Chicken and Pineapple Fried Rice

Ingredients

• 30 ml (2 Tbsp)avocado oil
• 1 cupdiced boneless, skinless chicken breast
• ½ cupdiced yellow onion
• 2 clovesgarlic, minced
• 1 tspminced fresh ginger
• 1 cupfresh pineapple chunks
• 3 cupscooked jasmine rice
• 30 ml (2 Tbsp)reduced-sodium soy sauce
• 2green onions, diced
• not specifiedpeas
• not specifiedcarrots
• not specifiedtoasted sesame oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare ingredients

   Gather and chop all the ingredients before you start cooking.

2. 2

   Cook the chicken

   Heat 15 ml (1 tablespoon) of avocado oil in a wok or large frying pan over medium-high heat. Season the chicken with salt and pepper, then stir-fry for about 5–7 minutes, until cooked through. Take it out of the pan.

3. 3

   Sauté aromatics

   Add the remaining 15 ml (1 tablespoon) of avocado oil to the same pan. Cook the onion, garlic and ginger for about 2–3 minutes, until fragrant.

4. 4

   Add chicken and fruit

   Return the cooked chicken to the pan and add the pineapple, peas and carrots. Stir together for a further 2–3 minutes.

5. 5

   Stir in rice

   Add the cooked jasmine rice, soy sauce and toasted sesame oil. Mix thoroughly and cook for around 5 minutes, until heated through.

6. 6

   Garnish and serve

   Scatter the diced green onions over the fried rice before serving.

What is chicken and pineapple fried rice?

Fried rice is a broad family of rice dishes cooked in a pan with seasonings and other ingredients, with many variations across Asia. This version brings together chicken, jasmine rice and pineapple for a sweet-savoury combination.

The quick, high-heat method keeps the ingredients distinct while warming them through. Pineapple adds juicy sweetness, while soy sauce and aromatics give the rice its savoury base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 22g protein, 58g carbs, 10g fat.

The rice supplies most of the carbohydrates, while avocado and sesame oils contribute fat. Chicken provides much of the protein, with soy sauce adding flavour and sodium. Serve it with extra vegetables or a green salad to add freshness and balance the plate.

Prepare for a quick stir-fry

Prep first: this recipe moves quickly once the pan is hot, so chop the vegetables and aromatics and have the rice and sauces ready to hand.

Rice: cooked jasmine rice is specified for the recipe. If it is freshly cooked, let it release steam before adding it to the pan so it is easier to stir through.

Cook the chicken in stages

Chicken: spread the diced pieces across the hot pan and stir-fry for 5–7 minutes, until cooked through. Removing them before cooking the aromatics makes room in the pan and helps avoid overcooking them later.

Aromatics: cook the onion, garlic and ginger for 2–3 minutes in the same pan. Stir often and take care not to let the garlic burn.

Balance the sweet and savoury

Pineapple: add it with the chicken, peas and carrots, then stir for 2–3 minutes. The fruit should warm through while retaining some of its shape.

Soy and sesame: stir the soy sauce and toasted sesame oil through the rice so their flavour reaches the whole pan. Add the green onions at the end for a fresh finish.

Watch the pan and timing

Heat: medium-high heat helps the ingredients cook promptly, but keep everything moving so the aromatics do not catch. If your pan is small, stir carefully to avoid spilling.

Doneness: the chicken should be cooked through, and the rice should be hot throughout after about 5 minutes in the pan. The stated cooking times are approximate, so use those cues as well as the clock.

What to serve alongside

The fried rice can be served on its own as a complete meal. For a simple accompaniment, pair it with a crisp green salad or steamed vegetables.

Serve it soon after cooking, while the rice is hot and the pineapple remains juicy. Keep any extra soy sauce on the side so diners can season their own portion.

Recipe notes & tips

• Dice the chicken into similarly sized pieces so it cooks at an even pace.
• Measure out the oil between the chicken and aromatics as directed.
• Stir the aromatics frequently and lower the heat if the garlic starts to brown too quickly.
• Break up any clumps of cooked rice before adding it to the pan.
• Add the green onions just before serving to keep their flavour fresh.
• Taste before adding extra salt, as soy sauce already seasons the rice.

Variations

• Add extra vegetables: Include more peas or carrots if you would like a vegetable-forward pan.
• Use a different rice: Swap jasmine rice for another cooked rice you have available.
• Adjust the pineapple: Use less fruit for a subtler sweet note or more for a fruitier result.
• Increase the ginger: Add more minced ginger for a sharper aromatic flavour.
• Finish with chilli: Add chilli to the pan if you like a little heat.

Common mistakes to avoid

• Crowding the pan: The ingredients can be harder to stir evenly, so use a large wok or frying pan.
• Overcooking the chicken: Remove it as soon as it is cooked through, then return it to the pan later.
• Burning the garlic: Stir the aromatics often and keep them cooking only until fragrant.
• Adding rice in clumps: Loosen the cooked rice before it goes into the pan so it mixes more evenly.
• Seasoning too soon: Taste the finished rice before adding extra salt because the soy sauce is already salty.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat until steaming hot throughout, adding a small splash of water if the rice seems dry.

Frequently asked questions