Pineapple Fried Rice
A vibrant and flavorful stir-fry combining sweet pineapple, savory chicken, and crunchy cashews with perfectly cooked jasmine rice. This restaurant-style favorite is surprisingly easy to make at home and looks stunning served in a pineapple boat.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Prepare Ingredients and Sauce
- b.If using a fresh pineapple for serving, slice it in half lengthwise. Carefully run a knife around the inside perimeter, leaving a ½-inch border. Make crisscross cuts in the flesh and scoop it out with a spoon. Set the hollowed-out shells aside.
- c.Chop the scooped-out pineapple flesh into ½-inch chunks, measuring out 1.5 cups. Discard the tough core.
- d.In a small bowl, whisk together the light soy sauce, oyster sauce, fish sauce, sesame oil, sugar, and white pepper. Set this sauce mixture aside.
- e.Ensure all vegetables are chopped, chicken is cubed, and eggs are lightly beaten.
- 2
Step 2
- a.Cook Chicken and Egg
- b.Heat a large wok or skillet over high heat until it begins to smoke lightly. Add 1 tbsp of oil and swirl to coat.
- c.Add the cubed chicken and stir-fry for 4-5 minutes until cooked through and lightly browned. Remove the chicken from the wok and set aside.
- d.Reduce heat to medium-high. Add 1 tsp of oil to the wok. Pour in the beaten eggs and scramble for 1-2 minutes until just cooked. Remove the eggs and set aside with the chicken.
- 3
Step 3
- a.Sauté Aromatics and Vegetables
- b.Return the wok to high heat and add the remaining oil. Add the chopped onion and red bell pepper. Stir-fry for 2-3 minutes until slightly softened but still crisp.
- c.Add the minced garlic and ginger and stir-fry for another 30 seconds until fragrant.
- 4
Step 4
- a.Stir-Fry the Rice
- b.Add the cold, cooked rice to the wok. Use a spatula to press and break up any clumps.
- c.Stir-fry for 2-3 minutes, tossing continuously to coat each grain with oil and heat it through.
- 5
Step 5
- a.Combine and Finish
- b.Return the cooked chicken and scrambled eggs to the wok. Add the pineapple chunks, frozen peas, and roasted cashews.
- c.Pour the prepared sauce mixture over everything. Stir-fry for 1-2 minutes, tossing vigorously to combine all ingredients and coat them evenly with the sauce.
- d.Turn off the heat. Stir in the sliced green onions and chopped cilantro.
- 6
Step 6
- a.Serve
- b.For a stunning presentation, spoon the fried rice into the hollowed-out pineapple shells. Otherwise, serve hot in bowls. Garnish with extra cashews or cilantro if desired.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old, cold rice. Fresh, warm rice has too much moisture and will result in mushy fried rice. Spreading the rice on a baking sheet and chilling for an hour can work in a pinch.
- 2High heat is crucial. A very hot wok or skillet stir-fries the ingredients quickly, preventing them from becoming soggy and ensuring a good 'wok hei' (breath of the wok) flavor.
- 3Don't overcrowd the pan. If your wok isn't large enough, cook in two batches to ensure everything fries properly rather than steams.
- 4Prepare all your ingredients (mise en place) before you start cooking. Stir-frying is a rapid process, and you won't have time to chop once you begin.
- 5Don't overcook the pineapple. Add it towards the end of cooking to just heat it through, so it retains a slight firmness and its bright, tangy flavor.
Adapt it for your goals.
Protein Swap
Substitute the chicken with 450g of peeled and deveined shrimp, firm tofu (cubed and pressed), or thinly sliced pork.
Vegetarian/VeganVegetarian/Vegan
Omit the chicken and egg. Use firm tofu instead. Replace the oyster sauce and fish sauce with a vegetarian stir-fry sauce or mushroom-based soy sauce.
Spicy VersionSpicy Version
Add 1-2 finely chopped Thai bird's eye chilies along with the garlic and ginger for a significant kick of heat.
Extra VeggiesExtra Veggies
Incorporate 1/2 cup of diced carrots, sweet corn, or chopped water chestnuts for added texture and nutrition. Add carrots with the onion and bell pepper.
Why this is on our healthy list.
Source of Lean Protein
Chicken breast is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and promoting a feeling of fullness.
Rich in Vitamin C
Pineapple and red bell peppers are packed with Vitamin C, a powerful antioxidant that boosts the immune system, supports skin health, and helps protect cells from damage.
Contains Bromelain
Pineapple is the unique source of bromelain, a group of enzymes known for their anti-inflammatory properties and ability to aid in digestion.
Provides Sustained Energy
The carbohydrates from the jasmine rice provide a readily available source of energy to fuel your body and brain throughout the day.
Frequently asked questions
A typical serving of this Pineapple Fried Rice contains approximately 550-650 calories, depending on the exact amount of oil and protein used. It's a balanced meal with carbohydrates, protein, and fats.