Name: Pineapple Chicken Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian Fusion
Ingredients: 4 cups cooked brown or white rice, chilled; 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces; 3 tablespoons coconut oil, divided; 1 yellow onion, chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 3 tablespoons soy sauce (use gluten-free if needed); 1 tablespoon honey; 1 1/2 cups fresh pineapple, cubed (or canned unsweetened); 1/2 cup frozen peas; 2 tablespoons fresh lime juice; 2 green onions, chopped (for garnish); 1 tablespoon sesame seeds (for garnish); Salt, to taste

Pineapple Chicken Fried Rice is a vibrant and flavorful dish that brings together sweet, savory, and tangy elements in one satisfying meal. With juicy chunks of chicken, tender vegetables, and sweet bursts of pineapple, all tossed with chilled rice and seasoned to perfection, it’s a dish that tastes like takeout—but better and faster, made right in your own kitchen.

Why You’ll Love This Recipe

This dish is a weeknight hero. It’s quick to prep, cooks in under 30 minutes, and uses simple, wholesome ingredients you likely already have on hand. The tropical sweetness of pineapple balances perfectly with savory soy sauce and aromatic garlic and ginger, while chicken makes it a complete, protein-packed meal. Bonus: it’s easily customizable, freezer-friendly, and a fun way to use leftover rice. Pineapple Chicken Fried Rice

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked brown or white rice, chilled (ideally leftover rice)
Boneless, skinless chicken thighs, cut into bite-sized pieces
Coconut oil
Yellow onion, chopped
Green bell pepper, chopped
Red bell pepper, chopped
Garlic, minced
Fresh ginger, grated
Soy sauce (use gluten-free if needed)
Honey
Fresh pineapple, cubed (or canned unsweetened pineapple)
Frozen peas
Fresh lime juice
Green onions and sesame seeds for serving

Directions

Prep the Chicken
Season chicken pieces with salt and let them rest for 10–15 minutes. This helps tenderize the meat and enhance flavor. Pat dry with paper towels before cooking.
Cook the Chicken
Heat 2 tablespoons of coconut oil in a large skillet or wok over medium heat. Once shimmering, add chicken and cook for 5–7 minutes, stirring occasionally, until cooked through. Remove and set aside.
Sauté the Veggies
In the same pan, add the remaining tablespoon of coconut oil. Add chopped onion and sauté for 3–4 minutes until softened. Add bell peppers, garlic, and ginger and cook for another 2–3 minutes.
Combine Everything
Add soy sauce to deglaze the pan, then stir in the chilled rice, honey, pineapple, and cooked chicken. Mix thoroughly and reduce heat to low. Let everything heat through for about 5 minutes.
Finish the Dish
Add frozen peas and lime juice. Turn off the heat and stir gently. The peas will thaw in the residual heat, maintaining their vibrant color and texture.
Serve
Serve warm, topped with chopped green onions and a sprinkle of sesame seeds.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Vegetarian: Swap chicken with cubed tofu or shelled edamame.
Spicy Version: Add a dash of chili flakes or sriracha for heat.
Tropical Flair: Add shredded coconut or chopped cashews for texture.
Extra Protein: Use leftover steak, shrimp, or rotisserie chicken.
Low Carb: Substitute cauliflower rice for a lighter version.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 2 months.
Reheat: Reheat in a skillet over medium heat with a splash of water, or microwave in 1-minute intervals until heated through.

FAQs

Can I use fresh rice instead of leftover rice?

It’s best to use chilled, leftover rice. Freshly cooked rice can turn mushy when stir-fried. If you’re short on time, cook the rice and spread it out to cool in a thin layer for at least 30 minutes before using.

Can I use canned pineapple?

Yes, canned pineapple works well. Just make sure it’s unsweetened and packed in water or juice—not syrup.

What kind of rice is best for fried rice?

Long grain rice like jasmine or basmati is ideal due to its fluffy texture. Short-grain rice tends to be stickier.

Is this dish gluten-free?

It can be made gluten-free by using a gluten-free soy sauce or tamari.

How can I make it spicier?

Add chopped fresh chili, chili garlic sauce, or a drizzle of Thai sweet chili sauce to boost the heat.

Can I make this without coconut oil?

Yes, any neutral oil like avocado or vegetable oil will work. Coconut oil just adds a subtle tropical note.

Do I have to use chicken thighs?

No, you can use chicken breast, though thighs are more forgiving and stay juicy longer.

Can I double the recipe?

Yes, but cook the chicken and vegetables in batches to avoid overcrowding the pan and steaming the ingredients.

Why is my fried rice soggy?

Using hot or freshly cooked rice causes excess moisture. Always use cold, chilled rice for the best texture.

Can I serve this cold?

It’s best served warm, but leftovers can be enjoyed cold or at room temperature, similar to a rice salad.

Conclusion

Pineapple Chicken Fried Rice is a quick, colorful, and utterly delicious dish that brings a taste of the tropics to your dinner table. With its balanced mix of sweet, savory, and umami flavors, it’s no wonder this takeout-inspired favorite has become a go-to recipe for busy weeknights. Make it once, and it’ll earn a permanent place in your rotation.