Pineapple Fried Rice with Chicken Perfection

Ingredients

• Amount not specifiedChicken, cut into bite-sized pieces
• 8 g (1 tbsp)Cornflour
• 45 ml (3 tbsp), dividedReduced-salt soy sauce
• 22.5 ml (1½ tbsp)Oyster sauce
• 5 ml (1 tsp)Fish sauce
• 5 ml (1 tsp)Sesame oil
• About 570 g (3 cups)Cooked, chilled day-old jasmine rice
• 30 ml (2 tbsp), dividedVegetable or rapeseed oil
• 3 cloves, mincedGarlic
• 2.5 cm (1 inch), freshly mincedFresh ginger
• 3, white and green parts separated and slicedSpring onions
• 2 large, lightly beatenEggs
• About 70 g (½ cup)Frozen peas and carrots
• About 165 g (1 cup)Fresh pineapple chunks
• About 35 g (¼ cup)Toasted cashews
• Optional, to tasteFresh coriander, to garnish
• Optional, to tasteLime wedges, to serve

Instructions

1. 1

   Marinate the chicken

   In a medium bowl, toss the bite-sized chicken pieces with 15 ml (1 tbsp) of the soy sauce and the cornflour until coated. Leave to marinate for at least 15 minutes.

2. 2

   Mix the sauce

   In a small bowl, whisk together the remaining 30 ml (2 tbsp) soy sauce, oyster sauce, fish sauce and sesame oil. Set aside.

3. 3

   Sear the chicken

   Heat 15 ml (1 tbsp) oil in a large wok or frying pan over high heat until shimmering. Add the chicken in one layer and cook without moving it for 2–3 minutes to brown it. Stir-fry until cooked through, then transfer it out of the wok.

4. 4

   Fry the aromatics

   Reduce the heat to medium-high and add the remaining 15 ml (1 tbsp) oil. Add the garlic, ginger and white parts of the spring onions. Stir-fry for 30 seconds until fragrant, taking care not to burn the garlic.

5. 5

   Scramble the eggs

   Push the aromatics to one side of the wok and pour the beaten eggs into the clear space. Scramble until soft curds form, then break them up and mix them with the aromatics.

6. 6

   Fry the rice

   Add the chilled rice and break up any clumps with a spatula. Stir-fry for 3–4 minutes, pressing the rice against the wok, until hot through and lightly toasted.

7. 7

   Add the fillings

   Stir in the frozen peas and carrots and cook for 1 minute, until heated through. Return the chicken to the wok and add the pineapple and toasted cashews.

8. 8

   Coat with sauce

   Pour the prepared sauce over the ingredients and stir quickly until everything is evenly coated. Cook for 1–2 minutes, until the sauce has been absorbed and thickened slightly.

9. 9

   Finish and serve

   Turn off the heat and fold in the green parts of the spring onions. Serve straight away in bowls or in a hollowed-out pineapple half.

What is pineapple fried rice?

Pineapple fried rice is a rice dish found in several Southeast Asian cooking traditions, where savoury seasonings are paired with sweet fruit and other contrasting textures. This version combines chicken, egg, vegetables and cashews with pineapple and a layered soy-based sauce.

Chilled cooked rice is central to the result: its drier surface makes it easier to fry into separate grains. The pineapple adds juicy sweetness, while oyster and fish sauces bring savoury depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 0g protein, 0g carbs, 0g fat.

The rice supplies most of the carbohydrates, while the oils, egg and cashews contribute much of the fat. Chicken, egg and cashews provide protein, although the chicken quantity is missing from the supplied ingredient list, so the macros cannot be reliably broken down from that list. For a more balanced plate, serve a portion with extra vegetables or a crisp salad.

The chicken and marinade

Cornflour: coating the chicken with it and a little soy sauce helps the seasoning cling and gives the pieces a lightly coated surface as they cook.

Amount: the provided ingredient list does not state how much chicken to use, so check the original recipe before cooking if you need a precise quantity.

Why chilled rice matters

Cold grains: day-old rice is less moist than freshly cooked rice, so it is easier to break up and fry without turning sticky. Separate any clumps before they go into the wok.

Freshly cooked rice: if that is what you have, spread it out to cool and lose some surface moisture before frying. The method specifically calls for chilled, day-old rice.

Cook in stages

Chicken first: searing it in one layer gives the pieces contact with the hot pan. Avoid moving them during the first 2–3 minutes, then stir-fry until cooked through and set aside.

Aromatics and egg: fry the garlic, ginger and spring onion whites briefly, then scramble the egg in a clear part of the wok. This keeps the ingredients distinct before they are combined.

Rice and sauce: fry the rice until hot and lightly toasted before adding the vegetables, chicken, pineapple, cashews and sauce. Keep the final stir-fry brisk so the ingredients are coated without lingering in the pan.

Look for these doneness cues

Chicken: cook it through after browning; the method does not give a total cooking time for this stage. Return it to the wok only after the rice and vegetables are ready to combine.

Rice and sauce: the rice should be heated through and slightly toasted after 3–4 minutes. Once the sauce goes in, cook for 1–2 minutes until it has been absorbed and thickened a little.

Set up before heating the wok

Prep: mince the garlic and ginger, slice the spring onions and measure out the sauce ingredients before you start. The high-heat stages move quickly, and the sauce is added near the end.

Timing: allow at least 15 minutes for the chicken marinade within the stated 35-minute total time. Have the rice chilled and the cashews toasted and ready to add.

What to serve alongside it

Fresh finish: serve with lime wedges and coriander if using; their bright, fresh flavours offer a contrast to the sweet pineapple and savoury sauce.

On the side: a simple salad or extra steamed vegetables can round out the meal. The recipe is also served on its own in bowls or, for a festive presentation, in a hollowed-out pineapple half.

Recipe notes & tips

• Use a large wok or frying pan so the rice has room to fry rather than steam.
• Have the sauce mixed and ready before you start cooking.
• Keep the chicken in one layer for its initial 2–3 minutes in the pan.
• Break up clumps of cold rice before adding it to the wok.
• Watch the garlic closely during its brief 30-second stir-fry.
• Fold in the spring onion greens off the heat for a fresh finish.

Variations

• Add chilli: stir in sliced fresh chilli with the garlic and ginger for extra heat.
• Use prawns: cook prawns in place of the chicken, then set them aside and return them at the same stage.
• Change the nuts: use toasted peanuts instead of cashews for a different crunch.
• Add more vegetables: increase the peas and carrots or stir in another quick-cooking vegetable.
• Use brown rice: swap in cooked, chilled brown rice, keeping the same frying method.

Common mistakes to avoid

• Using warm, wet rice: it can clump and turn soft; use chilled day-old rice as directed.
• Crowding the chicken: it may not sear well; arrange it in a single layer in the wok.
• Moving the chicken too soon: leave it undisturbed for the first 2–3 minutes to brown.
• Burning the garlic: stir-fry the aromatics for just 30 seconds and keep them moving.
• Adding the sauce too early: fry the rice and heat the fillings first, then coat everything at the end.
• Guessing the chicken quantity: the supplied ingredient list omits it, so check the original recipe for the amount.

How to store

Refrigerate leftovers promptly in an airtight container and use within 2 days. Reheat until piping hot throughout in a frying pan, stirring regularly; add a small splash of water if the rice seems dry.

Frequently asked questions