Pineapple Chicken Fried Rice

The first time I made this fried rice, my kitchen smelled like a tiny corner of Bangkok. Sweet pineapple hit the wok and instantly caramelized, mixing with curry powder and that distinct sizzle sound only hot oil and rice make together. My roommate wandered in from her room, following the scent, and ended up staying for dinner. That's when I knew this recipe was special enough to share.

Last summer I served this at a rooftop dinner party when the temperature hit 90 degrees and nobody wanted to eat anything heavy. My friend Sarah, who claims to hate fruit in savory dishes, went back for seconds and asked for the recipe before she even finished her plate. The cashews add this perfect crunch that keeps everyone reaching for just one more bite.

Ingredients

• 2 boneless skinless chicken breasts: Cut into uniform bite sized pieces so they cook evenly and stay tender throughout the stir fry process
• 2 large eggs: Room temperature eggs scramble better in the hot wok, creating fluffy curds rather than rubbery bits
• 1 1/2 cups fresh pineapple: Fresh pineapple caramelize beautifully but canned works in a pinch, just drain it really well first
• 1 red bell pepper: Adds sweetness and color that makes the dish look as vibrant as it tastes
• 1 cup frozen peas and carrots: Thaw completely and pat dry to prevent splattering when they hit the hot oil
• 2 green onions: Both white and green parts add different layers of flavor, so do not toss the greens
• 2 cloves garlic: Mince these right before cooking so they release their oils at the perfect moment
• 4 cups cooked jasmine rice: Day old rice is non negotiable here because freshly cooked rice turns into mush in the wok
• 3/4 cup unsalted roasted cashews: Toast them for 2 minutes in a dry pan before starting if you want extra crunch and depth
• 3 tablespoons soy sauce: Use tamari if you need this gluten free, the flavor stays exactly the same
• 1 tablespoon fish sauce: Do not let the smell fool you, it dissolves into pure umami magic once cooked
• 1 tablespoon oyster sauce: This is the secret ingredient that restaurant kitchens use to make everything taste professional
• 1 teaspoon curry powder: A yellow curry powder works best here, adding warmth without overwhelming heat
• 1/2 teaspoon white pepper: White pepper blends into the rice visually while black pepper shows up as specks
• 1 tablespoon sugar: Balances the salty sauces and helps the pineapple's natural sweetness pop
• 2 tablespoons vegetable oil: A neutral high smoke point oil is essential for proper wok cooking
• Lime wedges: That final squeeze of bright acid over each bowl transforms the whole dish

Instructions

Crisp the chicken:

Heat 1 tablespoon oil in your wok over medium high heat until it shimmers, then add chicken pieces in a single layer. Let them sear undisturbed for 2 minutes before flipping to develop a golden crust that adds texture to every bite.

Wake up the garlic:

Add the remaining oil to the wok and toss in the minced garlic, stirring constantly for just 30 seconds until fragrant. Watch closely because garlic goes from perfect to burned in the blink of an eye.

Scramble the eggs:

Push the garlic to the cooler side of the wok and crack eggs directly into the hot space, stirring quickly until just set with soft curds. Remove them while they are still slightly undercooked because they will finish cooking when everything gets tossed together.

Add the rainbow:

Toss in bell pepper, peas and carrots, and pineapple, stir frying for 2 to 3 minutes until the vegetables are tender but still retain their crunch. The pineapple should start to caramelize in spots, creating those sweet sticky bits that everyone fights over.

Bring it all together:

Add the chilled rice, using your spatula to break up any clumps, then return the chicken to the wok. Everything should be moving constantly now, heating through and starting to pick up some color from the hot pan.

Season to perfection:

Pour in soy sauce, fish sauce, oyster sauce, curry powder, white pepper, and sugar, tossing everything vigorously to coat every grain of rice. Continue stir frying for 2 to 3 minutes until the rice is piping hot and has absorbed all those layered flavors.

Finish with flourish:

Stir in the cashews and green onions just until the cashews warm through and the onions brighten in color. Serve immediately while everything is still hot and the cashews are at their crunchiest.

The final touch:

Set out lime wedges at the table and let everyone squeeze their own over their portion. That burst of fresh citrus right before eating makes the flavors sing in a way they simply would not otherwise.

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My dad still talks about the time I made this for his birthday dinner instead of a traditional cake. He said the balance of sweet pineapple and savory chicken reminded him of a trip he took to Thailand years ago, before kids and mortgages and real life took over. Sometimes food really does unlock memories you did not know you were holding onto.

Getting the Rice Right

I have tried every shortcut in the book, from using freshly cooked rice to freezing it in portions, and nothing beats actual day old rice spread on a baking sheet overnight. The grains dry out just enough to stay separate in the wok while still absorbing all those sauces. If you are in a pinch, spread hot cooked rice on a rimmed baking sheet and pop it in the freezer for 20 to 30 minutes, stirring halfway through to dry it out quickly.

Heat Control Secrets

Most home cooks use heat that is way too low, which results in steamed rice instead of fried rice. You want your wok or skillet hot enough that ingredients sizzle immediately upon contact, creating that crispy texture and smoky flavor that defines great stir fry. If things start sticking or burning, simply pull the pan off the heat for 10 seconds to regain control before continuing.

Make It Your Own

This recipe is incredibly forgiving once you understand the basic technique. I have made it with leftover rotisserie chicken, swapped cashews for peanuts when that is what I had in the pantry, and even added a handful of spinach at the very end for some extra greens. The core combination of pineapple, curry powder, and the sauce trio stays the same, but everything else is fair game.

• Double the sauce mixture and store half in the fridge for an even faster version next time
• Keep frozen peas and carrots in your freezer specifically for recipes like this that come together in minutes
• Invest in a good wok spatula with a thin edge that can slide under rice easily without scratching your pan

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Gather your favorite people and squeeze those lime wedges together. Some dishes are meant to be shared while still hot from the wok.

Recipe FAQs

→ Can I use a different type of rice?

Day-old jasmine rice is preferred for its texture, but long-grain rice can work if well chilled to avoid clumping during stir-frying.

→ How do I make it vegetarian?

Omit the chicken and use extra vegetables or tofu, and replace fish sauce with soy sauce for a plant-based option.

→ What’s the best way to toast cashews?

Lightly toast cashews in a dry skillet over medium heat until golden and fragrant before adding them to the dish.

→ Can I add spice to this dish?

Yes, a dash of chili sauce or fresh chopped chili can be added during cooking for extra heat.

→ Should I use fresh or canned pineapple?

Fresh pineapple adds brightness, but well-drained canned pineapple works well too for convenience.