Stop searching—this pineapple chicken fried rice is exactly what you’ve been craving! Quick, flavorful, and incredibly easy, it comes together in just 30 minutes, making it the perfect weeknight dinner. More satisfying than takeout and faster than delivery, this dish combines sweet pineapple, tender chicken, and savory rice into one irresistible meal.
A bowl of pineapple fried rice with vibrant colors and fresh ingredients.
I first made this pineapple chicken fried rice on a busy weeknight when I wanted something tasty but didn’t want to order takeout. I had chicken, leftover rice, and a ripe pineapple sitting on the counter, so I threw it all together. The result? A dish that became an instant favorite. Since then, it has become a go-to for nights when I want big flavor with minimal effort.
Key Ingredients for Pineapple Chicken Fried Rice
Rice: Use either brown or white rice for this recipe. The key is to use chilled rice to prevent mushiness. Day-old rice works perfectly. If cooking fresh, let the rice cool completely before using. In this recipe, brown rice works beautifully, but basmati or jasmine rice are excellent alternatives.
Chicken: Chicken thighs are ideal because they stay juicy even if slightly overcooked. Cut into bite-sized pieces, about half an inch each, for easy cooking and balanced bites.
Pineapple: Fresh pineapple is highly recommended for the best flavor. To prepare, cut off the top and bottom, remove the outer skin, and cube the fruit. Discard the tough core. If fresh pineapple isn’t available, unsweetened canned pineapple works too.
Coconut oil: While any neutral oil can work, coconut oil adds a subtle tropical flavor and holds up well under high heat, perfect for stir-frying.
Vegetables and aromatics: Bell peppers, onion, garlic, and ginger add layers of flavor. These cook quickly and give a beautiful balance to the sweet pineapple.
How to Make Pineapple Chicken Fried Rice
Prep Ingredients
Start by seasoning the chicken pieces with salt and let them rest for 10-15 minutes. This helps to draw out excess moisture and keeps the chicken tender. Meanwhile, chop the vegetables and cube the pineapple.
Cook the Chicken
Heat a large skillet or wok over medium heat and melt 2 tablespoons of coconut oil. Once hot, add the chicken and cook until no longer pink in the center, about 5-7 minutes depending on the size of the pieces. Remove the chicken from the skillet and set aside.
Sauté Vegetables
Add the remaining tablespoon of coconut oil to the skillet. Sauté the onion for 3-4 minutes until softened, then add bell peppers, garlic, and ginger for another 2-3 minutes. Stir in a splash of soy sauce to lift any browned bits from the bottom of the pan, adding extra flavor.
Combine Rice, Pineapple, and Chicken
Add chilled rice to the skillet, followed by honey, pineapple cubes, and the cooked chicken. Stir to combine and reduce the heat to low. Cook until everything is warmed through, about 5 minutes. In the last minute, fold in frozen peas and lime juice. Turn off the heat and let the peas thaw in the residual heat to avoid overcooking.
Serve
Top your pineapple fried rice with sliced green onions and a sprinkle of sesame seeds. Serve immediately for the best flavor and texture.
Tips and Substitutions
- Protein swaps: Replace chicken with tofu or edamame for a vegetarian version, or use leftover cooked chicken or beef.
- Pineapple alternatives: If fresh pineapple isn’t available, unsweetened canned pineapple is a good substitute. Avoid pineapple in syrup to prevent overly sweet rice.
- Storage: This fried rice is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Rice tips: Chilled or day-old rice is essential to prevent clumping and achieve perfect texture.
Serving Suggestions
Pineapple chicken fried rice is a complete meal on its own, but pairing it with other dishes can make a full spread:
- Spiced Lentil Lettuce Wraps
- Chipotle BBQ Shrimp Tacos with Grilled Nectarine Salsa
- Cashew Chicken
- Chili Lime Shrimp
Ultimate Pineapple Chicken Fried Rice Recipe
- Total Time: 30 min
Ingredients
4 cups cooked brown or white rice, chilled
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
3 tablespoons coconut oil, divided
½ yellow onion, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
1 large garlic clove, minced
1-inch piece fresh ginger, grated
2 tablespoons soy sauce (use gluten-free if needed)
1 tablespoon honey
1 ½ cups fresh pineapple, cubed
¾ cup frozen peas
1 small lime, juiced
Green onions and sesame seeds for garnish
Instructions
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Prepare the chicken: Season chicken pieces generously with salt and let them rest for 10-15 minutes. Pat dry to remove excess moisture.
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Cook the chicken: Heat 2 tablespoons coconut oil in a large skillet over medium heat. Add chicken and cook, stirring occasionally, until no longer pink inside, about 5-7 minutes. Remove chicken and set aside.
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Cook the vegetables: Add remaining tablespoon of coconut oil to the skillet. Sauté onion for 3-4 minutes until softened. Add bell peppers, garlic, and ginger, cooking for another 2-3 minutes. Stir in soy sauce and scrape up any browned bits from the pan.
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Combine rice, pineapple, and chicken: Add chilled rice, honey, pineapple cubes, and cooked chicken to the skillet. Stir well and reduce heat to low. Cook for about 5 minutes until heated through.
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Add peas and lime: Stir in frozen peas and lime juice during the last minute of cooking. Turn off heat and let the peas thaw in the hot rice.
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Serve: Garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
- 1 ¼ cups raw rice = 4 cups cooked rice.
- For best results, use leftover rice that has cooled completely and been refrigerated for at least 4 hours or overnight.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Substitute chicken with tofu, edamame, or leftover cooked meat for variations.
- Fresh pineapple provides the best flavor, but unsweetened canned pineapple can be used if needed.
- Prep Time: 10 min
- Cook Time: 20 min
