Amazing 30-Minute Pineapple Chicken Fried Rice

Name: Amazing 30-Minute Pineapple Chicken Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless skinless chicken breast, cut into ¾-inch cubes; 1 tablespoon avocado oil or olive oil; 3 cups cooked jasmine rice, day-old preferred; 1 red bell pepper, diced; 4 green onions, chopped (reserve a little for garnish); 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; 2 large eggs, beaten; 1 cup diced fresh pineapple; ⅓ cup roasted unsalted cashews, roughly chopped; For the Sauce:; 3 tablespoons low-sodium soy sauce; 1 tablespoon honey; 1 teaspoon rice vinegar; ½ teaspoon sesame oil; ⅘ teaspoon black pepper

By anna Boncoeur On January 1, 2026

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If you are craving something bright, savory, and unbelievably fast, then you absolutely need this pineapple chicken fried rice in your life tonight. Seriously, stop what you’re doing and bookmark this one. I’m Anna, and I’m totally obsessed with finding simple, flavorful chicken recipes that take the stress out of getting a real dinner on the table.

I’ve spent years testing stir-fries, and this recipe is my go-to. It’s a tested 30-minute favorite that always comes out perfectly balanced—sweet from the pineapple, savory from the soy, and just packed with color. It’s the kind of cooking that makes you feel like a kitchen wizard, even if you’re tired after a long day. Trust me, this easy weeknight meal is about to become your family’s new favorite!

Table Of content

Essential Components for Perfect Pineapple Chicken Fried Rice

Okay, before we even turn on the heat, we need to gather our stars. Making a great stir-fry is all about having everything chopped and ready to go because once you start cooking, things move fast! Don’t skip the prep work here; it’s the secret to not burning the garlic while you’re still cubing the chicken.

You’ll need about a pound of boneless, skinless chicken breast cut into neat little cubes—think bite-sized pieces that cook quickly and evenly. Make sure your rice is chilled and day-old; that’s non-negotiable for that perfect fry texture!

Preparing the Chicken and Fresh Vegetables

When you cut the chicken, try to keep those pieces about three-quarters of an inch. We want them cooked through safely, hitting that 165 degrees Fahrenheit, so uniform size helps a ton. For the veggies, we’re keeping it bright: one diced red bell pepper gives us sweetness, and four green onions, chopped (save a pinch for the end, okay?). Don’t forget your aromatics—two cloves of minced garlic and just a tiny bit of fresh ginger, grated. A little ginger goes a long way in lifting the whole dish!

Crafting the Flavorful Sauce for Pineapple Chicken Fried Rice

The sauce is where the magic happens, tying the savory chicken and the sweet pineapple together. This is the backbone of your pineapple chicken fried rice. You want to whisk this together in a little bowl *before* you start cooking so you can drizzle it in all at once later.

Mix up 3 tablespoons of low-sodium soy sauce—we’re adding other things, so we don’t need extra salt bombs here—with 1 tablespoon of honey for sticky sweetness. Then, add 1 teaspoon of rice vinegar for that tiny bit of tang, half a teaspoon of rich sesame oil, and just a quick dash of black pepper. Whisk it until the honey dissolves. See? Easy flavor!

Equipment Needed for Stellar Stir-Frying

You don’t need a million fancy gadgets for this, but having the right pan makes all the difference when you’re cooking at high heat. Seriously, don’t try this in a tiny saucepan; you’ll just steam everything instead of frying it!

My absolute favorite tool is my big wok because it has those high, sloping sides. If you don’t have a wok, grab your largest, heavy-bottomed skillet—one that’s maybe 12 inches across. You need that surface area so you can toss the rice without everything falling onto the floor. Also, have your wooden spoons or heat-safe spatulas ready for constant stirring!

Step-by-Step Guide to Making Pineapple Chicken Fried Rice

Ready for the action? This is where we combine all that prep work. Remember, stir-frying is fast, so keep your heat high and your movements quick. We are aiming for that restaurant-style texture, not soggy takeout!

Cooking the Chicken to Perfection

First things first, get your largest skillet or wok screaming hot over medium-high heat. Add your tablespoon of avocado oil—it handles high heat beautifully. Toss in those cubed chicken pieces. You need to cook these for about 6 to 7 minutes, stirring every so often so they get lovely golden spots all over. The most important thing here is food safety, so grab that instant-read thermometer and pull the chicken out *only* when it hits 165 degrees Fahrenheit internally. Once it’s done, scoop it right out onto a clean plate and let it chill for a minute while we move on.

Sautéing Aromatics and Rice Base

Keep that pan hot! In the same one, throw in your diced red bell pepper, most of those chopped green onions, the minced garlic, and the grated ginger. Give that a quick sauté—only about 1 to 2 minutes. You want them fragrant and just starting to soften, but not brown. Now, add your star base: the 3 cups of day-old jasmine rice. Toss everything together really well to coat the grains with that veggie goodness. Let the rice sit still for about a minute without stirring; this helps it toast up slightly and keeps it from getting mushy later.

Combining Sauce, Eggs, and Final Ingredients in Pineapple Chicken Fried Rice

Time for the flavor boost! Take that sauce mixture you whisked together earlier and pour it right over the rice. Toss it all around until every grain is coated in that beautiful sweet and savory blend. Now, use your spatula to push all that rice mixture over to one side of the pan. See that empty space? Pour your two beaten eggs right into the hot spot. Let them set up for just a moment, then scramble them quickly until they are just cooked through. Mix those fluffy eggs right back into the rice mixture.

Finally, return that perfectly cooked chicken to the pan. Toss in your cup of fresh pineapple chunks—don’t add them too early, or they’ll get too soft! Heat everything through for just another minute or two. We want the pineapple warm, but still holding its shape. Take the whole pan off the heat immediately. Finish this amazing pineapple chicken fried rice by sprinkling over the chopped cashews and the last little bit of green onion for a fresh pop. Serve it up hot!

Tips for Achieving the Best Pineapple Chicken Fried Rice Texture

If you skip one thing in this recipe, please don’t let it be the rice advice! I know it’s annoying when a recipe tells you to plan ahead, but using chilled, day-old rice is the absolute secret to a non-gloppy stir-fry. Freshly cooked rice has too much moisture clinging to the outside of the grains, and when you throw it in a hot pan, it just steams itself into mush.

Day-old rice has dried out a bit in the fridge, which means those little grains stay separate and get that slightly crisp, chewy texture we want when they hit the hot oil. It really makes the difference between a good chicken stir-fry and a fantastic one! chicken stir-fry

Here’s one more quick tip: Don’t overcrowd your pan! If you’re doubling this recipe, cook it in two separate batches. Overcrowding lowers the pan temperature instantly, and suddenly, you’re boiling your ingredients instead of frying them. Keep things moving, but give everything some room to breathe!

Variations on Your Favorite Pineapple Chicken Fried Rice

I love that this pineapple chicken fried rice is a great base recipe, and you can totally make it your own depending on what you have lurking in the crisper drawer. Don’t feel like you have to stick to just peppers, either!

If you love green, toss in a cup of shelled edamame along with the rice—they add a nice little pop of texture and protein. Or, if you’re feeling tropical, swap out half the cashews for macadamia nuts; they have a buttery flavor that just sings with the pineapple. For a little zing, try adding a splash of your favorite hot sauce right into the sauce mixture, but taste as you go, of course! It’s so easy to customize this simple chicken stir-fry.

Storage and Reheating Instructions for Leftover Pineapple Chicken Fried Rice

Nobody wants to waste this flavorful rice! Luckily, leftover chicken fried rice holds up really well in the fridge, provided you store it correctly. It’s always such a treat to have a fast lunch ready to go the next day. Just make sure you let the rice cool down on the counter for about 30 minutes before you seal it up tight.

Storing Your Chicken Fried Rice

You absolutely must use an airtight container for leftovers. I prefer glass containers because they don’t hold onto odors, but any good sealable plastic container works fine. Pop it into the refrigerator as soon as it’s cooled slightly. You should be able to safely enjoy this delicious pineapple rice for about 3 to 4 days stored this way.

Reheating Methods

You have two main options for bringing this back to life. For the best texture that mimics the original fresh fry, use the stovetop. Heat a little splash of oil or even a teaspoon of water in your skillet over medium heat, add the rice, and stir until it’s piping hot all the way through. If you are in a huge rush, the microwave works too! Just cover it loosely with a damp paper towel to keep the rice from drying out while it heats up.

Quick Answers to Common Questions About Pineapple Chicken Fried Rice

I get so many messages about making sure the texture is right or if they can swap ingredients. Here are the quick answers to the questions I hear most often about this easy weeknight meal!

Q1. Why does my fried rice always turn out sticky instead of fluffy?
That’s almost always the rice! I can’t stress enough how important it is to use chilled, day-old rice. If you use rice straight out of the cooker, it’s too moist, and you end up with sticky clumps rather than separate grains. This is the number one rule for any good chicken stir-fry!

Q2. Can I use frozen pineapple instead of fresh?
You can, but you have to thaw it completely first! More importantly, you need to gently pat the thawed pineapple dry with a paper towel before adding it in step six. If you add watery pineapple, it steams the rice, and we lose that beautiful crispy texture we worked so hard for in this pineapple rice recipe.

Q3. What if I don’t have cashews?
No problem at all! Cashews add a nice crunch, but you can easily substitute them with peanuts or even slivered almonds. Just make sure whatever nut you use is roasted, or you can quickly toast them in a dry pan for about three minutes before you start cooking the main dish.

Q4. Can I make this vegetarian?
Absolutely! Just skip the chicken entirely. To keep the protein up, you could add an extra egg or toss in a cup of cubed firm tofu that you’ve pressed and pan-fried separately until golden brown before adding the vegetables.

Share Your Success Making This Pineapple Chicken Fried Rice

I put all my best tricks into this recipe so you can have an amazing easy weeknight meal! I truly hope you loved making this pineapple chicken fried rice as much as I love eating it.

If you tried this out, please come back and leave me a star rating below! Tell me what you thought, or if you made any fun swaps. Hearing about your kitchen adventures keeps me inspired! Come see more of my cooking adventures!