Save to Pinterest This Thai-inspired dish combines tender chicken with sweet pineapple chunks, crunchy cashews, and vibrant vegetables all stir-fried with jasmine rice. Seasoned with soy, fish, and oyster sauces plus curry powder, it delivers a harmonious blend of savory and sweet flavors. Quick to prepare and perfect for busy weeknights, this colorful fried rice benefits from the texture of day-old rice and fresh ingredients. Serve with lime wedges for an added citrus touch.
The first time I made this, my kitchen smelled like a street stall in Bangkok. Sweet pineapple hit the hot oil and that tropical perfume filled every corner of the apartment. My roommate wandered in, drawn by the scent, and ended up staying for dinner.
Last summer, I made this for a potluck and watched three generations go back for seconds. My friends dad actually asked for the recipe on a napkin. That is when I knew this dish was something special.
Ingredients
- Chicken breasts: Cut them into uniform pieces so they cook evenly and stay tender
- Day old jasmine rice: Cold grains separate beautifully instead of turning into mush
- Fresh pineapple: The sweetness balances the salty sauces perfectly
- Curry powder: Just a teaspoon adds that warm aromatic depth
- Cashews: Toast them in a dry pan first if you want extra crunch
Instructions
- Cook the chicken:
- Heat oil in a hot wok until shimmering, then add chicken pieces. Let them sear undisturbed for a minute before tossing to develop golden color.
- Build the base:
- Fry garlic briefly until fragrant, then scramble eggs on the side until fluffy and just set.
- Add the vegetables:
- Toss in bell pepper, peas and carrots, and pineapple. Stir fry until the pineapple releases its juices and edges start to caramelize.
- Combine everything:
- Add cold rice, breaking up clumps with your spatula, and return the chicken to the pan.
- Season the dish:
- Pour in all the sauces and spices, then toss vigorously until every grain is coated and fragrant.
- Finish and serve:
- Stir in cashews and green onions, then serve immediately with lime wedges for squeezing.
Save to Pinterest My daughter helped me make this last week, standing on a chair to add the cashews. She ate three bowls and asked if we could have pineapple rice every single night.
Make It Your Own
Swap chicken for shrimp or tofu, or double the vegetables for a meatless version. The sauce balance works with almost any protein you choose.
Perfecting The Rice
Spread cooked rice on a baking sheet and refrigerate uncovered for at least a few hours. This dries the surface so each grain stays distinct in the wok.
Getting The Timing Right
Have all ingredients prepped and measured before you turn on the stove. Once you start cooking, everything moves fast. Prep your mise en place first, then the actual cooking takes minutes.
- Set out all sauces in small bowls beforehand
- Cut everything into similar sized pieces
- Keep a bowl of water nearby to clean your hands
Save to Pinterest This recipe has saved more weeknight dinners than I can count. Simple, satisfying, and always welcome at the table.
Questions & Answers About the Recipe
- → What type of rice works best for this dish?
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Day-old jasmine rice is ideal because it is drier and prevents clumping, resulting in better texture when stir-frying.
- → Can I substitute chicken with a vegetarian option?
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Yes, replacing chicken with tofu or extra vegetables works well. Swap fish sauce for soy sauce to maintain flavor.
- → How do cashews contribute to the dish?
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Cashews add a crunchy texture and a rich, nutty flavor that complements the savory and sweet elements.
- → What is the purpose of using multiple sauces like soy, fish, and oyster sauces?
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Combining these sauces layers umami and depth, enhancing the overall flavor profile with salty, savory, and slightly sweet notes.
- → How can I add a spicy kick to this meal?
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Incorporate a dash of chili sauce or fresh chilies during stir-frying to introduce heat without overpowering other flavors.
