Showstopper Pineapple Chicken Fried Rice
This vibrant dish orchestrates a perfect collision of savory, sweet, and tangy flavors. It features tender bites of chicken, sweet pops of fresh pineapple, and the satisfying crunch of roasted cashews, all coated in a rich umami sauce. A complete one-pan meal that comes together quickly, it's perfect for a weeknight dinner or a special occasion.
Equipment
- Large Wok or High-Sided Skillet
- Chef's knife
- Cutting board
- Small bowl
- Whisk
- Spatula or wok turner
- Measuring spoons
- Measuring cups
- Plate
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 4 cups cooked and chilled day-old Jasmine rice
- 1.5 cups fresh pineapple, cut into ½-inch chunks
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon fish sauce
- 3 tablespoons avocado oil or other high-heat oil, divided
- 2 large eggs, lightly beaten
- 1 medium yellow onion, chopped
- 2 medium carrots, diced
- 1 cup frozen peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ½ cup roasted unsalted cashews
- 3 scallions, chopped
- ¼ cup fresh cilantro, chopped, for garnish
Instructions
- In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, and fish sauce. Set aside. Ensure all your vegetables, chicken, and pineapple are prepped and ready.
- Place a large wok or skillet over medium-high heat and add 1 tablespoon of oil. Once shimmering, add the chicken in a single layer and sear for 2-3 minutes per side until golden and cooked through. Remove the chicken and set aside on a plate.
- Add another tablespoon of oil to the hot pan. Add the chopped onion and carrots, stir-frying for 2-3 minutes until they begin to soften. Add the minced garlic and ginger and cook for 30 seconds more until fragrant.
- Push the vegetables to one side of the wok. Pour the beaten eggs into the empty side and scramble until just cooked. Mix the scrambled eggs in with the vegetables.
- Add the cold, day-old rice to the wok. Use your spatula to break up any clumps. Stir-fry for 3-4 minutes, tossing frequently, until the rice is heated through and begins to toast. Stir in the frozen peas.
- Pour the prepared sauce mixture over the rice and toss vigorously to coat every grain. Return the cooked chicken to the pan along with the pineapple chunks and roasted cashews. Stir-fry for 1-2 minutes until everything is hot and well combined.
- Turn off the heat. Fold in most of the chopped scallions and cilantro. Serve immediately, garnished with the remaining scallions and cilantro. For a special presentation, serve inside a hollowed-out pineapple half.
Notes
Key to Success: Using cold, day-old rice is non-negotiable for the perfect texture. Fresh rice will become mushy. Also, avoid overcrowding the pan; cook in batches if necessary to ensure ingredients sear rather than steam.
Variations: Swap chicken for shrimp or firm tofu. For a gluten-free version, use tamari and a gluten-free oyster sauce. Feel free to add other vegetables like bell peppers or edamame.
Flavor Boosts: For extra heat, add minced Thai chilies with the garlic. For a nutty aroma, drizzle a half teaspoon of toasted sesame oil over the finished dish before serving.
Variations: Swap chicken for shrimp or firm tofu. For a gluten-free version, use tamari and a gluten-free oyster sauce. Feel free to add other vegetables like bell peppers or edamame.
Flavor Boosts: For extra heat, add minced Thai chilies with the garlic. For a nutty aroma, drizzle a half teaspoon of toasted sesame oil over the finished dish before serving.