Chicken and Pineapple Fried Rice

One of my favorite things about ordering takeout is how many yummy things there are to choose from… but one of my go-to’s is some fried rice (usually chicken fried rice).  

I love that light and savory flavor that permeates the rice, the juicy chicken, and the little pops of flavor from the vegetables.

Making your own takeout-stye meals is not only cost-effective, but you get to control the quality and quantity of the ingredients used.

Around here, our Chinese restaurants don’t have a chicken and pineapple fried rice, but I think this dish rivals any served on a takeout menu!

What do I need to make this recipe?

• Oil – I prefer to use avocado, rice, or vegetable oil for this recipe.
• Chicken – boneless skinless chicken breasts or chicken tenderloins are the proteins I like.
• Salt and pepper – nothing fancy here, just regular kosher salt and black pepper.
• Garlic – I use minced garlic cloves, but you could use about a teaspoon or two of pre-minced garlic. Garlic powder can also be used, and I would use about 3/4 tsp.
• Ginger – if you don’t have fresh ginger, you can use an equal amount of pre-minced ginger (gourmet garden has a good paste), or 1/2 tsp ground ginger.
• Onion – yellow or white onion is preferred, although red onion will work in a pinch.
• Pineapple – I like to use fresh pineapple, as I feel it gets a better sear and caramelization, but if you drain canned pineapple well, it comes pretty close.
• Peas and carrots – to save time, I like to use a bag of frozen peas and carrots.
• Rice – I like the flavor of jasmine rice, but basmati, long grain white, or even brown rice will work. Just make sure it’s cooked and chilled.
• Soy sauce – reduced sodium is preferred, as soy sauce can be really salty.
• Oyster sauce – this thick and savory sauce is used to add depth of flavor. It’s made from oyster extract, but doesn’t really taste like oysters (in my opinion).
• Sesame oil – I prefer to use toasted vs un-toasted sesame oil, as it adds more flavor.
• Green onions – this is a garnish, but one I highly recommend.

How to make chicken and pineapple fried rice:

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Cook chicken. In this recipe we’re not just searing the chicken, it’s being cooked through and set aside.
2. Cook aromatics. This is the onion, garlic, and ginger.
3. Cook fruits and veggies. Sear the pineapple chunks, then add the peas and carrots.
4. Add rice and chicken. Stir in the leftover rice and return the cooked chicken to the skillet.
5. Add sauces and cook. Stir in the soy sauce, oyster sauce, and sesame oil. Serve with garnishes.

Variations of this recipe

• Rice – I like to use jasmine rice (leftover) for this recipe. However, you can use other types of rice if you’d like. I’ve even shared a tip for making fried rice when you don’t have any leftover rice, down in the “chef tips” section of the recipe card.
• Chicken – I typically use chicken breasts, but boneless skinless chicken thighs would be a good option if you prefer dark meat.
• Other protein – the flavors of this recipe would work well with pork, shrimp, or even tofu if you’d like to use a different protein.
• Pineapple – as written, this recipe uses fresh pineapple that’s been cut into chunks. However, if you’d prefer to use canned, you can definitely use that. Just make sure it’s drained well.
• Vegetables – if you’d like to use different veggies in this fried rice, please feel free to use your favorites. Snow peas, baby corn, and water chestnuts are some of our favorites to add.
• Additions – for some extra crunch, try using cashews or peanuts. For some added protein, you could also scramble an egg after cooking the onion, garlic, and ginger.

Making fried rice ahead of time

While you can make this fried rice completely ahead of time, I think it tastes best when made fresh.

However, you can definitely prep ahead. Prepping ahead is my favorite thing to do, since it makes cooking dinner so much easier, not to mention faster!

• Rice – fried rice tastes best when made with leftover rice, so I like to make my jasmine rice a day ahead of time, then store it in the refrigerator.
• Chicken – the chicken breasts can be diced into small pieces and kept refrigerated.
• Pineapple – fresh pineapple can be cut into chunks and kept refrigerated.
• Veggies – the frozen peas and carrots can be thawed in the refrigerator, and the onion and garlic can be pre-chopped/minced and kept refrigerated.

Storage

Leftovers should be refrigerated and stored in an airtight container for up to 4-5 days.

You can reheat in the microwave or on the stovetop.