Hawaiian Pineapple Chicken Fried (Printable Version)

Tropical pineapple and tender chicken combined with vibrant veggies in a quick savory dish.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 10.5 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, plus extra for garnish
07 - 2 cloves garlic, minced

→ Rice

08 - 3 cups cooked jasmine rice, chilled (preferably day-old)

→ Sauces & Seasonings

09 - 3 tablespoons soy sauce (use gluten-free if needed)
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 (optional, for heat)

→ Oils

15 - 2 tablespoons vegetable oil for frying

→ Garnish

16 - 2 tablespoons roasted cashews or macadamia nuts (optional)
17 - Extra sliced green onions

# How to Make It:

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, approximately 5–7 minutes. Remove chicken and set aside.
02 - Add remaining 1 tablespoon oil to the pan. Pour in beaten eggs, scramble until just set, then push to the side of the pan.
03 - Add minced garlic, diced red bell pepper, and sliced green onions. Stir-fry for 2 minutes until fragrant.
04 - Add thawed peas, carrots, and diced pineapple. Stir-fry for another 2–3 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 if using. Stir-fry everything together for 3–4 minutes until well combined and heated through.
07 - Taste and adjust seasoning if needed. Remove from heat.
08 - Garnish with roasted nuts and extra green onions before serving.

# Expert Tips:

01 -
  • It tastes like a vacation in under 35 minutes, no passport required.
  • The sweet and savory balance keeps you coming back for another forkful, even when you think you're full.
  • Naturally dairy-free and endlessly adaptable, so it works whether you're feeding a crowd or just yourself on a Wednesday night.
02 -
  • Day-old rice is non-negotiable—I learned this the hard way when fresh rice turned into a mushy, sticky mess that no amount of stirring could fix.
  • Don't be afraid to taste at multiple stages and adjust the soy sauce or sesame oil, since fresh pineapple sweetness varies by season and can shift the balance.
03 -
  • Keep everything prepped and within arm's reach before you start cooking, because once the wok is hot, there's no time to chop garlic or measure soy sauce.
  • If you're feeding someone who doesn't like certain vegetables, this recipe is forgiving—swap frozen peas for corn, skip the carrots, or add broccoli florets without changing the cooking time significantly.
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