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Chicken and Pineapple Fried Rice Cooked in a Skillet
If you’re looking for a quick, one-pan meal that’s bursting with flavor, this Chicken and Pineapple Fried Rice is just the dish you need. The savory taste of perfectly seasoned chicken combined with the sweetness of pineapple creates a delightful balance. Not only is it a fast and satisfying meal, but it’s also a great way to bring a tropical twist to a classic dish. Cooking it all in one skillet means easy cleanup and maximum flavor.
Why You’ll Love This Recipe
This recipe is a favorite for busy weeknights or even a fun, casual dinner with friends. The combination of juicy chicken, sweet pineapple, tender veggies, and seasoned rice is irresistible. Plus, it’s adaptable to different diets—just swap ingredients to suit your needs.
Tips for the Best Fried Rice
- Use Day-Old Rice: This is key to getting the perfect texture in your fried rice. Fresh rice tends to be too moist and sticky, whereas day-old rice is drier and firmer.
- Caramelize the Pineapple: Don’t rush this step! Allowing the pineapple to caramelize adds a deeper sweetness and gives the dish a richer flavor.
- High Heat is Your Friend: For fried rice to get that signature slightly crispy texture, cook it on medium-high heat. This helps brown the rice and lock in all the flavors.
- Vegetable Variations: Don’t hesitate to throw in extra veggies you have on hand like peas, carrots, or broccoli for added nutrients and texture.
Chicken and Pineapple Fried Rice
Ingredients:
- 1 lb chicken breast, cubed
- 1 ½ cups cooked jasmine rice (preferably a day old)
- 1 cup fresh pineapple, cubed (or canned, drained)
- 1 bell pepper, diced
- ½ onion, diced
- 2 eggs, lightly beaten
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 2 tbsp green onions, chopped (for garnish)
- Salt and pepper to taste
- Optional: Sriracha or chili flakes for a spicy kick
Instructions:
- Prep the Rice: For the best texture, use cold, day-old rice. If you’re using freshly cooked rice, let it cool and dry out slightly before using.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Season the cubed chicken with salt and pepper, then sauté until golden and fully cooked, about 5-7 minutes. Remove from skillet and set aside.
- Sauté the Veggies: In the same skillet, add the remaining oil, followed by the diced onion, garlic, and ginger. Sauté until fragrant, about 2 minutes. Add bell pepper and stir for another 2 minutes.
- Pineapple and Rice: Stir in the cubed pineapple, and cook until it starts to caramelize, about 3-4 minutes. Then, add the cold rice, breaking up any clumps.
- Scramble the Eggs: Push the rice mixture to one side of the skillet and pour the beaten eggs into the other side. Scramble until fully cooked, then mix into the rice.
- Combine & Season: Add the cooked chicken back to the skillet along with soy sauce and sesame oil. Stir well to combine, making sure everything is evenly coated. Cook for another 3-4 minutes, allowing the rice to slightly crisp up.
- Serve: Garnish with chopped green onions and a drizzle of sriracha, if desired. Enjoy your Chicken and Pineapple Fried Rice hot, straight from the skillet!
Common Questions
1. Can I use a different protein instead of chicken?
Absolutely! This recipe is versatile. You can easily swap chicken with shrimp, pork, or tofu for a vegetarian version. Each protein brings a unique flavor to the dish.
2. Is fresh or canned pineapple better for this recipe?
While fresh pineapple has a firmer texture and a more vibrant flavor, canned pineapple works just as well if you’re in a pinch. Just be sure to drain the canned pineapple thoroughly so the dish doesn’t become watery.
3. How can I make this fried rice gluten-free?
To make this gluten-free, use tamari instead of soy sauce. You can also double-check that your sesame oil and any other seasonings you use are gluten-free.
4. What should I serve with Chicken and Pineapple Fried Rice?
This dish is filling on its own, but it pairs beautifully with simple sides like a cucumber salad or steamed edamame. You can also serve it with spring rolls or a light soup if you’re feeding a crowd.
5. Can I make this dish ahead of time?
Yes, you can make it ahead and store it in the fridge for up to 3 days. When reheating, add a splash of water or soy sauce to revive the flavors and keep it from drying out. Fried rice also freezes well—just pack it in airtight containers for up to 3 months!
Printable Recipe
Chicken and Pineapple Fried Rice
Ingredients
- 1 lb chicken breast cubed
- 1 ½ cups cooked jasmine rice preferably a day old
- 1 cup fresh pineapple cubed (or canned, drained)
- 1 bell pepper diced
- ½ onion diced
- 2 eggs lightly beaten
- 3 tbsp soy sauce or tamari for gluten-free
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 garlic cloves minced
- 1 tsp fresh ginger minced
- 2 tbsp green onions chopped (for garnish)
- Salt and pepper to taste
- Optional: Sriracha or chili flakes for a spicy kick
Instructions
- Prep the Rice: For the best texture, use cold, day-old rice. If you’re using freshly cooked rice, let it cool and dry out slightly before using.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Season the cubed chicken with salt and pepper, then sauté until golden and fully cooked, about 5-7 minutes. Remove from skillet and set aside.
- Sauté the Veggies: In the same skillet, add the remaining oil, followed by the diced onion, garlic, and ginger. Sauté until fragrant, about 2 minutes. Add bell pepper and stir for another 2 minutes.
- Pineapple and Rice: Stir in the cubed pineapple, and cook until it starts to caramelize, about 3-4 minutes. Then, add the cold rice, breaking up any clumps.
- Scramble the Eggs: Push the rice mixture to one side of the skillet and pour the beaten eggs into the other side. Scramble until fully cooked, then mix into the rice.
- Combine & Season: Add the cooked chicken back to the skillet along with soy sauce and sesame oil. Stir well to combine, making sure everything is evenly coated. Cook for another 3-4 minutes, allowing the rice to slightly crisp up.
- Serve: Garnish with chopped green onions and a drizzle of sriracha, if desired. Enjoy your Chicken and Pineapple Fried Rice hot, straight from the skillet!
Final Thoughts
Chicken and Pineapple Fried Rice cooked in a skillet is a flavor-packed, quick dinner that is both family-friendly and nutritious. Whether you’re craving something tropical or just need a quick fix after a busy day, this dish will not disappoint. The balance of sweet pineapple and savory chicken, with the satisfying texture of fried rice, makes it a recipe you’ll come back to time and time again.
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