Chicken Pineapple Fried Rice Recipes

PINEAPPLE CHICKEN FRIED RICE

Steps:

• In a medium bowl, toss the cubed chicken with the sesame oil and season with salt and pepper.
• Heat a large sauté pan or wok over medium heat and add 1 tablespoon vegetable oil. Let the pan heat for 2 minutes then add the chicken and cook, stirring, until the chicken is cooked throughout.
• Add the remaining 1 tablespoon of vegetable oil then add the onion, garlic and ginger and cook, stirring occasionally, until the onion softens, about 2 minutes. Add the carrots and cook 1 more minute until they've softened slightly.
• Stir in the scallions, rice, peas and chopped pineapple.
• Drizzle the rice with the soy sauce then stir to combine. Season the rice with salt and pepper and serve.

CHICKEN PINEAPPLE FRIED RICE

Steps:

• Pre-cook rice according to package instructions. Meanwhile marinade chicken in soy sauce, corn starch, salt, and black pepper.
• In a hot wok, add avocado oil. Sauteed garlic and onions until fragrant. Next, add in sliced chicken and cook until no longer pink.
• Add in rice and fry until the rice is steaming. Add in soy sauce, salt and black pepper and toss.
• Make a well in the rice, add frozen veggies to cook for 30 - 60 seconds. Then mix in with rice.
• Make another well in the rice, add pineapple to cook for 30- 60 seconds and toss in with the rice.
• Turn heat down to low and allow the moisture from the veggies and pineapple to evaporate, about 10 minutes. Careful not to over-mix as this may soften the texture of your rice. Serve hot and enjoy!

CHICKEN AND PINEAPPLE STIR-FRY

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.

PINEAPPLE FRIED RICE FROM COOKED (LEFTOVER) RICE AND CHICKEN

Steps:

• Put oil in a wok.
• Add garlic.
• When it turns slightly brown, add eggs or vegetables, rice, chicken or vegetables, spring onions, salt, soy sauce, white pepper powder and sugar.
• Mix well.
• Add in raisins and pineapples.
• Mix well.
• Garnish with fried cashews and serve.

THAI FRIED RICE WITH PINEAPPLE AND CHICKEN

Steps:

• Place bacon in a wok or large skillet; cook and stir over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon and reserve bacon drippings in the wok. Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
• Stir chicken into shallots and cook without stirring until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated.
• Make a well in the center of chicken and pour oil into center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice.
• Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.

CHICKEN, SHRIMP, AND PINEAPPLE FRIED RICE

Steps:

• Combine chicken, soy sauce, brown sugar, salt, Shaoxing rice wine, and 1 teaspoon cornstarch in a bowl. Mix and set aside to marinate for 15 minutes.
• Place shrimp in a separate bowl and season with salt, black pepper, and 1 teaspoon sesame oil. Stir in remaining 1 teaspoon cornstarch and set aside for 15 minutes.
• Remove 1/4 of the pineapple lengthways, leaving the green leaves intact for presentation, if you like; scoop out the pineapple flesh using a spoon. Chop pineapple flesh into small pieces and set aside. Place hollow pineapple on a baking tray.
• Preheat the oven to 350 degrees F (180 degrees C).
• Heat remaining 1 teaspoon sesame oil in a wok over high heat. Add garlic, carrots, and bell peppers and cook for 3 to 4 minutes. Stir in chicken and cook until browned, 4 to 5 minutes. Add prawns and cook for 1 to 2 minutes; add cooked rice and pineapple, mixing well to combine. Stir in beaten egg until cooked through.
• Spoon fried rice into prepared pineapple shell; bake in the preheated oven until piping hot, about 10 minutes. Bring pineapple to the table and let everyone help themselves!