Hawaiian Pineapple Chicken Fried (Print version)

A tropical mix of pineapple, chicken, and vibrant vegetables in tasty fried rice.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 10.6 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 tbsp soy sauce
10 - 1 tbsp oyster sauce
11 - 1 tbsp sesame oil
12 - 1/2 tsp ground black pepper
13 - 1/2 tsp salt
14 - 1/2 tsp chili flakes

→ Oils

15 - 2 tbsp vegetable oil

→ Garnish

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

# Directions:

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, approximately 5-7 minutes. Transfer chicken to a clean plate.
02 - Add remaining 1 tablespoon oil to the pan. Pour in beaten eggs and 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 and softened.
04 - Add peas, carrots, and pineapple. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
05 - Add chilled rice, breaking up any clumps. Return cooked chicken to the pan and combine thoroughly.
06 - Pour in soy sauce, oyster sauce, sesame oil, salt, pepper, and chili flakes. Stir-fry everything together for 3-4 minutes until well combined and heated through.
07 - Taste and adjust seasoning if needed. Remove from heat. Garnish with roasted nuts and extra green onions before serving.

# Expert Tips:

01 -
  • It tastes like a vacation but comes together in less time than ordering takeout.
  • The sweet-savory combination surprises people every single time they taste it.
  • You can throw it together with pantry staples and whatever protein you have on hand.
02 -
  • Day-old chilled rice is absolutely crucial; warm or fresh rice will turn mushy and defeat the whole purpose of having distinct, separate grains.
  • Don't skip the toasting and roasting of your nuts—it's the difference between them tasting like filler and them tasting like intentional, delicious texture.
03 -
  • Keep your wok or pan screaming hot throughout cooking—this keeps vegetables crisp and helps rice get those tiny golden edges that make everything taste better.
  • Have all your ingredients prepped and ready before you start cooking, because once you begin, everything happens fast and you'll thank yourself for being organized.
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