Hawaiian Pineapple Chicken Fried (Printable Format)

A tropical blend of pineapple, chicken, and colorful veggies stir-fried with fragrant rice and seasonings.

# What's Needed:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 10.6 oz), diced
02 - 2 large eggs, beaten

→ Vegetables & Fruit

03 - 1 cup fresh pineapple, diced
04 - 1 red bell pepper, diced
05 - 1 cup frozen peas and carrots, thawed
06 - 3 green onions, sliced plus extra for garnish
07 - 2 cloves garlic, minced

→ Rice

08 - 3 cups cooked jasmine rice, chilled

→ Sauces & Seasonings

09 - 3 tablespoons soy sauce
10 - 1 tablespoon oyster sauce
11 - 1 tablespoon sesame oil
12 - 1/2 teaspoon ground black pepper
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon chili flakes

→ Oils

15 - 2 tablespoons vegetable oil for frying

→ Garnish

16 - 2 tablespoons roasted cashews or macadamia nuts
17 - Extra sliced green onions

# How To Make It:

01 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until golden and cooked through, approximately 5 to 7 minutes. Remove chicken and set aside.
02 - Add remaining 1 tablespoon oil to the pan. Pour in beaten eggs and scramble until just set, then push to the side of the pan.
03 - Add garlic, red bell pepper, and green onions. Stir-fry for 2 minutes until fragrant.
04 - Add peas, carrots, and pineapple. Stir-fry for another 2 to 3 minutes.
05 - Add chilled rice, breaking up any clumps. Return cooked chicken to the pan.
06 - Pour in soy sauce, oyster sauce, sesame oil, salt, pepper, and chili flakes. Stir-fry everything together for 3 to 4 minutes until well combined and heated through.
07 - Taste and adjust seasoning if needed. Remove from heat.
08 - Garnish with roasted nuts and extra green onions before serving.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and tastes like you spent way more time than you actually did.
  • The pineapple keeps things bright and unexpected, so even leftover rice feels exciting.
  • One pan means minimal cleanup, which might be the best part of a weeknight dinner.
02 -
  • Day-old rice is non-negotiable because fresh rice has too much moisture and will turn the fried rice into porridge no matter how hot your pan is.
  • Don't skip the step of pushing things to the sides of your pan and creating space; it's what keeps ingredients from steaming instead of frying.
03 -
  • Keep your pan hot enough that ingredients sizzle when they hit it; hesitant frying creates steam and makes rice mushy instead of light.
  • Shrimp or extra-firm tofu are perfect substitutions for chicken if you want to switch things up without changing the technique or cooking time.
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