Hawaiian Pineapple Chicken Fried (Printable)

Tropical pineapple and tender chicken stir-fried with colorful vegetables and jasmine rice for a quick dish.

# 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 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 - 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, about 5 to 7 minutes. Remove chicken and set aside.
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.
04 - Add peas, carrots, and pineapple. Stir-fry for 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.
07 - Taste and adjust seasoning if needed. Remove from heat and garnish with roasted nuts and extra green onions before serving.

# Expert Tips:

01 -
  • It comes together faster than takeout, and tastes like you spent hours on it.
  • The tropical sweetness keeps things light and exciting instead of heavy or predictable.
  • You can make it with whatever protein you have around, so it's genuinely flexible without feeling like compromise.
02 -
  • Day-old rice is absolutely essential because fresh rice holds too much moisture and will turn into a clumpy mess instead of distinct grains.
  • Keep your heat high and your stirring constant—low heat will steam everything and destroy the texture, so don't be timid with the flame.
  • Taste constantly throughout cooking because soy sauce brands vary wildly in saltiness, and adjusting at the end is easier than trying to fix it after it's plated.
03 -
  • Toast your cashews or macadamia nuts in a dry pan for 2 minutes before garnishing—they'll taste richer and crunchier than they would straight from the bag.
  • Make extra and eat it cold the next day; it somehow tastes even better when the flavors have settled and mingled overnight in the fridge.
Go back