Pineapple Chicken Fried Rice (Print Version)

A vibrant mix of pineapple, chicken, cashews, and veggies for a quick, sweet-savory fried rice dish.

# 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 (about 21.2 oz)

→ 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

# How to Make It:

01 - Gather and prepare all ingredients before beginning. If using day-old rice, break up any clumps to ensure even frying and separation during cooking.
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 4–5 minutes. Transfer cooked chicken to a clean plate and set aside.
03 - If using eggs, add additional oil to the wok if needed. Pour in beaten eggs and scramble until just set. Remove eggs and combine with reserved chicken.
04 - Add remaining vegetable oil to the wok. Sauté garlic, carrot, and bell pepper for 2–3 minutes until slightly softened and fragrant.
05 - Stir in the rice, breaking up any remaining clumps with the spatula. Fry for 2–3 minutes, stirring frequently to separate grains and develop light toasting.
06 - Add cooked chicken, scrambled eggs (if using), pineapple, peas, and most of the green onions, reserving a portion for garnish. Toss to distribute evenly throughout the rice.
07 - Drizzle in soy sauce, oyster sauce, fish sauce (if using), and ground pepper. Stir-fry for 2–3 minutes until all ingredients are heated through and flavors are well combined. Taste and adjust seasoning as needed.
08 - Stir in sesame oil and cashews, distributing nuts evenly throughout the dish.
09 - Transfer to serving bowls or plates while hot. Garnish with reserved green onions and serve immediately.

# Additional Tips::

01 -
  • It comes together faster than takeout, and tastes even better because you control the sweetness and spice.
  • The pineapple adds brightness that makes you feel like you're eating something fancy, even though it's completely weeknight-friendly.
  • Cashews give it that satisfying crunch that makes every bite feel intentional and luxurious.
02 -
  • Day-old rice is not optional if you want that restaurant-quality fried rice with crispy edges—fresh rice will steam instead of fry, and you'll end up with mushy disappointment.
  • Don't add the cashews until the very end or they'll lose their crunch in the heat; same goes for the sesame oil, which loses its lovely aroma if you cook it too long.
03 -
  • If you don't have oyster sauce, don't stress—a pinch of sugar mixed into extra soy sauce gives you that same subtle umami depth without the ingredient hunt.
  • Toasting your cashews fresh in a dry pan for two minutes before adding them amplifies their flavor in ways that make people ask what your secret is.
Go Back