Hawaiian Pineapple Chicken Rice (Printable)

Juicy pineapple and tender chicken stir-fried with jasmine rice and colorful vegetables for a quick meal.

# What You'll Need:

→ 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 and preferably day-old

→ Sauces & Seasonings

09 - 3 tbsp soy sauce, gluten-free if needed
10 - 1 tbsp oyster sauce
11 - 1 tbsp sesame oil
12 - 1/2 tsp ground black pepper
13 - 1/2 tsp salt
14 - 1/2 tsp chili flakes, optional

→ Oils & Garnish

15 - 2 tbsp vegetable oil for frying
16 - 2 tbsp roasted cashews or macadamia nuts, optional

# How-To 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, approximately 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 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 garnish with roasted nuts and extra green onions before serving.

# Expert Tips:

01 -
  • It comes together in under 35 minutes, so you can feed your family on a Tuesday without losing your mind.
  • The pineapple adds a natural sweetness that makes this feel like a treat, not just leftovers masquerading as dinner.
  • It's secretly a great way to use up bits and pieces from your fridge without anything going to waste.
02 -
  • Day-old rice is absolutely essential—fresh rice will turn to mush the moment it hits the hot pan, and you'll end up with fried rice porridge instead of the light, separate grains you want.
  • Don't skip the step of pushing the chicken and eggs to the side as you cook; it keeps them from overcooking while the pan temperature stays high enough to cook everything else properly.
03 -
  • Have all your ingredients prepped and within arm's reach before you start cooking; fried rice moves fast and you won't have time to chop garlic mid-stir.
  • If your rice is clumping badly, a tiny splash of water and a minute of rest will loosen it up enough to work with, but day-old rice shouldn't need this.
Go Back