Pineapple Chicken Fried Rice
You guys, this Pineapple Chicken Fried Rice has become one of my absolute favorites to make for my family on a busy weeknight. There is something about a meal that comes together quickly but still feels like a real sit-down dinner, and this one delivers every single time.
Sweet and savory fried rice with juicy chicken, pineapple, and colorful vegetables. As a mom who is always juggling everything at once, I need recipes that actually work — no complicated techniques, no ingredients I have to hunt down. Just good, real food that my whole family loves.
Why You’ll Love This Pineapple Chicken Fried Rice
- Ready in about 15 minutes — totally doable on a weeknight
- Big flavor with simple pantry ingredients
- The whole family eats it without complaint (huge win!)
- Leftovers reheat beautifully for lunch the next day
My go-to kitchen tool for this one: dutch oven — I use mine constantly.
Also super helpful to have a good cast iron skillet on hand.
Ingredients
- Cooked rice
- Chicken breast
- Pineapple chunks
- Soy sauce
- Eggs
- Peas
- Carrots
- Sesame oil
- Green onions
- Ginger
How to Make It
Before I turn on the stove, I get everything prepped and ready. Chop your vegetables, measure out your spices, and have everything within reach. It makes the whole cooking process so much smoother, especially when little ones are around.
Then follow the full recipe card below for step-by-step instructions, exact amounts, and timing. I have tested this enough times to get it just right, and the recipe card has a print button if you like to keep a hard copy on the counter like I do.
A quick note: taste as you go, do not rush the process, and trust that it is all going to come together beautifully. Cooking at home is such a gift.
Disclosure: This post contains Amazon affiliate links. If you purchase through my links, I may earn a small commission at no extra cost to you. Thank you so much for supporting Sideofglam!
Pineapple Chicken Fried Rice
Ingredients
Method
- Heat 1 tablespoon of the neutral oil in a large skillet or wok over high heat. Cook the chicken 5 minutes until golden and cooked through, then move it to a plate.
- Pour the beaten eggs into the same pan and scramble them softly, about 1 minute, then add them to the plate.
- Add the rest of the oil, then the peas and carrots and the ginger. Stir fry 2 minutes.
- Tip in the cold rice and press it into the pan. Let it sit 1 minute at a time between stirs so it crisps in spots, about 4 minutes total.
- Return the chicken and egg, add the pineapple, then pour the soy sauce and sesame oil around the edge of the pan and toss everything together.
- Scatter the green onions over the top and serve straight from the pan.
