Pineapple Fried Rice

Pineapple Fried Rice is my favorite fast weeknight dinner when I want something colorful, fresh, and packed with bold, sweet-and-savory flavor without spending a lot of time in the kitchen. The rice is fluffy and stir-fried with caramelized pineapple, tender chicken, scrambled eggs, and fresh vegetables in a savory soy sauce, topped with crunchy cashews for the perfect Thai-inspired finish. I make it for busy nights, meal prep, summer gatherings, and potlucks because it's one of the best ways to use up leftover rice and tastes like restaurant fried rice but fresher. Store in the fridge for up to 4 days and reheat easily in a skillet.

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Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Main Course, Side Dish

Cuisine: Asian-Inspired, Thai

Keyword: Pineapple Fried Rice

Servings:

Calories: 537kcal

Author: Mandy Applegate

Ingredients

2 tablespoons vegetable oil divided
2 eggs beaten
2 green onions chopped
2 cloves garlic minced
1 teaspoon fresh ginger grated
1½ cups pineapple coarsely chopped
1 red bell pepper diced
½ cup carrots chopped
½ cup frozen peas
3 cups basmati rice cooked and cooled
1½ cups cooked chicken breast shredded
¼ cup raw cashews
3 tablespoons low-sodium soy sauce plus more to taste

US Customary - Metric

Instructions

Heat 1 tablespoon oil in a large skillet over high heat, scramble the eggs for 1–2 minutes until just set, then remove and set aside.
2 tablespoons vegetable oil, 2 eggs
Add the remaining tablespoon of oil to the skillet and sauté green onions, garlic, and ginger for 30 seconds until fragrant.
2 green onions, 2 cloves garlic, 1 teaspoon fresh ginger
Stir in pineapple, bell pepper, carrots, and peas, cooking for 3–4 minutes until slightly caramelized.
1½ cups pineapple, 1 red bell pepper, ½ cup carrots, ½ cup frozen peas
Add rice, shredded chicken, and cashews, stir well, then press the rice into the pan and cook for 2–3 minutes to crisp slightly.
3 cups basmati rice, 1½ cups cooked chicken breast, ¼ cup raw cashews
Return the scrambled eggs to the skillet, add soy sauce, toss everything together, and adjust seasoning as needed before serving.
3 tablespoons low-sodium soy sauce

Notes

Here are my best tips for making Pineapple Fried Rice turn out perfectly every time.

Use cold, cooked rice: Freshly cooked rice is too moist and will clump. Day-old rice, or rice that has been cooled completely in the fridge, gives you the best texture and crispiest results.
Don't skip caramelizing the pineapple: Those 3 to 4 minutes of cook time on the pineapple and vegetables are important. The pineapple needs time to release its natural sugars and caramelize for maximum flavor, so resist the urge to stir it constantly.
Press the rice and leave it alone: When you add the rice to the pan, press it down and let it sit undisturbed for a couple of minutes. That contact with the hot pan is what creates the lightly crispy bits throughout.
Adjust soy sauce at the end: Start with the 3 tablespoons called for, then taste before adding more. Different brands of soy sauce vary in saltiness, so seasoning at the end gives you full control over the final flavor.
Toast the cashews first: If you have an extra minute, toast the raw cashews in a dry pan before adding them. They'll turn golden and nutty, which makes a noticeable difference in the finished dish.
Freeze in flat portions: Spread leftover rice into a freezer-safe bag in a flat, even layer before freezing. It thaws faster and more evenly than a big clump, and the portions are easy to break apart straight from the freezer.

Nutrition

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