Pineapple Chicken Fried Rice
Pineapple chicken fried rice is a quick, one-pan dinner that balances sweet pineapple with savory chicken, crisp veggies, and a light soy-honey glaze ready in 30 minutes.
Equipment
- Large skillet or wok
- Cutting board
- Sharp knife
- Measuring spoons
- Wooden spoon or spatula
Ingredients
- 4 cups cooked brown or white rice, chilled
- 1 lb boneless, skinless chicken thighs, bite-sized
- 3 tbsp coconut oil, divided
- 1/2 yellow onion, chopped
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1 clove large garlic, minced
- 1 inch fresh ginger, grated
- 2 tbsp soy sauce (gluten-free if needed)
- 1 tbsp honey
- 1 1/2 cups fresh pineapple, cubed
- 3/4 cup frozen peas
- 1 small lime, juiced
- green onions & sesame seeds, for garnish
Instructions
- Season chicken thighs with salt and let sit 10–15 minutes. Pat dry with paper towels.
- Heat 2 tbsp coconut oil in a large skillet over medium-high heat. Add chicken; cook 5–7 minutes until golden and cooked through. Remove and set aside.
- Add remaining 1 tbsp coconut oil. Sauté onion 3–4 minutes, then add bell peppers, garlic, and ginger; cook 2–3 minutes more.
- Stir in chilled rice, soy sauce, and honey. Toss until rice is coated and warmed through.
- Return chicken to the pan. Add pineapple cubes and fold in frozen peas; cook 2–3 minutes.
- Squeeze lime juice over the skillet. Top with sliced green onions and sesame seeds. Serve hot.
Notes
Use chilled, day-old rice for the best texture. Adjust honey and lime to taste depending on the sweetness of your pineapple. Great for meal prep—reheats well in a skillet over medium heat.
Nutrition
Calories: 359kcalCarbohydrates: 45gProtein: 20gFat: 11gSaturated Fat: 7gCholesterol: 72mgSodium: 407mgPotassium: 462mgFiber: 5gSugar: 9g
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