Hawaiian Pineapple Chicken Fried (Printer View)

A tropical blend of pineapple, chicken, veggies, and jasmine rice cooked to savory perfection.

# Components:

→ 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
07 - 2 cloves garlic, minced

→ Rice

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

→ Sauces & Seasonings

09 - 3 tablespoons soy sauce
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

→ Oils

15 - 2 tablespoons vegetable oil

→ 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. Transfer chicken to a plate 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 to the pan. Stir-fry for 2 minutes until fragrant.
04 - Add thawed peas, carrots, and diced pineapple to the pan. Stir-fry for 2 to 3 minutes.
05 - Add chilled rice, breaking up any clumps with the spatula. Return cooked chicken to the pan and combine with the rice mixture.
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. Taste and adjust seasoning as needed.
07 - Remove from heat. Transfer to a serving dish and garnish with roasted nuts and extra sliced green onions before serving.

# Expert Advice:

01 -
  • The pineapple melts into the rice just enough to sweeten every bite without tasting like dessert for dinner.
  • It comes together faster than ordering takeout, and tastes like you actually tried.
  • One pan, minimal cleanup, and somehow it feels fancy enough to serve guests.
02 -
  • Day-old rice is non-negotiable—I learned this the hard way when fresh, warm rice turned into gluey mush within seconds of hitting the hot pan.
  • The pineapple releases moisture as it cooks, so don't add extra liquid; if the rice seems dry, a splash of soy sauce does the trick.
  • Taste constantly throughout cooking because soy sauce brands vary wildly in saltiness, and you want to nail the balance between sweet and savory.
03 -
  • Toast your cashews or macadamia nuts in a dry pan for 2 minutes right before serving—the warmth releases their oils and makes them taste exponentially better.
  • Chill your soy sauce bottle in the freezer for 5 minutes before measuring; cold sauce pours more accurately and coats the rice more evenly.
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