Pineapple Fried Rice with Chicken – Quick, Flavor-Packed Weeknight Meal
A vibrant tropical twist on classic fried rice, featuring sweet pineapple, savory coconut-oiled chicken, and crisp vegetables. Ready in 30 minutes, this dish balances sweet, salty, and umami flavors for a restaurant-quality weeknight winner.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stir-frying
- Cuisine: Fusion (Asian/Tropical)
- Diet: Omnivore
Ingredients
2 cups cold leftover rice
1 lb skinless chicken thighs, cubed
1 cup cubed fresh pineapple
1 green bell pepper, diced
1/2 cup frozen peas
3 tbsp coconut oil
3 tbsp low-sodium soy sauce
1 tbsp fresh lime juice
1 tsp grated ginger
1 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
1 green onion, sliced (for garnish)
Instructions
Heat coconut oil in a large wok or skillet over medium-high heat. Add chicken and cook 5-6 minutes until browned and nearly cooked through.
Push chicken to the side. Add bell pepper, garlic, and ginger; stir-fry 2-3 minutes until slightly softened.
Add soy sauce, 1 tbsp lime juice, and rice. Stir-fry 5 minutes until rice is crispy and heated through.
Fold in pineapple, peas, salt, and pepper. Cook 2-3 minutes until pineapple releases liquid and edges caramelize.
Garnish with green onion and serve with extra lime wedges.
Notes
Use day-old rice for optimal crispiness.
Substitute tofu or shrimp for a different protein (vegan option notes in article not fully specified).
Add chopped cilantro or hot sauce for extra flair.
Store leftovers in an airtight container for up to 3 days.
Find it online: https://cookingwithramsay.com/pineapple-fried-rice-with-chicken/