Pineapple Chicken Fried Rice Recipe

a photo of two bowls of fried rice on a platter

Pineapple Chicken Fried Rice Recipe

If you love the combo of chicken and pineapple, this fried rice is for you. The smoky grilled pineapple balances perfectly with the savory marinated chicken, crisp veggies, and fluffy eggs. Toss it all with Chinese fried rice flavours like soy sauce, oyster sauce, and mirin for an addictively good meal.

Note - ingredients can be approximate which is why there's different measurement types.

5 from 1 vote

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Prep Time 1

Cook Time 15

Total Time 1 15

Course Side Dish

Cuisine Chinese

Servings people

Calories 439 kcal

Equipment

wok, recommended

Ingredients

Fried Rice

3 cups cooked long-grain rice , cooked your way or follow my directions for how to cook rice. Cooled (See Note 1)
2 teaspoon high-heat oil, sesame oil recommended, or sub for avocado or vegetable
80 g (3 oz) brown onion, approx. 1 small
3 cloves garlic,
400 g (14 oz) chicken breast,
1 cup diced vegetables, see note 2
3 eggs
100 g (3 ½ oz) pineapple chunks, drained (if using canned).

Fried Rice Sauce

1 tablespoon Chinese cooking wine, subs note 3
1 tbsp Oyster sauce, subs note 4
2 tbsp Soy sauce, all purpose or light
1 tbsp Sweet chilli, optional

Instructions

Prepare

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.
Mix together sauce ingredients: 1 tbsp Chinese cooking wine, 1 tbsp Oyster sauce, 2 tbsp Soy sauce, 1 tbsp Sweet chilli
Mince: 3 cloves garlic. Dice: 80 g (3 oz) brown onion, 400 g (14 oz) chicken breast, 100 g (3 ½ oz) pineapple chunks. Beat: 3 eggs.
Place a wok or large skillet over high heat, add 2 tsp high-heat oil, and heat until it just starts smoking.

Cook

Add 3 cloves garlic and 80 g (3 oz) brown onion to the wok, stirring constantly for 2 minutes until fragrant.
Add the 400 g (14 oz) chicken breast and cook, stirring frequently, until the outside is no longer pink (about 5 minutes). Keep everything moving to ensure even cooking.
Add the 3 cups cooked long-grain rice and spread out on the pan. Leave for 2 minutes (this will give it a char and slight crunch)
Add 1 cup diced vegetables (frozen is fine) and 100 g (3 ½ oz) pineapple chunks and half the sauce. Stir to coat.
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. Taste and add more sauce if needed. Serve hot, garnished with green onions, sesame seeds, or a squeeze of lime for extra freshness. Add salt and pepper to taste.

Notes

Note 1 - Rice

Leftover rice, cooled, long-grain rice is best used for Fried Rice. Freshly cooked rice will be too wet and sticky. Once rice is cooked and placed in the fridge to cool, the rice dries out so the Fried Rice will have the right texture. If you aren't prepared the day before, once you make your rice, layer it flat on a baking sheet and refrigerate for as long as you can.

If you're short on time, you could use packet microwave rice that's been cooled in the fridge. It isn't exactly the same, but is excellent for a single serve Fried Rice.

Note 2 - Mixed Vegetables

I use a basic bag of mixed frozen vegetables which include cubes of carrot, corn and peas. It makes this dish super easy and really affordable. You can do this with fresh vegetables and any mixture of your choosing.

Note 3 - Chinese cooking wine

Substitutions - mirin, vinegar (white, white wine, apple cider)

Note 4 - Oyster sauce

Oyster sauce is like 12 sauces in one and highly recommended for depth of flavour. If you don't have it, substitute with fish sauce, or soy sauce.

Storing

Store in the fridge for up to 4 days.

Reheating

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). This should take about 5 minutes with constant moving.

Freezing

You can freeze the fried rice for up to 3-6 months

Nutrition

Calories: 439kcalCarbohydrates: 41gProtein: 40gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 249mgSodium: 857mgPotassium: 847mgFiber: 5gSugar: 6gVitamin A: 3367IUVitamin C: 18mgCalcium: 77mgIron: 3mg

Keyword Chinese Fried Rice, Fried Rice, Meal Prep Recipe, Pineapple Fried Rice

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