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!