Whip up a delicious batch of chicken and pineapple fried rice in under 30 minutes! This sweet and savory one-pan meal is perfect for busy weeknights and sure to please the whole family.
Chicken and pineapple fried rice brings back some of my favorite memories from when my kids were little and we’d have “theme nights” at home. One Friday, we decided to make tropical-themed dinners, complete with beach towels in the living room and juice in fancy cups. I whipped up a quick version of this dish on a whim, using what I had on hand: leftover rice, some chicken thighs, and a can of pineapple. The kids couldn’t stop talking about it, and it’s been a regular on our dinner table ever since.
This dish is sweet, savory, and full of comforting flavors that feel like a warm hug. It’s the kind of meal you turn to when you want something satisfying without a lot of fuss. Whether you’re cooking for picky eaters or treating yourself to a quick solo dinner, chicken and pineapple fried rice is a go-to recipe that never disappoints.
If you’re craving more flavor-packed rice meals, you might also enjoy my teriyaki chicken and rice or malay chicken rice recipe, both are delicious ways to spice up your weeknight dinners!
of savory chicken, sweet pineapple, and crisp-tender veggies, all tossed together with fluffy rice and a tangy soy-lime glaze. It’s the kind of recipe that tastes like you ordered takeout but with way less sodium, and way more love. Whether you’re feeding picky eaters, hungry teens, or just your own rumbling tummy, this one’s a winner. So grab your skillet and let’s make some magic!
Table of contents
- Main Ingredients for Chicken and Pineapple Fried Rice (What You’ll Need)
- Additional Ingredients (Optional but Tasty!)
- Expert Tips for the Best Chicken and Pineapple Fried Rice (From My Kitchen to Yours)
- Recommended Techniques
- Step-by-Step Instructions
- Additional Guide: Variations & Twists
- FAQs About Chicken and Pineapple Fried Rice
- You’ll also like…
Main Ingredients for Chicken and Pineapple Fried Rice (What You’ll Need)
Here’s the heart of our chicken and pineapple fried rice. Keep these staples on hand, and you’re halfway to dinner:
- 4 cups cooked rice (white or brown): Cold, day-old rice works best for that perfect fried rice texture.
- 1 lb chicken thighs (boneless & skinless): Juicy and flavorful, these bite-sized pieces soak up all that yummy sauce.
- 3 tablespoons coconut oil: Adds a subtle tropical note and helps everything sizzle just right.
- ½ yellow onion (chopped): Sweet and aromatic, it builds the flavor base.
- ½ green bell pepper + ½ red bell pepper (chopped): These add a pop of color and crunch.
- 1 large garlic clove (minced): Because garlic makes everything better.
- 1-inch piece of fresh ginger (grated): Fresh ginger adds a warm, spicy zing.
- 2 tablespoons soy sauce: Brings the salty umami punch. Use gluten-free if needed.
- 1 tablespoon honey: Balances the saltiness with just a touch of sweetness.
- 1½ cups cubed pineapple: Fresh is best, but canned (in juice) works too.
- ¾ cup frozen peas: No need to thaw, just toss them in!
- Juice of 1 small lime: Adds brightness and ties all the flavors together.
- Green onions & sesame seeds (for garnish): Pretty and tasty!
Additional Ingredients (Optional but Tasty!)
Want to mix things up a bit? Here are some tasty add-ins or swaps:
- Jasmine or basmati rice: For a more aromatic base.
- Chicken breast: Leaner than thighs, still delicious.
- Pineapple juice: Add a splash to the sauce for extra sweetness.
- Chili flakes or sriracha: If you like a little heat.
- Scrambled egg: Stir it in for extra protein.
- Cashews or roasted peanuts: Adds crunch and nuttiness.
- Coconut aminos: A great soy sauce alternative for those avoiding soy or gluten.
Feel free to get creative. That’s the fun of cooking, right?
Expert Tips for the Best Chicken and Pineapple Fried Rice (From My Kitchen to Yours)
Over the years, I’ve picked up a few tricks that turn good fried rice into great fried rice. Here’s what I’ve learned:
- Use cold rice: This is non-negotiable. Warm or freshly cooked rice tends to clump and get mushy. Cold rice fries up beautifully and separates nicely in the pan.
- Cut everything evenly: Keeping your chicken and veggies roughly the same size means everything cooks evenly and quickly.
- High heat is your friend: Don’t be afraid to crank up the heat a bit. It gives you that irresistible slightly-charred flavor without overcooking the chicken or veggies.
- Cook in stages: Sauté your chicken first, set it aside, then do the veggies and rice. This keeps everything from getting soggy.
- Don’t overcrowd the pan: Give your ingredients room to sizzle. If your pan’s too small, work in batches.
- Finish with lime juice: That squeeze of citrus at the end lifts the whole dish and ties it together. Trust me on this one!
- Taste and adjust: Before serving, give it a taste. Maybe it needs a pinch more salt, a splash more soy, or a drizzle of honey. Make it yours!
If you’re looking for a cozy and comforting variation, try my creamy chicken and rice soup or the family-favorite dreamy chicken and rice. They’re both perfect for cooler nights.
Recommended Techniques
Here are some go-to techniques that make this recipe shine:
- Mise en place: That’s a fancy way of saying “get everything ready before you start.” It’ll make the process smooth and stress-free.
- Wok or large skillet: Use a pan with high sides and room to stir. A wok is perfect, but a big non-stick skillet works too.
- Toss, don’t stir: When cooking fried rice, gently toss ingredients to avoid mashing the rice.
- Layering flavors: Add sauces at different stages to build complexity.
Step-by-Step Instructions
- Prep everything first: Chop your veggies, cube the chicken, and get the rice out of the fridge. This dish moves fast once it starts cooking.
- Cook the chicken: Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes until golden and cooked through. Remove and set aside.
- Sauté veggies: Add another tablespoon of oil. Toss in the onion and bell peppers. Cook for 3–4 minutes until softened. Add garlic and ginger and stir for another 30 seconds.
- Add the rice: Push veggies to one side. Add the last tablespoon of oil and then the cold rice. Stir everything together.
- Season: Pour in soy sauce and honey. Mix well. Add pineapple, peas, and cooked chicken. Stir-fry everything together for a few more minutes.
- Finish and garnish: Squeeze lime juice over the top, toss, and sprinkle with green onions and sesame seeds.
Additional Guide: Variations & Twists
Cooking for a crowd or just looking to spice things up? Here are a few ideas:
- Tropical twist: Add shredded coconut and diced mango for a sweet island flair.
- Make it vegetarian: Skip the chicken and double up on the veggies. You can even add tofu for protein.
- Meal prep magic: This dish reheats beautifully. Store it in individual containers for a grab-and-go lunch.
- Serve in a pineapple bowl: For a fun presentation, hollow out half a pineapple and scoop the rice inside. It’s a hit at summer parties!
Want even more rice ideas? Check out the chicken rice and beans or chicken and cauliflower rice for two protein-packed and wholesome alternatives.
FAQs About Chicken and Pineapple Fried Rice
You can, but it’s best to chill it first. Fresh rice is too moist and can get mushy. Cold, day-old rice is the secret to good fried rice.
It can be! Just make sure to use gluten-free soy sauce or coconut aminos.
Absolutely. Just drain it well to avoid excess moisture.
Conclusion
And there you have it, chicken and pineapple fried rice that’s flavorful, family-friendly, and incredibly easy to make. Whether you’re enjoying it on a quiet weeknight or serving it up to friends at a backyard gathering, this dish never disappoints.
From my kitchen to yours, I hope this recipe brings a little sunshine to your table. Let me know if you try it, I’d love to hear how it turns out!
With warmth and good food,
Chicken and Pineapple Fried Rice
Equipment
- Large Skillet
Ingredients
Cooked rice
- 4 cups cooked rice cold, day-old rice works best
- 1 lb chicken thighs boneless & skinless, cut into bite-sized pieces
- 3 tbsp coconut oil
- ½ yellow onion chopped
- ½ green bell pepper chopped
- ½ red bell pepper chopped
- 1 clove garlic minced
- 1 inch fresh ginger grated
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 ½ cups pineapple cubed (fresh or canned)
- ¾ cup frozen peas no need to thaw
- 1 small lime juice
Green onions & sesame seeds
Instructions
- Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes until golden and cooked through. Remove and set aside.
- Add another tablespoon of coconut oil. Toss in onion and bell peppers. Cook for 3–4 minutes until softened. Add garlic and ginger and stir for 30 seconds.
- Push veggies to one side. Add the last tablespoon of oil and the cold rice. Stir everything together.
- Pour in soy sauce and honey. Mix well. Add pineapple, peas, and cooked chicken. Stir-fry for a few more minutes.
- Squeeze lime juice over the top, toss, and garnish with green onions and sesame seeds.
