Hawaiian Pineapple Chicken (Printable)

Juicy pineapple, tender chicken, and colorful veggies combine for a flavorful, easy-to-make fried rice.

# Ingredient List:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 10.6 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, plus extra for garnish
07 - 2 cloves garlic, minced

→ Rice

08 - 3 cups cooked jasmine rice, chilled (preferably day-old)

→ Sauces & Seasonings

09 - 3 tablespoons soy sauce (use gluten-free if needed)
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 (optional)

→ Oils

15 - 2 tablespoons vegetable oil for frying

→ Garnish

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

# Steps:

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, about 5–7 minutes. Remove chicken and set aside.
02 - Add remaining 1 tablespoon oil to the pan. Pour in beaten eggs and scramble until just set, then push to the side of the pan.
03 - Add garlic, red bell pepper, and green onions. Stir-fry for 2 minutes until fragrant.
04 - Add peas, carrots, and pineapple. Stir-fry for another 2–3 minutes.
05 - Add chilled rice, breaking up any clumps. Return cooked chicken to the pan.
06 - Pour in soy sauce, oyster sauce, sesame oil, salt, pepper, and chili flakes if using. Stir-fry everything together for 3–4 minutes until well combined and heated through.
07 - Taste and adjust seasoning if needed. Remove from heat and transfer to serving dishes.
08 - Top with roasted nuts and extra green onions before serving.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and tastes like you've been cooking all day.
  • The sweet-savory balance feels indulgent without being heavy, perfect for when you want something satisfying but not overwhelming.
  • It's genuinely adaptable—swap proteins, add more heat, go lighter on the fruit—and it still works beautifully.
02 -
  • Day-old rice is absolutely essential—fresh, warm rice will turn into a sticky, mushy mess no matter how high your heat or how good your technique is.
  • Don't be timid with heat; your wok or pan needs to be genuinely hot so vegetables stay crisp and rice gets slightly caramelized, not steamed.
03 -
  • Keep a small bowl of water next to your wok in case things start sticking; a tablespoon of water creates steam that unsticks without adding oil.
  • If your rice comes out of the fridge in a solid block, break it up with your hands before adding it to the pan rather than fighting it with a spatula.
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