Save My neighbor Maria showed up one evening with a container of leftover pineapple from her daughter's luau, and I realized I had jasmine rice sitting in my pantry and chicken in the freezer. Twenty minutes later, our kitchen smelled like garlic, sweet chili, and something unmistakably tropical, and she was already asking for the recipe before we'd even finished eating. That's when I understood this dish wasn't just about throwing ingredients together—it was about creating something that tastes like celebration, every single time.
I made this for my son's study group during finals week, and watching five stressed college students brighten up over a single bowl of fried rice was oddly moving. One of them said it tasted like someone actually cared enough to cook, and that's exactly what this dish does—it feels intentional and generous without any pretension.
Ingredients
- Boneless, skinless chicken breasts: Dicing them yourself gives you control over size, and that quick soy sauce and cornstarch coating keeps them impossibly tender in the wok.
- Day-old jasmine rice: Fresh rice gets mushy and clumpy, but refrigerated rice has lost moisture and separates beautifully when you toss it—this is non-negotiable.
- Fresh pineapple: Canned tastes like regret; fresh chunks release their own juice and caramelize slightly at the edges when they hit the hot pan.
- Red bell pepper: The sweetness complements the chili sauce in a way that green peppers just can't quite match.
- Frozen peas: They thaw instantly in the wok and their slight firmness contrasts perfectly with the soft rice and chicken.
- Green onions: Added at the very end so they keep their snap and fresh onion bite.
- Garlic and carrot: These build the aromatic foundation—don't skip the mincing step because big garlic chunks can burn.
- Sweet chili sauce, soy sauce, and sesame oil: Together they create a glaze that's neither too salty nor too sweet, with that toasted sesame depth that makes people ask what the secret ingredient is.
- Eggs: They add richness and create little pockets of protein throughout the rice instead of sitting in one clump.
- Roasted cashews or peanuts: The crunch they provide is crucial; it gives your mouth something to do besides just chew softness.
Instructions
- Marinate your chicken gently:
- Toss the diced chicken with soy sauce, cornstarch, and pepper, then let it sit for exactly 10 minutes—the cornstarch creates a light coating that will seal in moisture when it hits the heat. Don't skip this step thinking it won't matter; it absolutely will.
- Get your wok screaming hot:
- Add oil and let it shimmer for a full 30 seconds before the chicken hits the pan, because you want that immediate sizzle that signals you're cooking at the right temperature. The chicken should take 4 to 5 minutes total to turn opaque and just barely cooked through.
- Build your flavor base:
- Once the chicken is out, add the remaining oil and immediately toss in your minced garlic, carrot, and bell pepper—the hot pan will toast the garlic and you'll smell exactly when it's right, usually just 2 to 3 minutes. Don't let the garlic brown or it turns bitter.
- Scramble your eggs without ceremony:
- Push the vegetables to the side, pour in your beaten eggs, let them set for 30 seconds to get a light crust on the bottom, then scramble them gently into the vegetables. They should be a little soft when you mix them in because they'll keep cooking.
- Warm up your rice the right way:
- Add your cold rice and break up any clumps with your spoon or spatula, then keep stirring for 2 minutes—you're heating it through and also coating each grain with the oil so nothing sticks. This is when you'll really appreciate using day-old rice.
- Bring everything back together:
- Return the chicken to the pan along with the pineapple, peas, and green onions—the peas will thaw almost immediately and the pineapple will warm through without getting mushy. Keep stirring.
- Add your sauce with intention:
- Whisk together your sweet chili sauce, soy sauce, fish sauce if you're using it, and sesame oil in a small bowl before adding it to the pan—this way it distributes evenly instead of pooling in one spot. Toss everything together for about a minute until the rice is glossy and evenly coated.
- Finish with freshness and crunch:
- Take the pan off the heat, then sprinkle your roasted nuts, cilantro, and lime wedges over the top right before serving. The lime is not optional—it brightens everything.
Save There's a moment when you pour that sauce over the hot rice and it starts to coat everything with this glossy amber finish, and the kitchen suddenly smells like a vacation you didn't book. That's when you know you've done it right.
Why This Works as Leftover Gold
Fried rice improves when it sits in the refrigerator because the flavors settle into each grain overnight, and you can reheat individual portions in the microwave in about 90 seconds flat. I've kept this for up to 2 days and honestly preferred it to the fresh version, which shocked me the first time it happened.
The Pineapple Question You're Probably Having
Fresh pineapple is worth the 3 minutes it takes to cut—canned pineapple turns mushy and loses its juice, which is exactly what you don't want in fried rice. If you absolutely must use canned, drain it thoroughly and add it at the very end so it doesn't fall apart.
Making It Your Own
Once you've made this once and know how the sauce tastes, you can start adjusting—less sweet chili sauce if you prefer it savory, a splash more fish sauce if you want deeper umami, or even a teaspoon of ginger if you want to push it toward more aromatic. The structure stays the same, but you get to personalize how it tastes to your palate.
- For vegetarian, skip the chicken and fish sauce; add cubed firm tofu and stir-fry it until golden before the vegetables, which takes about 3 minutes.
- Serve it inside a hollowed-out pineapple half if you're trying to impress someone; it looks restaurant-quality and tastes exactly the same.
- The sweet chili sauce can be adjusted from mild to spicy depending on which brand you buy, so taste as you go.
Save This dish tastes like someone cared enough to cook something thoughtful, and that's worth the 35 minutes it takes from start to finish. Make it once and you'll find yourself making it again, probably with whatever pineapple or vegetables you happen to have around.
Recipe FAQs
- → Can I prepare this dish vegetarian?
Yes, simply omit the chicken and fish sauce, substituting with tofu and extra soy sauce for flavor.
- → What type of rice is best to use?
Day-old jasmine rice works best as it holds texture well during stir-frying without becoming mushy.
- → How spicy is the sweet chili sauce?
The sweet chili sauce offers a mild heat with a balance of sweetness; adjust the quantity to suit your spice preference.
- → Can I use other nuts for garnish?
Yes, roasted cashews or peanuts add a nice crunch and complement the flavors well.
- → Is this dish suitable for weeknight dinners?
Absolutely, it comes together quickly with about 35 minutes total time, making it ideal for busy evenings.
