Chicken Pineapple Fried Rice Recipe
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Chicken pineapple fried rice recipe is a family favorite that’s perfect for a busy weeknight meal. It’s packed with a delicious combo of sweet and refreshing flavors with crunchy nuts, better than any Thai or Chinese takeout you’ve ever had!
About chicken pineapple fried rice
Let me tell you a little secret: I was never a big fan of fried rice. I always thought it lacked spice and that special something that makes a dish truly unique. But then, I was introduced to chicken pineapple fried rice, and my world turned upside down.
It all began when my hubby took me for a dinner date at a Thai restaurant. He ordered a portion of fried rice with chicken and pineapple. And when it arrived at our table, I was so surprised. It looked like a tropical dream, beautifully served inside a pineapple, what a genius idea!
And guess what, it tasted even better than it looked! The rice grains were deliciously infused with pineapple sweetness, and the juicy pineapple chunks perfectly complemented the veggies. There was no need to add spice, it was just perfect, a fantastic summer meal.
Since then, I’ve made this rice recipe more than I can count, and this is how we like it the best. And I’ll let you in on another secret, we love to enjoy this meal chilled, straight out of the fridge! There’s nothing better than a cool plate of chicken pineapple fried rice on a hot summer day, trust me. This is the ultimate flavor-packed dish that will have everyone at the table satisfied.
Chicken pineapple fried rice is believed to have originated in Thailand, but its exact origin still remains a mystery. It’s safe to say that this dish showcases the sweet and savory flavors that Thai cuisine is known for. That’s why it’s found on the menus worldwide and enjoyed across the globe.
Recipe tips and tricks
- Use cold leftover rice when making fried rice, day-old cooked rice is perfect. This is because the rice grains are firm and easily break apart, so they won’t stick together while cooking. Freshly steamed rice is moist and sticky, which makes it difficult to stir-fry. If you don’t have any leftovers, don’t worry. You can simply steam rice a few hours ahead of time and let it cool down by spreading it apart on a baking sheet and letting it cool down at room temperature for at least an hour. You can also transfer it to your refrigerator.
- Stir-fry over high heat if you’re comfortable with it. If not, go for medium heat.
- Don’t overcrowd your wok pan, try to work in small batches whenever you’re stir-frying. The ingredients have to cook quickly and evenly.
- Swap out the chicken for shrimp, pork, beef, or seafood.
- Turn this into a vegan recipe by omitting the eggs and chicken, and adding tofu and vegetables.
- If you wish, you can spice up this meal with slices of chili peppers or dried chili flakes, but I think it’s just perfect as it is!
- Garnish your finished dish with white pepper and green onions, or your choice of herbs.
A versatile family meal
This dish is perfect for your next family gathering or your family weeknight dinner. It’s a great option as a main-dish, but it can also be served as a side with other food.
It’s not spicy, so the children can enjoy the irresistible sweetness of the pineapple as well. But this recipe is not only a family hit for its flavor; it’s also a healthy dinner option. It’s loaded with vegetables and lean protein, and there’s no need for a lot of flavoring.
Ingredients
- Pineapple – The pineapple fruit goes in the stir-fry and the shell is used for serving.
- Chicken – Chicken is the main source of protein, but you can opt for pork, beef, shrimp, or tofu as well.
- Rice – I prefer to cook with day-old jasmine rice. You can use brown rice as well or cauliflower for a paleo-friendly alternative.
- Light soy sauce – Light soy sauce is a key ingredient of Southeast Asian cuisine for its salty and savory flavor.
- Yellow curry powder – Yellow curry powder is made of a blend of spices such as turmeric and cumin. I bought a small quantity at the local street food market, any store-bought brand will do.
- Onion, garlic, carrot, green onions – Add your favorite veggies and cut them in even-sized pieces.
- Cashew nuts – Cashew nuts are optional, they add a satisfying crunch and an extra layer of flavor.
- Eggs
- White sugar
- Salt
Short recipe video
Step-by-step instructions
Heat oil in a large non-stick wok or skillet over medium to high heat. Add chicken and cook until almost fully cooked.
Add carrots, onions, and garlic to the pan. Stir-fry and combine them with the chicken until carrots and onion has softened slightly, or 1 minute.
Push everything to one side of the wok and crack the eggs into the empty area.
Beat the eggs together with the rest of the ingredients in the wok.
Add light soy sauce, white sugar, salt, and yellow curry powder and thoroughly mix.
Add white rice and mix, breaking apart all clumps, to ensure every rice grain is coated with curry.
First, quickly mix in the chunks of pineapple. Then, add the cashews to the wok and briefly toss the ingredients together to combine. Serve immediately.
How to serve in a pineapple
Traditionally, this rice dish is served in a hollowed out pineapple. If you’re short on time, or you just want to get dinner on the table quick, you can choose to serve it in a regular dish as well.
When selecting a fruit, choose one that is both ripe and large enough to fit in the fried rice. Look for a fruit that’s ripe with a golden color.
Use a sharp knife to cut the shell in half. Gently remove the flesh from one half until you get a hollowed-out shell. Scrape the shell with a spoon to get all the fruit and juice out.
The removed fruit is cut into small chunks and added to the stir-fry.
After stir-frying, simply place the fried rice in the hollowed-out pineapple and garnish with green onions and white pepper or black pepper.
How to store
This dish is a great option for meal prep since it stores for a long time. You can make a big batch in advance and keep it for later, or make some for your friends or family.
First, let your meal cool down to room temperature. Then transfer the leftovers to an airtight container or plastic bag and store it in your refrigerator for up to 4–5 days. To reheat simply stir-fry over medium heat, if needed you can add a splash of water.
Frequently asked questions (FAQ’s)
Can you freeze fried rice?
Yes, fried rice can easily be frozen, and it’s a great choice for meal prep. Let the rice cool down, divide it into portions, and transfer to a resealable bag or freezer-safe container. To reheat, simply defrost in your fridge and reheat on the stove over medium heat or in a microwave.
What to serve with fried rice?
Fried rice is a versatile dish that can be served with a variety of foods. Serve with a side of stir-fried vegetables or Asian appetizers such as spring rolls, dumplings, or fish cakes. To serve fried rice as part of a larger meal, you can add grilled chicken or chicken wings, or any kind of salad. Additionally, you can also serve with a side of sweet and sour dipping sauce.
What rice to use for fried rice?
I worked in several Thai restaurants and I owned one myself, so I can confidently say that making fried rice is easiest with day-old rice. I think jasmine rice has the perfect structure, but there are other medium and long-grain rice types that work as well. The most important thing is to use cooled or leftover rice, because it will not clump together while stir-frying.
More Thai food you’ll love
- Pad kra pao – Minced pork or a protein of your choice stir-fried with Thai holy basil and traditional ingredients.
- Authentic pad kana moo krob – Stir-fried Chinese broccoli with crispy pork.
- Chicken pad Thai – My mother’s recipe for authentic pad Thai had every client in our former Thai restaurant coming back for more!
- Stir-fried garlic pepper chicken
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Chicken Pineapple Fried Rice Recipe
Description
Chicken pineapple fried rice is a versatile family meal that's easy to make at home.
Ingredients
Instructions
-
Heat oil in a large non-stick wok or skillet over medium to high heat. Add chicken and cook until almost fully cooked.
-
Add carrots, onions, and garlic to the pan. Stir-fry and combine them with the chicken until carrots and onion has softened slightly, or 1 minute.
-
Push everything to one side of the wok and crack the eggs into the empty area.
-
Beat the eggs together with the rest of the ingredients in the wok.
-
Add light soy sauce, white sugar, salt, and yellow curry powder and thoroughly mix.
-
Add white rice and mix, breaking apart all clumps, to ensure every rice grain is coated with curry.
-
First, quickly mix in the chunks of pineapple. Then, add the cashews to the wok and briefly toss the ingredients together to combine. Serve immediately.
Equipment
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Servings 2
- Amount Per Serving
- Calories 1277kcal
- % Daily Value *
- Total Fat 28.1g44%
- Saturated Fat 5.3g27%
- Total Carbohydrate 94.3g32%
- Dietary Fiber 3.5g15%
- Sugars 15.9g
- Protein 29.7g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use the nutrition card in this recipe as a guideline.
- For the best results and easier cooking, use day-old rice.
- You can substitute the chicken for shrimp, pork, beef, or tofu and add your favorite veggies.
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User Reviews
Easy to prepare 👍
Easy to prepare 👍