Quick Easy Chicken Pineapple Fried

This quick and easy chicken pineapple fried rice is my go-to when I need a dinner the whole family will love and I have leftover rice in the fridge. Savory chicken meets juicy pineapple and colorful veggies for a meal that is both satisfying and bright on the table. You can whip this up in around 30 minutes making it a real lifesaver on busy nights.

I first made this fried rice on a lazy Sunday when we had day old rice and some chicken to use up and soon it became a regular request at our family table school lunchboxes included. The dish is fast yet every bite tastes special.

Ingredients

• Jasmine rice: day old and cold for best texture choose freshly cooked rice only if you have time to cool and dry it
• Skinless chicken thighs or breast: thighs are juicier while breast will be leaner select firm pink chicken for freshness
• Frozen mixed vegetables: easy and colorful quick to cook and add texture opt for a bag with peas carrots and corn
• Pineapple: diced canned or fresh for bursts of juicy sweetness pick ripe pineapples or a good quality canned variety without added sugar
• Onion or shallots or green onions: for aromatic flavor pick firm bulbs or fresh greens
• Garlic: minced for added depth smash and peel for the best aromatic oil
• Vegetable oil: a neutral oil helps everything fry up evenly and keeps flavors clean avoid strongly flavored oils
• Regular soy sauce: for savory saltiness preferably use a naturally brewed type
• Fish sauce or oyster sauce: for umami whichever you prefer or have on hand
• Salt: to balance flavors always taste and adjust to your liking
• Black pepper: mild heat and gentle bite grind fresh for best aroma
• Soy sauce and sesame oil plus cornstarch and baking soda: for marinating chicken tenderizing and seasoning each piece choose fresh open bottles for bright flavor

Step-by-Step Instructions

Break Up the Rice:

Gently separate any clumps in your cold day old rice using a rice paddle or very clean hands The goal is to ensure every grain is loose This prevents your fried rice from being gummy

Marinate the Chicken:

Slice your chicken thighs or breast on the bias for tender strips Transfer them into a medium bowl Add soy sauce sesame oil cornstarch and baking soda for the marinade Mix thoroughly so every piece is coated Let the chicken sit for at least 10 minutes allowing the flavors and tenderizer to work

Cook the Chicken:

Heat a tablespoon of vegetable oil in a large pan over medium high heat Once hot add the marinated chicken Fry until golden and cooked all the way through About 4 to 5 minutes Remove the chicken from the pan and set aside Keep it covered so it stays juicy

Sauté Aromatics:

Add your minced garlic and finely chopped onions to the pan Stir constantly on medium heat until fragrant and translucent This deepens the flavor base Each onion piece should look glossy before moving on

Stir Fry Vegetables and Pineapple:

Add the mixed vegetables and diced pineapple into your pan Stir everything for three to four minutes until the veggies are tender and the pineapple has given off a little juice If there is excess liquid let it evaporate Push the mixture to one side

Cook and Season the Rice:

Drizzle the remaining vegetable oil into the emptied part of your pan Pour in the loosened cold rice Immediately pour in soy sauce fish sauce salt and black pepper Use a strong tossing motion to combine every ingredient Each rice grain should be evenly colored and separated

Combine Chicken and Finish:

Return the cooked chicken to the pan Mix together gently until the chicken is heated through Taste and adjust seasoning if you wish Serve hot straight from the pan

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For me the pineapple is really the star Every time I add it the kitchen smells amazing and the little bursts of sweetness make everyone smile My daughter always tries to find the most pineapple pieces in her bowl

Storage Tips

Chicken pineapple fried rice keeps well in an airtight container in the fridge for up to three days For best texture reheat on the stove in a pan with a splash of water Do not microwave for too long or the rice can dry out and become chewy You can also freeze individual portions just be sure to cool completely before freezing

Ingredient Substitutions

If you do not have jasmine rice any cold long grain rice works in a pinch For a vegetarian option skip the chicken and double the vegetables plus use soy sauce instead of fish sauce Tofu or scrambled eggs both make great protein swaps You can use fresh or canned pineapple but avoid varieties packed in heavy syrup

Serving Suggestions

Turn this fried rice into a fun meal by serving it in hollowed out pineapple halves Sprinkle with fresh cilantro or sliced scallions for a pop of color A side of cucumber salad or a fried egg on top makes this a little extra special I often pack extra for school lunches because it tastes just as good cold

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Cultural Context

Chicken pineapple fried rice is a dish that hints at both Thai and Chinese traditions taking the tropical flavors of Thailand and the comforting stir fry technique of Chinese cuisine Many restaurants serve their fried rice in hollowed out pineapples for a festive look This recipe honors that blend of culinary backgrounds making it great for gatherings and weeknights alike

Recipe FAQs

→ Why use day-old rice for this dish?

Day-old rice is drier and separates easily, preventing clumping and ensuring firm, individual grains in fried preparations.

→ Can I substitute chicken breast for thighs?

Yes, both chicken breast and thighs work well; thighs offer juicier texture while breast stays lean and tender if not overcooked.

→ What vegetables can be added?

Common additions include peas, carrots, corn, green beans, or even bell peppers for added color and crunch.

→ Is fresh or canned pineapple better?

Fresh pineapple delivers vibrant sweetness, but canned works well for convenience—just drain excess liquid before adding.

→ How do I keep the rice from getting mushy?

Break up cold rice before frying and cook on high heat, avoiding overmixing. Use a large pan for even distribution.

→ Can this dish be made vegetarian?

Absolutely, simply omit the chicken and consider swapping with tofu or additional vegetables for a meat-free version.