Can I use fresh rice instead of day-old rice for Pineapple Fried Rice with Chicken?

Yes, you can use fresh rice, but it’s not ideal. Fresh rice tends to be soft and sticky, which can make your Pineapple Fried Rice with Chicken mushy. If you must use fresh rice, spread it out on a tray and let it cool completely before cooking.

What type of pineapple works best for Pineapple Fried Rice with Chicken?

Both fresh and canned pineapple work well in Pineapple Fried Rice with Chicken. Fresh pineapple offers a brighter flavor and firmer texture, while canned pineapple is more convenient and slightly sweeter. Just make sure to drain canned pineapple היט to avoid excess moisture.

How do I store and reheat Pineapple Fried Rice with Chicken?

Store Pineapple Fried Rice with Chicken in an airtight container in the refrigerator for up to three days. To reheat, use a skillet over medium heat for the best texture. Add a small splash of water or oil to refresh the rice and prevent it from drying out.

Pineapple Fried Rice with Chicken – Easy & Delicious

Description

Pineapple Fried Rice with Chicken is a sweet and savory one-pan dish featuring juicy chicken, fresh pineapple, and perfectly seasoned rice. This quick and easy recipe delivers restaurant-style flavor with a tropical twist, making it perfect for weeknight dinners or meal prep.

Ingredients

Scale

2 cups cooked jasmine rice (preferably day-old)
1 lb (450g) boneless skinless chicken breast, diced
1 1/2 cups fresh pineapple chunks (or canned, drained)
2 tablespoons vegetable oil
2 cloves garlic, minced
1/2 cup yellow onion, diced
2 large eggs, lightly beaten
3 tablespoons soy sauce
1 tablespoon fish sauce
1/2 cup red bell pepper, diced
1/3 cup roasted cashews
1/4 cup green onions, sliced
1/2 teaspoon black pepper
Optional: 1/2 teaspoon chili flakes or 1 teaspoon sriracha

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Instructions

Prepare all ingredients by dicing the chicken, chopping the pineapple, and ensuring the rice is cold and separated.
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the diced chicken and cook for 5–7 minutes until fully cooked and lightly browned. Remove and set aside.
Add the remaining oil to the pan. Sauté the garlic and onion for 1–2 minutes until fragrant.
Push the mixture to one side of the pan and pour in the beaten eggs. Scramble until just set, then mix with the aromatics.
Add the cooked rice and break up any clumps. Stir-fry for 2–3 minutes until heated through.
Return the cooked chicken to the pan and add the pineapple chunks. Stir well to combine.
Add soy sauce and fish sauce. Toss everything together evenly.
Stir in bell peppers and cashews. Cook for another 2–3 minutes until slightly caramelized.
Finish with green onions and black pepper. Adjust seasoning to taste.
Serve hot and enjoy your Pineapple Fried Rice with Chicken.

Notes

Use day-old rice for the best texture and to avoid mushiness.
Cook on high heat to achieve a smoky, restaurant-style flavor.
Do not overcook the pineapple to maintain its fresh taste and texture.
Substitute chicken with shrimp or tofu for variation.
Store leftovers in an airtight container for up to 3 days.
Reheat in a skillet with a splash of oil for best results.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 9 g
Sodium: 780 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 135 mg