Pineapple chicken fried rice(one-pot meals).
Chicken and PIneapple are stir-fried in spices then mixed together with rice to create both, a budget-friendly and time-saving, one-pot meal.
It’s not your regular generic Pineapple rice recipe but a bowl of tasty elements to make your regular fried rice recipe extra special for the family.
This Pineapple fried rice is all about adding layers of taste.
As you read the recipe you will realize there are four layers to this rice recipe and each of these layers helps to make the best and tastiest Pineapple fried rice you’ll ever make at home.
A bowl of day-old rice makes the best pineapple fried rice.
The main ingredient in making this pineapple recipe is rice.
The basic first lesson in making good fried rice is to use day-old rice which means any leftover rice from the day before.
If you use warm rice, you will end up with soggy and overcooked fried rice.
Using a day-old, refrigerated rice will withstand the whole process of the rice going through another turn over high heat while you continuously combine ingredients to make the fried rice.
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Beginner’s tips on making the best pineapple fried rice.
- Read notes on using day-old rice to make fried rice(above).
- The fried rice is put together in layers, so each layer of ingredients have to be seasoned carefully.
- Use a wok or large pan to make the fried rice.
- To combine the rice with all the other elements of the dish, I would suggest using two wooden spoons, it’s an easier way to mix the ingredients together when you are making a large batch.
- As you do the final mixing of the fried rice, make sure to taste the dish and adjust the taste accordingly, you will need a few extra teaspoons of soya sauce to give it extra flavor.
Utensils and appliances used.
Chopping board and knife.
Wok or large pan.
3 medium-sized bowls to use as needed.
Workflow to make the pineapple chicken fried rice.
Prepare the Pineapple and chicken as needed for the recipe.
Marinate chicken.
Temper ingredients.
Stir-fry eggs.
Sautee the Pineapple and chicken.
Add rice.
Other Pineapple recipes you might like to try.
Sri Lankan mildly spiced Pineapple curry.
Sinhalese-style spicy Pineapple curry.
pineapple-chicken fried rice (one-pot meals).
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
To marinate the chicken
500g of boneless chicken cut into thin strips
3 tablespoons of soya sauce
1 tablespoon sugar
For tempering.
1/4 cup oil
2-inch long pandan leaf
1 large onion sliced fine
2 tablespoons of garlic paste
2 green chillies(add more to make the pineapple fried rice spicy)
Making the fried rice
2-3 tablespoons of oil as needed
2 eggs
1 tablespoon red chilli flakes
1 and 1/2 cup fresh pineapple cut into cubes
1/2 cup cashews
1 tablespoon of tomato sauce
1 tablespoon of fish sauce(should be used sparingly as it has a very strong smell)
2 cups of day-old rice(I used long-grained basmati rice. see notes above for other options)
Salt to season
Method
Cook extra rice the day before you are planning to make this pineapple fried rice.
Preparing the ingredients for the fried rice.
Wash the chicken, drain any excess water, pat dry and cut the boneless chicken into 1-inch long thin strips.
Clean and cut the Pineapple into cubes, set aside.
Take out the rice from the refrigerator 1/2 an hour to slightly reach room temperature.
How to marinate chicken strips for Pineapple fried rice.
Place chicken(500g)strips in a bowl, season with salt and soya sauce(3 tbs), sugar(1 tbs)combine well and leave it to marinate for 30 minutes or until the time you need to use the chicken for the fried rice.
Tempering for the fried rice.
Heat wok over the low-medium fire, pour in the oil, coat the pan with oil by swirling it around the pan.
Add onions(1), cook, until translucent, add pandan leaf, garlic paste(2 tbs), green chillies(2). continuously move the ingredients so they temper evenly for 3 minutes.
Making the chicken-pineapple fried rice in layers.
Tempering ingredients and eggs.
break the eggs(2) into a small bowl, lightly beat and add to the wok with the tempered ingredients.
As the egg fries, continue to break them down into smaller pieces using your wooden spoon over low-medium fire.
Three minutes into stir-frying the eggs, add red chilli flecks and season with salt.
Add a tablespoon of oil if you see the ingredients sticking to the pan to make the process easier.
Once the eggs have been broken down, they should look like coarse crumble. Transfer to a bowl.
Stir-frying the chicken and Pineapple.
Place wok over low-medium heat, add a tablespoon of oil(only if you need it)and add the chicken strips to the wok.
Fry until they are slightly brown on the sides(5-7 minutes).
Once the chicken turns slightly golden, add the Pineapple cubes(1 and 1/2 cups)to the wok.
Combine and cook until there is no liquid in the pan or Pineapple. maintain low-medium fire.
Once you have the chicken and pineapple done, add the cashews(1/2 cup) cook for 3 minutes.
Add the stir-fried egg bits and the tempered ingredients to the pan.
Add the fish sauce(1 tbs), tomato ketchup(1 tbs) combine all the ingredients in the wok well.2 minutes over low-medium fire.
Finally, add the rice(2 cups)and combine well.
This is where you don’t get instructions to season the rice well, the secret to the best pineapple fried rice you’ll ever taste is to make soya sauce your best friend by adding a teaspoon mixing, tasting and adjusting to make the th rice suit your tastebuds.
Finally, sprinkle a tablespoon of sugar over the rice(totally optional), mix well and serve.
pineapple chicken fried rice(one pot meals).
Chicken and PIneapple are stir-fried in spices then mixed together with rice to create both, a budget-friendly and time-saving, one-pot meal.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- To marinate the chicken
- 500g of boneless chicken cut into thin strips
- 3 tablespoons of soya sauce
- 1 tablespoon sugar
- For tempering.
- 1/4 cup oil
- 2-inch long pandan leaf
- 1 large onion sliced fine
- 2 tablespoons of garlic paste
- 2 green chillies(add more to make the pineapple fried rice spicy)
- Making the fried rice
- 2-3 tablespoons of oil as needed
- 2 eggs
- 1 tablespoon red chilli flakes
- 1 and 1/2 cup fresh pineapple cut into cubes
- 1/2 cup cashews
- 1 tablespoon of tomato sauce
- 1 tablespoon of fish sauce(should be used sparingly as it has a very strong smell)
- 2 cups of day-old rice(I used long-grained basmati rice. see notes above for other options)
- Salt to season
Instructions
PREPARING THE INGREDIENTS FOR THE FRIED RICE.
Wash the chicken, drain any excess water, pat dry and cut the boneless chicken into 1-inch long thin strips.
Clean and cut the Pineapple into cubes, set aside.
Take out the rice from the refrigerator 1/2 an hour to slightly reach room temperature.
HOW TO MARINATE CHICKEN STRIPS
FOR PINEAPPLE FRIED RICE.
Place chicken(500g)strips in a bowl, season with salt and soya sauce(3 tbs), sugar(1 tbs)combine well and leave it to marinate for 30 minutes or until the time you need to use the chicken for the fried rice.
TEMPERING FOR THE FRIED RICE.
Heat wok over the low-medium fire, pour in the oil, coat the pan with oil by swirling it around the pan.
Add onions(1), cook, until translucent, add pandan leaf, garlic paste(2 tbs), green chillies(2). continuously move the ingredients so they temper evenly for 3 minutes.
MAKING THE CHICKEN-PINEAPPLE
FRIED RICE IN LAYERS.
Tempering ingredients and eggs.
break the eggs(2) into a small bowl, lightly beat and add to the wok with the tempered ingredients.
As the egg fries, continue to break them down into smaller pieces using your wooden spoon over low-medium fire.
Three minutes into stir-frying the eggs, add red chilli flecks and season with salt.
Add a tablespoon of oil if you see the ingredients sticking to the pan to make the process easier.
Once the eggs have been broken down, they should look like coarse crumble. Transfer to a bowl.
STIR-FRYING THE CHICKEN AND PINEAPPLE.
Place wok over low-medium heat, add a tablespoon of oil(only if you need it)and add the chicken strips to the wok.
Fry until they are slightly brown on the sides(5-7 minutes).
Once the chicken turns slightly golden, add the Pineapple cubes(1 and 1/2 cups)to the wok.
Combine and cook until there is no liquid in the pan or Pineapple. maintain low-medium fire.
Once you have the chicken and pineapple done, add the cashews(1/2 cup) cook for 3 minutes.
Add the stir-fried egg bits and the tempered ingredients to the pan.
Add the fish sauce(1 tbs), tomato ketchup(1 tbs) combine all the ingredients in the wok well.2 minutes over low-medium fire.
Finally, add the fried rice(2cups) and combine well.
This is where you don’t get instructions to season the rice well, the secret to the best pineapple fried rice you’ll ever taste is to make soya sauce your best friend by adding a teaspoon mixing, tasting and adjusting to make the rice suit your tastebuds.
Finally, sprinkle a tablespoon of sugar over the rice(totally optional), mix well and serve.
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Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 717Total Fat: 42gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 185mgSodium: 997mgCarbohydrates: 43gFiber: 2gSugar: 8gProtein: 42g
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