Hawaiian pineapple chicken fried (Printer View)

Juicy pineapple melds with tender chicken and veggies for a vibrant, tropical stir-fry 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 plus extra for garnish
07 - 2 cloves garlic, minced

→ Rice

08 - 3 cups cooked jasmine rice, chilled (preferably day-old)

→ Sauces & Seasonings

09 - 3 tablespoons soy sauce (use gluten-free if needed)
10 - 1 tablespoon oyster sauce
11 - 1 tablespoon sesame oil
12 - 1/2 teaspoon ground black pepper
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon chili flakes (optional)

→ Cooking Oil

15 - 2 tablespoons vegetable oil for frying

→ Garnish

16 - 2 tablespoons roasted cashews or macadamia nuts (optional)
17 - Extra sliced green onions

# Method:

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. Remove chicken 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. 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, breaking up any clumps. Return cooked chicken to the pan.
06 - Pour in soy sauce, oyster sauce, sesame oil, salt, pepper, and chili flakes if using. Stir-fry everything together for 3 to 4 minutes until well combined and heated through.
07 - Taste and adjust seasoning if needed. Remove from heat.
08 - Transfer to serving plates and garnish with roasted nuts and extra sliced green onions before serving.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, so even on chaotic weeknights you can have something that feels special.
  • The sweet, savory, and slightly smoky flavors balance in a way that makes people ask for seconds before you've even sat down to eat.
  • Fried rice is endlessly flexible, so you can swap proteins or vegetables based on what's hiding in your fridge without apology.
02 -
  • Day-old, chilled rice is absolutely essential—fresh rice will turn into a sticky, overcooked mess no matter how much heat you use or how fast you stir.
  • High heat is your friend here; the wok should be hot enough that everything sizzles and browns slightly rather than steaming in its own moisture.
03 -
  • Prepare all your ingredients and have them ready before you turn on the heat—once that wok is hot, everything moves fast, and you won't have time to chop garlic or dice peppers.
  • A wok is ideal because of the high sloped sides, but a large, deep skillet works just fine; the goal is room to stir without flinging food everywhere.
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