Quick & Easy Chicken Pineapple Fried Rice

Fried seasoned rice with juicy chicken, mixed vegetables and sweet pineapples. This quick and easy chicken pineapple fried rice is ready in 30 minutes with leftover rice. Made with simple ingredients and great for the family!

5 from 8 votes

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Chinese, Thai

Servings

Calories per serving 311 kcal

Ingredients

3 cups cooked jasmine rice cold day-old rice ideally
½ lb skinless boneless chicken thighs or chicken breast
1 cup frozen mixed vegetables peas, carrots, corn and/or green beans rinsed and strained
1 cup pineapple diced or used diced canned pineapples
½ cup onion finely diced (or sub with shallots/green onions)
2 cloves garlic minced
2 tablespoon vegetable oil or any neutral oil for cooking
1.5 tablespoon regular soy sauce
1 teaspoon fish sauce or sub with oyster sauce
¼ teaspoon salt
¼ teaspoon black pepper

Chicken Marinade:

2 teaspoon regular soy sauce
2 tsp sesame oil or any neutral oil
1 teaspoon cornstarch or potato starch
¼ tsp baking soda do not skip as this helps tenderize the meat

Instructions

Break up cold day-old rice with a rice paddle or clean hands. Set aside.
Slice chicken thighs on a bias and transfer sliced chicken to a medium bowl. Season chicken with marinade ingredients as listed, mix well and set aside to marinate for 10-15 minutes.
Heat 1 tablespoon vegetable oil in a large pan on medium-high heat. Fry sliced chicken until cooked through. Remove chicken and set aside.
Next sauté garlic and onions until fragrant.
Add mixed vegetables and diced pineapples and cook for 3-4 minutes, evaporating any liquids in the pan. Push everything to the side of the pan.
Add remaining vegetable oil. Toss in cooked rice into the empty space followed by regular soy sauce, fish sauce, salt and black pepper and toss everything together.
Toss back in cooked chicken. Serve hot and enjoy!

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