Weeknight dinners will be way more interesting with Chicken Pineapple Fried Rice. This is not your average rice dish, it’s sweet, spicy, and oh so good. Topped with cashews for extra crunch. Think takeout, but better because it’s made with wholesome, healthy ingredients.
Today I wanted to bring you all something a little different. This pineapple fried rice recipe may sound like Thai takeout, but it features Caribbean staples like rice, chicken, and fresh pineapples. The best part? Unlike most takeout, this dish is made from wholesome, healthy ingredients. Your body will thank you!
The recipe…
Now for the recipe. Though pineapple fried rice is technically a one pot recipe, you really do need to cook all the various components separately to develop the flavors, then combine everything at the end. Trying to cook rice, chicken, and eggs all at the same time will just result in a tasteless mess. But trust me, this dish is worth the effort!
The key to this recipe is freshly cut pineapple. Start by slicing a medium sized ripe pineapple in half, then use a knife or spoon to carefully hollow out the inside. The remains make a beautiful bowl to serve the pineapple in, so be sure to keep it.
Next, we move on to the chicken. Dark meat, specifically chicken thighs, work best here since they cook quickly and are more flavorful. Don’t cook the chicken all the way — it will finish cooking when combined with the rice. We are not trying to fry the chicken, just saute it. Sauteing will ensure that the chicken release lots of delicious juices that we will add to the rice.
While the chicken marinates, cook the rice. I love to use short grain brown rice because when cooked, it has a sticky texture, almost like sushi rice. I think that’s perfect for fried rice, since it helps the sauce stick to the rice, delivering maximum flavor with every bite. Cook the rice according to package directions and set it aside to cool for at least 15 minutes so the starches build up (i.e. to allow the rice to develop extra stickiness).
No fried rice dish is complete without scrambled egg. Once the chicken is done, wipe the pan clean (no need to waste more pans!) and scramble two eggs. Season lightly with salt and pepper and set aside. Once the egg is done, it’s finally time to combine everything into a large skillet. Saute the vegetables, pineapples, and sauces and cook until tender. Then add the cooked rice and chicken and heat through. Stir in the scrambled egg, remove from heat and top with cashews and scallion (aka green onion).
This pineapple fried rice recipe is so good, you’ll never order takeout fried rice again!
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If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag #sweetandsorrel on Instagram!
Chicken Pineapple Fried Rice
Ingredients
- 2 cups short grain brown rice, cooked
- 1 lb boneless chicken thighs, cubed
- 1 1/2 cup fresh cut pineapples, cubed fruit of approx. one medium pineapple
- 2 eggs
- 1 medium red bell pepper, chopped
- 1 medium sweet onion, chopped
- 1/2 cup green onions, chopped
- 2 cloves garlic, minced
- 2 tbsp tbsp canola oil
- 1 tbsp sesame oil
- 1 tsp browning
- 1 tbsp adobo seasoning
- 2 tbsp teriyaki sauce
- 1 tbsp low sodium soy sauce
- 1/2 tsp fish sauce
- 1 tsp sriracha
- 1 tsp brown sugar
- 1/2 cup cashews optional
- coarse salt and pepper
Instructions
- Cook brown rice according to package directions. Set aside and allow to cool for at least 15 minutes.
- To make the chicken: rinse chicken thighs with lemon juice and cut into 1 in cubes. Season with browning and adobo. Allow the chicken to marinate for at least 15 minutes. Heat 1 tbsp canola oil in a medium skillet over medium heat. Once oil heats through, add chicken to skillet and let cook for 8-10 minutes, until no pink spots remain. Remove chicken and juices from pan and set aside.
- Make scrambled eggs: once the chicken is cooked, clean skillet and return to heat. Whisk together two eggs. Cook until lightly scrambled and no liquid remains. Do not overcook the eggs since we will be cooking them again with the rice. Lightly season with salt and pepper and set aside.
- In a large skillet, heat 1 tbsp canola oil and 1 tbsp sesame oil. Add chopped onion, minced garlic, and chopped red bell pepper. Saute for 3 minutes, or until onions become translucent. Add fresh pineapple cubes, teriyaki sauce, soy sauce, and fish sauce. Cook for an additional 5-8 minutes, until pineapples start to become soft. Add brown sugar, rice, cooked chicken breast + juices, and half of the green onions. Stir to combine and cook for an additional 5 minutes, until heated through. Stir in scrambled eggs and sriracha.
- Remove fried rice from stove. Top with remaining green onions and crushed cashews. Scoop into pineapple rinds and serve.
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3 Comments
Had fresh pineapple from our garden, I looked at many recipes. This one is the best! Great blend of flavors. Would have a pic, but we started eating and wouldn’t stop!
Hi Ann,
I am so happy you found this recipe!