Chicken and Pineapple Fried Rice
This post may contain affiliate links. Please read the Privacy Policy & Cookie Policy.
I wasn’t sure what to expect when I first tested this chicken and pineapple fried rice, but it turned out to be so good. There’s something about the combo of savory chicken, sweet pineapple, and warm rice that just works.
It’s got that takeout-style flavor but made entirely on the stovetop in one pan with no eggs to scramble, no fancy sauces to whisk.
I used white basmati rice in this version because that’s what I had on hand, and it worked beautifully. You can use any long-grain white rice as long as it takes at least 15 minutes to cook (so skip the instant stuff for this one).
I tested this twice, once with pineapple and once without, and both versions were a hit.
Simple Ingredients That Bring Big Flavor
This easy chicken fried rice uses ingredients you probably already have. It’s sweet and savory, and it’s a great way to use up leftover chicken or veggies from the fridge.
- Chicken breast – Diced into bite-sized pieces and sautéed until golden
- Olive oil, Yellow onion, Minced garlic, Red bell pepper
- White basmati rice – Cooks up fluffy and holds its shape; standard long-grain works too
- Chicken broth – Infuses flavor directly into the rice as it cooks
- Soy sauce, Salt, pepper, ground ginger
- Green onions – Optional but very good
- Pineapple Chunks
You only need simple ingredients for this quick chicken and rice skillet meal and it all comes together in under 40 minutes.
Let’s Make Chicken and Pineapple Fried Rice
This recipe is cooked all in one pan and comes together fast, making it a great go-to for busy nights or when you want something satisfying without the fuss.
Cook the chicken Add cubed chicken breast and olive oil to a large skillet. Cook over medium heat until the chicken is browned and no longer pink in the center. Season with salt and pepper, then remove from the pan and set aside.
Sauté the vegetables Add diced onion, minced garlic, and chopped red bell pepper in the same skillet. Cook over medium-high heat for about 5 minutes, until the onions start to brown. Add drained pineapple, cook for about a minute, and give everything a good stir.
Add the rice and seasonings Stir in the uncooked rice, chicken broth, soy sauce, salt, ground ginger, and black pepper. Mix everything well to coat the rice.
Simmer it all together Bring the mixture to a boil, then reduce the heat to low. Cover the pan and simmer for about 20 minutes until the rice is tender and the liquid is absorbed.
Finish and serve Return the cooked chicken to the pan and stir everything together. Serve warm, topped with chopped green onions.
Add-Ins and Custom Swaps
Once you’ve got the base recipe down, you can mix it up depending on what you have in the fridge:
- Stir in a handful of frozen peas or diced carrots with the rice.
- Swap chicken breast for boneless chicken thighs or even diced pork.
- Add a drizzle of teriyaki sauce or sriracha before serving for extra flavor.
- Top with toasted sesame seeds or crushed cashews for crunch.
Can I Make This Ahead?
Yes! This dish holds up well for meal prep or leftovers. Store any extras in an airtight container in the fridge for up to 3 days.
Reheat on the stovetop or in the microwave with a splash of broth or water to loosen the rice.
Save This One-Pan Meal for Later
Save this easy dinner for pineapple rice chicken to your Pinterest board, so you’re ready for busy weeknights, quick lunches, or a no-fuss family dinner.
Chicken and Pineapple Fried Rice
Ingredients
- 1 lb chicken breast cut into cubes
- 20 oz. pineapple chunks fresh or canned
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 tablespoon minced garlic
- 1 red bell pepper chopped
- 1 cup uncooked white basmati rice or long-grain white rice
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- Sliced green onions for serving
Instructions
- In a large skillet, heat olive oil over medium heat. Add the cubed chicken breast and cook until golden and fully cooked through. Season with salt and pepper. Remove the chicken from the skillet and set aside.
- In the same skillet, add diced onion, garlic, and red bell pepper. Cook for about 5 minutes, stirring occasionally, until the onions begin to brown and the peppers soften. Stir in the pineapple chunks and cook for an additional 1–2 minutes to release some sweetness and reduce moisture.
- Pour in the uncooked rice, chicken broth, and soy sauce. Season with salt, ground ginger, and black pepper. Stir everything together to evenly combine the flavors.
- Bring the mixture to a boil. Once boiling, cover the skillet, reduce the heat to low, and simmer for about 20 minutes or until the rice is tender and the liquid is fully absorbed.
- Return the cooked chicken to the skillet and mix well. Heat through for another minute or two, then garnish with sliced green onions and serve warm.
Notes
- Avoid instant rice; use rice that takes 15–20 minutes to cook for best texture.
- Leftovers keep well for up to 3 days in the fridge. Reheat with a splash of broth or water.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
Make sure to follow Salty Side Dish on Pinterest and rate the recipe here and make sure to leave a comment below!
