Hawaiian Pineapple Chicken Fried (Printable Page)

A tropical blend of pineapple, chicken, and vegetables in savory fried rice, perfect for a quick, delicious meal.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 10.6 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, for heat)

→ Oils

15 - 2 tablespoons vegetable oil for frying

→ Garnish

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

# Step-by-Step Guide:

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. Transfer cooked chicken to a plate and set aside.
02 - Add remaining 1 tablespoon oil to the pan. Pour in beaten eggs and 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 and aromatic.
04 - Add thawed peas and carrots, along with diced pineapple. Stir-fry for another 2–3 minutes.
05 - Add chilled rice, breaking up any clumps with the spatula. Return the cooked chicken to the pan and combine thoroughly.
06 - Pour in soy sauce, oyster sauce, sesame oil, salt, pepper, and chili flakes if using. Stir-fry everything together for 3–4 minutes until well combined and heated through. Taste and adjust seasoning as needed. Remove from heat.
07 - Transfer to serving dishes. Garnish with roasted nuts and extra sliced green onions before serving.

# Expert Tips:

01 -
  • It comes together faster than takeout and tastes like you spent way more time on it than you actually did.
  • The sweet and savory balance hits different when the pineapple juices mix with soy sauce right there in the pan.
  • Naturally dairy-free without feeling like you're missing anything.
  • One pan means minimal cleanup, which is honestly half the appeal on a weeknight.
02 -
  • Day-old rice is absolutely essential here—fresh, warm rice will turn into mush no matter how careful you are, so plan ahead or chill your rice in the freezer for 15 minutes if you're in a pinch.
  • Adding the sesame oil at the very end instead of cooking with it makes all the difference; the raw sesame oil keeps its nutty, toasted flavor rather than becoming acrid from the heat.
03 -
  • If you don't have day-old rice, spread cooked rice on a baking sheet and refrigerate it for at least an hour, or freeze it for 20 minutes—the cold and slight drying makes a huge difference.
  • Keep one hand free while cooking to have a taste spoon ready; fried rice comes together so quickly that you want to adjust seasonings as you go rather than at the end.
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