Hawaiian Pineapple Chicken Fried (Printable Version)

Tropical pineapple and tender chicken combined with vibrant vegetables and jasmine rice for a savory dish.

# What You Need:

→ 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, optional

→ Oils

15 - 2 tablespoons vegetable oil

→ 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, 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 garlic, red bell pepper, and green onions. Stir-fry for 2 minutes until fragrant.
04 - Add peas, carrots, and pineapple. Stir-fry for 2 to 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 to 4 minutes until well combined and heated through.
07 - Taste and adjust seasoning if needed. Remove from heat.
08 - Garnish with roasted nuts and extra green onions before serving.

# Expert Pointers:

01 -
  • It tastes like vacation in a bowl without requiring a passport or fancy ingredients.
  • The whole thing comes together faster than ordering takeout, which means weeknight dinners suddenly feel less like an obligation.
  • Leftovers are somehow even better the next day, making it the rare dish that improves with time.
02 -
  • Day-old rice is non-negotiable—I learned this the hard way when I tried making it with fresh rice and ended up with something that resembled wet sand instead of fried rice.
  • Keep your heat high and your movements quick; the longer everything sits in the pan, the more it steams instead of fries, and you lose that essential wok flavor.
03 -
  • Batch your prep work the night before so you can have everything cut and ready; the actual cooking is fast enough that you'll wish you'd prepped more efficiently.
  • If the rice clumps stubbornly, break it up with the back of your spatula against the side of the wok instead of stirring aggressively, which would crush the grains.
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