Hawaiian pineapple chicken fried

My roommate came home one evening raving about Hawaiian pineapple chicken fried rice from a food truck parked near her office, and I became immediately obsessed with recreating it. That first attempt was messier than I'd like to admit—I used warm rice and everything turned into a sticky, sad clump—but after a few tries, I figured out the magic: day-old rice, high heat, and trusting that the wok gets hotter than you think it should. Now this dish feels like my secret weapon for nights when I want something that tastes like a vacation without leaving my kitchen.

I made this for a friend who'd been vegetarian-curious, and I substituted firm tofu for the chicken without telling them until afterward. Watching their face light up—that moment of realization that plant-based food could taste this bright and satisfying—reminded me that food is really just an excuse to show people you care.

Ingredients

• Boneless, skinless chicken breasts (2, about 300 g), diced: Cubing them small ensures they cook quickly and absorb the sauce flavors evenly throughout the dish.
• Large eggs (2), beaten: These scramble into ribbons that add richness and protein without feeling heavy; beat them with a fork just before cooking.
• Fresh pineapple (1 cup), diced: Fresh tastes brighter than canned, but frozen pineapple works beautifully if that's what you have on hand.
• Red bell pepper (1), diced: Red ones are sweeter than green and add a vibrant color that makes the dish feel restaurant-quality.
• Frozen peas and carrots (1 cup), thawed: Thaw them ahead so they don't release excess water into your fried rice and make everything soggy.
• Green onions (3), sliced: Reserve some sliced tops for garnish at the end—they stay bright and fresh-tasting when added raw.
• Garlic (2 cloves), minced: Mince it fine so it disperses through the rice rather than sitting in chunks; the flavor should be subtle, not aggressive.
• Cooked jasmine rice (3 cups), chilled: This is non-negotiable: use day-old rice that's been refrigerated, because fresh rice will turn mushy and gluey when you stir-fry it.
• Soy sauce (3 tbsp): Gluten-free versions work if that matters to you, and the umami it brings is what makes everything taste restaurant-made.
• Oyster sauce (1 tbsp): A small amount goes a long way, adding sweetness and depth without overpowering the pineapple.
• Sesame oil (1 tbsp): Use it sparingly—it's potent and aromatic, and a little bit flavors the entire dish.
• Ground black pepper (1/2 tsp): Freshly ground tastes sharper and more alive than pre-ground, which has a tendency to taste dusty.
• Salt (1/2 tsp): Taste as you go; you might need more depending on your soy sauce brand.
• Chili flakes (1/2 tsp), optional: Add these if you want a gentle heat that doesn't overpower the sweetness of the fruit.
• Vegetable oil (2 tbsp), for frying: Use something neutral-tasting like canola or peanut oil, and don't skimp—the oil helps everything brown and keeps things from sticking.
• Roasted cashews or macadamia nuts (2 tbsp), optional: These add a tropical crunch that ties the whole dish together, but leave them out if you're feeding someone with nut allergies.

Instructions

Sear the chicken until golden:

Heat 1 tablespoon oil in your wok or large skillet over medium-high heat until it shimmers and moves easily across the pan. Add your diced chicken and let it sit undisturbed for a couple of minutes so it gets a golden crust on the bottom; this is where flavor happens. Stir and cook another 3 to 5 minutes until the chicken is cooked through—it should feel firm to the touch and have no pink inside.

Scramble the eggs and push them aside:

Add the remaining oil to the pan and let it heat for just a few seconds. Pour in your beaten eggs and let them sit for about 30 seconds before scrambling gently—you want soft curds, not tough overcooked bits. Once they're set but still a little custardy, push them to the sides of the pan to make room for the vegetables.

Bloom the garlic and begin vegetables:

Add your minced garlic, diced red pepper, and sliced green onions to the center of the pan where the heat is most intense. Stir constantly for about 2 minutes until the garlic becomes fragrant and the pepper starts to soften. This is the moment when your kitchen will smell absolutely amazing.

Add the fruit and remaining vegetables:

Toss in the thawed peas and carrots along with your diced pineapple. Keep stirring everything together for 2 to 3 minutes; the pineapple will start to caramelize slightly at the edges, which is exactly what you want. You'll notice the pan gets crowded and beautiful at this point—just keep moving everything around.

Introduce the rice and return chicken:

Add all your chilled rice to the pan, breaking up any clumps with the edge of your spatula as you go. Return the cooked chicken from earlier and keep stirring everything together for about a minute so the rice heats through evenly. The rice grains should separate and look shiny, not clumped together.

Season and finish:

Pour in the soy sauce, oyster sauce, sesame oil, salt, pepper, and chili flakes if you're using them. Stir-fry everything together for 3 to 4 minutes, making sure the seasonings coat every grain of rice and every piece of vegetable. Taste a spoonful and adjust the soy sauce or salt if it needs more seasoning—this is your moment to make it perfect.

Plate and garnish:

Turn off the heat and transfer to a serving platter or individual bowls. Scatter the roasted nuts and extra sliced green onions over the top right before serving so they stay crispy and bright.

Save

I served this to my mom on her birthday, and she asked for the recipe before she'd even finished eating. Something about the combination of sweet fruit, savory sauce, and tropical nuts made everyone at the table slow down and actually talk to each other instead of disappearing into their phones.

Why Day-Old Rice Matters

Fresh, warm rice has too much moisture, and when it hits a hot wok, those moisture molecules turn to steam and push the grains apart until you've got a sad, mushy situation instead of beautiful, separated grains. I learned this the hard way during my first attempt, and now I'm that person who plans ahead specifically to have leftover rice in the fridge. The cold rice actually fries better because the exterior gets crispy while the inside stays tender, and it absorbs the seasonings more evenly since there's less water competing for space.

The Pineapple Secret

Using fresh pineapple instead of canned is worth the extra 30 seconds of chopping because it brings a brightness that canned fruit—even the best quality stuff—just can't match. The reason is simple: fresh pineapple has natural acidity that makes all the other flavors pop, and when it hits the hot wok, it caramelizes slightly at the edges, creating sweet and complex depth. If you're buying pre-cut pineapple from the grocery store to save time, that's absolutely fine; I've done that on busy weeks, and nobody noticed the difference except that I was less stressed.

Customization Ideas & Kitchen Wisdom

This dish is genuinely flexible, and that's part of why it became my go-to. Shrimp cooks even faster than chicken if you're in a hurry, and tofu absorbs the sauce beautifully if that fits your diet. I once made it with leftover rotisserie chicken just because I needed to use something up, and it was perfect. The vegetables are suggestions, not commandments—use whatever is in your crisper drawer, as long as you keep the rice quantity the same.

• Cashews and macadamia nuts are traditional, but peanuts work fine too if that's what you have and you're not serving someone with peanut allergies.
• If the rice feels dry after mixing, add a splash more sesame oil rather than soy sauce, which will make everything too salty.
• Leftovers reheat beautifully in the microwave or in a skillet with a touch of oil if you want that crispy texture again.

Save

This recipe found me at just the right moment when I needed something that tasted impressive but didn't require hours of work, and it's become the dish I reach for whenever I want to feel like I've got my life together. The fact that everyone I've served it to asks for the recipe feels like the highest compliment.

Recipe Guide

→ What type of rice works best?

Day-old cooked jasmine rice is ideal as it prevents clumping and keeps the texture firm during stir-frying.

→ Can I substitute chicken with other proteins?

Yes, shrimp or tofu are excellent alternatives that complement the tropical flavors well.

→ How do I achieve the right balance of sweet and savory?

Use fresh or canned pineapple for sweetness, and balance with soy and oyster sauces for savory depth.

→ Is it necessary to use roasted nuts as garnish?

While optional, roasted cashews or macadamia nuts add a delightful crunch and enhance the flavor profile.

→ What cooking oil is preferred for stir-frying?

Vegetable oil is recommended for its high smoke point and neutral flavor.

→ How can I add a bit of heat to this dish?

Incorporate chili flakes during stir-frying to introduce a gentle spicy kick.