Hawaiian Pineapple Chicken Fried (Printable Version)

Tropical pineapple and tender chicken blend with vegetables and jasmine rice for an easy dinner.

# 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, 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

# Steps to Follow:

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 to 7 minutes. Remove chicken 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 slightly softened.
04 - Stir in thawed peas, carrots, and diced pineapple. Stir-fry for 2 to 3 minutes until vegetables are tender-crisp.
05 - Add chilled rice to the pan, breaking up any clumps with the spatula. Return 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 to 4 minutes until well combined and heated through. Taste and adjust seasoning as needed.
07 - Remove from heat and transfer to serving plates. Garnish with roasted nuts and additional sliced green onions before serving.

# Additional Tips::

01 -
  • It comes together faster than you'd think, making weeknight dinners feel less like a chore and more like a small celebration.
  • The pineapple brings this surprising sweetness that balances the savory perfectly, and everyone always asks what your secret ingredient is.
  • One pan means less cleanup, which honestly matters when you're hungry and tired.
02 -
  • Day-old rice is absolutely essential—I once tried making this with fresh rice straight from the cooker and ended up with something more like rice pudding than fried rice, which taught me that preparation timing is half the battle in this recipe.
  • Don't skip the step of pushing ingredients to the side of the pan between additions; this isn't just technique, it's how you build layers of flavor instead of creating a one-note stir-fry.
03 -
  • Mise en place is your best friend here—have everything cut and measured before you turn on the heat, because once the wok gets going, there's no pause button.
  • If your rice is still slightly clumpy from the refrigerator, break it up with your fingers before it hits the pan rather than fighting it with a spatula once it's hot.
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