Pineapple Chicken Fried Rice

So, this one’s a little sweet, a little savory—and totally addictive. I’m talking about pineapple chicken fried rice. Yeah, it sounds fancy, but it’s actually super easy.

I made it one night with leftover rice and some canned pineapple. Tossed it all in a pan with chicken, and wow. It hit all the right notes.

It’s got that takeout feel without the wait. Sweet pineapple, juicy chicken, and crispy rice—so good. Trust me, once you try it, you’ll be making it on repeat.

Why You’ll Love This Recipe

• Complete One-Pan Meal: Everything cooks in one large skillet—protein, carbs, and vegetables—making cleanup simple.
• Balanced Flavor Profile: Sweet pineapple pairs beautifully with savory soy, umami chicken, and fresh lime. Every bite offers contrast.
• Quick and Efficient: With a little prep, this comes together in under 45 minutes—faster than most takeout deliveries.
• Customizable: Make it spicy, swap out the protein, or throw in extra vegetables. This dish is forgiving and fun to experiment with.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 20 minutes (chopping, seasoning, and mise en place)
• Cook Time: 20 minutes (active cooking time)
• Total Time: About 40 minutes

Note: Pre-cooked rice is essential for proper texture—day-old refrigerated rice works best. If you only have freshly cooked rice, spread it out on a tray and chill it uncovered for 30 minutes before frying.

Servings

This recipe serves 4 generous portions as a main dish or up to 6 lighter servings when paired with sides like miso soup, a green salad, or dumplings.

Difficulty Level

This recipe is rated easy to moderate. Beginners will benefit from preparing ingredients ahead of time, as the stir-frying process moves quickly once the heat is on. Experienced cooks will enjoy the layering of textures and bold flavors.

Required Kitchen Tools

• Large Skillet or Wok: A wide, heavy-bottomed skillet is ideal for even searing and tossing. Nonstick or cast iron both work.
• Spatula or Wooden Spoon: For stirring and scraping the pan without damaging the surface.
• Chef’s Knife: For clean, precise chopping of chicken, veggies, and aromatics.
• Cutting Board: Preferably two—one for raw chicken and one for produce.
• Mixing Bowls: For marinating the chicken and organizing your prepped ingredients.
• Grater or Microplane: For finely grating ginger and garlic if you prefer not to mince.
• Citrus Juicer (Optional): To easily extract fresh lime juice without seeds.

Ingredients for Pineapple Chicken Fried Rice

Here’s a breakdown of everything you’ll need to bring this dish to life. See exact measurements in the recipe card.

Base Ingredients

• 4 cups cooked rice (cold or day-old): White jasmine or long grain rice is ideal. Brown rice also works but may take slightly longer to crisp.
• 1 lb boneless skinless chicken thighs: Cut into ¾-inch pieces for juicy, tender bites that cook quickly. Chicken breast can be used but will be slightly drier.
• 3 tablespoons coconut oil: Divided. Coconut oil adds a subtle sweetness and performs well at high heat. Sub with avocado or vegetable oil if needed.

Aromatics & Vegetables

• ½ yellow onion, chopped: Adds sweetness and depth to the fried rice base.
• ½ red bell pepper + ½ green bell pepper, chopped: For crunch, color, and mild sweetness.
• 1 large garlic clove, minced: Fresh garlic is essential here—avoid pre-minced jars if possible.
• 1-inch piece fresh ginger, peeled and grated: Adds heat and brightness to the entire dish.
• 1 ½ cups fresh pineapple, cubed: Use ripe, juicy pineapple for best results. Canned works too—just drain and pat dry.
• ¾ cup frozen peas: No need to thaw; they add texture, color, and a bit of sweetness.

Sauce & Seasoning

• 2 tablespoons soy sauce: Low sodium is preferred so you can control the salt level. Add more to taste later.
• 1 tablespoon honey: Adds a touch of sweetness that enhances the pineapple and balances the umami.
• Juice of 1 small lime (about 2 tablespoons): Adds acidity to round out the flavor.
• Salt & pepper to taste

Optional Garnish

• 2 green onions, thinly sliced: Sprinkle on top before serving for freshness.
• 1 tablespoon sesame seeds: Toasted sesame seeds add a light crunch and nuttiness.

Variations for Pineapple Chicken Fried Rice

• Add Scrambled Egg: Push the rice aside and scramble 2 eggs in the pan before mixing everything together.
• Make It Spicier: Stir in ½ teaspoon chili flakes, a chopped Thai chili, or drizzle with sriracha at the end.
• Use Shrimp or Tofu: Swap chicken for shrimp (cook only 2–3 minutes) or pressed tofu for a vegetarian version.
• Bulk It Up: Add shredded carrots, corn, or edamame for extra volume and nutrients.
• Try Thai Flavors: Add a splash of fish sauce and fresh Thai basil to bring Southeast Asian flair.

How to Make Pineapple Chicken Fried Rice: Step-by-Step Instructions

1. Prep All Ingredients First

Before you turn on the heat, chop everything. Dice the onions, bell peppers, pineapple, and chicken. Mince the garlic, grate the ginger, and measure out the rice and sauces.

Tip: Keep each ingredient in a separate bowl or plate. This helps everything go smoothly once cooking starts.

2. Cook the Chicken

1. Heat 1 tablespoon coconut oil in a large skillet over medium-high heat.
2. Add the chopped chicken, season lightly with salt and pepper, and spread it out in a single layer.
3. Let it cook undisturbed for 2–3 minutes to get some browning, then stir and continue cooking until the chicken is golden and fully cooked (about 5–6 minutes total).
4. Remove the chicken from the pan and set aside in a bowl.

Why this matters: Cooking the chicken first ensures it stays juicy and doesn’t overcook later.

3. Sauté Aromatics and Vegetables

1. In the same skillet, add another tablespoon of coconut oil.
2. Add chopped onion and cook for 2–3 minutes until softened.
3. Stir in bell peppers, minced garlic, and grated ginger. Cook for another 2 minutes until fragrant.
4. Add the pineapple chunks and cook for 2–3 more minutes, letting them caramelize a bit.

Watch for: You’ll know it’s ready when the pineapple starts to turn golden and the ginger smells bright.

4. Add Rice and Peas

1. Push the vegetables to one side of the skillet.
2. Add the final tablespoon of coconut oil and dump in the cold rice.
3. Break up any clumps and stir everything together. Spread it out and let it sit undisturbed for 1–2 minutes to get that classic “fried” texture.
4. Add frozen peas, stir again, and cook for another 2 minutes.

Tip: Cold rice is less sticky than hot rice, so it fries better and holds its shape.

5. Return Chicken & Add Sauce

1. Return the cooked chicken to the skillet and stir to combine.
2. Pour in soy sauce, honey, and lime juice.
3. Mix well and let everything cook together for another 2–3 minutes, allowing the flavors to blend.

Taste and Adjust: Add more soy sauce for saltiness, more lime for brightness, or more honey for sweetness.

How to Serve Pineapple Chicken Fried Rice

This dish is satisfying all on its own, but here are a few pairing ideas:

• Serve in Pineapple Bowls: For a fun presentation, scoop out fresh pineapple halves and serve the rice inside.
• With Spring Rolls or Dumplings: Great as a side for a small meal or party platter.
• Topped with Fried Egg: Adds richness and protein—especially good if you’re skipping meat.

Finish with a sprinkle of sliced green onions and toasted sesame seeds just before serving.

Storing Pineapple Chicken Fried Rice

• In the Fridge: Store leftovers in an airtight container for up to 4 days.
• To Reheat: Microwave in 30-second bursts, stirring each time. Or reheat in a skillet with a splash of oil to crisp it up again.
• Freezing Tips: It freezes fairly well—store in a freezer-safe bag, flatten it, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Tips and Tricks for Success

• Use Day-Old Rice: Fresh rice is too soft and sticky. Day-old rice is dry and firm, perfect for stir-frying.
• Don’t Overcrowd the Pan: If your skillet is small, cook the chicken and rice in batches so everything sears instead of steams.
• Taste as You Go: Adjust the soy, honey, or lime to suit your preference. It’s easier to build flavor in layers.
• Let Rice Crisp: Don’t stir constantly. Let it sit in the pan a few seconds to get that classic fried rice crust.

Nutrition

Nutrient	Amount (per serving)
Calories	435 kcal
Protein	28 g
Carbohydrates	45 g
Sugars	10 g
Fiber	3 g
Fat	16 g
Saturated Fat	7 g
Sodium	640 mg
Cholesterol	85 mg
Vitamin C	42% DV

Note: Nutrition is estimated for 1 of 4 servings using chicken thighs, coconut oil, and fresh pineapple.

Pineapple Chicken Fried Rice FAQs

Can I use freshly cooked rice instead of day-old?

Yes, but it needs to be cooled. Spread it out on a tray and refrigerate uncovered for 30 minutes before using. Cold rice keeps its shape and fries better.

Is canned pineapple okay to use?

Absolutely. Just drain it well and pat dry to avoid extra moisture in the pan. Fresh gives a bit more texture and sweetness, though.

Can I make this vegetarian?

Yes. Omit the chicken and add scrambled tofu or extra vegetables like broccoli, snap peas, or carrots.

What kind of rice works best?

Jasmine rice or long grain white rice work great. Brown rice also works and gives a nuttier flavor and firmer texture.

Can I use a wok instead of a skillet?

Yes. A wok is ideal for high-heat stir-frying if you have one, especially when cooking larger batches.

Conclusion

Pineapple Chicken Fried Rice is a colorful, crave-worthy skillet meal that combines tropical sweetness, savory chicken, and crispy rice in perfect balance. It’s quick to make, easy to customize, and satisfying enough to serve on its own. Once you try this, it’ll become part of your regular dinner rotation—because it just works.

Whether you’re cooking for your family, prepping weekday lunches, or using up leftovers in a creative way, this dish delivers bold flavor with very little fuss.