Hawaiian Pineapple Chicken Fried (Print Version)

Tropical blend of juicy pineapple, chicken, vibrant vegetables, and fragrant jasmine rice cooked quickly.

# Components:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 10.5 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, use 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 for heat

→ Oils

15 - 2 tablespoons vegetable oil for frying

→ Garnish

16 - 2 tablespoons roasted cashews or macadamia nuts, optional
17 - Extra sliced green onions

# Directions:

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, scramble until just set, then push to the side of the pan.
03 - Add garlic, red bell pepper, and green onions. Stir-fry for 2 minutes until fragrant.
04 - Add peas, carrots, and pineapple. Stir-fry for another 2 to 3 minutes.
05 - Add chilled rice, breaking up any clumps. Return cooked chicken to the pan.
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.
07 - Taste and adjust seasoning if needed. Remove from heat and garnish with roasted nuts and extra green onions before serving.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means weeknight dinners stop feeling like a chore.
  • The pineapple does something magical to balance salty and savory in a way that tastes way more complicated than it actually is.
  • You can swap proteins easily, so it works whether you've got chicken thawed or suddenly decide shrimp sounds better.
02 -
  • Day-old chilled rice is absolutely essential because fresh rice absorbs too much moisture and becomes a clumpy mess instead of those beautiful separate grains you're after.
  • Don't skip the high heat; a wok or very hot skillet gives you those slightly caramelized edges on the rice and chicken that make this taste restaurant-quality.
  • Tasting and adjusting at the end is not optional, because soy sauce brands vary wildly in saltiness and you want it seasoned to your preference.
03 -
  • Canned pineapple works perfectly well if fresh isn't available, as long as you drain it thoroughly so the liquid doesn't make your fried rice mushy.
  • Toast your cashews or macadamia nuts in a dry pan for a minute right before serving so they're extra crispy and aromatic.
Return