This pineapple chicken fried rice is a sweet, savory, and spicy one-pan dinner made in under 30 minutes. It uses leftover rice, juicy pineapple, ground chicken, and simple pantry staples for a fast, flavorful meal.
If you’ve ever craved takeout but wanted something quicker, fresher, and homemade, this pineapple chicken fried rice is your answer. It brings the perfect mix of bold flavors—sweet from the pineapple, salty from the soy sauce, and just a hint of heat from chili garlic sauce.
Making fried rice at home can feel tricky if your rice turns mushy or your chicken dries out. But with the right method and a few key tips, it’s easy—and honestly better than most restaurants.
This recipe is a weeknight lifesaver in my kitchen. I’ve made it over and over with leftovers, frozen veggies, and even pre-cooked chicken when needed. And it always turns out satisfying, colorful, and full of flavor.
Let’s break it down step by step, so you can make this dish with confidence—and maybe skip takeout for good.
Contents
Why You’ll Love This Recipe
This recipe is perfect when you need something quick, cozy, and full of flavor. It brings together sweet pineapple, tender chicken, fluffy rice, and a hint of spice—all in one pan. No complicated techniques. No special equipment. Just simple steps that come together fast.
It’s a great way to use leftover rice and clean out your fridge. The ingredients are flexible, the method is beginner-friendly, and cleanup is a breeze. It tastes even better the next day, making it perfect for meal prep or lunches on the go.
Whether you’re feeding a family or cooking solo, this dish works. It’s satisfying, colorful, and surprisingly healthy, with protein, fiber, and real ingredients. You can even customize it to match your taste or whatever’s in your pantry.
Once you make it, it’ll be one of those “save and repeat” recipes you come back to again and again.
Ingredients You’ll Need
This dish uses a mix of fresh and pantry-friendly ingredients. Most are probably already in your kitchen. Here’s what you’ll need and why each one matters:
| Ingredient | Notes |
|---|---|
| Ground chicken | Lean, quick to cook, and full of flavor. Can swap with other proteins. |
| Eggs | Adds protein, color, and texture. Scramble them first. |
| Onion and carrot | Gives sweetness, crunch, and balance. |
| Garlic and ginger | Key aromatics that build savory depth. Use fresh for best flavor. |
| Rice | Day-old cooked rice is best. It fries better and stays fluffy. |
| Pineapple chunks | Adds juicy sweetness. Use canned (100% juice) or fresh. |
| Soy sauce | Brings salt and umami. Use low-sodium to avoid over-salting. |
| Chili garlic sauce | Adds mild heat and a little kick. You can adjust to taste. |
| Green onions & cilantro | Add color and freshness right before serving. |
| Lime wedges (optional) | A quick squeeze adds brightness and balances flavors. |
| Sesame oil (optional) | A finishing drizzle adds toasted, nutty aroma. |
You can read more about why day-old rice is best in this fried rice tutorial from Serious Eats, which explains how texture matters in stir-frying.
Best Type of Rice for Fried Rice
Using the right kind of rice makes all the difference. For fried rice, you want grains that stay separate—not sticky or soft. That’s why day-old rice is ideal. The starch dries out a bit in the fridge, which helps it crisp in the pan instead of clumping.
Freshly cooked rice holds too much steam and moisture. If you only have fresh rice, try this trick: spread it out on a tray, let it cool, and refrigerate it for at least 1 hour before cooking.
Here are your best options:
| Rice Type | Why It Works |
|---|---|
| Jasmine rice | Fragrant, light, and just the right amount of stickiness. My go-to. |
| Basmati rice | Long-grain and fluffy. Cooks quickly and absorbs flavors well. |
| Brown rice | A heartier option with more fiber. Takes longer to cook. |
| White rice | Simple and mild. Works if chilled properly. |
You can also use cauliflower rice if you want a lower-carb version, but add it at the end to avoid overcooking.
Want to learn more about different rice types? The USA Rice Federation has a helpful guide that breaks down all the common varieties.
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How to Make Pineapple Chicken Fried Rice (Step-by-Step)
This recipe is super simple once everything is chopped and ready. The key is cooking things in layers so each part gets its own flavor and texture. Use a large non-stick skillet or wok to give the rice room to fry evenly.
Follow these easy steps:
1. Scramble the eggs first.
In a small bowl, whisk the eggs with a pinch of salt and pepper. Heat 1 tablespoon of oil in a large non-stick skillet over medium heat. Pour in the eggs and gently scramble until just set. Transfer to a plate and wipe the skillet clean.
2. Brown the chicken.
Add 2–3 more tablespoons of oil to the skillet. When it’s hot, add the ground chicken. Break it apart with a wooden spoon and cook until no longer pink and lightly browned. This gives it flavor and keeps it juicy.
3. Sauté the vegetables and aromatics.
source: littlebroken.com
Add the diced onion and shredded carrot. Cook for 3–4 minutes, stirring often, until softened. Then add the garlic and ginger, and cook for 30 seconds more. The smell should be amazing.
4. Add the rice and fry.
Stir in your cold, day-old rice. Break up any clumps and spread it out in the pan. Let it sit for 30 seconds between stirs so the grains start to crisp. Fry for about 3–4 minutes, stirring gently.
5. Stir in the sauces and pineapple.
source: littlebroken.com
Add the drained pineapple chunks, soy sauce, and chili garlic sauce. Toss everything together until the rice is coated and warmed through. Taste and adjust with more sauce, salt, or spice if needed.
6. Finish with freshness.
Turn off the heat. Stir in the scrambled eggs, green onions, and cilantro. The heat of the rice will warm the eggs without overcooking them. Serve hot with lime wedges and a small drizzle of toasted sesame oil if you like.
This whole process takes about 30 minutes or less, and the cleanup is just one skillet. If you’re a visual cook, you can find great video demos of similar stir-fry techniques from sites like Bon Appétit.
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Tips for the Best Fried Rice
This recipe is simple, but a few smart tricks will make your fried rice taste like it came from your favorite restaurant.
Have everything ready before you start.
Fried rice comes together fast. Chop your veggies, whisk your eggs, and measure your sauces ahead of time. Once the heat is on, you won’t want to stop.
Don’t skip the day-old rice.
Freshly cooked rice is too soft and sticky. Cold rice is drier and holds its shape better when frying. If you’re in a rush, spread warm rice on a sheet pan and chill it in the fridge for 30 minutes.
Cook each part separately.
Scramble the eggs, brown the chicken, then stir-fry the veggies. This helps each ingredient cook properly and adds better flavor.
Don’t overcook the pineapple.
Just warm it through. Overcooked pineapple can become mushy and lose its sweetness.
Use a large pan and medium-high heat.
This gives the rice room to fry instead of steaming. Stir gently so you don’t mash the grains.
Variations and Substitutions
This dish is super flexible. You can mix and match ingredients to fit your taste, diet, or whatever’s in your fridge.
Protein Swaps
| Swap | Notes |
|---|---|
| Shrimp | Add at the end—cooks in just a few minutes. |
| Diced tofu | Use extra-firm tofu, pan-seared for a golden crust. |
| Leftover chicken | Already-cooked chicken can be added with the rice to reheat. |
Add-Ins
| Add-In | Flavor Boost |
|---|---|
| Bell peppers | Adds crunch and color. |
| Frozen peas | Stir in at the end—no need to thaw. |
| Mushrooms | Cook with onions for umami flavor. |
| Raisins or cashews | Add sweetness or crunch—popular in Thai-style fried rice. |
You can also turn this into a side dish by skipping the chicken or serving it alongside baked sesame wings or a simple cucumber salad.
What to Serve with Pineapple Fried Rice
This fried rice works great on its own, but if you want to turn it into a full spread, here are a few tasty side ideas:
- Spicy garlic edamame – Steamed and tossed with chili garlic sauce
- Asian chopped salad – Cabbage, carrots, sesame dressing
- Green beans with soy sauce – Crisp-tender and easy to make
- Cucumber or kale salad – Bright and crunchy to balance the rice
- Coconut lime rice – If you want a double-rice dinner, this adds a creamy twist
Most of these sides are quick to prep and pair perfectly with the sweet-spicy flavors of the dish.
Final Thoughts
If you love sweet and savory dinners that don’t take all night, this pineapple chicken fried rice is going to be your new go-to. It’s bold, colorful, and satisfying—and it all comes together in one pan with ingredients you probably already have.
Whether you’re meal prepping, using up leftovers, or just need something fast and delicious, this recipe checks every box. Once you try it, you’ll be hooked.
If you made this dish, I’d love to hear how it turned out! Leave a comment below or share your version on Pinterest and tag @MeemawsRecipe. Don’t forget to save it to your dinner board for later!