Pineapple Chicken Fried Rice (Printable)
Thai-inspired dish featuring chicken, pineapple, cashews, and colorful vegetables in a quick stir-fry.
# 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 (or canned, drained)
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 (preferably day-old)
09 - 3/4 cup unsalted roasted cashews
→ Sauces & Seasonings
10 - 3 tablespoons soy sauce (or tamari for gluten-free)
11 - 1 tablespoon fish sauce
12 - 1 tablespoon oyster sauce (or vegetarian oyster sauce)
13 - 1 teaspoon curry powder
14 - 1/2 teaspoon white pepper (or black pepper)
15 - 1 tablespoon sugar
16 - 2 tablespoons vegetable oil
17 - Lime wedges, for serving
# How To Make It:
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 pan. Crack eggs into the empty space and scramble quickly until just set but still moist.
04 - Add diced bell pepper, thawed peas and carrots, and pineapple chunks. Stir-fry for 2–3 minutes until vegetables are crisp-tender.
05 - Add chilled jasmine rice to the wok, breaking up any clumps with your spatula. Return cooked chicken to the pan and toss to distribute evenly.
06 - Pour in soy sauce, fish sauce, oyster sauce, curry powder, white pepper, and sugar. Toss everything thoroughly to combine and heat through for 2–3 minutes, ensuring rice is evenly coated.
07 - Stir in roasted cashews and sliced green onions. Remove from heat immediately to preserve texture.
08 - Transfer to serving plates or bowls and serve immediately with fresh lime wedges on the side for squeezing.
# Tips from dashanddishes:
01 -
- The sweet and salty balance hits every craving in one bite
- Ready in under 40 minutes but tastes like takeout
02 -
- Using freshly cooked rice will turn this into a sticky mess, so plan ahead or spread hot rice on a baking sheet to cool quickly
- Keep everything moving once the rice hits the pan to prevent sticking and ensure even heating
03 -
- Prep all ingredients before you start cooking once the wok is hot, things move too fast to chop and measure
- Warm your cold rice in the microwave for 30 seconds before adding to prevent lowering your pan temperature