This pineapple chicken fried rice is the perfect mix of sweet, savoury, and a little spicy. Juicy grilled pineapple gives a tropical feel, and tender chicken with a rich, umami-packed marinade give it that classic Chinese fried rice flavour. Tossed with day-old rice, eggs, and veggies, it's an easy go-to meal that I guarantee will be better than takeout.
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Why you'll love this recipe
Better Than Takeout. This pineapple chicken fried rice is packed with bold flavours and easy to make at home for a Fakeaway themed dinner — just like our other takeout-favourites recipes, including Lemon Chicken and Teriyaki Beef Stir Fry.
Frozen Veg. You know those packets of cubed veggies in the freezer section? They're perfect for this fried rice and make a no-fuss weeknight dinner or Meal Prep (and saves a heap of chopping).
Pantry-Friendly. Made with ingredients that are simple pantry and freezer staples, this chicken and pineapple fried rice can be made any day of the week like a Spaghetti Aglio Olio E Peperoncini or a Roast Pumpkin and Feta Risotto.
Tropical Twist. The grilled chicken and pineapple combo brings a sweet-savory balance, perfect for those who love tropical flavours like the Hawaiian Chicken and Pineapple Salad and Sweet and Sour Pork.
Ingredients
Sesame oil. Adds a nutty depth and enhances the classic Chinese fried rice flavour; swap with another oil with a high smoke point (like peanut or vegetable).
Brown onion & garlic.
Chicken. A protein-packed addition that soaks up the flavourful marinade. It also makes it a balanced meal for a Weekly Meal Prep.
Pineapple. Use fresh, canned or even frozen (thawed), depending on what you have available.
Eggs. Scrambled into the rice, just like in traditional Chinese fried rice.
Diced vegetables. Frozen or fresh veggies add colour, texture, and nutrients. I use the packet of Cubed Frozen Vegetables and separately cube up a fresh brown onion.
Day-old Rice. The key to perfect fried rice, as it absorbs flavours and stays fluffy; long-grain rice like jasmine or basmati rice work well.
Marinade Ingredients. Includes mirin, oyster sauce, soy sauce which balance the sweetness from the pineapple and sweet chilli as an optional extra if you like a hint of spice. You can vary quantities to your liking.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations
How to make fried rice?
Step 1: Prepare the Day-Old Rice - If using fresh rice, spread it out on a baking sheet and let it cool in the fridge for at least 30 minutes to remove excess moisture.
Ideally, use rice that has been cooked and chilled overnight—this helps it firm up, keeping the grains separate and preventing a mushy texture when stir-frying.
Step 2: Place a wok or large skillet over high heat and add sesame oil. Let it heat until it just starts to smoke—this ensures a proper stir-fry, locking in flavour and preventing the ingredients from sticking. While this is heating up, prepare the sauce ingredients.
Step 3: Add the garlic and onion, stirring constantly for about 2 minutes until fragrant and slightly softened. Add the chicken and continue cooking, stirring frequently, until the outside is no longer pink (approximately 5 minutes). Keep everything moving to ensure even cooking.
Step 4: Toss in the diced vegetables (they can go in straight from frozen) along with the pineapple. Stir-fry for another 2 minutes or until the veggies are fully defrosted and everything is well combined. Add half the sauce.
Step 5: Add the rice, other half of sauce and stir-fry for another 2 minutes, ensuring the sauce evenly coats the grains.
Step 6: Push the rice and ingredients to one side of the wok or skillet, creating space for the egg. If the pan looks dry, drizzle in a little extra sesame oil.
Pour in the beaten egg and let it cook undisturbed for 30 seconds, then gently scramble until fully set (about 2 minutes).
Once cooked, mix the scrambled egg back into the fried rice. This is the same method used for Chicken Pad Thai and Beef Pad See Ew.
Step 7: Give everything one last toss to ensure the flavours are well combined. Add more sauce if required, but be careful not to drown the rice as this will make it mushy. Serve hot, garnished with green onions, sesame seeds, or a squeeze of lime for extra freshness.
Top Tip
Use Day-Old Rice for the Best Texture: Freshly cooked rice tends to be too soft and sticky. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and refrigerate it for at least 30 minutes to help it dry out.
Keep the Ingredients Moving: Stir-frying means constant movement. Keep tossing the rice and veggies so everything cooks evenly and nothing burns.
Be Gentle with the Sauce: Add the sauce gradually rather than all at once to avoid making the rice too wet. You want just enough to coat the ingredients without drowning them—too much can lead to a mushy texture instead of that perfect fried rice consistency. If needed, you can always add more at the end.
Recommended Equipment
A https://www.amazon.com.au/B4849417-Tefal-Specialty-Anodised-Non-Stick/dp/B0BG4NWGL7?crid=3HJYRMN9VQYWA&keywords=wok&qid=1704257838&sprefix=wo%2Caps%2C263&sr=8-3-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1&linkCode=ll1&tag=athletelunchb-22&linkId=2cb83e6bb34ed5accf0b729b811fb1ff&language=en_AU&ref_=as_li_ss_tlis ideal for making fried rice because of the high, sloped sides. When preheated properly, this allows for even heat distribution and easy tossing while a large skillet could result in a mess from the "tossing" (but, if you're a less messy cook, this method will definitely work!)
If you want a hands-off method, you could use an Air Fryer. Add all the ingredients together and air-fry at 180°C (350°F) for 10-12 minutes, shaking the basket halfway through. It’s not traditional, but it works for small batches.
You could also use an Instant Pot or Rice Cooker and put it on a "stir fry" or "saute" setting. However, this won't get as hot as the stove and may not give the same texture as traditional fried rice.
Substitutions and Variations
Swap the Protein. You can easily switch up the chicken for shrimp, tofu, or even thinly sliced beef to change the flavour profile. If using shrimp, add it toward the end to prevent overcooking, while tofu works best when pan-fried first to keep it crispy.
Rice. While day-old long-grain rice is ideal for this dish, you can use brown rice for extra fibre, quinoa for a protein boost, or even cauliflower rice for a low-carb option. Just be sure to adjust the cooking time, as different grains absorb flavours differently.
Spice It Up. If you like heat, add extra sweet chili sauce, a pinch of red pepper flakes, or a drizzle of sriracha. For an even bolder kick, toss in chopped fresh chilies or a spoonful of chili crisp before serving.
Vegetarian. Skip the chicken and add extra veggies like bell peppers, snap peas, or mushrooms for a plant-based version. You can also throw in some crispy tofu or cashews for added texture and protein.
Meal prepping
Despite double cooking the rice, fried rice can be meal prepped - I've even included it in a Weekly Meal Plan so you can really stick your teeth into it. The flavours from the sauce sink into the rice after it is cooked and cooled. The tip to meal prepping fried rice is to re-heat properly.
If you have access to a pan or skillet when you are re-heating your fried rice, I would recommend doing it on high heat (similar to how you prepared it in the beginning). Adding a bit of bacon at the beginning and even some Everything but the Bagel Seasoning at the end can turn it into a completely new meal.
Can chicken fried rice be frozen?
Yes, you can freeze the fried rice for up to 3-6 months (depending on your method and freezer). To ensure good texture, allow the fried rice to cool completely before storing to prevent condensation. Once cooled, divide it into individual portions and pack them tightly into containers or freezer bags. Filling them as much as possible helps prevent freezer burn, which can dry out the rice and affect its texture.
When you're ready to eat, take the fried rice out of the freezer and let it thaw overnight in the fridge. For the best results, reheat it in a pan over medium heat, stirring occasionally to keep the texture light and fluffy. Avoid overheating, as this can make the rice dry and mushy.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
Frequently Asked Questions
The best rice for chicken fried rice is day-old long grain rice (like Jasmine or Basmati) because it has a slightly dry texture, which prevents it from clumping or becoming mushy when stir-fried. If using brown rice, expect a chewier texture, while cauliflower rice is a great low-carb alternative.
The main difference is in the flavor profile and ingredients. Chinese fried rice is typically made with soy sauce, oyster sauce, and sesame oil, giving it a rich, umami depth. It often includes proteins like chicken, shrimp, or pork, along with vegetables like peas and carrots. Thai fried rice, on the other hand, has a slightly lighter, fragrant taste, often using fish sauce, lime juice, and sometimes a touch of sugar.
Yes, but it’s not ideal. Freshly cooked rice tends to be too moist and sticky, which can lead to a mushy fried rice. If you need to use fresh rice, spread it out on a baking sheet and refrigerate it for at least 30 minutes to help it dry out before stir-frying. Alternatively, you can let it cool at room temperature, but chilling in the fridge is the best way to mimic the texture of day-old rice.
Other chicken recipe ideas
Or, you can have a browse through my Chicken Recipes Category for more delicious eats.
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Recipe
Pineapple Chicken Fried Rice Recipe
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Equipment
- wok, recommended
Ingredients
Fried Rice
- 1 ½ cups long-grain rice , cooked your way or follow my directions for how to cook rice. Makes 3 cups cooked. Cooled (See Note 1)
- 2 teaspoon sesame oil, (or extra virgin olive oil)
- 1 small brown onion, diced
- 3 cloves garlic, crushed
- 400 g chicken breast, cut into cubes
- 1 cup diced vegetables, see note 2
- 3 eggs, whisked
- ¼ cup pineapple, drained (if using canned) and sliced into small chunks
Fried Rice Sauce
- 1 tablespoon Chinese cooking wine
- 1 tbsp Oyster sauce
- 2 tbsp Soy sauce, all purpose or light
- 1 tbsp Sweet chilli, optional
- pepper , to taste
Instructions
- If using fresh rice, spread it on a baking sheet and refrigerate for at least 30 minutes to remove excess moisture. Ideally, use day-old rice, as chilling overnight helps keep the grains firm and separate for stir-frying.
- Place a wok or large skillet over high heat, add 2 teaspoon sesame oil, and heat until it just starts smoking. While it heats, prepare the sauce ingredients (1 tablespoon Chinese cooking wine, 1 tablespoon Oyster sauce, 2 tablespoon Soy sauce, 1 tablespoon Sweet chilli).
- Add 3 cloves garlic (minced) and 1 small brown onion (diced) to the wok, stirring constantly for 2 minutes until fragrant. Add the cubed 400 g chicken breast and cook, stirring frequently, until the outside is no longer pink (about 5 minutes). Keep everything moving to ensure even cooking.
- Toss in the 1 cup diced vegetables (frozen is fine) and ¼ cup pineapple. Stir-fry for 2 minutes or until the veggies are fully defrosted and well combined.
- Pour in half the sauce, stirring until the chicken and veggies are evenly coated. Add the cooked rice and stir-fry for 2 more minutes.
- Push everything to one side of the pan. If dry, add a little sesame oil. Pour in the beaten 3 eggs let it sit for 30 seconds, then gently scramble until fully set (about 2 minutes). Once cooked, mix the egg back into the fried rice.
- Give everything a final stir. Add more sauce if needed, but avoid over-saturating, as too much liquid can make the rice mushy. Serve hot, garnished with green onions, sesame seeds, or a squeeze of lime for extra freshness. See post for meal prepping, reheating and freezing tips.
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