Pineapple Chicken Fried Rice (Printable)

Thai-style fried rice combining tender chicken, pineapple, cashews, and fresh vegetables for a flavorful, easy dish.

# What You’ll Need:

→ Protein & Eggs

01 - 2 boneless skinless chicken breasts cut into bite-sized pieces
02 - 2 large eggs

→ Vegetables & Fruit

03 - 1 1/2 cups fresh pineapple diced
04 - 1 red bell pepper diced
05 - 1 cup frozen peas and carrots thawed
06 - 2 green onions sliced
07 - 2 cloves garlic minced

→ Rice & Nuts

08 - 4 cups cooked jasmine rice chilled
09 - 3/4 cup unsalted roasted cashews

→ Sauces & Seasonings

10 - 3 tablespoons soy sauce
11 - 1 tablespoon fish sauce
12 - 1 tablespoon oyster sauce
13 - 1 teaspoon curry powder
14 - 1/2 teaspoon white pepper
15 - 1 tablespoon sugar
16 - 2 tablespoons vegetable oil
17 - Lime wedges for serving

# Steps:

01 - Heat 1 tablespoon oil in a large wok or nonstick skillet over medium-high heat. Add chicken pieces and cook until golden brown and cooked through, approximately 4-5 minutes. Transfer to a plate and set aside.
02 - Add remaining tablespoon of oil to the wok. Add minced garlic and stir-fry for 30 seconds until fragrant, being careful not to burn.
03 - Push garlic to one side of the wok. Crack eggs into the empty space and scramble quickly until just set but still moist.
04 - Add diced bell pepper, peas and carrots, and pineapple chunks. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
05 - Add chilled jasmine rice to the wok, breaking up any clumps with the spatula. Return cooked chicken to the pan and toss to combine.
06 - Pour in soy sauce, fish sauce, oyster sauce, curry powder, white pepper, and sugar. Toss everything thoroughly to distribute seasonings evenly and heat through for 2-3 minutes.
07 - Stir in roasted cashews and sliced green onions. Remove from heat immediately to prevent overcooking.
08 - Transfer to serving bowls or plates and serve immediately with fresh lime wedges on the side for squeezing.

# Expert Advice:

01 -
  • The sweet pineapple and salty soy sauce create that perfect Thai restaurant balance that usually takes way more effort than this actually does
  • Everything comes together in one pan in about 15 minutes once your ingredients are prepped, making it genuinely weeknight doable
  • The cashews get tossed in at the end so they stay crunchy while the rice gets those crispy, almost-burnt bits that everyone fights over
02 -
  • I once tried making this with freshly cooked rice and ended up with gluey, disappointing fried rice that stuck together in clumps
  • Day-old rice that's been refrigerated has dried out just enough to get those crispy, separate grains we all want in fried rice
  • Don't overcrowd your wok or the ingredients will steam instead of fry
03 -
  • Have all ingredients measured and prepped before you turn on the stove because once you start cooking, everything moves fast
  • A wok is ideal, but a large cast iron skillet works beautifully too and holds heat exceptionally well

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