Is Pineapple Chicken Fried Rice gluten-free?

Yes, this recipe can be made gluten-free by using gluten-free oyster sauce , and leave out the dark soy sauce.

Can I use leftover rice?

Yes, day-old cooked rice works best for fried rice as it is drier and absorbs flavors better.

Is Pineapple Chicken Fried Rice spicy?

If you drizzle on Nam Pla Prik to your serving you can make it spicy, but this recipe isn't spicy on its own.

Is Pineapple Fried Rice unhealthy?

Pineapple Fried Rice can be a healthy choice, especially when you make it at home and use lean protein like chicken, plenty of fresh veggies and use oils that have good fats like avocado oil.

What is the secret ingredient to restaurant fried rice?

The secret ingredient to restaurant-style fried rice is often day-old rice ! The rice grains are firmer and less sticky, making them perfect for frying.

How can I make Pineapple Fried Rice vegan?

Use my Vegan Thai Fried Rice recipe stir-fry sauce as your base for the sauces, replace the chicken with tofu and enjoy!

Pineapple Chicken Fried Rice (Thai Style) – Easy Weeknight Recipe

Name: Pineapple Chicken Fried Rice (Thai Style)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: STIR-FRY SAUCE1–1.5 tbsp fish sauce or Thai thin soy sauce, to taste1–1.5 tbsp oyster sauce, to taste1/2 tbsp–1 tbsp Thai dark soy sauce, to taste (optional)1–2 tsp sugar, to taste; FRIED RICE INGREDIENTS1/2 of a small white onion, finely chopped4 garlic cloves, finely chopped4 eggs2 boneless skinless chicken breasts, thinly chopped into bite-size pieces (optional: add Chinese sausage if available)2 cups chopped veggies (peas, carrots, corn, broccoli, Chinese broccoli, bell peppers, etc.)4 cups cooked day-old rice1/2 tsp salt (optional), to taste1 tsp curry powder1 cup fresh diced pineapple1/2 cup cashews1/2 cup raisins (optional)2 green onion stalks, cut into 1/4-inch pieces; OPTIONAL TOPPINGS1 quartered lime6 or so cucumber slicesHandful of cilantroNam Pla Prik

Description

This Pineapple Chicken Fried Rice recipe is full of the perfect combination of Thai flavors, and a quick, crowd pleasing weeknight meal!

Ingredients

STIR-FRY SAUCE
1–1.5 tbsp fish sauce or Thai thin soy sauce, to taste
1–1.5 tbsp oyster sauce, to taste
1/2 tbsp–1 tbsp Thai dark soy sauce, to taste (optional)
1–2 tsp sugar, to taste

FRIED RICE INGREDIENTS
1/2 of a small white onion, finely chopped
4 garlic cloves, finely chopped
4 eggs
2 boneless skinless chicken breasts, thinly chopped into bite-size pieces (optional: add Chinese sausage if available)
2 cups chopped veggies (peas, carrots, corn, broccoli, Chinese broccoli, bell peppers, etc.)
4 cups cooked day-old rice
1/2 tsp salt (optional), to taste
1 tsp curry powder
1 cup fresh diced pineapple
1/2 cup cashews
1/2 cup raisins (optional)
2 green onion stalks, cut into 1/4-inch pieces

OPTIONAL TOPPINGS
1 quartered lime
6 or so cucumber slices
Handful of cilantro
Nam Pla Prik

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Instructions

Stir-Fry Sauce: Make the sauce by mixing 1-1.5 tbsp. Thai light soy sauce, 1-1.5 tbsp. mushroom soy sauce, 1/2 tbsp-1 tbsp dark soy sauce and 1–2 tsp sugar in a small bowl.

Cook the Aromatics: Add a few teaspoons of cooking oil to your wok. Stir-fry the 1/2 of a diced onion and 4 finely chopped garlic cloves until soft and fragrant.

Scramble the Eggs and Stir-Fry Chicken and Veggies: Add more oil if needed, and push the aromatics to the side and crack in the 4 eggs. Let them set, then scramble gently. Add the 2 thinly sliced chicken breasts and stir-fry until almost cooked through. Toss in your 2 cups veggies of choice, 1 cup fresh diced pineapple, 1/2 cup cashews, and stir-fry everything together.

Set Aside: Transfer the chicken and veggie mix to a plate and set aside.

Fry the Rice and Combine: Add a little more oil to the wok. Break up the 4 cups of day old rice and stir-fry until heated through and slightly crisp. Mix in the Stir-Fry Sauce and 1/2 tsp. curry powder. Stir-fry until the rice has become a sunny yellow. Add back the chicken and veggies and stir everything together.

Finish and Garnish: Turn off the heat. Stir in the 2 green onions chopped into 1/4 inch pieces.

If using, garnish each serving with a sprinkle of coarsely chopped cilantro, a lime wedge, cucumber slices and drizzle Nam Pla Prik on top if you like spicy. Enjoy!

Notes

Ingredient Substitutions

Chicken substitute: sausage, which is one of our fav meats with it, shrimp, beef, or Thai Fried Tofu.
White onion substitute: any onion you prefer, red, yellow or shallots.
Cashews substitute: crushed peanuts or leave them out.
Fish sauce substitute: Kikoman soy sauce, tamari or coconut aminos.
Oyster sauce substitute: extra soy sauce or a splash of mushroom soy sauce for depth.
Curry powder substitute: 1/2 tsp ground coriander, 1/2 tsp cumin, 1/4 tsp turmeric, 1/4 tsp ginger

Expert Tips for Making the Best Thai Pineapple Fried Rice

One of my most helpful posts for fried rice is 5 Tips on How to Make Perfect Fried Rice! Here are the tips, but go to the post to see the full explanations:

Keep the rice grains separate after making the rice to use for fried rice.
Start with a day or even better a few days old rice.
Don’t add much sauce.
Chop your ingredients into uniform, bite-sized pieces.
Figure out what ratio of rice to other ingredients you like.

Want more details? Check out my full post on tips for making fried rice here!

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Rice
Method: Stir-Fry
Cuisine: Thai

Nutrition

Serving Size: 4-6