Pineapple Chicken Fried Rice (Printable Version)

Sweet-savory fried rice with pineapple, tender chicken, crunchy cashews, and fresh vegetables in a vibrant mix.

# What You'll Need:

→ 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 tbsp soy sauce or tamari for gluten-free
12 - 1 tbsp oyster sauce (optional)
13 - 1 tsp fish sauce (optional)
14 - ½ tsp ground white or black pepper
15 - 1½ tbsp vegetable oil or neutral oil
16 - 1 tsp sesame oil

# Directions:

01 - Gather and prepare all ingredients. Break up day-old rice to eliminate clumps for even frying.
02 - Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until browned and cooked through, about 4 to 5 minutes. Remove chicken and set aside.
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.
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 another 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 - Serve hot, garnished with reserved green onions.

# Additional Tips::

01 -
  • The pineapple juice caramelizes slightly as it hits the hot rice, creating this subtle sweetness that makes people ask what your secret ingredient is.
  • Everything cooks in one wok in about 15 minutes, which means you can make this on a random Wednesday without much planning.
  • Cashews add this satisfying crunch that elevates it from basic fried rice to something that feels intentional and special.
02 -
  • Day-old rice is not optional unless you want mushy, clumpy fried rice—I learned this the hard way by trying to use fresh rice that turned into a sticky mess.
  • Don't overcrowd the wok by adding everything at once; the rice won't fry properly if things are piled on top of each other and steaming instead of crisping up.
03 -
  • Toast your wok or skillet for a full minute before adding oil so the heat is truly consistent, which means everything cooks evenly and gets properly browned instead of steamed.
  • Keep a small bowl of water near your stove when you're cooking rice dishes because if something starts sticking, a tablespoon of water can save the whole batch without making it soggy.
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