Quick & Easy Chicken Pineapple Fried Rice

Name: Quick & Easy Chicken Pineapple Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 cups cooked jasmine rice (or white long-grain or short-grain rice, cold, day-old); 1/2 lb skinless boneless chicken thighs (or chicken breast); 1 cup frozen mixed vegetables (peas, carrots, corn, and/or green beans (rinsed and strained well)); 1 cup pineapple (chunks); 1/2 cup onion (finely diced); 2 garlic cloves (minced); 2 tbsp vegetable oil (or any neutral oil); 1.5 tbsp regular soy sauce (or light soy sauce); 1 tsp fish sauce (or oyster sauce); 1/4 tsp salt; 1/4 tsp black pepper; 2 tsp regular soy sauce (or light soy sauce); 2 tsp sesame oil (or any neutral oil); 1 tsp cornstarch (or potato starch); 1/4 tsp baking soda (don't skip this!)

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Seasoned rice stir-fried with juicy chicken, vegetables, pineapple, and aromatics in one pan. This easy chicken pineapple fried rice recipe uses simple ingredients and is ready in 30 minutes, making it great for busy weeknights. A family-friendly main or meal that's cheaper and better than takeout.

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Ingredients & Substitutes
Variations
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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📖 Recipe

If you love fried rice and pineapple, then you need to try this recipe. The sweetness from the pineapple complements the savory rice and chicken perfectly.

Fried rice is a great way to use up any leftover rice in the fridge. It's also ideal to use cold, day-old white rice as it's drier, preventing clumpy fried rice. But I share how to dry out freshly cooked rice for this recipe (see the FAQ section below).

Pineapple chicken fried rice is a popular Thai restaurant dish served at Southeast restaurants. It is believed that it originates from the Chinese people in Thailand.

What sets this recipe apart is that the chicken is marinated, adding extra flavor. You also don't need a wok to cook my recipe, simply use a large pan and medium-high heat to ensure the grains toast evenly.

My husband loves this Asian dish so much and I make it so often that I decided to share a recipe for it here.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

Cooked Jasmine Rice: Or use cooked white long-grain or short-grain rice. It's crucial to use cold day-old rice as it's drier, which creates separated grains for fluffy fried rice. If using freshly cooked rice, I recommend spreading it on a large baking sheet and freezing it for 45 minutes to dry it out, then break it up.
Skinless Boneless Chicken Thighs: Or substitute with chicken breast and adjust the cooking time to prevent overcooking it.
Pineapple: I recommend using fresh ripe pineapple for best flavor. Ripe pineapple should be mostly yellow with some green and it should smell sweet. You can also use drained canned pineapple chunks or thawed frozen pineapple chunks.
Frozen Mixed Vegetables: Feel free to choose frozen mixed vegetables that contain peas, diced carrots, corn niblets, and/or green beans. Or substitute with diced bell peppers or broccoli florets.
Onion: Or substitute with 2 shallots.
Garlic Cloves: Or use jarred garlic.
Regular Soy Sauce: Or use low-sodium soy sauce or light soy sauce.
Fish Sauce: A Southeast Asian sauce made of anchovies, water, salt, and sugar. I recommend the Red Boat, Squid, or Thai Kitchen brands, typically found at Asian or select Western grocery stores in the ethnic aisle. Or substitute with oyster sauce.
Black Pepper: Or use white pepper.
Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid using olive oil or any low-smoke-point oil.

Chicken Marinade

Regular Soy Sauce: Or use low-sodium soy sauce or light soy sauce.
Cornstarch: To velvet the chicken and lock in the moisture. Or use potato starch as an alternative.
Sesame Oil: To season the chicken and add moisture. Or use a neutral cooking oil as an alternative.
Baking Soda: To velvet the chicken making it super tender. Don't skip this ingredient!

Note: Asian ingredients are typically available at most Asian grocery stores, or you can check online.

Variations

Gluten-free version: Replace the soy sauce with tamari sauce, coconut aminos, or gluten-free soy sauce. Use gluten-free fish sauce by checking the ingredient label, as some fish sauces contain gluten.
Shrimp version: Replace the chicken with peeled and deveined shrimp.

Expert Tips

Use cold day-old rice to prevent soggy fried rice. If using fresh rice, spread it on a sheet pan, freeze for 45–60 minutes, and break it up.
Break up the cold rice to separate the grains, so they can toast better.
Rinse the frozen mixed vegetables and strain them well, so they cook quicker.
Use medium-high heat to toast the grains and prevent moisture build-up in the pan.
If you own a steel wok, use it for that smoky flavor (aka wok hei) - the secret ingredient in Chinese takeout. Nonstick pans can’t achieve this.
Pour the soy sauce along the edges of the pan so it can toast before mixing with the rice - this adds extra flavor.

Instructions

Below are step-by-step instructions on how to make chicken pineapple fried rice:

Break up cold day-old rice with a rice paddle or clean hands to separate the grains and set aside.
Thinly slice the chicken thighs into ¼-inch thick pieces against the grain at a 45-degree angle. Then transfer to a medium bowl and marinate with the marinade ingredients as listed above for 15 minutes.
Heat 1 tablespoon (15 mL) vegetable oil in a large pan on medium-high heat. Stir-fry the marinated chicken until cooked through. Remove and set aside.
Next, sauté garlic and onions until fragrant and softened, about 15-30 seconds.
Add mixed vegetables and diced pineapples and cook for 3-4 minutes, evaporating any liquids in the base of the pan. Push everything to the side of the pan to create space.
Into the space, add the remaining vegetable oil and rice. Then season with regular soy sauce, fish sauce, salt, and black pepper. Toss until the rice is evenly coated.
Add the cooked chicken and toss until evenly combined, about 30 seconds. Remove from heat and enjoy!

Storage & Reheating

Chicken pineapple fried rice can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Freezer friendly? Chicken pineapple fried rice can be frozen for up to 3 months. I recommend dividing it into smaller portions and storing it in separate freezer-safe bags. To enjoy, reheat in the microwave or on the stovetop until heated through.

Pairing Suggestions

Chicken pineapple fried rice pairs well with:

Starters: Egg rolls, Crab rangoon, Egg drop soup, or Hot and sour soup.
Noodle Dishes: Chow mein or Lo mein.
Vegetable Dishes: Chinese Garlic Gai Lan or Garlic Green Beans.
Protein Dishes: Sweet Chili Chicken, Mongolian Beef, Bang Bang Shrimp, or Soy Garlic Tofu.

FAQ

Can I make chicken pineapple fried rice in advance?

Chicken pineapple fried rice can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.

Why is my fried rice soggy?

Soggy fried rice can be caused by a few different factors, such as: using freshly cooked or warm rice, not using cold dry rice, not breaking up the rice beforehand or in the pan, or not using a high enough heat such as medium-high heat.

Can I use freshly cooked rice instead?

Freshly steamed rice can be used, but you'll need to dry it out first or it'll result in clumpy fried rice. To do this, evenly spread it out on a large baking sheet, freeze for 45 minutes, and break it up with a rice paddle.

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