Quick & Easy Chicken Pineapple Fried Rice

Chicken Pineapple Fried Rice. Flavor packed chicken fried rice with juicy pineapple chunks! Ready in 30 minutes with leftover rice.

5 from 7 votes

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Chinese

Servings

Calories per serving 306 kcal

3 cups cooked jasmine rice day-old ideally (to dry out freshly cooked rice see blog post in FAQ section)
½ lb skinless boneless chicken thighs
1 cup frozen mixed vegetables peas, carrots, corn and green beans, rinse with warm water and drain
1 cup pineapple diced, fresh or canned can be used
½ small onion or white onion, finely diced
2 cloves garlic minced
1.5 tablespoon regular soy sauce
1 teaspoon fish sauce or sub with oyster sauce
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon vegetable oil or any neutral oil for cooking

Break up day old rice with clean hands. Set aside.
Pat dry chicken thighs with paper towels and slice thinly. Transfer chicken to a medium bowl. Season chicken with marinade ingredients as listed, mix well and set aside to marinate for 10 minutes.
In a hot wok or non-stick large skillet set on medium-high heat, add vegetable oil. Once oil is hot, add in sliced chicken and cook through. Remove chicken and set aside.
Next sauté garlic and onions until fragrant. Add veggies and diced pineapples into empty space and cook for 3-4 minutes, evaporating any liquids in the pan caramelizing the pineapples. Sweep everything to the side of the pan.
Add in rice into the empty space with regular soy sauce, fish sauce, salt and black pepper and toss everything together.
Toss back in cooked chicken. Serve hot and enjoy!

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!