Pineapple Chicken Fried Rice (Printable)

Juicy pineapple, chicken, cashews, and colorful veggies come together in a flavorful stir fry that's quick to prepare.

# Components:

→ 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

→ Vegetables & Fruits

04 - 1 cup fresh pineapple, diced
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 additional 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

# Directions:

01 - Prepare all ingredients before starting. If using day-old rice, break up any clumps to ensure even frying.
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 to 5 minutes. Transfer chicken to a plate.
03 - If using eggs, add additional oil if needed, pour in beaten eggs, and scramble until just set. Remove and set aside with chicken.
04 - Add remaining vegetable oil to the wok. Sauté garlic, carrot, and bell pepper for 2 to 3 minutes until slightly softened.
05 - Stir in the rice, breaking up any remaining clumps. Fry for 2 to 3 minutes, stirring frequently to separate grains.
06 - Add cooked chicken, scrambled eggs if using, pineapple, peas, and most of the green onions, reserving some for garnish.
07 - Drizzle in soy sauce, oyster sauce, fish sauce if using, and ground pepper. Stir-fry for 2 to 3 minutes until everything is heated through and well combined.
08 - Stir in sesame oil and cashews. Taste and adjust seasoning as needed.
09 - Transfer to serving bowls and garnish with reserved green onions. Serve immediately.

# Expert Advice:

01 -
  • The pineapple does something magic here—it's sweet without being dessert-like, and it plays beautifully against the salty-savory depth of the soy sauce.
  • Cashews add this unexpected crunch that makes every bite feel deliberately composed, not thrown together in a pan.
  • Dinner comes together in thirty minutes flat, which means you can actually enjoy your evening instead of being chained to the stove.
02 -
  • Day-old rice is not optional—fresh rice will turn into a mushy, starchy clump no matter how hot your wok is or how confidently you stir; this isn't a suggestion, it's a fact I learned by ruining dinner.
  • Don't crowd the pan when you add the chicken; give it space to actually sear instead of releasing steam and poaching itself into submission.
03 -
  • A screaming hot wok or skillet is the difference between fried rice and rice that's just been heated through in a pan; take the thirty seconds to let it get properly hot before you start cooking.
  • Sesame oil is pricey and powerful, so don't waste it by cooking with it—it's a finishing oil that should hit the dish in the last moment so its aroma survives to your mouth instead of evaporating into the air.
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