Hawaiian Pineapple Chicken Fried

My neighbor stopped by one evening with a bag of fresh pineapples from their farmers market haul, and I suddenly found myself staring at three golden fruits wondering what to do with them. That night, I raided my fridge for leftover jasmine rice and decided to throw together something that felt halfway between a stir-fry and a vacation. The result was this Hawaiian pineapple chicken fried rice, and honestly, it became the dish I make whenever I need something that tastes impressive but doesn't demand much fussing around.

I made this for my partner's coworkers during a casual potluck, and watching people go back for seconds while genuinely surprised it was fried rice felt pretty good. Someone actually asked if I'd worked in a restaurant, which is laughable because I was technically making it up as I went, but that moment told me this dish had something special about it.

Ingredients

• Boneless, skinless chicken breasts: About 300 grams total, diced into small cubes so they cook quickly and distribute evenly throughout the rice.
• Large eggs: Two beaten eggs act as a binder and add richness, scrambled just until they're barely set so they stay tender.
• Fresh pineapple: One cup diced feels like the right amount to give you pineapple in most bites without overwhelming the savory elements.
• Red bell pepper: One whole pepper adds sweetness, color, and a slight crunch that keeps the texture interesting.
• Frozen peas and carrots: One cup thawed works better than fresh here because they're already partially cooked and won't turn mushy.
• Green onions: Three sliced, with extra for garnish because their bright sharpness cuts through the richness beautifully.
• Garlic: Two minced cloves, though honestly you could use three if you love garlic like I do.
• Jasmine rice: Three cups cooked and chilled, preferably day-old because fresh rice holds too much moisture and becomes gluey.
• Soy sauce: Three tablespoons of this is your umami backbone, and gluten-free works perfectly if you need it.
• Oyster sauce: One tablespoon adds depth and a subtle sweetness that plays well with pineapple.
• Sesame oil: One tablespoon drizzled in at the end provides that toasty, nutty finish that makes you smell this dish from the other room.
• Ground black pepper and salt: Half a teaspoon each, adjustable to your taste because this is your stir-fry and you know what you like.
• Chili flakes: Half a teaspoon optional, but recommended if you like a whisper of heat that doesn't announce itself.
• Vegetable oil: Two tablespoons total split between steps, nothing fancy required here.
• Roasted cashews or macadamia nuts: Two tablespoons for garnish adds texture and something special that makes people notice.

Instructions

Sear the chicken until it's golden:

Heat one tablespoon of vegetable oil in your wok or large skillet over medium-high heat until it shimmers, then add your diced chicken and let it sit undisturbed for a minute so it gets color instead of just steaming. Stir occasionally until it's cooked through and the edges are lightly golden, about five to seven minutes total, then transfer it to a plate.

Scramble the eggs and push them aside:

Pour in your remaining tablespoon of oil, then add beaten eggs and let them sit for a moment before gently scrambling until they're just barely set with a little moisture left. Push them to one side of your pan and leave them there because they'll finish cooking with the other ingredients.

Build flavor with aromatics:

Add your minced garlic, diced red bell pepper, and sliced green onions to the empty side of the pan and stir-fry for two minutes, letting the kitchen fill with that amazing fragrant smell that tells you something good is happening.

Add the vegetables and fruit:

Toss in your thawed peas and carrots along with the fresh diced pineapple, and keep stirring for another two to three minutes so everything gets warm and the pineapple starts to soften slightly.

Bring the rice into the mix:

Add your chilled rice a handful at a time, breaking up any clumps with your spatula as you go, and stir until it's evenly distributed and everything looks like one cohesive dish. Return your cooked chicken to the pan at this point.

Finish with sauces and heat through:

Pour in your soy sauce, oyster sauce, sesame oil, salt, pepper, and chili flakes if you're using them, then stir constantly for three to four minutes so every grain of rice gets coated and everything comes together. Taste it and adjust seasonings because this is your chance to make it exactly how you like it.

Plate and garnish:

Remove from heat and transfer to bowls or a serving plate, then scatter roasted nuts and extra green onions on top for texture and visual appeal.

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My kid took one bite and declared it tasted like being on vacation, which somehow became the highest compliment I've ever received in the kitchen. That one sentence made me realize food really is about creating a feeling, not just feeding people.

Why Day-Old Rice Matters

When I first made fried rice, I used rice right out of the rice cooker and ended up with something mushy and sad that broke my heart a little. The starch in freshly cooked rice holds water, and when you stir-fry it, that moisture turns individual grains into a gummy paste that coats your spatula instead of staying separate and beautiful.

The Sweet and Savory Balance

The magic of this dish lives in how pineapple's brightness plays against soy sauce's deep saltiness and sesame oil's toasty richness. I've learned that the sweetness can't overwhelm or it becomes dessert masquerading as dinner, so the pineapple amount is actually pretty precise here, even though cooking doesn't usually demand precision.

Making It Your Own

Once you understand the method, this dish becomes a canvas for whatever you have on hand or whatever you're craving. Shrimp works beautifully if you swap it in for chicken, or tofu if you want to go vegetarian and add a splash more soy sauce to keep that umami punch.

• Substitute shrimp or tofu for chicken depending on what sounds good and what you have thawed in your freezer.
• Swap fresh pineapple for canned if you're working with what you've got, just make sure to drain it well so you don't end up with a watery dish.
• Add cashews, macadamia nuts, or even sliced almonds depending on what you like or what allergies you need to work around.

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This is the fried rice that reminds me why I love cooking in the first place, because it's easy enough to make on a tired weeknight but good enough to serve when people matter. Make it once and you'll have it in your regular rotation forever.

FAQs About This Recipe

→ What type of rice works best?

Day-old jasmine rice is ideal as it prevents clumping and ensures a perfect fried texture.

→ Can I substitute chicken for other proteins?

Yes, shrimp or tofu make great alternatives and maintain the dish's balance of flavors.

→ How do the sauces affect flavor?

Soy and oyster sauces add savory umami notes that complement the sweetness of pineapple.

→ Is there a way to add extra heat?

Chili flakes can be included during stir-frying to introduce a mild, warming spice.

→ What garnishes enhance the dish?

Roasted cashews or macadamia nuts and sliced green onions add crunch and fresh aroma.