Pineapple Chicken Fried Rice

The first time I made this pineapple chicken fried rice, my roommate wandered into the kitchen asking what smelled like a vacation. That comment stuck with me because fried rice had always been my clean-out-the-fridge desperate meal, never something that transported people somewhere tropical. Now this recipe lives in my regular rotation because it turns leftover rice into something that feels like a treat from a restaurant, but comes together faster than delivery would arrive.

Last summer I made this for a crowd of friends after a beach day, and someone actually asked if I'd secretly ordered takeout. The way the cashews get tossed in at the end so they stay crunchy while the rice gets those crispy bits in the wok, it just works. My friend Sarah who claims she hates pineapple in savory dishes went back for seconds, which I consider a personal victory.

Ingredients

• 2 boneless skinless chicken breasts: Cutting these into bite sized pieces before cooking means they cook evenly and every forkful gets some protein
• 2 large eggs: These create those little golden curds throughout the rice that make it feel authentic
• 1 1/2 cups fresh pineapple: Fresh pineapple has this bright acidity that cuts through the rich sauces, though canned works in a pinch
• 1 red bell pepper: The sweetness here plays beautifully with the curry and adds this gorgeous red color
• 1 cup frozen peas and carrots: I keep these in my freezer specifically for recipes like this where you need vegetables fast
• 2 green onions: These add a fresh bite at the end that brightens up the whole dish
• 2 cloves garlic: Minced fine so it disappears into the rice but leaves behind this aromatic foundation
• 4 cups cooked jasmine rice: Day old rice is non negotiable here because fresh rice turns into mush in the wok
• 3/4 cup unsalted roasted cashews: These stay crunchy even after hitting the hot rice and add this buttery richness
• 3 tablespoons soy sauce: The base of our sauce mixture, bringing salt and umami
• 1 tablespoon fish sauce: Dont skip this even if youre nervous, it just deepens the savory notes without tasting fishy
• 1 tablespoon oyster sauce: This adds a subtle sweetness and glossy coating to the rice
• 1 teaspoon curry powder: The secret ingredient that makes this taste distinctly Thai inspired
• 1/2 teaspoon white pepper: White pepper has this earthy heat that blends in better than black pepper would
• 1 tablespoon sugar: Just enough to balance all the salty elements and make the pineapple pop
• 2 tablespoons vegetable oil: Divided use so we can cook ingredients separately without overcrowding the pan
• Lime wedges: Serving these on the side lets everyone add their own hit of fresh acidity

Instructions

Cook the chicken first:

Heat 1 tablespoon oil in a large wok over medium high heat, add the chicken pieces and let them develop a golden brown color while cooking through, about 4 to 5 minutes, then remove to a plate

Build the aromatic base:

Add the remaining tablespoon of oil to the wok, toss in the minced garlic and let it sizzle for just 30 seconds until you can smell it

Scramble the eggs:

Push the garlic to the side of the pan, crack the eggs directly into the open space and scramble them quickly until just set but still tender

Add the vegetables and pineapple:

Toss in the bell pepper, peas and carrots, and pineapple pieces, stir frying for 2 to 3 minutes until the vegetables are just tender but still have some crunch

Combine the rice and chicken:

Add the cold rice to the wok, breaking up any clumps with your spatula, and return the cooked chicken to the pan

Season everything:

Pour in the soy sauce, fish sauce, oyster sauce, curry powder, white pepper, and sugar, then toss everything together for 2 to 3 minutes until the rice is heated through and evenly coated

Finish with cashews and onions:

Stir in the cashews and green onions, remove from heat immediately and serve with lime wedges on the side

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This recipe became my go to after my aunt visited from Thailand and told me that authentic fried rice is about using what you have but balancing flavors. She taught me that the curry powder was her secret touch for adding depth without having to measure out a dozen different spices. Now every time I make it, I think of her hovering over my stove, adjusting the heat and telling me to trust my nose.

Making Ahead and Storage

You can prep all the vegetables and chicken the day before, keeping everything in separate containers in the refrigerator. The rice should actually be cooked at least a day ahead and stored uncovered so it dries out slightly. Leftovers keep well for up to three days and the flavors actually develop more, though the cashews will soften over time.

Vegetarian Variation

Extra firm tofu pressed and cut into cubes works beautifully in place of chicken, just give it a few extra minutes to develop a golden crust. Substitute the fish sauce with additional soy sauce, and look for vegetarian oyster sauce which is made from mushrooms. The result is just as satisfying and protein rich.

Serving Suggestions

This fried rice stands perfectly on its own as a complete meal, but I love serving it alongside cucumber salad dressed with rice vinegar to cool down the curry warmth. A simple soup like tom yum or even clear broth with tofu rounds out the meal beautifully.

• Squeeze the lime wedges over individual portions right before eating
• Extra chopped cashews on top make it feel restaurant special
• Chili garlic sauce on the table lets heat lovers customize their bowl

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I hope this recipe becomes your weeknight secret weapon too, turning leftovers into something that makes your family ask what smells so good.

Recipe FAQs

→ Can I use other proteins instead of chicken?

Yes, tofu or shrimp work well as alternatives, offering different textures while complementing the flavors.

→ Why use day-old jasmine rice for stir-fry?

Day-old rice is drier and less sticky, helping to achieve a better fried rice texture without clumping.

→ What is the purpose of cashews in this dish?

Cashews add a crunchy texture and nutty flavor that contrasts nicely with the tender chicken and sweet pineapple.

→ Can this dish be made gluten-free?

Yes, by substituting soy sauce with tamari and using gluten-free oyster sauce, it can suit gluten-free diets.

→ How do the sauces contribute to the overall flavor?

Soy, fish, and oyster sauces combine to provide savory umami depth, balanced by curry powder and sugar for complexity.

→ What vegetables are best for this preparation?

Bell peppers, peas, carrots, green onions, and pineapple provide color, sweetness, and varied textures in the stir-fry.