Pineapple Chicken Fried Rice
Make thai-style pineapple chicken fried rice at home! Simple, easy to make and much healthier than take-out! Packed with fresh veggies, brown rice, scrambled eggs and cashews!
This pineapple chicken fried rice was originally published in April 2012. The post has been updated as of September 19, 2018 with new photos, text and a revamped recipe.
Raise your hand if you absolutely LOVE fried rice. Personally, I am a complete sucker for the dish and often find myself enjoying an obnoxious amount in one sitting.
It’s like I just can’t help myself. The fried rice made me do it. It did, it really did.
ANYWAY. Due to this mild obsession with all things fried rice, I’ve found that I’ve perfected the art of making it over the years.
Through a whole lot of trial and error, I’ve landed on what I think is the best method for getting that restaurant-style flavor at home.
So. It was high time that I updated this thai pineapple chicken fried rice (a classic!), which has been languishing away in the depths of the archives of this site. The original recipe I posted used a different method and ingredients, and well, it just needed a bit of a refresh with all my current knowledge.
Now, let’s discuss this dish.
It’s simple, easy to make and healthier for you than take-out.
It’s loaded up with plennnty of glorious veggies (onion, bell pepper, carrot, peas!), sweet juicy fresh pineapple, tons of flavor from a garlic / ginger / soy sauce combo, chicken + scrambled eggs for protein AND dreamy cashews for delicious crunch.
Not to mention some chewy brown rice to bring it all home.
It’s a fantastic weeknight dinner at your service. And one that the whole family will most definitely love.
Tips & Tricks For This Pineapple Chicken Fried Rice
- First things first. It is absolutely essential to use COLD rice in this dish. I know this is a bit of a pain, but please do. It’s key for the perfect texture – if your rice is warm or hot, the final dish will be mushy. So cook the rice on the weekend or whenever you have time and that way it’s ready to go during the week for a quick meal.
- Now, also important – once the cold rice is added to the skillet, we cook it for about four minutes, stirring occasionally, which allows that “toasted” flavor to develop. So DO NOT rush or skip this part. It’s definitely important for taste.
- As for the chicken, about two large chicken breasts will give you the listed amount. You can either cook the chicken in advance or cook it in the skillet right before you make the fried rice. Either works. Also, you could absolutely use a rotisserie chicken to save time.
- Not feeling the chicken? This dish is delicious with any number of different proteins – so go with whatever floats your boat. Chickpeas, tofu, beef. Sky’s the limit.
- When you are scrambling your eggs in the skillet, you want them to be more on the “dry” side – don’t soft scramble them or the final dish can get a bit mushy.
- And last but not least. Start with the lower amount of soy sauce and then add more to taste. Remember that you can always add more but you can’t take it out!
Additional Fried Rice Recipes You Might Enjoy!
- Brussels Sprout Fried Brown Rice
- Pineapple Cashew Quinoa Fried Rice
- Green Veggie Farro Fried Rice
- Our Favorite Vegetable Fried Rice
- Pineapple Pork Fried Rice
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 3 ½ tablespoons olive oil
- 1 medium red onion, chopped
- 3 large cloves garlic, minced
- 1 (1-inch) piece fresh ginger, grated
- 1 cup chopped fresh pineapple
- 1 large carrot, peeled and chopped
- 1 medium red bell pepper, chopped
- ½ cup frozen peas
- 4 large eggs, beaten with a fork
- ½ cup thinly sliced green onion
- 5 to 5 ½ cups cooked long grain brown rice, cold*
- 1 ½ to 2 cups chopped cooked chicken breast
- ½ cup raw cashews
- about 3 to 4 tablespoons low-sodium soy sauce or tamari, to taste
- sriracha, for serving (optional)
- Set a large nonstick skillet over medium heat. Add in 2 tablespoons of the olive oil. When hot, add in the red onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and ginger, then cook for 30 seconds, until fragrant.
- Add in the pineapple and cook for 2 minutes. Next, add the carrot, red pepper and peas to the skillet. Continue to cook for about 3 to 4 minutes, until the carrot and bell pepper are crisp tender. Remove the mixture to a medium bowl.
- Add another ½ tablespoon of the olive oil to the skillet. Add in the eggs and green onion. Cook, stirring frequently, until the eggs are scrambled. Remove to the bowl with the veggies.
- Add the remaining 1 tablespoon olive oil to the skillet, then add the cold rice. Cook for about 3 to 4 minutes, stirring occasionally and breaking up any clumps with a wooden spoon, until heated through and toasted.
- Add in the veggie / egg mixture, the chicken, cashews and soy sauce (start with the lower amount – you can always add more later!). Continue to cook for about 1 minute, tossing frequently, until everything is nice and hot. Remove from the heat.
- Taste and season with additional soy sauce as needed. Serve as desired!
*I use about 1 ½ cups of uncooked brown basmati rice (cooked according to the package directions) to get this amount. But check your package and follow the directions listed!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 465 Total Fat: 19g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 154mg Sodium: 355mg Carbohydrates: 52g Fiber: 5g Sugar: 6g Protein: 23g