Perfect Thai Pineapple Fried Rice with Chicken
A symphony of sweet, savory, and tangy notes, this authentic Thai Pineapple Fried Rice features tender chicken, fragrant jasmine rice, and sweet pineapple chunks. This better-than-takeout recipe is surprisingly simple to create at home and delivers a perfectly balanced, restaurant-worthy meal.
Equipment
- Wok or large skillet
- Cutting board
- Chef's knife
- Small bowls
- Whisk
- Measuring cups
- Measuring spoons
- Spatula or wok turner
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 4 cups cooked and chilled day-old jasmine rice
- 1 ½ cups fresh pineapple, cored and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 carrot, finely diced
- ½ cup frozen peas
- 2 large eggs, lightly beaten
- ½ cup unsalted roasted cashews
- 3 green onions, sliced, for garnish
- ¼ cup fresh cilantro, chopped, for garnish
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 2 teaspoons curry powder
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil or coconut oil, for cooking
Instructions
- Prep Ingredients & Mix Sauce: Chop chicken, onion, garlic, carrot, and cube the pineapple. In a small bowl, whisk together soy sauce, fish sauce, oyster sauce, curry powder, brown sugar, and sesame oil. In another small bowl, lightly beat the eggs.
- Cook Chicken and Eggs: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add chicken and cook for 4-5 minutes until golden and cooked through. Remove chicken and set aside. Reduce heat to medium, add beaten eggs, and scramble for about 1 minute. Remove eggs and set aside with the chicken.
- Sauté Aromatics and Veggies: Add the remaining 1 tablespoon of oil to the wok. Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and diced carrots, cooking for another minute until fragrant.
- Add Rice and Sauce: Add the cold rice to the wok. Use a spatula to break up clumps. Spread the rice in an even layer and cook for 2-3 minutes without stirring to get it slightly crispy. Pour the prepared sauce over the rice and stir-fry continuously for 2 minutes until every grain is coated.
- Combine and Finish: Return the cooked chicken and scrambled eggs to the wok. Add the pineapple cubes, frozen peas, and roasted cashews. Fold everything together and cook for 1-2 minutes until heated through. Garnish with sliced green onions and fresh cilantro before serving.
Notes
Rice Tip: Using day-old, cold jasmine rice is crucial. It prevents the rice from becoming mushy and ensures each grain stays separate. Cooking Tip: Do not overcrowd the pan. Cook ingredients in batches (chicken, then eggs) to ensure they stir-fry properly rather than steam. Variations: Substitute chicken with shrimp or firm tofu. Other vegetables like bell peppers or broccoli can be added. Use tamari or coconut aminos for a soy-free/gluten-free option. Serving Suggestion: For a stunning presentation, serve the fried rice in a hollowed-out pineapple half. Garnish with a lime wedge for extra brightness. Flavor Boost: For extra depth, add 1 tablespoon of Thai red curry paste with the aromatics or a handful of golden raisins with the pineapple.