Pineapple Chicken Fried Rice (Printable)

A quick dish combining pineapple, chicken, cashews, and fresh vegetables with a savory soy-based sauce.

# What You'll 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 or drained canned pineapple
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 tablespoons soy sauce (use tamari for gluten-free)
12 - 1 tablespoon oyster sauce (optional, or use more soy sauce)
13 - 1 teaspoon fish sauce (optional)
14 - ½ teaspoon ground white or black pepper
15 - 1½ tablespoons vegetable oil or neutral oil
16 - 1 teaspoon sesame oil

# Method:

01 - Prepare all ingredients before starting. Break up any clumps in day-old rice for even frying.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until browned and cooked through, approximately 4 to 5 minutes. Remove chicken and set aside.
03 - If using eggs, add additional oil if needed, pour in beaten eggs, and scramble until just set. Remove and set aside with chicken.
04 - Add remaining vegetable oil to the wok. Sauté garlic, carrot, and bell pepper for 2 to 3 minutes until slightly softened.
05 - Stir in the rice, breaking up any remaining clumps. Fry for 2 to 3 minutes, stirring frequently to coat evenly with oil.
06 - Add cooked chicken, scrambled eggs if using, pineapple, peas, and most of the green onions (reserve some for garnish).
07 - Drizzle in soy sauce, oyster sauce, fish sauce if using, and ground pepper. Stir-fry for another 2 to 3 minutes until everything is heated through and well combined.
08 - Stir in sesame oil and cashews. Taste and adjust seasoning if needed.
09 - Serve hot, garnished with reserved green onions.

# Expert Advice:

01 -
  • The pineapple adds a natural sweetness that balances the umami of soy sauce, making every bite feel indulgent rather than heavy.
  • Everything comes together in thirty minutes, so this works perfectly for busy nights when you still want something restaurant-quality on your plate.
  • It's endlessly forgiving—swap vegetables, use shrimp instead of chicken, or skip the nuts if you're allergic, and it still tastes fantastic.
02 -
  • Day-old rice is not optional if you want truly excellent texture—fresh rice will steam and clump no matter how hard you try, turning your fried rice into fried rice mush.
  • The pineapple needs to go in during the last few minutes of cooking so it warms through but doesn't break down into the rice; timing matters here.
03 -
  • Toast your cashews in a dry pan for thirty seconds right before adding them if they seem like they've lost their crunch—it wakes them up and makes them taste fresher.
  • The sesame oil goes in after the heat is off or turned very low because heat destroys its nutty aroma, which is the whole point of using it.
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