Hawaiian pineapple chicken fried (Printable)

Tropical blend of chicken, pineapple, and vegetables in a savory fried rice dish.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (approximately 10.5 oz), diced
02 - 2 large eggs, beaten

→ Vegetables & Fruit

03 - 1 cup fresh pineapple, diced
04 - 1 red bell pepper, diced
05 - 1 cup frozen peas and carrots, thawed
06 - 3 green onions, sliced, plus extra for garnish
07 - 2 cloves garlic, minced

→ Rice

08 - 3 cups cooked jasmine rice, chilled (preferably day-old)

→ Sauces & Seasonings

09 - 3 tablespoons soy sauce (use gluten-free if needed)
10 - 1 tablespoon oyster sauce
11 - 1 tablespoon sesame oil
12 - 1/2 teaspoon ground black pepper
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon chili flakes (optional)

→ Oils

15 - 2 tablespoons vegetable oil for frying

→ Garnish

16 - 2 tablespoons roasted cashews or macadamia nuts (optional)
17 - Extra sliced green onions

# How To Make It:

01 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until golden and cooked through, approximately 5-7 minutes. Remove chicken and set aside.
02 - Add remaining 1 tablespoon oil to the pan. Pour in beaten eggs, scramble until just set, then push to the side of the pan.
03 - Add minced garlic, diced red bell pepper, and sliced green onions. Stir-fry for 2 minutes until fragrant.
04 - Add thawed peas, carrots, and diced pineapple. Stir-fry for an additional 2-3 minutes.
05 - Add chilled rice, breaking up any clumps with your spatula. Return the cooked chicken to the pan.
06 - Pour in soy sauce, oyster sauce, sesame oil, salt, pepper, and chili flakes if using. Stir-fry all ingredients together for 3-4 minutes until well combined and heated through.
07 - Taste the fried rice and adjust seasoning as needed. Remove from heat.
08 - Transfer to serving plates and garnish with roasted nuts and extra green onions before serving.

# Expert Advice:

01 -
  • It's ready in 35 minutes flat, which means you can serve dinner before anyone complains about being hungry.
  • The sweet and savory balance hits differently—your taste buds won't know what to do with themselves in the best way.
  • It's naturally dairy-free, so you can feed almost anyone without the usual dietary dance.
02 -
  • Day-old rice is not optional—I learned this the hard way when fresh, warm rice turned into a sticky, mushy mess that looked more like congee than fried rice, and I've never forgotten that disappointment.
  • Cooking the chicken first and setting it aside prevents it from overcooking when everything else gets stir-fried together, which is the difference between tender chicken and little rubber pellets.
03 -
  • Keep everything prepped and within arm's reach before you start cooking, because once the pan gets hot, things move fast and you don't want to be scrambling for the next ingredient.
  • The sesame oil gets added at the very end for a reason—heat destroys its delicate flavor, so if you add it too early you're just wasting that toasted aroma and complexity.
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