Easy Pineapple Chicken Fried Rice
One-pot pineapple chicken fried rice made in a pressure cooker with juicy chicken, sweet pineapple, frozen vegetables, and umami-rich sauces — all served in a pineapple shell!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 3 cups Cooked rice Start with 1 cup uncooked rice
- 1 Whole pineapple Scoop and chop, use shell as bowl
- 1 lb Boneless chicken breast Cut into small cubes
- 1 cup Frozen carrots, corn, and peas mix Sweet crunch
- 3 Eggs For scrambling
- 2 tablespoon Butter
- Smoked paprika To taste
- Sea salt To taste
- Black pepper To taste
- Ground ginger To taste
- Garlic powder To taste
- Onion powder To taste
- Red pepper flakes To taste
- Low sodium soy sauce To taste
- Vegetarian oyster sauce To taste
- Shaoxing cooking wine To taste
- Pure sesame oil Just a splash to finish
Instructions
Instructions
- Cut pineapple in half lengthwise and scoop out the flesh carefully. Chop it into bite-sized pieces and keep the shell for serving later.
- Cube the chicken breasts and season with smoked paprika, sea salt, and black pepper.
- Heat 1 tablespoon butter in skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add remaining 1 tablespoon butter. Add frozen vegetables and cook for 3-4 minutes until heated through but still crisp.
- Push veggies to the side, crack in eggs and scramble until cooked. Mix eggs with vegetables.
- Add cooked rice, ground ginger, remaining sea salt and pepper. Stir well to combine.
- Stir in the cooked chicken and chopped pineapple. Cook an additional 3-5 minutes, stirring often to meld flavors and heat everything.
- Serve warm in pineapple shell if desired.
Notes
Use fresh pineapple for the best flavor, or canned pineapple chunks (drained) in a pinch. Serve in the pineapple shell for a fun twist! Leftovers can be stored in the fridge 3–4 days or frozen, then reheated with a little broth to restore moisture.