Chicken and Pineapple Fried Rice
Savory chicken, sweet pineapple, and fluffy rice come together in this quick chicken fried rice recipe. A 30-minute one-pan meal perfect for weeknights or meal prep!
Servings: 4 servings
Calories: 415kcal
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
Serving: 1.5cups | Calories: 415kcal