Pineapple Chicken Fried Rice (Printable)

Thai-style fried rice with chicken, pineapple, cashews, and fresh vegetables, perfect for quick meals.

# What you'll need:

→ Protein & Eggs

01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 2 large eggs

→ Vegetables & Fruit

03 - 1 1/2 cups fresh pineapple, diced (or canned, drained)
04 - 1 red bell pepper, diced
05 - 1 cup frozen peas and carrots, thawed
06 - 2 green onions, sliced
07 - 2 cloves garlic, minced

→ Rice & Nuts

08 - 4 cups cooked jasmine rice, chilled (preferably day-old)
09 - 3/4 cup unsalted roasted cashews

→ Sauces & Seasonings

10 - 3 tablespoons soy sauce (or tamari for gluten-free)
11 - 1 tablespoon fish sauce
12 - 1 tablespoon oyster sauce (or vegetarian oyster sauce)
13 - 1 teaspoon curry powder
14 - 1/2 teaspoon white pepper (or black pepper)
15 - 1 tablespoon sugar
16 - 2 tablespoons vegetable oil
17 - Lime wedges, for serving

# Directions:

01 - Heat 1 tablespoon oil in a large wok or nonstick skillet over medium-high heat. Add chicken pieces and cook until golden brown and cooked through, approximately 4–5 minutes. Transfer to a plate and reserve.
02 - Add remaining tablespoon of oil to the wok. Add minced garlic and stir-fry for 30 seconds until fragrant, being careful not to burn.
03 - Push garlic to one side of the pan. Crack eggs into the cleared space and scramble quickly until just set but still moist.
04 - Add diced bell pepper, thawed peas and carrots, and pineapple chunks. Stir-fry for 2–3 minutes until vegetables are tender-crisp.
05 - Add chilled jasmine rice to the wok, breaking up any clumps with your spatula. Return the cooked chicken to the pan and toss to distribute evenly.
06 - Pour in soy sauce, fish sauce, oyster sauce, curry powder, white pepper, and sugar. Toss everything thoroughly to combine and heat through, about 2–3 minutes.
07 - Stir in roasted cashews and sliced green onions. Remove from heat immediately. Serve hot with lime wedges on the side for squeezing.

# Expert Suggestions:

01 -
  • The balance of sweet pineapple and savory curry powder creates this incredible flavor dance that keeps you coming back for seconds
  • It comes together in under 35 minutes but tastes like something youd order from your favorite Thai spot
  • The cashews add this perfect crunch that makes every bite exciting and satisfying
02 -
  • Cold day-old rice is absolutely non-negotiable here fresh rice turns into a gloopy sticky mess that no amount of stirring can fix
  • Have all your ingredients prepped and measured before you turn on the heat once you start stir-frying everything happens lightning fast
  • A wok is ideal but any large skillet will work as long as it can get really hot without warping
03 -
  • Preheat your wok until it is smoking slightly before adding oil this gives the ingredients that gorgeous wok hei flavor
  • Reserve a handful of cashews to toast separately in a dry pan then sprinkle them on top for that restaurant-style presentation

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