Quick Easy Chicken Pineapple Fried (Print Format)
Juicy chicken, golden pineapple, and colorful veggies with stir-fried rice—ready in 30 minutes for any night!
# Ingredients:
→ Main Ingredients
01 -
3 cups cooked jasmine rice, cold day-old rice ideally
02 -
½ lb skinless boneless chicken thighs or chicken breast
03 -
1 cup frozen mixed vegetables (peas, carrots, corn, and/or green beans), rinsed and strained
04 -
1 cup pineapple, diced or canned diced pineapple
05 -
½ cup onion, finely diced (or substitute with shallots/green onions)
06 -
2 cloves garlic, minced
07 -
2 tablespoons vegetable oil or any neutral oil for cooking
08 -
1.5 tablespoons regular soy sauce
09 -
1 teaspoon fish sauce or substitute with oyster sauce
10 -
¼ teaspoon salt
11 -
¼ teaspoon black pepper
→ Chicken Marinade
12 -
2 teaspoons regular soy sauce
13 -
2 teaspoons sesame oil or any neutral oil
14 -
1 teaspoon cornstarch or potato starch
15 -
¼ teaspoon baking soda
# Steps:
01 -
Break up cold day-old rice with a rice paddle or clean hands. Set aside.
02 -
Slice chicken thighs on a bias and transfer to a medium bowl. Season with marinade ingredients, mix well, and set aside to marinate for 10-15 minutes.
03 -
Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Fry chicken slices until cooked through. Remove chicken from the pan and set aside.
04 -
Sauté garlic and onions in the same pan until fragrant.
05 -
Add mixed vegetables and diced pineapple to the pan. Cook for 3-4 minutes, allowing any excess liquid to evaporate. Push everything to one side of the pan.
06 -
Add the remaining vegetable oil. Toss the cooked rice into the empty part of the pan. Add regular soy sauce, fish sauce, salt, and black pepper. Toss everything together until evenly combined.
07 -
Add the cooked chicken back to the pan. Mix thoroughly and serve hot. Enjoy!