Pineapple Fried Rice with Chicken
This Pineapple Fried Rice with Chicken is a sweet and savory one-pan dish made with juicy pineapple, tender chicken, and perfectly seasoned rice. A quick and easy meal that tastes better than takeout.
Ingredients
- 2 cups cooked and cooled rice
- 2 cups cooked chicken diced or shredded
- 1 cup pineapple chunks fresh or canned, drained
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce optional
- 2 cloves garlic minced
- 1 teaspoon ginger optional
- 1 tablespoon sesame oil
- 1 tablespoon cooking oil
- 2 eggs lightly beaten
- ½ cup peas and carrots
- Optional: green onions and cilantro
Instructions
- Heat oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger, cooking for 1 minute until fragrant.
- Add beaten eggs and scramble until just cooked.
- Add chicken and vegetables, cooking for 2–3 minutes.
- Stir in rice and break up clumps.
- Add soy sauce, oyster sauce, and sesame oil.
- Toss everything together until evenly coated.
- Add pineapple chunks and cook for 2–3 minutes until heated through.
- Garnish with green onions or cilantro and serve immediately.
Notes
- Use cold, day-old rice for best texture.
- Avoid overloading the pan for proper frying.
- Adjust sauce to prevent soggy rice.
- Store leftovers in the fridge for up to 3 days.
- Reheat in a skillet for best results.