Pineapple and Chicken Fried Rice

Reasons You’ll Love This Recipe

• One-pan meal: The entire dish is cooked in one skillet, so there are fewer dishes afterward.
• Easy to halve: The recipe as written serves 6 people, but it’s simple to halve if you’re just feeding a couple of people (unless you want lots of leftovers, which I do recommend!)
• Quick and easy: Pineapple chicken fried rice is a simple dish with about 15 minutes of prep time and 20 minutes of cooking. Once you’ve prepared the ingredients, you simply need to stir fry everything in a skillet or wok.
• Takeout-style dinner: Chicken pineapple fried rice has the fried texture and savory-sweet seasoning associated with takeout, so it’s a great pick for a mid-week treat.

If you enjoy chicken pineapple fried rice, also try my 30- minute Air Fryer Teriyaki Chicken Thighs, sweet and tangy Honey Mustard Chicken Thighs, or this Oven Jerked Chicken if you want something with a kick of spice. Got leftover pineapple? Make Pineapple Gummies or try a refreshing Pineapple and Cucumber Salad.

Chicken and Pineapple Fried Rice Ingredients

See the recipe card below for the full list of ingredients and exact measurements.

• Chicken breast: I try to cut the meat into small even cubes so the pieces will brown quickly and reach 165°F at about the same time.
• Chilled jasmine rice: Cold rice has less surface moisture than freshly cooked rice and separates more easily during frying, instead of clumping together.
• Fresh pineapple: Cut the fruit into bite-size chunks that mix easily with the rice. I recommend letting very juicy pieces drain briefly before cooking, so the juices don’t water down the sauce.
• Vegetables: Frozen peas and carrots reduce chopping. The onion, red pepper, and green onions add color and flavor.
• Eggs: Lightly beat them before starting so they scramble quickly in the cleared part of the skillet.
• Sauces: I find that a mixture of low-sodium soy sauce, teriyaki sauce and sesame oil is a great way to season the rice. I always taste the finished dish before adding more salt because both of the sauces contain sodium and brands vary in saltiness. You can use bottled sauce or try my Homemade Teriyaki Sauce.

Substitutions and Variations

• Chicken thighs: Boneless skinless thighs can replace the breast meat. Cut them into small cubes and cook to 165°F.
• Canned pineapple: Drain the chunks thoroughly. Make sure you choose fruit packed in juice because syrup would make the dish too sweet.
• Rice swap: You can use long-grain white rice or brown rice if you don’t have jasmine rice. Cook, cool, and chill it before frying.
• Bolder seasoning: Season the chicken with homemade Japanese 7-Spice Seasoning instead of salt and pepper.
• Gluten-free sauces: Use tamari and a certified gluten-free teriyaki sauce if gluten is an issue.
• Extra heat: Add red pepper flakes, a splash of sriracha or similar when you add the soy sauce and teriyaki.

How to Make Fried Rice with Chicken and Pineapple (Step-by-Step Directions)

STEP 1: Season the diced chicken and cook it in oil until browned and fully cooked. Transfer it to a plate.

STEP 2: Add the remaining oil. Cook the onion, red pepper, garlic, peas, carrots, and ginger until softened.

STEP 3: Push the veggies aside and scramble the eggs in the cleared part of the skillet.

STEP 4: Add the chilled rice, cooked chicken and pineapple.

STEP 5: Pour in the soy sauce, teriyaki sauce and sesame oil.

STEP 6: Stir-fry until the rice is hot and evenly coated, then mix in the green onions and check the seasoning.

Tips for Making Pineapple and Chicken Fried Rice

• Drain juicy pineapple: Let the cut fruit sit in a strainer for several minutes if a lot of liquid collects. Excess juice steams the rice and will make it mushy instead of firm.
• Heat the skillet first: The rice should sizzle when it touches the pan. A lukewarm surface encourages steaming. My trick is to flick a droplet of water into the skillet. If that sizzles, it’s hot enough!
• Choose a wide pan: A large skillet or wok gives this 6-serving batch more contact with the hot surface. If you only have a smaller pan, you can cook in 2 batches.

Common Mistakes to Avoid When Making Pineapple Chicken Fried Rice

• Using warm rice: Freshly cooked rice releases steam and tends to clump. Chill it thoroughly before adding it to the skillet. I like to break apart hard clumps before adding the rice so you don’t end up with clumps in the finished dish.
• Overcooking the chicken: Remove the pieces as soon as they reach 165°F. They’ll heat again during the final stir-fry.
• Cooking over low heat: Keep the skillet hot enough for the rice to fry quickly. Gentle heat gives it a soft texture.

How to Store

• Refrigerator: Cool the fried rice promptly and transfer it to shallow airtight containers within 2 hours. It’s good for 3 to 4 days.
• Freezing: Freeze cooled portions in airtight containers for up to 3 months.
• Thawing: Thaw overnight in the refrigerator or reheat directly from frozen.
• Reheating: Heat in a skillet or microwave, stirring occasionally to remove cold spots.

Serving Suggestions

Serve pineapple chicken fried rice with steamed edamame, miso soup, or a simple Asian salad. You might like one of these Green Salad Recipes with it. For a larger spread, add Easy Shrimp Toast, Air Fryer Bang Bang Shrimp or Slow Cooker Sesame Meatballs.

Chicken and Pineapple Fried Rice FAQs

More Rice Recipes to Try

• You might enjoy this tasty Japanese BBQ Chicken and Rice.
• Want a slow cooker rice dish? Try Crockpot Spanish Rice.
• Turkey Fried Rice is a great way to use up leftover turkey!
• This Wild Rice and Mushroom Soup is so creamy.
• And I really love the flavors in this easy Cilantro Lime Rice!