Pineapple Chicken Fried Rice

The first time I made this pineapple fried rice, I was halfway through cooking when I realized I had forgotten to buy cashews. I ended up using roasted peanuts from my pantry, and while it was still delicious, the cashews really do make a difference. Now I always keep a bag of them specifically for this recipe, and the sweet crunch against the savory chicken has become one of my favorite flavor combinations.

Last summer, my neighbor came over while I was making this and the smell of the curry powder hitting the hot oil drew her right to my kitchen. We ended up eating standing up at the counter, talking about everything and nothing, while the steam rose from our bowls. Sometimes the best meals are the ones you share with someone who just happened to be in the right place at the right time.

Ingredients

• Chicken breasts: Cut them into uniform bite-sized pieces so they cook evenly and stay tender. I like to slice against the grain for the most tender result.
• Cold jasmine rice: Day-old rice is non-negotiable here. Fresh rice turns to mush, while cold rice separates beautifully and gets those crispy edges we all love.
• Fresh pineapple: Canned works in a pinch, but fresh pineapple brings a brightness that makes the dish sing. Look for one that gives slightly when pressed.
• Roasted cashews: Toast them yourself if you have time. The difference between freshly toasted and store-bought roasted is honestly night and day.
• Curry powder: This is the secret ingredient that gives the rice that gorgeous golden color and subtle depth. Do not skip it.
• Fish sauce: It sounds intense but it just adds umami and saltiness. If you are vegetarian, extra soy sauce works as a substitute.

Instructions

Cook the chicken first:

Heat 1 tablespoon oil in your wok over medium-high heat until it shimmers. Add the chicken pieces in a single layer and let them develop a golden crust before flipping, about 4 to 5 minutes total. Remove to a plate and do not wipe the wok.

Build the flavor base:

Add the remaining oil and garlic, cooking for just 30 seconds until you can smell it. Push everything to one side and crack your eggs directly into the empty space, scrambling them until they are just set but still soft.

Add the vegetables:

Toss in the bell pepper, peas and carrots, and pineapple. Stir-fry for 2 to 3 minutes until the vegetables are tender but still have some bite. The pineapple should start to caramelize slightly at the edges.

Combine everything:

Add the cold rice, breaking up clumps with your spatula as you go. Return the chicken to the pan along with all those sauces and seasonings. Toss vigorously for 2 to 3 minutes until everything is heated through and each grain of rice is coated in sauce.

Finish with crunch:

Stir in the cashews and green onions right at the end so they stay fresh and crunchy. Serve immediately with lime wedges on the side.

Save

This recipe became my go-to for potlucks after I brought it to a friends birthday and three people asked for the recipe before they even finished their first helping. Something about the combination of sweet pineapple, salty soy sauce, and crunchy cashews just makes people happy.

Making It Your Own

Once you have made this a few times, you will start to understand the rhythm of fried rice. I have added snap peas, corn, even diced mango when pineapple was not available. The key is keeping the pieces small and cooking over high heat so everything gets those slightly crispy edges.

The Secret to Perfect Texture

Do not be afraid to let the rice sit in the wok for a minute between tosses. Those moments of contact with the hot surface are what create the crispy, slightly toasted bits that make fried rice so satisfying. Just keep the heat high enough that everything sizzles but does not burn.

Serving Suggestions

A squeeze of fresh lime right before eating brightens everything and cuts through the richness. I like to serve this with extra chili sauce on the table so everyone can adjust the heat to their liking.

• Thai basil or cilantro adds a fresh herbal finish if you have some on hand
• A fried egg on top turns this into a complete meal that feels even more special
• Cool cucumber slices on the side provide a refreshing contrast to the hot, seasoned rice

Save

There is something so satisfying about a dish that comes together this quickly but still feels like a treat. I hope this becomes one of those recipes you turn to again and again.

Recipe FAQs

→ What type of rice works best for this dish?

Day-old jasmine rice is ideal as it is drier and prevents clumping, resulting in a better fried rice texture.

→ Can I substitute chicken with another protein?

Yes, tofu or shrimp can be used as alternatives depending on dietary preferences and desired flavors.

→ How can I make this dish gluten-free?

Use tamari instead of soy sauce and opt for a gluten-free oyster sauce to maintain flavor without gluten.

→ What gives this dish its sweet and savory taste?

Sweetness comes from fresh pineapple and sugar, while savory depth is provided by soy, fish, and oyster sauces.

→ Are cashews necessary, and can they be omitted?

Cashews add a crunchy texture and nutty flavor but can be omitted or replaced with other nuts based on preference.

→ How long does the cooking process take?

Typically about 15 minutes of active cooking, making it a quick and efficient meal option.