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Chicken and Pineapple Fried Rice Recipe

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4.3 from 7 reviews

This vibrant Chicken and Pineapple Fried Rice combines tender chicken breast, juicy pineapple chunks, and colorful vegetables stir-fried with fragrant jasmine rice and savory Asian sauces. Quick to prepare and bursting with sweet and savory flavors, it’s a perfect weeknight dinner that feels both comforting and exotic.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Protein

  • 1 cup diced boneless skinless chicken breasts

Produce

  • 1/2 cup diced yellow onion
  • 2 cloves garlic (minced)
  • 1 tsp minced fresh ginger
  • 1 cup fresh pineapple chunks
  • 3/4 cup frozen peas and carrots (thawed)
  • 2 green onions (diced)

Pantry

  • 2 Tbsp avocado oil (divided)
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups cooked jasmine rice (preferably leftover or day-old)
  • 2 Tbsp reduced sodium soy sauce
  • 1 Tbsp oyster sauce
  • 1 tsp toasted sesame oil

Instructions

  1. Cook chicken: Heat a large skillet over medium-high heat. Add 1 tablespoon of avocado oil and then the diced chicken breast. Season with kosher salt and black pepper. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is cooked through. Remove the chicken from the skillet and set aside, but do not clean the skillet.
  2. Cook aromatics and veggies: Add the remaining 1 tablespoon of avocado oil to the same skillet. Add diced yellow onion, minced garlic, and minced ginger. Sauté for 2 to 3 minutes until the mixture is fragrant and the onions soften.
  3. Sear pineapple: Push the onion mixture to one side of the skillet. Add fresh pineapple chunks and cook for 2 to 3 minutes to caramelize and sear the pineapple slightly.
  4. Add peas and carrots: Stir in thawed peas and carrots, cooking for an additional 2 minutes until tender and heated through.
  5. Combine with rice and sauces: Return the cooked chicken to the skillet. Add cooked jasmine rice and combine well. Pour in reduced sodium soy sauce, oyster sauce, and toasted sesame oil. Stir thoroughly to evenly coat the rice and mix all ingredients together.
  6. Finish cooking: Cook for another 3 to 4 minutes until the rice is heated through and all flavors are well combined.
  7. Garnish and serve: Serve the fried rice hot, topped with freshly diced green onions for freshness and added texture.

Notes

  • Day-old or leftover jasmine rice works best to prevent clumping and achieve a better fried rice texture.
  • If you prefer a spicier dish, consider adding chili flakes or a splash of sriracha.
  • For a vegetarian version, substitute chicken with diced firm tofu and use vegetarian oyster sauce or omit it.
  • Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days and reheated well in a skillet or microwave.
  • Adjust soy sauce to taste based on sodium preference.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://dishiary.com/chicken-and-pineapple-fried-rice-recipe/