Pineapple and Chicken Fried Rice
If you love a meal that comes together fast and tastes absolutely amazing, this Pineapple and Chicken Fried Rice is going to be your new weeknight go-to. It’s got juicy chicken, sweet chunks of pineapple, colorful veggies, and fluffy rice all tossed together in a savory teriyaki sauce.
This pineapple chicken fried rice is one of those recipes that sounds fancy but is actually super easy to make. You only need one skillet or wok, about 35 minutes from start to finish, and the result is a dish the whole family will want on repeat. The pineapple adds an incredible sweet-and-tangy twist that makes it so much more fun than regular fried rice.
If you are a fan of easy chicken recipes, you are going to want to check out some of my other favorites too! This Tender Marinated Chicken in Greek Yogurt is incredibly juicy and full of flavor, these Easy Bacon-Wrapped Chicken Drumsticks are always a crowd-pleaser, and this Baked Artichoke Hearts and Chicken Recipe is a total dinner winner.
Table of Contents
Why You’ll Love This Recipe
- One pan, easy cleanup: Everything comes together in a single skillet or wok, which means less mess and more time to actually enjoy your meal.
- Sweet and savory perfection: The fresh pineapple chunks bring a bright, tropical flavor that plays so well against the soy and teriyaki sauce. It is a combination you have to try!
- Ready in 35 minutes: This is the kind of recipe that saves the day on a busy weeknight. Fast, satisfying, and packed with flavor.
Ingredients
Here is a quick look at what you will need to make this pineapple and chicken fried rice. You can find the full list of ingredients with exact amounts in the printable recipe card at the bottom of this post.
- Olive oil: Used to cook the chicken and saute the veggies, giving everything a nice golden color.
- Boneless, skinless chicken breasts: Diced into bite-sized pieces so they cook quickly and evenly.
- Cooked and chilled jasmine rice: Day-old or chilled rice is key here. It fries up perfectly without turning mushy.
- Fresh pineapple chunks: The star of the dish! Fresh pineapple adds the best sweet and juicy flavor.
- Frozen peas and carrots: A great shortcut that adds color, texture, and a little sweetness.
- Red bell pepper and onion: These aromatics add depth and a pop of color to every bite.
- Garlic and ground ginger: These two bring that classic fried rice flavor that makes the whole dish come alive.
- Eggs: Scrambled right in the skillet for a classic fried rice texture.
- Soy sauce, teriyaki sauce, and sesame oil: This trio is the flavor base that ties everything together beautifully. I keep homemade teriyaki sauce stocked.
How to Make Pineapple and Chicken Fried Rice
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- Brown the seasoned chicken on all sides in a skillet with hot oil. Remove the chicken from the skillet and set aside.
- Add the remaining olive oil to the skillet. Cook the onion, red bell pepper, garlic, peas, carrots, and ginger for 3 to 4 minutes until softened.
- Push the vegetables to the sides of the skillet and pour in the beaten eggs in the middle. Scramble until fully cooked.
- Add the chilled rice, cooked chicken, and pineapple chunks to the skillet. Pour in the soy sauce, teriyaki sauce, and sesame oil. Stir everything together well and cook for 4 to 5 minutes.
Substitutions and Additions
- Swap the protein: No chicken on hand? Shrimp, pork, or even tofu work great in this recipe and cook in about the same amount of time.
- Use brown rice or cauliflower rice: For a lighter option, brown rice or cauliflower rice are both delicious substitutes. Just make sure they are cooked and chilled first.
- Add heat: If you like things spicy, toss in a drizzle of sriracha or a pinch of red pepper flakes when you add the sauces. It takes it to a whole new level!
Sandra’s Pro Tips
- Use cold rice: This is the number one tip for great fried rice. Day-old rice that has been refrigerated overnight will give you that perfect, slightly chewy texture. Freshly cooked rice tends to get sticky and clumpy.
- Cook the chicken first and set it aside: This keeps it juicy and perfectly cooked instead of overdone. You will add it back in at the end.
- High heat is your friend: A hot skillet or wok is what gives fried rice that slightly smoky, restaurant-style flavor. Do not be afraid to crank up the heat!
- Use fresh pineapple if you can: Fresh pineapple chunks are sweeter and hold up better in the skillet than canned. If you do use canned, make sure to drain it really well.
FAQs
Do you have questions about this pineapple and chicken fried recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes, you can! Just make sure to drain the canned pineapple really well before adding it to the skillet. Fresh pineapple will give you the best flavor and texture, but canned works as a convenient substitute.
Jasmine rice is a great choice because of its light texture and slight floral flavor, but any long-grain white rice will work well. B
Absolutely! This recipe is great for meal prep. Make a big batch and store it in the fridge for up to 4 days. Just reheat it in a hot skillet with a little splash of soy sauce and it tastes just as good as the day you made it.
Other Delicious Pineapple Recipes You May Enjoy
Pineapple and Chicken Fried Rice Recipe
Equipment
- Large Skillet or wok
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breasts boneless and skinless, diced
- Salt and black pepper to taste
- 3 cups jasmine rice pre cooked and chilled
- 2 cups pineapple chunks fresh
- 1 cup frozen peas and carrots
- 1 onion small, diced
- ½ red bell pepper seeded and diced
- 3 cloves garlic minced
- 2 eggs lightly beaten
- 1/4 cup low-sodium soy sauce
- 2 tablespoons teriyaki sauce
- 1 teaspoon sesame oil
- 3 green onions sliced
- 1/2 teaspoon ground ginger
Instructions
- Heat 1 tablespoon olive oil (or other neutral oil) in a large skillet or wok over medium-high heat. Season the diced chicken with salt and pepper, then cook until browned and fully cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- Add the remaining olive oil to the skillet. Cook the vegetables; onion, red bell pepper, garlic, peas, carrots, and ginger for 3 to 4 minutes until softened.
- Push the vegetables to the sides of the skillet and pour in the beaten eggs in the middle. Scramble until fully cooked.
- Add the chilled rice, cooked chicken, and pineapple chunks to the skillet. Pour in the soy sauce, teriyaki sauce, and sesame oil. Stir everything together well and cook for 4 to 5 minutes, allowing the rice to heat through and absorb the flavors.
- Stir in the green onions and adjust seasoning if needed. Serve warm.
Notes
How To Store
Storage: Let the fried rice cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. Freezing: This pineapple and chicken fried rice freezes really well! Store it in a freezer-safe container for up to 2 months. Just keep in mind the pineapple texture may soften a bit after thawing. Reheating: Reheat in a skillet over medium heat with a splash of water or soy sauce to loosen things up. You can also microwave it in 60-second intervals, stirring in between, until heated through.Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
