Pineapple Chicken Fried Rice (Printable)

Vibrant sweet-savory dish with pineapple, chicken, cashews, and fresh veggies, perfect for easy weeknight meals.

# What You Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 12.3 oz), diced
02 - 2 large eggs, lightly beaten (optional)

→ Rice

03 - 4 cups cooked jasmine rice, preferably day-old

→ Vegetables & Fruits

04 - 1 cup fresh pineapple, diced
05 - 1 red bell pepper, diced
06 - 1 small carrot, peeled and diced
07 - 3 green onions, sliced
08 - 2 cloves garlic, minced
09 - ½ cup frozen peas, thawed

→ Nuts

10 - ½ cup roasted unsalted cashews

→ Sauces & Seasonings

11 - 3 tbsp soy sauce
12 - 1 tbsp oyster sauce (optional)
13 - 1 tsp fish sauce (optional)
14 - ½ tsp ground white or black pepper
15 - 1½ tbsp vegetable oil
16 - 1 tsp sesame oil

# Directions:

01 - Gather all ingredients and measure them into separate bowls. If using day-old rice, break up any clumps with your fingers or a fork to ensure even frying.
02 - Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until browned and cooked through, about 4–5 minutes. Transfer to a plate and set aside.
03 - If using eggs, add a bit more oil to the wok if needed. Pour in beaten eggs and scramble until just set. Remove and place with the cooked chicken.
04 - Add remaining vegetable oil to the wok. Sauté garlic, carrot, and bell pepper for 2–3 minutes until slightly softened.
05 - Stir in the rice, breaking up any remaining clumps. Fry for 2–3 minutes, stirring frequently to coat with oil and separate grains.
06 - Add cooked chicken, scrambled eggs if using, pineapple, peas, and most of the green onions to the rice. Toss to combine.
07 - Drizzle in soy sauce, oyster sauce, fish sauce if using, and ground pepper. Stir-fry for 2–3 minutes until everything is heated through and well combined.
08 - Stir in sesame oil and cashews. Taste and adjust seasoning as needed. Serve hot, garnished with reserved green onions.

# Expert Hints:

01 -
  • It comes together faster than ordering takeout, and tastes infinitely better than what arrives in those soggy containers.
  • The pineapple and cashews create this surprising textural and flavor combo that makes people ask for the recipe immediately.
  • One pan, minimal cleanup, and it's naturally dairy-free if you're feeding someone with restrictions.
02 -
  • Day-old rice is absolutely essential—I learned this the hard way when I tried to shortcut the process with freshly cooked rice and ended up with mushy, disappointing clumps.
  • Don't overcrowd the wok when cooking chicken; give each piece space to brown instead of steaming, which completely changes the textural quality.
  • Add seasonings gradually and taste as you go, because soy and oyster sauces vary in saltiness, and you can always add more but can't take it back.
03 -
  • If your wok or skillet isn't large enough, work in two batches rather than overcrowding—it's faster and gives everything better texture.
  • Sesame oil is potent, so add it only at the very end; cooking it at high heat burns away all its fragrant complexity.
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