This pineapple chicken fried rice has juicy pineapple chunks, chicken thighs, peppers, onion, and is packed full of exotic flavors. It is such an easy and quick meal that is perfect for weekday dinners.
Pineapple chicken fried rice is amazingly delicious with a great combo of sweet and savory flavors.
The chicken thighs are tender and juicy, and the spots of sweetness from the pineapples burst in your mouth. There is a deep umami flavor thanks to the fish sauce and tamari soy sauce used for seasoning.
It comes together in under 20 minutes being a life saver on a busy day, and is also a great way to use up any leftover rice in the fridge. Just like the rest of my recipes, this dish is gluten-free and dairy free.
Ingredients for this recipe
- Boneless skinless chicken thighs
- Avocado oil - or olive oil
- Garlic, minced
- Onion, diced
- Green bell pepper, diced
- Red bell pepper, diced
- Tamari soy sauce
- Fish sauce
- Cooked rice - I like to use short grain rice, but any type works!
- Pineapples - fresh recommended but canned works as well
- Salt and pepper
- Crushed cashews - adds a crunchy texture
- Lime wedges - adds a bright pop to the flavor
- Sriracha sauce - for a nice little kick!
How to make pineapple chicken fried rice
1. Rub the salt into the chicken thighs. Set aside.
2. In a large pan or wok, heat up the avocado oil and cook the garlic and onion together until the onion is translucent.
3. Add in the chicken and cook 80% of the way.
4. Add in the green and red bell peppers. Cook for 1-2 minutes or until the moisture has evaporated.
5. Add in the cooked rice, tamari soy sauce and fish sauce. Stir-fry until everything is well combined.
6. Make a space on the edge of the pan and add in the pineapples. Toss gently for 1-2 minutes to let the moisture in the pineapples evaporate. Then mix into the rice.
Optional: top with crushed cashews and cilantro leaves.
Make sure to have all the ingredients ready before you start cooking. Last thing you want is to burn the delicious fried rice!
To avoid the fried rice becoming soggy, make sure to cook off the moisture in step 4 before adding the rice.
Make sure the juice of the pineapple is drained well before adding them into the pan. This is also to avoid the rice getting soggy.
Yes! Canned pineapple is a handy alternative. Make sure to drain the juice well before using, otherwise the rice will get soggy.
They are easier to get dry and tough. If you are using breast, I highly recommend marinating in ½ teaspoon salt and 2 tablespoon cooking wine (or sake, shaoxing) the meat for at least 10 minutes in step 1. This helps to keep its texture soft.
Short or long, whichever you like. A day old rice is the best when it comes to making fried rice as there is less moisture. However, if you are cooking a fresh batch of rice for this purpose, you can cook the rice with about 5% less water than usual.
Pineapple chicken fried rice can be refrigerated in an airtight container for up to 3-4 days. To reheat, cook in a pan over the stovetop, or microwave until warm.
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Pineapple Chicken Fried Rice
- 1 pound boneless skinless chicken thighs cut in bite size pieces
- ½ teaspoon salt
- 2 tablespoons avocado oil or olive oil
- 3 cloves garlic minced
- ½ large onion diced
- ½ green bell pepper diced
- ½ red bell pepper diced
- 2 tablespoons tamari soy sauce
- 2 tablespoons fish sauce
- 4 cups cooked rice short or long grain
- 1½ cup pineapple cut in small cubes
- salt and pepper to taste
- crushed cashews
- chopped cilantro
- lime wedges
- Sriracha sauce
- Rub ½ teaspoon salt into the chicken thighs. Set aside.
- In a large pan or wok, heat up the avocado oil and cook the garlic and onion together until the onion is translucent.
- Add in the chicken and cook 80% of the way.
- Add in the green and red bell peppers. Cook for 1-2 minutes or until the moisture has evaporated.
- Add in the cooked rice, tamari soy sauce and fish sauce. Stir fry until everything is well combined.
- Make a space on the edge of the pan and add in the pineapples. Toss gently for 1-2 minutes to let the moisture in the pineapples evaporate. Then mix into the rice.
- Optional: top with crushed cashews and cilantro leaves.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.