Pineapple Chicken Fried Rice

The first time I made this pineapple chicken fried rice was on a Tuesday night when my fridge was full of random leftovers and I was too tired to plan anything elaborate. My husband walked in from work and caught me dumping day-old rice into a smoking hot wok with half a pineapple I'd cut up that morning. That dinner became one of those meals where we both kept going back for seconds and I actually wrote down what I'd thrown into the pan.

Last summer I made a giant batch of this for my sister's birthday dinner when she requested something casual but crowd-pleasing. I stood at the stove while twelve people mingled around my kitchen island, and the moment I hit the wok with the curry powder, the whole room went quiet and someone asked what smelled so incredible. We ate it outside on paper plates and there was literally nothing left, not even a single cashew.

Ingredients

• 2 boneless skinless chicken breasts cut into bite-sized pieces: I season these with just salt while prepping everything else, and they cook fast so don't walk away from the pan
• 2 large eggs: Room temperature eggs scramble better in hot oil and won't make everything weirdly eggy
• 1 1/2 cups fresh pineapple diced: Fresh pineapple has this bright acidity that canned just can't match, but drain canned really well if that's what you have
• 1 red bell pepper diced: The sweetness here plays so nicely against the salty elements
• 1 cup frozen peas and carrots thawed: Thawed completely so they don't make everything soggy
• 2 green onions sliced: I use both the white and green parts for color and that mild onion bite
• 2 cloves garlic minced: Fresh garlic only here, nothing jarred or the flavor gets muddy
• 4 cups cooked jasmine rice chilled: Day-old rice is non-negotiable, and I spread it on a baking sheet for an hour if I forgot to make it ahead
• 3/4 cup unsalted roasted cashews: I toast these for 2 minutes in a dry pan while the chicken cooks for next-level flavor
• 3 tablespoons soy sauce: Low sodium if you're watching salt because the fish sauce adds plenty of salinity
• 1 tablespoon fish sauce: Don't skip this, it's what makes it taste takeout authentic
• 1 tablespoon oyster sauce: Vegetarian version works great here if you need to avoid shellfish
• 1 teaspoon curry powder: Just regular mild curry powder, nothing fancy needed
• 1/2 teaspoon white pepper: White pepper blends in better visually, but black pepper works fine
• 1 tablespoon sugar: Brown sugar also works and adds a tiny molasses note
• 2 tablespoons vegetable oil: Neutral oil is essential here since we're building layers of flavor
• Lime wedges for serving: Fresh lime juice at the end makes everything pop

Instructions

Cook the chicken first:

Heat 1 tablespoon oil in a large wok over medium-high heat until it's shimmering, add the chicken pieces in a single layer, and let them sear undisturbed for 2 minutes before tossing to get golden on all sides, about 4 to 5 minutes total. Remove to a plate and don't wipe the pan.

Build the aromatic base:

Add the remaining tablespoon of oil to the same wok, toss in the garlic, and stir constantly for 30 seconds until fragrant but not brown.

Scramble the eggs:

Push the garlic to one side, crack the eggs directly into the empty space, and scramble quickly with your spatula until just set, then break them into smaller pieces.

Add the vegetables:

Toss in the bell pepper, peas and carrots, and pineapple, stir-frying for 2 to 3 minutes until the vegetables are tender-crisp and the pineapple starts to caramelize slightly.

Combine everything:

Add the chilled rice, breaking up any clumps with your hands or spatula, return the chicken to the pan, and toss everything together.

Season the rice:

Pour in the soy sauce, fish sauce, oyster sauce, curry powder, white pepper, and sugar, tossing constantly until every grain of rice is coated and the mixture is steaming hot, about 2 to 3 minutes.

Finish with cashews and onions:

Stir in the cashews and green onions, toss once or twice to combine, and immediately remove from heat so nothing overcooks.

Serve with lime:

Pile into bowls and pass lime wedges at the table so everyone can squeeze their own fresh juice over the top.

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My now-three-year-old daughter demands this for her birthday dinner every year, and she'll eat around the bell peppers but somehow still manages to get curry powder all over her face every single time. I've started making double batches and freezing individual portions because some nights we both want comfort food but I need to get it on the table in ten minutes.

Getting That Restaurant Texture

The secret to authentic fried rice texture is using cold rice and cooking over high heat without constantly stirring. I let the rice sit for 30 seconds between tosses so it gets slightly crispy and golden in spots. That's what gives you those crave-worthy crispy bits throughout the bowl.

Make It Your Own

Sometimes I swap the chicken for shrimp, added in the last 2 minutes so they don't overcook. Other times I make it completely vegetarian with extra firm tofu cubes and double the vegetables. The sauce ratios stay the same no matter what protein you choose.

Meal Prep Secrets

This recipe actually tastes better the second day after the flavors have melded in the refrigerator. I cook a big batch of rice on Sunday specifically for fried rice during the week, and having everything prepped and ready to go makes weeknight dinners feel almost luxurious.

• Freeze portions in microwave-safe containers for up to 2 months
• Add a splash of water when reheating to freshen it up
• Fried rice reheats beautifully in a skillet for the best texture

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There's something deeply satisfying about turning humble leftovers into something that feels special and abundant. This recipe is proof that the best meals often come from improvisation and a little bit of kitchen confidence.

Recipe FAQs

→ What type of rice works best for this dish?

Day-old chilled jasmine rice is ideal as it prevents sticking and ensures a perfect fried rice texture.

→ Can I substitute cashews with another nut?

Yes, toasted peanuts or almonds can be used to maintain crunch and a nutty flavor.

→ Is there a vegetarian alternative to the chicken and fish sauce?

Replace chicken with tofu or extra vegetables and use a vegetarian oyster sauce or soy sauce in place of fish sauce.

→ How do I achieve a balanced flavor in this dish?

Combining soy, fish, and oyster sauces with curry powder and a touch of sugar creates layers of savory, sweet, and spicy notes.

→ What cooking tools are recommended?

Using a large wok or deep skillet ensures even cooking and easy stir-frying of the ingredients.