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Chicken and Pineapple Fried Rice – this Thai-inspired fried rice recipe is scrumptious, quick, easy and takes 20 minutes. A great recipe for the family!
Pineapple is great in Asian cooking, such as the Thai shrimp and pineapple curry recipe I shared last week.
Today, I am going to show you how to make a delicious chicken and pineapple fried rice.
I am sure everyone here has had Chinese fried rice as it’s one of the most popular Chinese recipe.
With the addition of pineapple, the regular chicken fried rice becomes so much more interesting, and delicious, because of the sweet tang of the pineapple.
It also helps to make the fried rice tastes less greasy as every bite is bursting with the freshness of the pineapple.
What I love most about this chicken and pineapple fried rice is the slightly caramelized taste of the pineapple, after stir-frying in the wok.
While the pineapple still tastes fresh and juicy, there is a little something as the sweetness is slightly caramelized.
It’s just delightful.
Many people ask me about overnight rice.
Put simply, it’s just basically rice from yesterday.
As the rice loses the moisture content, it’s perfect for fried rice so every single bit of rice is drier so your fried rice won’t be mushy and “wet.”
Whenever I go out to Chinese restaurants, I always ask for an extra serving of rice so I can just pack it back and keep in the fridge overnight.
The next day, I have the perfect overnight rice for my fried rice.
It’s so easy and you don’t even have to make steamed rice.
Anyway, here is my chicken and pineapple fried rice recipe.
I have a similar version of Thai pineapple fried rice if you are interested to check it out.
Frequently Asked Questions
This recipe is only 622 calories per serving.
What To Serve Chicken And Pineapple Fried Rice
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Chicken and Pineapple Fried Rice
Ingredients
- 3 cups overnight steamed rice
- 2 1/2 tablespoons oil
- 3 large eggs, lightly beaten
- 2 cloves garlic, minced
- 6 oz (170g) chicken, cut into cubes
- 1 cup pineapple cubes
- 1 cup frozen mixed vegetables, defrost
- salt, to taste
Seasonings:
- 1 1/2 tablespoons soy sauce
- 1/2 tablespoon fish sauce
- 1/4 teaspoon sesame oil, optional
- 3 dashes white pepper
Instructions
- Break up the lumpy overnight rice using the back of a spoon, a fork, or your hands. In a small bowl, mix all the ingredients for the Seasonings.
- Heat 1/2 tablespoon of the oil in a wok over high heat and scramble the eggs, breaking them into small pieces with a spatula. Set the cooked eggs aside. In the same wok, add the remaining 2 tablespoons of oil and stir-fry the garlic until fragrant.
- Add the chicken and pineapple pieces to the wok, and stir-fry until the chicken is halfway cooked and the pineapple cubes are slightly caramelized. Then, add the mixed vegetables and stir to combine thoroughly.
- Add the rice to the wok and use the spatula to stir-fry continuously until all the ingredients are well blended. Pour the seasonings into the wok, mixing them thoroughly with the rice and other ingredients. Finally, return the cooked eggs to the wok and combine everything. Dish out and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for your creative and tasty recipes
Thanks for all of your rummy recipes. This sounds so good as I am sure it is. It looks better than any take out fried rice I’ve ever had! Yum!
Thank you!
Thank you for the nice recipe. Have a Happy Saturday.