Introduction

Hey there, kitchen adventurers! Do you ever crave a meal that’s bursting with flavor, brings back happy memories, and is ridiculously easy to whip up? I’m talking about that comforting, slightly sweet, slightly savory goodness that just makes everything feel right. Well, get ready, because today we’re diving headfirst into making some of the most delicious Chicken and Pineapple Fried Rice. This recipe is a true gem – it’s quick enough for a busy weeknight but special enough to impress your friends and family. It’s the kind of dish that instantly transports you to your favorite takeout spot, but better, because you made it yourself!

Why You’ll Love This Recipe

Fast: Ready in under 30 minutes, perfect for busy evenings!
Easy: Simple steps that even beginner cooks can master.
Giftable: Make a big batch and share with neighbors or friends.
Crowd-pleasing: The sweet pineapple and savory chicken combo is a universal hit!

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need for this delightful fried rice:

2 Tbsp avocado oil, divided: A healthy oil that can handle the heat.
1 cup diced boneless, skinless chicken breasts: Protein power! Make sure they’re bite-sized.
1/2 tsp kosher salt: Just to season that lovely chicken.
1/2 tsp black pepper: A little kick to balance the sweetness.
1/2 cup diced yellow onion: For that essential aromatic base.
2 cloves garlic, minced: Because what’s good food without garlic?
1 tsp minced fresh ginger: This adds a wonderful warmth and zing!
1 cup fresh pineapple chunks: The star of the show! Sweet, juicy, and oh-so-tropical.
3/4 cup frozen peas and carrots, thawed: A classic fried rice veggie mix that’s so convenient.
3 cups cooked jasmine rice (leftover or day-old is preferred): Day-old rice is king for fried rice – it’s drier and won’t get mushy.
2 Tbsp reduced-sodium soy sauce: The savory backbone of our sauce.
1 Tbsp oyster sauce: Adds a deep, umami richness that’s truly magical.
1 tsp toasted sesame oil: For that irresistible nutty aroma and flavor.
2 green onions, diced (for garnish): A pop of color and fresh oniony bite at the end.

How to Make It

Alright, let’s get cooking! Grab your favorite skillet or wok, and let’s make some magic happen:

Sear the Chicken: First things first, let’s get that chicken ready. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add your diced chicken, sprinkle with kosher salt and black pepper. Cook, stirring occasionally, until the chicken is beautifully browned and cooked all the way through – usually about 5-7 minutes. Once it’s done, scoop it out of the skillet and set it aside on a plate.
Sauté the Aromatics: Add the remaining 1 tablespoon of avocado oil to the same skillet. Toss in your diced yellow onion and cook until it starts to soften and get a little translucent, about 3-4 minutes.
Infuse with Flavor: Now for the fragrant bits! Add your minced garlic and ginger to the skillet. Stir them around for about a minute until you can really smell that amazing aroma. Be careful not to burn them!
Add the Goodies: Time for those sweet pineapple chunks and the peas and carrots. Stir everything together and let them cook for another 2-3 minutes, just to warm them through and get them happy.
Rice Time: Pour in your cooked jasmine rice. If you’re using leftover rice, it might have some clumps – that’s okay! Just use your spatula to break them up as you stir.
Sauce it Up: Drizzle the reduced-sodium soy sauce, oyster sauce, and toasted sesame oil over the rice and veggies. Give it all a good stir to make sure every grain of rice and every veggie is coated in that delicious sauce. This is where the flavor really comes alive!
Reunite and Reheat: Bring the cooked chicken back into the skillet. Stir it all together and let it heat through for another 1-2 minutes.
Serve and Enjoy: And there you have it! Ladle your glorious Chicken and Pineapple Fried Rice into bowls. Sprinkle with those fresh, diced green onions for a beautiful finish and an extra burst of freshness. Enjoy your homemade masterpiece!

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful canvas for your own creativity! Feel free to:

Swap the Protein: Cooked shrimp, pork, or even firm tofu would be delicious.
Veggie Variety: Toss in some diced bell peppers, broccoli florets, snap peas, or corn for extra color and nutrients.
Spice it Up: A pinch of red pepper flakes or a drizzle of sriracha can add a lovely heat.
Nutty Crunch: A handful of toasted cashews or peanuts would be a delightful addition for texture.
Egg-cellent Addition: Scramble an egg in the skillet before you add the rice, then chop it up and mix it in for classic fried rice goodness.

Tips for Success

A few little tricks can take your fried rice from good to absolutely amazing:

Day-Old Rice is Key: I can’t stress this enough! Freshly cooked rice is too moist and will result in mushy fried rice. Refrigerated, day-old rice is perfect.
Don’t Overcrowd the Pan: Cook ingredients in batches if necessary to ensure they get properly browned and sautéed rather than steamed.
High Heat is Your Friend: For that authentic stir-fried flavor, cook over medium-high to high heat.
Prep Ahead: Chop all your veggies and measure out your sauces before you start cooking. Fried rice comes together fast, so you want everything ready to go!

How to Store It

Leftovers? Lucky you! Let the fried rice cool completely. Then, store it in an airtight container in the refrigerator. It’s best enjoyed within 3-4 days. To reheat, you can gently warm it in a skillet over medium heat with a splash of water or soy sauce, or pop it in the microwave. I find the skillet method keeps the texture best!

FAQs

Can I use fresh pineapple instead of frozen?: Absolutely! Fresh pineapple works wonderfully. Just make sure it’s ripe and juicy for the best flavor.
Is it really okay to use day-old rice?: Yes! Day-old, refrigerated rice is actually preferred for fried rice because it’s drier and has a firmer texture, preventing sogginess.
Can I make this vegetarian?: You sure can! Skip the chicken and oyster sauce (or use a vegetarian oyster sauce), and add some extra veggies or tofu for a delicious vegetarian version.
Why is my fried rice mushy?: The most common culprit is using freshly cooked rice. Make sure you’re using cold, day-old rice. Also, avoid overcrowding the pan, which can lead to steaming instead of frying.

Sweet & Savory Chicken and Pineapple Fried Rice

A quick and easy weeknight meal that's bursting with sweet and savory flavors, featuring tender chicken, juicy pineapple, and fragrant jasmine rice.

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Prep Time 10

Cook Time 20

Servings 4 servings

Equipment

Large skillet or wok
Plate
Spatula
Airtight container for storing leftovers

Ingredients

For the Chicken

2 Tbsp avocado oil divided
1 cup diced boneless, skinless chicken breasts bite-sized
0.5 tsp kosher salt
0.5 tsp black pepper

For the Fried Rice

0.5 cup diced yellow onion
2 cloves garlic, minced
1 tsp minced fresh ginger
1 cup fresh pineapple chunks
0.75 cup frozen peas and carrots, thawed
3 cups cooked jasmine rice leftover or day-old is preferred
2 Tbsp reduced-sodium soy sauce
1 Tbsp oyster sauce
1 tsp toasted sesame oil
2 green onions, diced for garnish

Instructions

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add diced chicken, sprinkle with kosher salt and black pepper. Cook, stirring occasionally, until browned and cooked through (5-7 minutes). Remove chicken from skillet and set aside.
2 Tbsp avocado oil
Add the remaining 1 tablespoon of avocado oil to the same skillet. Add diced yellow onion and cook until softened and translucent (3-4 minutes).
2 Tbsp avocado oil
Add minced garlic and ginger to the skillet. Stir for about a minute until fragrant. Do not burn.
2 Tbsp avocado oil
Add fresh pineapple chunks and thawed peas and carrots. Stir and cook for another 2-3 minutes until warmed through.
2 Tbsp avocado oil
Add cooked jasmine rice. Break up any clumps with a spatula.
2 Tbsp avocado oil
Drizzle soy sauce, oyster sauce, and toasted sesame oil over the rice and veggies. Stir to coat evenly.
2 Tbsp avocado oil
Return the cooked chicken to the skillet. Stir to combine and heat through for another 1-2 minutes.
2 Tbsp avocado oil
Serve hot, garnished with diced green onions.
2 Tbsp avocado oil

Notes

Day-old rice is key for the best texture. Cook ingredients in batches if your pan is too crowded to ensure proper browning and sautéing.