Pineapple Chicken Fried Rice (Printable)
A flavorful mix of chicken, pineapple, cashews, and vegetables stir-fried with fragrant spices and jasmine rice.
# Ingredient List:
→ Protein & Eggs
01 - 2 boneless skinless chicken breasts cut into bite-sized pieces
02 - 2 large eggs
→ Vegetables & Fruit
03 - 1 1/2 cups fresh pineapple diced or canned drained
04 - 1 red bell pepper diced
05 - 1 cup frozen peas and carrots thawed
06 - 2 green onions sliced
07 - 2 cloves garlic minced
→ Rice & Nuts
08 - 4 cups cooked jasmine rice chilled preferably day-old
09 - 3/4 cup unsalted roasted cashews
→ Sauces & Seasonings
10 - 3 tablespoons soy sauce or tamari for gluten-free
11 - 1 tablespoon fish sauce
12 - 1 tablespoon oyster sauce or vegetarian oyster sauce
13 - 1 teaspoon curry powder
14 - 1/2 teaspoon white pepper or black pepper
15 - 1 tablespoon sugar
16 - 2 tablespoons vegetable oil
17 - Lime wedges for serving
# Steps:
01 - Heat 1 tablespoon oil in a large wok or nonstick skillet over medium-high heat. Add chicken pieces and cook until golden brown and cooked through, approximately 4–5 minutes. Transfer to a plate and reserve.
02 - Add remaining tablespoon of oil to the wok. Add minced garlic and stir-fry for 30 seconds until fragrant, being careful not to burn.
03 - Push garlic to one side of the pan. Crack eggs into the empty space and scramble quickly until just set but still moist.
04 - Add diced bell pepper, thawed peas and carrots, and pineapple pieces. Stir-fry for 2–3 minutes until vegetables are tender-crisp.
05 - Add chilled jasmine rice to the wok, breaking up any clumps with the spatula. Return cooked chicken to the pan and toss to combine.
06 - Pour in soy sauce, fish sauce, oyster sauce, curry powder, white pepper, and sugar. Toss everything thoroughly to distribute seasonings evenly and heat through, about 2–3 minutes.
07 - Stir in roasted cashews and sliced green onions. Remove from heat immediately to prevent overcooking.
08 - Transfer to serving plates and accompany with fresh lime wedges for squeezing over the top.
# Expert Advice:
01 -
- The sweet pineapple balances the savory chicken in this restaurant-quality dish that comes together faster than takeout delivery
- Using chilled rice means you get fluffy, separate grains instead of a sticky mess
- Cashews transform this from ordinary fried rice into something company-worthy while keeping it budget-friendly
02 -
- Cold, day-old rice is non-negotiable for fluffy, restaurant-style fried rice, as freshly cooked rice contains too much moisture
- Have all ingredients prepped and measured before you turn on the stove because stir-frying moves incredibly fast
03 -
- Cut all your ingredients into similar-sized pieces so everything cooks evenly and no single ingredient overcooks
- Warm your cold rice in the microwave for 30 seconds before adding it to the wok to prevent hot spots and uneven cooking