Chicken and Pineapple Fried Rice
This sweet and savory chicken and pineapple fried rice is a family favorite, packed with flavor and easy to make with everyday ingredients.
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.
Notes
Feel free to swap the chicken for tofu for a vegetarian version or add cashews for extra crunch!
