Hawaiian Pineapple Chicken Fried (Printable)

Juicy pineapple and chicken stir-fried with jasmine rice and vibrant veggies for a quick, tasty meal.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 10.5 oz), diced
02 - 2 large eggs, beaten

→ Vegetables & Fruit

03 - 1 cup fresh pineapple, diced
04 - 1 red bell pepper, diced
05 - 1 cup frozen peas and carrots, thawed
06 - 3 green onions, sliced
07 - 2 cloves garlic, minced

→ Rice

08 - 3 cups cooked jasmine rice, chilled

→ Sauces & Seasonings

09 - 3 tablespoons soy sauce
10 - 1 tablespoon oyster sauce
11 - 1 tablespoon sesame oil
12 - 1/2 teaspoon ground black pepper
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon chili flakes

→ Oils

15 - 2 tablespoons vegetable oil

→ Garnish

16 - 2 tablespoons roasted cashews or macadamia nuts
17 - Extra sliced green onions

# How-To Steps:

01 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until golden and cooked through, about 5 to 7 minutes. Remove chicken and set aside.
02 - Add remaining 1 tablespoon oil to the pan. Pour in beaten eggs, scramble until just set, then push to the side of the pan.
03 - Add garlic, red bell pepper, and green onions. Stir-fry for 2 minutes until fragrant.
04 - Add peas, carrots, and pineapple. Stir-fry for another 2 to 3 minutes.
05 - Add chilled rice, breaking up any clumps. Return cooked chicken to the pan.
06 - Pour in soy sauce, oyster sauce, sesame oil, salt, pepper, and chili flakes. Stir-fry everything together for 3 to 4 minutes until well combined and heated through. Taste and adjust seasoning if needed. Remove from heat.
07 - Garnish with roasted nuts and extra green onions before serving.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes, which means you can serve something restaurant-quality before anyone gets too hungry.
  • The tropical sweetness from pineapple balances perfectly with savory soy and sesame, creating a flavor that feels both comforting and exciting.
  • You can make it with whatever protein you have on hand—chicken, shrimp, tofu—and it works beautifully every single time.
02 -
  • Day-old rice is non-negotiable; I learned this the hard way when I tried fresh rice and ended up with a gummy mess instead of the fluffy, separate grains this dish demands.
  • Keep your heat high and your ingredients prepped before you start cooking—fried rice happens fast, and you won't have time to chop garlic once the pan is hot.
  • Oyster sauce contains fish, so if you're cooking for someone vegetarian or vegan, skip it and add a tiny pinch of brown sugar to replace the savory-sweet note it provides.
03 -
  • If your rice is still warm when you start cooking, spread it on a baking sheet and pop it in the freezer for 10 minutes before adding it to the wok; even a slight chill makes a difference in texture.
  • Don't let the eggs fully cook in the pan—they should still be slightly soft when you push them aside, because they'll continue setting from the residual heat and won't end up rubbery.
  • Taste as you go during the final seasoning step; soy sauce brands vary wildly in saltiness, and it's easier to add more salt than to fix something over-salted.
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