Pineapple Chicken Fried Rice (Printable)
Tender chicken, sweet pineapple, crunchy cashews, and veggies tossed with fragrant jasmine rice in Thai flavor.
# What You'll Need:
→ 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
# Directions:
01 - In a large wok or nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken and cook until golden and cooked through, about 4–5 minutes. Remove to a plate and set aside.
02 - Add the remaining tablespoon of oil. Add garlic and cook for 30 seconds until fragrant.
03 - Push the garlic to one side, crack in the eggs, and scramble until just set.
04 - Add bell pepper, peas and carrots, and pineapple. Stir-fry for 2–3 minutes until vegetables are just tender.
05 - Add the chilled rice, breaking up any clumps. Return the chicken to the pan.
06 - Pour in soy sauce, fish sauce, oyster sauce, curry powder, white pepper, and sugar. Toss everything well to combine and heat through, about 2–3 minutes.
07 - Stir in cashews and green onions. Remove from heat. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The cashews stay buttery and crunchy while pineapple bursts with juice in every bite.
- Everything cooks in one pan, making weeknight chaos feel manageable.
02 -
- Cold, day old rice is absolutely non negotiable for achieving that restaurant style texture.
- Heat management is everything, keep your wok hot enough that ingredients sizzle and dance.
03 -
- Prep every single ingredient before you turn on the stove, because once cooking starts, it moves fast.
- Taste and adjust the seasoning before serving, different soy sauce brands vary in saltiness.