Hawaiian Pineapple Chicken Fried (Print Version)

Tropical pineapple and chicken blend with vibrant vegetables in a savory fried rice dish.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 10.6 oz), diced
02 - 2 large eggs, beaten

→ Vegetables & Fruit

03 - 1 cup fresh pineapple, diced
04 - 1 red bell pepper, diced
05 - 1 cup frozen peas and carrots, thawed
06 - 3 green onions, sliced
07 - 2 cloves garlic, minced

→ Rice

08 - 3 cups cooked jasmine rice, chilled

→ Sauces & Seasonings

09 - 3 tbsp soy sauce
10 - 1 tbsp oyster sauce
11 - 1 tbsp sesame oil
12 - 1/2 tsp ground black pepper
13 - 1/2 tsp salt
14 - 1/2 tsp chili flakes

→ Oils

15 - 2 tbsp vegetable oil

→ Garnish

16 - 2 tbsp roasted cashews or macadamia nuts
17 - Extra sliced green onions

# How-To Steps:

01 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until golden and cooked through, approximately 5 to 7 minutes. Transfer chicken to a plate and set aside.
02 - Add remaining 1 tablespoon oil to the pan. Pour in beaten eggs and scramble until just set, then push to the side of the pan.
03 - Add minced garlic, diced red bell pepper, and sliced green onions to the pan. Stir-fry for 2 minutes until fragrant.
04 - Add thawed peas and carrots along with diced pineapple. Stir-fry for 2 to 3 minutes.
05 - Add chilled rice to the pan, breaking up any clumps. Return the cooked chicken to the pan and combine thoroughly.
06 - Pour in soy sauce, oyster sauce, sesame oil, salt, pepper, and chili flakes. Stir-fry everything together for 3 to 4 minutes until well combined and heated through. Taste and adjust seasoning as needed.
07 - Transfer to serving plates and garnish with roasted nuts and extra sliced green onions before serving.

# Expert Tips:

01 -
  • It tastes like vacation without leaving your kitchen, sweet and savory in every bite.
  • Ready in under 40 minutes, which means you can actually pull this off on a weeknight without stress.
02 -
  • Day-old rice is non-negotiable; I learned this the hard way when fresh rice turned into sticky clumps that no amount of stirring could fix.
  • Taste the rice mixture before serving because soy sauce intensity varies wildly between brands, and you want it perfect for your palate.
03 -
  • Keep your wok or skillet screaming hot and move quickly; this whole thing relies on that high-heat energy to keep vegetables crisp and flavors bright.
  • Have everything prepped and within arm's reach before you start cooking because once that wok gets going, there's no time to hunt for ingredients.
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