... Print

Easy 30-Minute Chicken and Pineapple Fried Rice

A close-up of a bowl filled with amazing pineapple fried rice, featuring chunks of pineapple, scrambled egg, and cilantro garnish.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this quick and flavorful Chicken and Pineapple Fried Rice for a tropical dinner that tastes better than takeout. It balances sweet pineapple with savory chicken and vegetables in one skillet.

Ingredients

Scale
  • 3 cups cooked day-old jasmine rice, cold
  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 cup fresh or canned pineapple chunks, drained if canned
  • 1 cup mixed frozen vegetables (peas, carrots, corn)
  • 2 large eggs, lightly beaten
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • Salt and black pepper to taste
  • 2 green onions, sliced, for garnish
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
  2. Add the diced onion to the skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Push the onion and garlic to one side of the skillet. Pour the beaten eggs onto the empty side and quickly scramble them until just set. Break the eggs into smaller pieces and mix them with the onions and garlic.
  4. Add the cold day-old rice to the skillet. Break up any clumps with your spatula. Stir fry for 3-4 minutes until the rice is heated through and slightly toasted.
  5. Return the cooked chicken to the skillet. Add the pineapple chunks, mixed frozen vegetables, soy sauce, oyster sauce (if using), ground ginger, salt, and pepper. Stir well to combine everything.
  6. Continue to stir fry for another 3-5 minutes until the vegetables are tender-crisp and the rice is evenly coated with the sauce.
  7. Remove the skillet from the heat. Drizzle with sesame oil and toss gently.
  8. Serve immediately, garnished with sliced green onions and fresh cilantro. This recipe is a great alternative to relying on meal planning services when you need a fast dinner.

Notes

  • Using cold, day-old rice prevents the fried rice from becoming mushy.
  • For a vegetarian version, substitute the chicken with firm tofu and use vegetarian oyster sauce or extra soy sauce.
  • If you are interested in structured eating, this recipe fits well within a general meal planning approach, though it is not specifically designed for a keto meal plan delivery.
  • For a fun presentation, serve the finished rice inside a hollowed-out pineapple half.

Nutrition

Find it online: https://kitchenuser.net/pineapple-fried-rice-recipe-easy-30-min/