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Easy Weeknight Chicken and Pineapple Fried Rice

A perfectly molded serving of golden yellow pineapple fried rice topped with crispy pork pieces and green onions.
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Make this sweet and savory chicken and pineapple fried rice in under 30 minutes. It is a quick, one-skillet meal perfect for a weeknight dinner.

Ingredients

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  • 3 cups cooked cold day-old white rice
  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1/2 cup diced yellow onion
  • 1 cup frozen peas and carrots mix
  • 2 cloves garlic, minced
  • 1/2 cup fresh or canned pineapple chunks, drained if canned
  • 2 large eggs, lightly beaten
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground white pepper
  • 2 green onions, sliced, for garnish

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the chicken pieces and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  3. Add the diced onion to the skillet and cook until softened, about 3 minutes.
  4. Add the frozen peas and carrots and cook for 2 minutes until heated through. Push the vegetables to one side of the skillet.
  5. Pour the beaten eggs into the empty side of the skillet. Scramble the eggs until just set, then break them up and mix them with the vegetables.
  6. Add the minced garlic and cook for 30 seconds until fragrant.
  7. Return the cooked chicken to the skillet. Add the cold rice, pineapple chunks, soy sauce, and oyster sauce (if using).
  8. Stir everything together constantly, breaking up any clumps of rice, until the rice is heated through and well combined, about 4 minutes.
  9. Stir in the sesame oil and white pepper. Taste and add more soy sauce if needed for saltiness.
  10. Remove the skillet from the heat. Stir in half of the sliced green onions.
  11. Serve immediately, garnished with the remaining green onions. Consider serving this dish inside a hollowed-out pineapple half for presentation.

Notes

  • Using cold, day-old rice prevents the fried rice from becoming mushy.
  • For a vegetarian version, substitute the chicken with firm tofu and use vegetarian oyster sauce or extra soy sauce. This recipe works well with meal planning for quick lunches.
  • If you are looking for alternatives to traditional takeout, this recipe serves as a great takeout fakeout recipe.

Nutrition

Find it online: https://delicerecipe.com/pineapple-fried-rice-recipe-easy-dinner/