Pineapple Chicken Fried Rice
Pineapple chicken fried rice is an easy main dish with veggies, scrambled egg, and leftover rice cooked in a stir fry sauce. This recipe is dairy-free and gluten-free with soy-free and vegetarian options.
Fried rice is a great way to reduce food waste. It originated as a way to use up leftover rice, but it’s also great for using up leftover vegetables in the refrigerator. This is what makes this fried rice dish so versatile.
You can make many different varieties or variations depending on the vegetables you have on hand. For a delicious tropical twist, use leftover coconut lime rice for the base.
Main Ingredients
- Eggs – a classic fried rice ingredient.
- Chicken breasts – this lean protein makes it a complete meal.
- Garlic – for extra flavor.
- Veggies of choice – I used a frozen carrots and peas mix for ease.
- Fresh pineapple – the sweet pineapple pairs well with the salty soy sauce. Cut out the juicy pineapple chunks from a whole pineapple and use each hollowed-out pineapple half as a pineapple bowl for serving the fried rice.
- Cashews – you can use raw or roasted, it’ll just depend on when you add them during the cooking process.
- Day-old rice – it’s best to use day-old cooked rice because it doesn’t have as much moisture as fresh, hot rice. Less moisture means that it’ll have the best consistency and won’t turn to mush when the rice gets reheated in the pan. You can use any kind of rice – I love Jasmine white rice, but you can also use brown rice if you prefer.
- Cilantro or green onions – depending on preference, for garnish.
- Fried rice sauce: tamari, oyster sauce, toasted sesame oil, curry powder, white pepper, and sriracha.
See the recipe card for the full list of ingredients.
How to Make Chicken Pineapple Fried Rice
Step 1. Heat a little olive oil or avocado oil in a large skillet over medium-high heat.
Step 2. While the skillet heats up, make the sauce by adding the tamari, oyster sauce (or fish sauce), toasted sesame oil, curry powder, white pepper, and sriracha to a small bowl. Whisk until combined and set it aside.
Step 3. Once hot, pour in the eggs. Cook, stirring frequently until the eggs are scrambled, about 30 seconds. Transfer them to a covered plate.
Step 4. Add 1 tablespoon of oil and the bite-sized pieces of chicken. Season with salt and pepper, and cook for a few minutes, stirring occasionally until all the chicken pieces are cooked through. Transfer the cooked chicken to the plate with the cooked eggs. If there’s excess water in the pan, carefully wipe it out with a paper towel.
Step 5. Reduce to medium heat and add a little more oil along with the minced garlic. Cook for about 30 seconds before adding in the carrots and peas (or veggies of choice), pineapple pieces, and cashews. Cook, stirring occasionally, for about 3-5 minutes.
Step 6. Add in the rice and cilantro (or green onion) and pour over the sauce. Stir until everything is well combined and cook for 3 more minutes to warm the rice through. Transfer the scrambled eggs and protein back into the pan, tossing to combine. Season to taste with salt and serve with additional tamari.
Make It Your Way: Ingredient Substitutions
Please remember that recipes are just a starting point.
How can you make this pineapple chicken fried rice using what you already have? Here are some ideas…
- No chicken breasts? – you can also use ground chicken or shrimp.
- No fresh pineapple? – you can also use canned pineapple in pineapple juice (make sure it’s not in syrup) just make sure it’s completely thawed first.
- Make it soy-free – use coconut aminos instead of tamari and add extra salt since it’s nowhere near as salty as soy sauce.
- Make it vegetarian – use tofu or edamame instead of the chicken.
- No carrots and peas? – use any frozen or fresh veggies you’d like: red bell peppers, diced onion, snap peas, sliced cabbage, mushrooms, etc.
- Make it nut-free – omit the cashews
- No curry powder? – add a little ground ginger and turmeric instead
- No oyster sauce? – you can also use fish sauce.
- Add-ins – red pepper flakes.
Top Tip
Make sure you have everything prepped and ready to be added to the skillet because the process moves quickly once you get started.
Like This Recipes? Try These Next
- Gluten-Free Coconut Shrimp
- Indonesian Fried Rice
- Creamy Coconut Lime Chicken
- Frozen Vegetable Stir Fry
Pineapple Chicken Fried Rice
Ingredients
- avocado or olive oil
- 2 large eggs, whisked
- ½ pound chicken, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 ½ cups peas and carrots or veggies of choice
- ÂĽ cup raw or roasted cashews see notes below
- 1 cup fresh pineapple chunks or canned pineapple in juice
- 2 ½ cups cooked and cooled rice
- â…“ cup cilantro or green onion, roughly chopped
Sauce
- 3 tablespoons reduced-sodium tamari or soy sauce use coconut aminos for soy-free
- 1 teaspoon vegan oyster sauce or sub fish sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha
- ½ teaspoon curry powder
- â…› teaspoon white pepper or could use black
- salt to taste (only if using coconut aminos)
Instructions
- Heat a little olive oil or avocado oil in a large skillet over medium-high heat.
- While the skillet heats up, make the sauce by adding the tamari, oyster sauce (or fish sauce), toasted sesame oil, curry powder, white pepper, and sriracha to a small bowl. Whisk until combined and set it aside.
- Once hot, pour in the eggs. Cook, stirring frequently until the eggs are scrambled, about 30 seconds. Transfer them to a covered plate.
- Add 1 tablespoon of oil and the bite-sized pieces of chicken. Season with salt and pepper, and cook for a few minutes, stirring occasionally until all the chicken pieces are cooked through. Transfer the cooked chicken to the plate with the cooked eggs. If there's excess water in the pan, carefully wipe it out with a paper towel.
- Reduce to medium heat and add a little more oil along with the minced garlic. Cook for about 30 seconds before adding in the carrots and peas (or veggies of choice), pineapple pieces, and cashews. Cook, stirring occasionally, for about 3-5 minutes.
- Add in the rice and cilantro (or green onion) and pour over the sauce. Stir until everything is well combined and cook for 3 more minutes to warm the rice through. Transfer the scrambled eggs and protein back into the pan, tossing to combine. Season to taste with salt and serve with additional tamari.
