Quick & Easy Chicken Pineapple Fried Rice

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 - perfect for busy weeknights. A family-friendly main that's budget-friendly and better than takeout.

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 or white long-grain rice, cold, day-old recommended
½ lb skinless boneless chicken thighs
1 cup frozen mixed vegetables like peas, carrots, corn, and/or green beans
1 cup pineapple cut into chunks & pat dried
½ cup onion finely diced
2 garlic cloves minced
2 tablespoon vegetable oil or any neutral oil
1.5 tablespoon regular soy sauce or light soy sauce
1 teaspoon fish sauce
¼ teaspoon salt
¼ teaspoon black pepper

Chicken Marinade

2 teaspoon regular soy sauce or light soy sauce
2 tsp sesame oil toasted kind
1 teaspoon cornstarch
¼ tsp baking soda don't skip this!

Instructions

Break up cold, day-old rice with a rice paddle or clean hands to separate the grains; set aside.
Thinly slice chicken thighs into ¼-inch pieces against the grain at a 45-degree angle. Transfer to a bowl and marinate with the above-listed marinade ingredients for 15 minutes.
Heat 1 tablespoon (15 mL) vegetable oil in a large pan over medium-high heat. Stir-fry the chicken until cooked through, then remove and set aside.
Sauté garlic and onions until fragrant and softened, about 15-30 seconds.
Add mixed vegetables and pineapple chunks; cook for 3-4 minutes, letting excess liquid evaporate. Push everything to one side of the pan.
Add the remaining oil and rice to the empty space. Season with soy sauce, fish sauce, salt, and black pepper, then toss to coat evenly.
Return the chicken and toss to combine, about 30 seconds. Remove from heat and serve.

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