Chicken and Pineapple Fried Rice

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This takeout-style chicken and pineapple fried rice is packed with flavor, and on the table in 30 minutes or less!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Chinese

Keyword: homemade takeout

Servings: servings

Calories: 327kcal

Heat a large skillet over MED HIGH heat. Once hot, add 1 Tbsp of the 2 Tbsp avocado oil.
Add 1 cup diced boneless skinless chicken breasts and season with 1/2 tsp kosher salt and 1/2 tsp black pepper.
Cook for 4-5 minutes, stirring occasionally, until cooked through. Remove to a plate, but don't wipe out the skillet.

To the same skillet, add the remaining 1 Tbsp 2 Tbsp avocado oil. Then add 1/2 cup diced yellow onion, 2 cloves garlic, and 1 tsp minced fresh ginger.
Cook, stirring occasionally, for 2-3 minutes, or until fragrant and soft.
Slide the onion mixture over to one side of the skillet, then add 1 cup fresh pineapple chunks and let them cook for 2-3 minutes until slightly caramelized and seared.
Add 3/4 cup frozen peas and carrots (thawed), and cook, stirring often, for 2 minutes, or until tender.

Return the cooked chicken to the skillet, and add 3 cups cooked jasmine rice, mixing well.
Add 2 Tbsp reduced sodium soy sauce, 1 Tbsp oyster sauce, and 1 tsp toasted sesame oil and stir well to evenly distribute the sauces through the rice.
Cook another 3-4 minutes, until well mixed and warmed through.

I've estimated this recipe serves about 4, but feel free to divide the skillet into as many servings as you'd like.
Feel free to add additional seasonings to the chicken as it cooks.
If you don't have leftover rice, you can cook some (in whatever manner you usually cook rice). Then spread it into thin layer on a baking sheet and refrigerate it for an hour or so, or until chilled.