Chicken Pineapple Fried Rice

Course: Main Course, Side Dish
Cuisine: American, Asian
Total Time: 25 minutes
Servings: 6 servings
Calories: 293 kcal

When cooking fried rice recipes, it's better to have day old rice that's been refrigerated. The rice is best when it's cold, firm and easy to separate the kernals. Fresh hot cooked rice will be more challenging and result in gummy fried rice. Our recipe is perfect for days when you have left over rice. If you don't have left over rice, try to make rice the day ahead of time and then refrigerate the rice. 



  • about 2 1/2 - 3 cups (loosely packed)(600-700ml) day-old cooked white rice , The rice kernels should be firm, separated and cold so that they aren't sticking together.
  • 1 pound boneless chicken (breasts or thighs) , cut into small pieces
  • 2 Tablespoons (30ml) cooking oil , divided
  • 1 medium onion , chopped
  • 3 cloves garlic , minced
  • 1 cup (240ml) fresh pineapple , cut into small bite sized pieces (or canned pineapple, drained & cut in small pieces)
  • 1/2 cup (120ml) sliced celery
  • 1/2 teaspoon kosher salt
  • 2 Tablespoons fish sauce (or soy sauce, but the fish sauce tastes better!)For Gluten Free use Tamari
  • 1 large egg
  • ground black pepper , to taste


  1. If using a non-stick pan, the 2 Tablespoons of oil should be enough. The rice sticks less to non-stick, thus using less oil.
  2. In large non-stick pan, turn on medium heat, warm the pan, then add 1 Tablespoon of oil (save other half of oil for another step). Once oil is hot, add onions and garlic. Cook until translucent.

  3. Add chicken, cook for about 1 minute untnil chicken becomes brown. Then add pineapple, celery, salt and cook for about 2-3 minutes till chicken is fully cooked. Remove from pan and add mixture in medium bowl. Set aside.

  4. In same heated pan, add 1 Tablespoon of oil. Allow oil to get hot then add rice. If rice sticks too much, add a little more oil or water, 1 Tablespoon at a time.
  5. Cook and stir rice for about 2 minutes until it becomes hot. Add fish sauce and egg. Gently break up the egg in the rice, and mix egg in rice till it combines well into rice.
  6. Cook rice for about 1 more minute till egg becomes cooked, then remove any excess moisture from the chicken/pineapple mixture. Then add the chicken/pineapple mixture back into the pan with the rice.
  7. Continue cooking for about 3-4 more minutes until rice, egg and chicken/pineapple mixture are fully combined and cooked. Season with black pepper and/or salt to taste.

  8. Serve hot.

Recipe Video