Pineapple Chicken Fried Rice (Printable Version)
Tender chicken and pineapple combine with sautéed veggies in this vibrant fried rice dish.
# Ingredients Required:
→ Grains
01 -
960 ml cooked brown or white rice, chilled
→ Protein
02 -
450 g boneless, skinless chicken thighs, cut into bite-sized pieces
→ Oils
03 -
45 ml coconut oil, divided
→ Vegetables
04 -
½ medium yellow onion, chopped
05 -
½ green bell pepper, chopped
06 -
½ red bell pepper, chopped
07 -
1 large garlic clove, minced
08 -
2.5 cm piece fresh ginger, grated
09 -
180 ml frozen peas
→ Condiments and Flavorings
10 -
30 ml soy sauce
11 -
15 ml honey
12 -
240 ml cubed pineapple
13 -
Juice of 1 small lime
→ Garnish
14 -
Chopped green onions
15 -
Sesame seeds
# Guide to Cooking:
01 -
Season chicken pieces with salt and let rest for 10-15 minutes. Pat dry with paper towels to remove excess moisture.
02 -
Heat 30 ml coconut oil in a large skillet over medium heat. Add chicken and cook, stirring occasionally, until no longer pink inside, about 5-7 minutes. Remove and set aside.
03 -
Add remaining 15 ml coconut oil to skillet. Sauté onion for 3-4 minutes until softened. Add bell peppers, garlic, and ginger; cook for 2-3 minutes. Stir in soy sauce and deglaze pan.
04 -
Add rice, honey, pineapple, and cooked chicken to skillet. Reduce heat to low and cook, stirring occasionally, until heated through, approximately 5 minutes. Stir in frozen peas and lime juice during final minutes.
05 -
Plate warm and garnish with chopped green onions and sesame seeds if desired.
# Extra Suggestions:
01 -
Use chilled cooked rice to prevent mushiness. Adjust soy sauce and honey to taste. Additional vegetables like carrots or broccoli can be added.