Pineapple Chicken Fried Rice

The first time I made this fried rice, my kitchen smelled like a street stall in Bangkok. Cumin and garlic hit the hot oil, then sweet pineapple filled the room. My roommate poked her head in, asking if I had ordered takeout. That crispy rice at the bottom of the wok became the thing we fought over.

I started making this on busy weeknights when takeout felt too indulgent but cooking a full meal felt overwhelming. Now it is my go-to for using up leftover rice and whatever vegetables are languishing in the crisper drawer. Last Tuesday, my daughter actually asked for seconds and then requested it again for her school lunch the next day.

Ingredients

• 2 boneless, skinless chicken breasts: Cut into uniform bite-sized pieces so they cook evenly and stay tender
• 2 large eggs: Room temperature eggs scramble better and integrate into the rice more smoothly
• 1 1/2 cups fresh pineapple: Fresh pineapple holds its texture better than canned, though drained canned works in a pinch
• 1 red bell pepper: Adds crunch and a pop of color that makes the dish feel festive
• 1 cup frozen peas and carrots: A time-saving shortcut that still delivers sweetness and texture
• 2 green onions: Both white and green parts add different layers of flavor
• 2 cloves garlic: Minced finely so it disperses throughout the oil without burning
• 4 cups cooked jasmine rice: Cold, day-old rice separates into distinct grains instead of turning mushy
• 3/4 cup unsalted roasted cashews: Toasted nuts add a buttery crunch that contrasts beautifully with the soft rice
• 3 tablespoons soy sauce: The foundation of savory depth and that gorgeous golden color
• 1 tablespoon fish sauce: Do not skip this, it provides the umami backbone that makes it taste restaurant-quality
• 1 tablespoon oyster sauce: Adds a subtle sweetness and glossy finish to the coating
• 1 teaspoon curry powder: Warm spices that hint at Thai flavors without overwhelming the dish
• 1/2 teaspoon white pepper: Gentle heat that lingers rather than burning
• 1 tablespoon sugar: Balances the salty sauces and enhances the natural sweetness of the pineapple
• 2 tablespoons vegetable oil: A neutral oil that can handle high heat without smoking
• Lime wedges: The acid brightens everything and cuts through the richness

Instructions

Cook the chicken first:

Heat 1 tablespoon oil in a large wok over medium-high heat until shimmering. Add chicken in a single layer and let it sear undisturbed for 2 minutes before tossing. Cook until golden and cooked through, about 4 to 5 minutes total, then remove to a plate and set aside.

Build the aromatic base:

Add remaining oil to the hot wok, then garlic, and stir constantly for just 30 seconds. You want it fragrant, not browned or bitter.

Scramble the eggs:

Push garlic to the side of the wok and crack eggs directly into the hot space. Scramble quickly with your spatula until just set, then incorporate with the garlic.

Add the vegetables:

Toss in bell pepper, peas and carrots, and pineapple. Stir-fry for 2 to 3 minutes until vegetables are tender-crisp but still retain some bite.

Combine with rice:

Add cold rice to the wok, breaking up clumps with your spatula or fingers. Return the chicken to the pan and toss everything together.

Season everything:

Pour in soy sauce, fish sauce, oyster sauce, curry powder, white pepper, and sugar. Toss vigorously to coat every grain of rice evenly and heat through for 2 to 3 minutes.

Finish with cashews:

Stir in cashews and green onions just until combined. Remove from heat immediately so the nuts stay crunchy.

Serve with lime:

Spoon into bowls and serve with lime wedges on the side for squeezing over individual portions.

Save

This recipe became a Friday tradition during college when my apartmentmates and I would take turns cooking dinner. The person who made the best fried rice got out of doing dishes for the week, which raised the stakes considerably. Now whenever I make it, I think of those crowded nights around our tiny kitchen table, passing lime wedges and arguing over who got the last spoonful.

Getting That Restaurant Texture

The secret to fried rice that tastes like it came from a professional kitchen is letting it sit undisturbed in the hot wok for 30 seconds at a time. This creates those crispy, toasted edges on some grains while keeping others tender. Resist the urge to stir constantly, and use a wide metal spatula to scoop and flip rather than just stirring.

Customizing Your Protein

Leftover rotisserie chicken works beautifully here and shreds easily into the rice. For a vegetarian version, cubes of extra-firm tofu pressed until dry then pan-fried until golden provide a satisfying chew. Shrimp cooks in just 2 minutes, so add them during the final minute of cooking so they do not turn rubbery.

Making It Ahead

You can prep all the ingredients up to 24 hours in advance, storing the chopped vegetables and protein separately in airtight containers. The rice actually benefits from being cooked and refrigerated a day ahead, so make an extra batch the next time you serve plain jasmine rice. When ready to cook, have the rice at room temperature rather than straight from the fridge for more even heating.

• Double the sauce ingredients and store half in a jar for an even faster meal next time
• Cashews can be toasted ahead and kept in a sealed container to maintain crunch
• Serve with extra sriracha or chili garlic sauce on the table for heat lovers

Save

Gather some friends, maybe pour a cold beer, and let the wok do the work. This is the kind of meal that turns a random Tuesday into something worth remembering.

Recipe FAQs

→ What type of rice works best for this dish?

Day-old jasmine rice is ideal as it is drier and prevents the dish from becoming mushy when stir-fried.

→ Can I substitute chicken with other proteins?

Yes, tofu or shrimp can be used to vary the protein while maintaining the rich flavors.

→ How can I make this dish gluten-free?

Use tamari instead of soy sauce and a gluten-free oyster sauce to avoid gluten ingredients.

→ What gives the dish its distinctive sweet and savory taste?

The combination of sweet pineapple, savory soy and fish sauces, and a touch of sugar creates a balanced flavor profile.

→ Why are cashews added to the dish?

Cashews add a pleasant crunch and a nutty richness complementing the tender texture of chicken and vegetables.