Pineapple Chicken Fried Rice Recipes

PINEAPPLE CHICKEN FRIED RICE

Steps:

• In a large non-stick skillet, heat 1 tablespoon of avocado oil over medium heat. Pour the egg mixture and cook, stirring, until the eggs are scrambled and lightly set. Transfer to a plate and wipe the skillet if necessary with a paper towel.
• Add 2-3 tablespoons of oil and when hot, add the ground chicken. Cook until crumbled and no longer pink.
• Add onions and carrots. Cook until soft, stirring frequently, about 3-4 minutes.
• Add garlic and ginger, and cook until fragrant, about 30 seconds.
• Stir in rice and cook until heated through while breaking up the rice with a wooden spoon.
• Add pineapple, soy sauce, and chili garlic sauce. Stir for about 30 seconds to warm through. Taste and season with salt and pepper as needed.
• Stir in scrambled eggs, green onions, and cilantro. Serve with lime wedges and drizzle sesame oil.

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!

PINEAPPLE AND CHICKEN FRIED RICE CUP

Steps:

• This tangy Pineapple and Chicken Fried Rice Cup makes a perfect lunch or dinner. With just a few simple ingredients, including rotisserie chicken, diced pineapple, soy sauce, green onion and Minute® Ready to Serve Garlic & Olive Oil Jasmine Rice, you'll have a delicious meal in minutes. Step 1
• Stir together rice, chicken, pineapple and soy sauce in a microwave-safe bowl. Step 2
• Heat on HIGH, stirring halfway through, for 90 seconds or until rice and chicken are heated through. Step 3
• To serve, sprinkle with sliced green onions. Recipe Tips You can use fresh or canned, drained pineapple tidbits for this recipe. Transfer any leftover pineapple to an airtight container and refrigerate for up to 3 days. For a gluten-free version of this dish, substitute wheat-free tamari sauce for soy sauce. If desired, add frozen peas or a medley of frozen vegetables, adjusting microwave time as needed.

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!

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.