Pineapple Chicken Fried Rice

 Ingredients

Chicken

• 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into bite-size pieces
• 1 tbsp vegetable or olive oil
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• ½ tsp ground black pepper
• ½ tsp paprika

Fried Rice

• 4 cups cooked jasmine or long-grain rice, preferably chilled
• 1½ cups fresh pineapple, diced
• ½ cup diced onion
• ½ cup diced carrot
• ½ cup peas
• ½ cup diced bell pepper
• 3 green onions, sliced
• 2 eggs, lightly beaten
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp cooking oil
• ½ tsp black pepper
• Salt, to taste

Optional: ¼ cup cashews, sesame seeds, or chopped cilantro for garnish. Pineapple fried rice recipes commonly use soy sauce, garlic, ginger, scallions and optional nuts such as cashews.

 Instructions

1. Marinate the chicken: Mix chicken with soy sauce, honey, garlic, pepper and paprika. Let sit for 10–15 minutes.
2. Cook chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Cook chicken for 6–8 minutes, turning until browned and cooked through. Remove and set aside.
3. Cook eggs: Add a little oil if needed. Pour in beaten eggs and scramble until just cooked. Remove from the pan.
4. Sauté aromatics: Add oil, garlic, ginger and onion. Stir-fry for about 30–60 seconds.
5. Add vegetables: Add carrots, peas and bell pepper. Cook for 2–3 minutes.
6. Add pineapple: Stir in pineapple and cook for another 2 minutes, allowing the edges to caramelize slightly.
7. Add rice: Add the chilled cooked rice. Toss over high heat for 3–4 minutes, breaking up any clumps.
8. Season: Add soy sauce, sesame oil and black pepper. Toss well.
9. Combine: Return the cooked chicken and scrambled eggs to the pan. Add green onions and toss for 1–2 minutes.
10. Serve: Garnish with green onions, cilantro or optional cashews and serve hot.

 Nutrition — Approx. per serving

Based on 6 servings:

• Calories: 450–500 kcal
• Protein: 28–32 g
• Carbohydrates: 55–60 g
• Fat: 12–16 g
• Fiber: 3–5 g
• Sugar: 10–14 g

Actual nutrition will vary with the chicken cut, amount of oil, rice and sauce used.

 Nut & Allergen Info

• Peanuts: None in the basic recipe
• Tree nuts: None unless cashews are added
• Dairy: None
• Eggs: Yes
• Soy: Yes, from soy sauce
• Sesame: Yes if sesame oil/seeds are used
• Gluten: Regular soy sauce may contain wheat; use tamari or certified gluten-free soy sauce if needed.

 Q/S

Q: Can I use canned pineapple?
Yes. Drain it very well and pat it dry before adding.

Q: Can I use leftover rice?
Yes—cold, day-old rice is ideal for fried rice because it stays separated during cooking.

Q: Can I use chicken thighs?
Yes. They will give the dish a juicier result.

Q: Can I make it without eggs?
Yes. Simply leave them out.

Q: Can I add cashews?
Yes. Add about ¼ cup roasted cashews at the end for crunch.

Q: How can I make it spicy?
Add red pepper flakes, sliced jalapeño, or 1–2 teaspoons chili sauce.