One sunny Sunday afternoon, after spending the morning clearing out my late husband’s workshop, I realized I needed a colorful lift. Walking through my kitchen, I spotted leftover jasmine rice from last night’s stir-fry and a lonely can of pineapple. My daughter suggested a tropical twist—why not pineapple fried rice with chicken? I loved the idea.
I sliced tender chicken thighs and marinated them briefly while rinsing frozen veggies and hearing my daughter chat about her latest class. The smell of garlic sizzling in the wok brought back memories of family vacations in Hawaii, where street vendors served fruity rice from giant pans by the ocean. When I added juicy pineapple, the air filled with sweet warmth that reminded me of sandy beaches and blue waves.
We ate on the kitchen counter rather than the dining table, elbows propped and laughter spilling into the afternoon sunshine. The combination of savory chicken, plump pineapple bits, and vibrant veggies all tossed in warm rice felt like a meal made for sharing memories.
Sometimes the best dishes spring from what didn’t get used yesterday—and this rice dish is one I’ll keep making whenever we want a quick trip back to sunlit moments and familiar flavors.
Short Description
Sweet pineapple, tender chicken, and vibrant veggies meet day-old jasmine rice for a quick, flavorful fried rice that’s both hearty and bright.
Key Ingredients
- 3 cups cooked jasmine rice (cold day-old rice best)
- ½ lb boneless chicken thighs or breast, sliced
- 1 cup frozen mixed vegetables, rinsed
- 1 cup diced pineapple (fresh or canned)
- ½ cup finely diced onion or shallots
- 2 cloves garlic, minced
- 2 Tbsp vegetable oil, divided
- 1½ Tbsp soy sauce
- 1 tsp fish sauce (or oyster sauce)
- ¼ tsp salt
- ¼ tsp black pepper
Chicken Marinade
- 2 tsp soy sauce
- 2 tsp sesame or neutral oil
- 1 tsp cornstarch
- ¼ tsp baking soda
Tools Needed
- Wok or large skillet
- Cutting board and knife
- Rice paddle or spatula
- Bowls for mixing
Cooking Instructions
Step 1: Prep Rice & Chicken
Break up cold jasmine rice into loose grains. In a bowl, toss sliced chicken with soy sauce, sesame oil, cornstarch, and baking soda. Let marinate 10–15 minutes.
Step 2: Cook Chicken
Heat 1 Tbsp oil in a wok over medium-high heat. Add chicken, cook about 4–5 minutes until golden and cooked through. Remove and set aside.
Step 3: Sauté Aromatics & Veggies
Add remaining oil. Stir-fry garlic and onion until fragrant, about 1 minute. Add mixed vegetables and pineapple, cook 3–4 minutes to heat through and reduce excess moisture.
Step 4: Add Rice & Sauces
Push ingredients aside, add rice to the clean area. Pour in soy sauce, fish sauce, salt, and pepper. Toss rice and fillings together until well-combined and steaming hot.
Step 5: Finish with Chicken
Return cooked chicken to the wok. Stir everything together for another minute. Serve hot with optional garnishes like green onion or toasted sesame seeds.
Why You’ll Love This Recipe
Flavor Fusion: Savory chicken, sweet pineapple, and aromatic garlic balance beautifully
Quick Weeknight Fix: Uses day-old rice and cooks in under 30 minutes
Balanced & Light: Protein-rich and full of veggies, without heavy sauces
Kid-Friendly: Sweet-and-savory combo appeals to all ages
Make-Ahead Friendly: Easy to assemble and reheat for lunch or dinner
Mistakes to Avoid & Solutions
Mushy Rice: Rice gets gummy
Solution: Use chilled day-old rice and high heat to separate grains
Chicken Drying Out: Fibrous or tough bites
Solution: Don’t overcook—remove as soon as no longer pink
Watery Veggies: Stir-fry becomes soggy
Solution: Let veggies and pineapple release steam before adding rice
Under-seasoned Dish: Lacks depth
Solution: Taste rice before plating and adjust soy or fish sauce
Burning Garlic: Bitter flavor
Solution: Lower heat after chicken, and add garlic after veggies
Serving and Pairing Suggestions
Serve hot in bowls or on a platter family-style
Garnish with sliced green onions or fresh cilantro
Pair with a crisp Asian-style slaw or cucumber salad
Enjoy alongside spring rolls or grilled shrimp skewers
Storage and Reheating Tips
Store leftovers in fridge up to 3 days
Reheat in a skillet or microwave with a splash of water
Freeze portions in airtight containers for up to 2 months
Thaw and reheat in a skillet, stirring for even warmth
FAQs
1. Can I use white rice?
Yes. Use long-grain rice, cool before frying.
2. What if I don’t have fish sauce?
Use oyster sauce or extra soy sauce instead.
3. Can I make it vegetarian?
Replace chicken with tofu, tempeh, or extra veggies.
4. Is fresh pineapple okay?
Absolutely, just chop small and sauté to release juices.
5. Can I prep ahead?
Yes. Cook chicken and chop ingredients ahead of time; stir-fry when ready.
Tips & Tricks
High heat keeps rice crisp and separate
Marinating adds texture and flavor to chicken
A splash of sesame oil at the end adds richness
Leftover rice works better than fresh for stir-fry
Garnish with lime wedges for fresh zing
Recipe Variations
Spicy Kick: Add sriracha or chili garlic sauce
Tropical Twist: Use pineapple coconut juice to cook the rice
Pineapple Fried Rice Bowl: Top with a fried egg and cashews
Nutty Crunch: Toss in toasted cashews or peanuts before serving
Green Boost: Stir in baby spinach or kale during final toss
Final Thoughts
The sweetness of pineapple paired with tender chicken brings back warm memories of family meals in tropical climates, and the ease of turning leftover rice into something fresh and vibrant feels a little like kitchen magic. I love that this chicken pineapple fried rice is simple enough for everyday but colorful enough to feel special on a casual dinner night.
Chicken Pineapple Fried Rice
Print ThisIngredients
- 3 cups cooked jasmine rice (cold day-old rice best)
- ½ lb boneless chicken thighs or breast, sliced
- 1 cup frozen mixed vegetables, rinsed
- 1 cup diced pineapple (fresh or canned)
- ½ cup finely diced onion or shallots
- 2 cloves garlic, minced
- 2 Tbsp vegetable oil, divided
- 1½ Tbsp soy sauce
- 1 tsp fish sauce (or oyster sauce)
- ¼ tsp salt
- ¼ tsp black pepper
- Chicken Marinade
- 2 tsp soy sauce
- 2 tsp sesame or neutral oil
- 1 tsp cornstarch
- ¼ tsp baking soda
Instructions
Step 1: Prep Rice & Chicken
Loosen cold jasmine rice. Marinate sliced chicken with soy sauce, sesame oil, cornstarch, and baking soda for 10–15 minutes.
Step 2: Cook Chicken
Heat 1 Tbsp oil in a wok over medium-high. Stir-fry chicken 4–5 minutes until cooked through. Remove and set aside.
Step 3: Sauté Veggies
Add remaining oil. Cook garlic and onion for 1 minute, then add mixed veggies and pineapple. Stir-fry 3–4 minutes.
Step 4: Add Rice & Sauces
Push veggies aside, add rice. Stir in soy sauce, fish sauce, salt, and pepper. Toss everything together.
Step 5: Finish & Serve
Return chicken to wok. Stir well. Serve hot, garnished with green onion or sesame seeds if desired.
