Hawaiian Pineapple Chicken Fried (Print Version)

A tropical blend of pineapple, chicken, and colorful veggies tossed with jasmine rice and seasonings.

# Components:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 10.5 oz), diced
02 - 2 large eggs, beaten

→ Vegetables & Fruit

03 - 1 cup fresh pineapple, diced
04 - 1 red bell pepper, diced
05 - 1 cup frozen peas and carrots, thawed
06 - 3 green onions, sliced
07 - 2 cloves garlic, minced

→ Rice

08 - 3 cups cooked jasmine rice, chilled

→ Sauces & Seasonings

09 - 3 tablespoons soy sauce
10 - 1 tablespoon oyster sauce
11 - 1 tablespoon sesame oil
12 - 1/2 teaspoon ground black pepper
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon chili flakes

→ Oils

15 - 2 tablespoons vegetable oil

→ Garnish

16 - 2 tablespoons roasted cashews or macadamia nuts
17 - Extra sliced green onions

# Directions:

01 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until golden and cooked through, approximately 5 to 7 minutes. Remove chicken and set aside.
02 - Add remaining 1 tablespoon oil to the pan. Pour in beaten eggs, scramble until just set, then push to the side of the pan.
03 - Add minced garlic, diced red bell pepper, and sliced green onions. Stir-fry for 2 minutes until fragrant and softened.
04 - Add thawed peas and carrots, and diced pineapple. Stir-fry for 2 to 3 minutes until heated through.
05 - Add chilled rice, breaking up any clumps with your spatula. Return cooked chicken to the pan and fold to combine evenly.
06 - Pour in soy sauce, oyster sauce, sesame oil, salt, pepper, and chili flakes. Stir-fry everything together for 3 to 4 minutes until well combined and heated through. Taste and adjust seasoning as needed.
07 - Remove from heat and transfer to serving plates. Garnish with roasted nuts and extra sliced green onions before serving.

# Expert Advice:

01 -
  • It comes together in under 35 minutes, which means dinner is on the table before the evening rush kicks in.
  • The sweet-savory balance keeps your taste buds genuinely interested from the first bite to the last.
  • Leftover rice transforms into something elegant enough for guests yet casual enough for a solo dinner.
02 -
  • Day-old rice is absolutely essential; warm or freshly cooked rice will turn to mush no matter what you do, and that's not a flavor problem, it's a texture disaster.
  • Don't crowd the pan or let the heat drop by adding too many ingredients at once; keeping the temperature high means everything cooks quickly and stays vibrant instead of steaming.
03 -
  • Keep your wok or skillet smoking hot; low heat is the enemy of good fried rice and will make everything stew instead of fry.
  • If you don't have day-old rice, spread fresh cooked rice on a sheet pan, refrigerate it for at least 2 hours, and fluff it gently with a fork before using; this dries it out enough to work.
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