). Not only does this add a tropical flair to your meal, but it also infuses the rice with extra pineapple flavor.%%

Hawaiian Fried Rice Bowl: Create a vibrant rice and pineapple bowl by layering the Pineapple Chicken Fried Rice with additional toppings such as diced avocado, shredded carrots, and edamame. Drizzle with teriyaki sauce or sriracha mayo for added flavor.

Refreshing Beverage Pairing: Pair the Pineapple Chicken Fried Rice with a cold pineapple rum punch for a refreshing tropical drink that complements the flavors of the dish. For an family-friendly option, try a pitcher of pineapple lemonade, instead.
Serve With Side Dishes: Serve the fried rice alongside classic Asian-inspired sides such as egg rolls, cucumber salad, or Thai noodles. The savory flavors of these dishes perfectly complement the sweet and tangy notes of the Pineapple Chicken Fried Rice.

Dessert Delight: Round out your meal with fun and fruity desserts like coconut cupcakes, pineapple pie, or Hawaiian wedding cake. The tropical flavors will harmonize beautifully with the Chicken and Pineapple Rice.

MORE SIDE DISH RECIPES

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How To Store Leftover Chicken and Pineapple Fried Rice

If you somehow have leftovers of this Thai pineapple fried rice, make sure you store them probably so you can enjoy them again the next day. Here’s how:

MAKE AHEAD: While leftovers will still be tasty, this rice dish is best made fresh. If you need to save time, we suggest you make the rice ahead and freeze it until ready to use. You can also precook the chicken. pieces and have them thawed when it’s time to cook. You can set your rice and your chicken on the counter about 30 minutes before you begin cooking to allow them to come to room temperature.

IN THE FRIDGE: Your leftovers can be stored in the refrigerator for up to three days. Just allow them to cool, then scoop the fried rice into an airtight container before refrigerating. The longer your rice dish sits in the fridge, the dryer it will become, so we recommend eating this dish up as quickly as possible.

IN THE FREEZER: The best way to store your rice dish is in the freezer. Freezing rice helps it to maintain its moisture. Transfer your leftover rice into an airtight container or freezer-safe Ziploc bag. Make sure you squeeze out as much air as possible from the bag. Freeze for up to two months. Allow it to thaw overnight in the refrigerator before reheating.

HOW TO REHEAT: Using the microwave is a good way to reheat your fried rice. Scoop the desired amount of rice onto a plate or shallow bowl and cover with plastic wrap to prevent moisture loss. Heat in 30-45 second intervals, stirring between each, until the rice is hot through. You can also place the rice in a skillet with a touch of oil and heat over medium heat until hot. You may need to add a touch of water or broth.

Why This Pineapple Chicken Fried Rice Is The Best

Prepare to fall in love with our pineapple chicken fried rice recipe. This is a home chef’s dream recipe that brings together the perfect balance of savory and sweet flavors in every bite. From its vibrant colors to its irresistible aroma, this dish is sure to become a favorite in your recipe collection.

Reasons We Love This Recipe:

Versatility: One of the reasons we adore this recipe is its incredible versatility. Whether you’re looking for a quick weeknight meal, planning a casual gathering with friends, or hosting a special dinner party, Pineapple Chicken Fried Rice fits the bill perfectly. It’s easy to enjoy on its own, or use it as a side dish to accompany other Asian-inspired recipes. 

Perfect Combination of Flavors: We really love fried rice, but the savory chicken and sweet pineapple somehow make it even better.

Family-Friendly Appeal: Pineapple Chicken Fried Rice is a hit with both kids and adults alike, making it the perfect dish for family meals. It’s colorful and smells so delicious while it’s cooking, even picky eaters will be interested in trying it.

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Pineapple Chicken Fried Rice

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This recipe for Pineapple Chicken Fried Rice comes together so easily for a restaurant-quality dinner faster than you can order takeout! Simply made with fresh pineapple and tender chicken in a savory sauce mixed with jasmine rice and fried eggs.

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

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Ingredients

  

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• 2 tablespoons vegetable oil, plus 2 teaspoons divided (2 tablespoons for cooking chicken and 2 teaspoons for cooking the egg)
• 1 pound boneless skinless chicken breasts, cut into ¾ inch pieces
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅓ cup green onions, plus 1 tablespoon thinly sliced divided (⅓ cup for the rice and 1 tablespoon for garnish)
• 2 teaspoons minced garlic
• 1 teaspoon grated ginger
• 1 cup frozen peas & carrots
• 3 cups cooked jasmine rice, at room temperature (see tips for preparation)
• 2 large eggs, lightly beaten
• ¼ cup soy sauce
• 2 teaspoons oyster sauce
• ½ teaspoon sesame oil
• 1½ cups fresh pineapple, cut into ¾-inch pieces (from half a large fresh pineapple) (see tips for serving)

Instructions

 

• Add 2 tablespoons of the vegetable oil to a large (12-inch) skillet over medium-high heat. Once the oil is hot, add the chicken pieces, salt, and black pepper. Cook and brown the chicken for 6-8 minutes or until golden and cooked through. Remove the cooked chicken pieces and place them onto a plate while you prepare the rest of the recipe.
• Add the ⅓ cup sliced green onions, minced garlic, and grated ginger to the hot skillet. Stir and cook for 30 seconds or until the green onions are soft and the garlic is fragrant.
• Add the peas & carrots to the skillet and stir to combine with the onions. Cook for an additional 1-2 minutes or until the vegetables are warmed through.
• Add the jasmine rice to the skillet of vegetables and stir to combine all the ingredients in the skillet. Allow the rice to cook and fry for 5-6 minutes. Be sure to stir occasionally to keep the rice from sticking to the skillet and burning.
• Using a wooden spoon or spatula, move the rice and vegetables to the outer edges of the skillet to allow an empty space in the center of the skillet. Add the remaining 2 teaspoons of vegetable oil to the center of the skillet, then add the lightly beaten eggs to the oil. Allow the eggs to cook and scramble for 1-2 minutes. Once the eggs are scrambled, carefully stir them into the rice and vegetables.
• Whisk together the soy sauce, oyster sauce, and sesame oil in a small bowl. Pour the sauce into the skillet of rice. Stir to coat the rice with the sauce.
• Add the chicken back to the skillet of rice along with the pineapple pieces. Stir to combine all the ingredients then remove from the heat. Garnish with the remaining 1 tablespoon thinly sliced green onions before serving.

Notes

• If you want to serve this pineapple chicken fried rice in a fresh pineapple half, you will need to cut a large fresh pineapple in half down the center (vertically), then using a small sharp knife, cut along the inner edge of the flesh of the pineapple (being sure to leave a ½ -¾ inch border) then use a large spoon to carefully scoop out the inner flesh. Please note that if you want to get nice, pretty diced pieces after you scoop out the flesh, you will need to be careful while scooping to not tear up the flesh too much. If you do not wish to use the pineapple half as a serving vessel, then you will just trim off the outer skin core and slice the pineapple as normal for nice, uniform, diced pieces.
• If fresh pineapple is not readily available or in season, you can substitute canned chunk golden pineapple (in 100% juice) for this recipe. Be sure to drain the canned pineapple chunks well before adding them to the rice.
• You can substitute teriyaki sauce for the oyster sauce in the recipe for a slightly sweeter sauce. Oyster sauce has a saltier taste and is not sweet, however, the teriyaki sauce will pair well with the flavors of the pineapple for this fried rice.
• You can make the jasmine rice up to 1 day ahead of time. Be sure to refrigerate the rice in an airtight container for storage, but to allow it to come to room temperature before adding it to the skillet. If making your jasmine rice fresh, you will want to prepare it according to package directions prior to starting to cook this recipe. You will need to allow an extra 20 minutes or so of preparation time for the rice to cook so that it can cool while you prepare the remaining ingredients.
• Be sure to have all your ingredients prepped and ready to go, as this will go quickly once you start cooking.

Nutrition

Calories: 259kcal | Carbohydrates: 32g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 920mg | Potassium: 464mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2409IU | Vitamin C: 25mg | Calcium: 42mg | Iron: 1mg

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