Why you’ll love this recipe:
Chicken pineapple fried rice is a vibrant, Thai-inspired rice dish full of sweet and savory flavors. Juicy pineapple, tender pieces of chicken, and diced veggies are stir-fried and seasoned with a warm and spicy curry powder blend.
Plus, it’s made with leftover cooked rice, saving you loads of time on busy weeknights!
- Quick – Preparing pineapple fried rice at home is faster than ordering takeout, as it’s made in just 30 minutes!
- Customizable – In addition to peas and carrots, feel free to add any of your favorite veggies, such as red bell peppers, broccoli, or snow peas.
- Flavorful – The combination of fresh garlic, soy sauce, and curry powder makes this pineapple fried rice recipe unbelievably tasty.
I make fried rice for dinner at least once a week! This is one of my favorite fried rice recipes, but my spiced shrimp fried rice is a close second!
Key Ingredient Notes:
- Chicken breast – Boneless, skinless chicken breast is best for this recipe. However, you could also use boneless, skinless chicken thighs.
- Eggs – Eggs are a traditional addition to fried rice recipes. Lightly scramble the eggs, until they’re almost fully cooked. Slightly under-cooking the eggs prevents them from drying out when added back into the warm skillet.
- Onion – Added to enhance the overall flavor and aroma of the dish.
- Garlic – Freshly minced garlic cloves are best.
- Curry powder – Found in the spice section of your local grocery store, this usually includes a blend of turmeric, cumin, ginger, black pepper, coriander, and ground mustard. Some combinations may also contain ground cinnamon and chili powder. Just use your favorite!
- Carrots and peas – Frozen carrots and peas are best. Take them out of the freezer about 20 minutes before you start cooking to let them thaw.
- Leftover cooked rice – Cold, cooked rice is the key to fluffy fried rice with the perfect texture. Long-grain white rice, such as Jasmine or Basmati, is my preference.
- Soy sauce is added for its salty flavor. For a healthier option, use low-sodium soy sauce.
- Fish sauce – Provides another layer of salty, umami flavor and is a common ingredient in Thai fried rice recipes. I promise it won’t have an overwhelmingly fishy taste or smell!
- Fresh pineapple – Added for its juicy, sweet, and tropical flavor! To cut a whole pineapple, first slice off the crown and base. Then, carefully slice off the skin. After that, cut the pineapple into wedges, and dice it into pieces.
- Scallions – Top your finished dish with sliced scallions! They’ll add a pop of color and a subtle onion flavor with a bit of crunch.
How to make this recipe:
This pineapple fried rice recipe comes together quickly! For the best results, make sure you have all your ingredients prepped and ready to go before you start cooking.
- Slice the chicken breast into thin strips.
- Cook the sliced chicken in a non-stick skillet (or wok) over medium heat. Season the chicken with 1 teaspoon of salt, and cook for about 5-8 minutes, until cooked through. Remove the chicken from the skillet, and set it aside.
- Scramble the eggs. Crack the eggs into the empty skillet, and scramble until they’re almost fully cooked. Remove the scrambled eggs from the pan, and set them aside with the cooked chicken.
- Sauté the onions and garlic. Increase the heat to medium-high, and add the remaining 1 tablespoon of oil to the skillet. Cook the onions for 2 minutes. Then, add the garlic and curry powder, and sauté for about 1 minute or until fragrant.
- Add the carrots and peas to the skillet, and cook until tender, about 3 minutes.
- Transfer the cold leftover rice to the skillet. Let it sit for about a minute without stirring. Then, break it up with a wooden spoon, and mix it into the vegetables. Cook the rice for about 3 minutes.
- Pour the soy sauce and fish sauce over the rice, and continue stir-frying the mixture for a few more minutes.
- Add the pineapple, chicken, and eggs into the stir fry, and cook the fried rice for another 2-3 minutes, just until everything is heated through.
- Remove the stir fry from the heat. Top with sliced scallions, and serve it while it’s warm and fresh!
Tips for the Best Fried Rice:
- Use a meat thermometer. Insert a meat thermometer into the thickest part of the chicken pieces to ensure that it has reached an internal temperature of 165 degrees Fahrenheit and is safe to eat.
- Use long-grain white rice. Jasmine and Basmati will have the best taste and texture. Short-grain rice can end up sticky, soft, and chewy. I make the best fluffy white rice on the stovetop.
- Rinse your rice before cooking it. Rinsing washes off some of the starch, which will help prevent mushy rice.
- Cold, dry, leftover rice is best. Rice that is warm and freshly cooked is too soft and moist for fried rice and will make your fried rice soggy instead of crisp and caramelized. The key to outstanding fried rice is in the texture of the rice after it has been stir-fried. The only way to achieve that crisp texture is to start with cold, dry rice.
- Purchase chopped pineapple. You don’t need to bother with cutting an entire pineapple. They can be a juicy, sticky mess! Instead, use chopped pineapple wedges or rings from the produce section of your local grocery store. Pretty much every grocery store offers them!
- Cook the rice in advance. Add cooked rice to your dinner menu the day before you plan on making fried rice. Make a double-batch, serve some with dinner that night, and save the rest for pineapple chicken fried rice the following night!
Shave off some recipe cooking time by preparing the chicken in advance!
- Slice and cook the chicken according to the recipe instructions.
- Store the cooked chicken in the refrigerator for up to 3 days.
- Reheat the cooked chicken during the final stir-frying steps in this recipe.
- Store leftover fried rice in a glass, airtight container in the refrigerator. Leftovers will stay fresh for 3-5 days.
- Leftovers are best eaten warm and should be reheated in the microwave or on the stovetop. Reheat in the microwave for 1 minute at a time, stirring in between each minute. Or, reheat on the stove over low heat, until warmed through.
- Freeze fried rice in individual servings for a super easy lunch or dinner! To do so, let it cool completely. Then, transfer portions to ziplock freezer bags. Fried rice can be frozen for up to 3 months.
Pineapple Fried Rice FAQs:
Pineapple fried rice pairs well with both Thai and Chinese food side dishes, such as easy orange chicken, beef and broccoli stir sry, or Thai Cucumber Salad. Or, you can also enjoy it as a complete meal on its own!
Pineapple fried rice originated in Thailand and is often served in a fresh pineapple bowl. Variations of the recipe are served worldwide, with some recipes including coconut milk, lime juice, cashews, shrimp, or ground pork.
Yes, shrimp is a common addition to pineapple fried rice. Peel and devein raw shrimp, season with salt, and sauté until the shrimp are light pink and plump.
Chicken Pineapple Fried Rice
- 1 lb boneless skinless chicken breast
- 2 tablespoons olive or vegetable oil divided
- 1 teaspoon salt
- 2 eggs
- ¼ cup diced onion
- 2 garlic cloves minced
- 1 ½ teaspoon curry powder
- 1 ½ cups frozen carrots and peas thawed
- 3 cups leftover cooked rice Note 1
- 3 tablespoons soy sauce
- 2 teaspoon fish sauce
- 1 cup diced fresh pineapple
- Scallion sliced for garnish
- Slice the chicken breast into thin strips.1 lb boneless skinless chicken breast
- Heat 1 tablespoon of oil in a large non-stick pan (or wok) over medium heat. Add chicken strips and salt and cook until cooked through, 5-8 minutes. Remove the chicken onto a clean plate.2 tablespoons olive or vegetable oil, 1 teaspoon salt
- Now, crack the eggs into now empty skillet and scramble until almost cooked. Remove onto the plate with chicken.2 eggs
- Turn the heat to medium high and heat the remaining 1 tablespoon oil in the skillet.
- Add in the onion and cook for 2 minutes. Then add in the garlic along with curry powder, and sauté until fragrant, about 1 minute. Stir often.¼ cup diced onion, 2 garlic cloves, 1 ½ teaspoon curry powder
- Add carrots and peas and cook until vegetables are tender, another 3 minutes or so.1 ½ cups frozen carrots and peas
- Stir in cold leftover rice. Let it sit for a minute or so, and then break it up with a wooden spoon, mixing with the vegetables. Cook for about 3 minutes.3 cups leftover cooked rice Note 1
- Then pour soy sauce and fish sauce over the rice and stir-fry for a few minutes.3 tablespoons soy sauce, 2 teaspoon fish sauce
- Add pineapple, the chicken and eggs and mix everything well. Cook for an additional 2-3 minutes to heat everything up, stirring occasionally.1 cup diced fresh pineapple
- Remove from heat and serve hot, garnished with sliced scallions, if desired.Scallion
– Store leftovers in an airtight container in the fridge for up to 3 days.
– Chicken pineapple fried rice can be frozen! Let it cool completely, transfer it to a freezer-safe container, and keep it frozen for up to 3 months.
– Reheat thawed leftovers in the microwave in 1-minute intervals or in a skillet over medium heat.
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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