Description
Sizzling Hawaiian-inspired chicken pineapple fried rice brings tropical flavors dancing across your plate. Sweet and savory notes combine effortlessly, delivering a delightful meal that transports palates straight to island paradise with each delectable bite.
Ingredients
Scale
Protein:
- 0.5 pounds (1/2 lb) skinless boneless chicken thighs or chicken breast
- 2 teaspoons regular soy sauce (for chicken marinade)
- 1 teaspoon cornstarch (or potato starch)
- 0.25 teaspoon baking soda
- 2 teaspoons sesame oil (or any neutral oil)
Main Ingredients:
- 3 cups cooked jasmine rice (cold, day old rice ideally)
- 1 cup frozen mixed vegetables (peas, carrots, corn and/or green beans, rinsed and strained)
- 1 cup pineapple (diced or used diced canned pineapples)
- 0.5 cup onion (finely diced, or sub with shallots/green onions)
- 2 cloves garlic (minced)
Seasoning and Cooking:
- 2 tablespoons vegetable oil (or any neutral oil for cooking)
- 1.5 tablespoons regular soy sauce
- 1 teaspoon fish sauce (or sub with oyster sauce)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Separate cold jasmine rice into individual grains using fingers or rice paddle to prevent clumping during cooking.
- Cut chicken into thin diagonal slices and combine with soy sauce, sesame oil, cornstarch, and baking soda. Allow marinade to infuse for 10-15 minutes at room temperature.
- Heat vegetable oil in large skillet over medium-high heat around 375°F. Sear marinated chicken until thoroughly cooked and golden brown, approximately 3-4 minutes. Transfer meat to separate plate.
- In same skillet, sauté minced garlic and diced onions until fragrant and translucent, roughly 2 minutes.
- Add mixed vegetables and pineapple chunks to pan. Cook for 3-4 minutes, allowing moisture to evaporate and ingredients to slightly caramelize.
- Push vegetables to pan’s side and drizzle additional oil. Introduce rice, soy sauce, fish sauce, salt, and black pepper. Stir vigorously to distribute seasonings evenly.
- Reintegrate cooked chicken into rice mixture, ensuring uniform heating and complete ingredient integration. Toss continuously for 2 minutes until everything is piping hot.
- Transfer immediately to serving dishes, garnishing with optional green onions or cilantro for enhanced visual appeal and fresh flavor profile.
Notes
- Use day-old cold rice for the best texture and to prevent soggy, clumpy fried rice that sticks together during cooking.
- Marinate chicken with baking soda to tenderize the meat, creating a silky, smooth protein that absorbs flavors more effectively.
- Choose high heat and a wide pan to ensure each ingredient gets proper caramelization, preventing steaming and maintaining crisp vegetable textures.
- Customize the recipe by swapping proteins like shrimp or tofu, or make it vegetarian by omitting meat and doubling vegetable quantities for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 80 mg