Sweet Chili Chicken Pineapple (Print View)

Tender chicken and juicy pineapple meet crisp vegetables in a zesty, vibrant fried rice dish.

# What You’ll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts, diced
02 - 1 tablespoon soy sauce
03 - 1 teaspoon cornstarch
04 - 1/2 teaspoon black pepper

→ Rice

05 - 3 cups cooked jasmine rice, preferably day-old

→ Vegetables and Fruit

06 - 1 cup fresh pineapple, diced
07 - 1 red bell pepper, diced
08 - 1/2 cup frozen peas
09 - 3 green onions, sliced
10 - 2 cloves garlic, minced
11 - 1 small carrot, diced

→ Sauce

12 - 1/4 cup sweet chili sauce
13 - 2 tablespoons soy sauce
14 - 1 tablespoon fish sauce, optional
15 - 1 teaspoon toasted sesame oil

→ Cooking

16 - 2 tablespoons vegetable oil
17 - 2 large eggs, lightly beaten

→ Garnish

18 - 2 tablespoons roasted cashews or peanuts, optional
19 - Fresh cilantro, chopped
20 - Lime wedges

# Directions:

01 - In a medium bowl, combine diced chicken with soy sauce, cornstarch, and black pepper. Toss until evenly coated and set aside for 10 minutes.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add marinated chicken and stir-fry until completely cooked through, approximately 4 to 5 minutes. Transfer to a clean plate.
03 - Add remaining oil to the pan. Introduce garlic, carrot, and bell pepper, stir-frying for 2 to 3 minutes until vegetables achieve tender-crisp texture.
04 - Push vegetables to the pan perimeter and pour beaten eggs into the center. Allow to set for 30 seconds, then scramble and combine thoroughly with vegetables.
05 - Add cold cooked rice to the pan, breaking apart any clumps with your utensil. Stir-fry for 2 minutes until rice reaches serving temperature.
06 - Return cooked chicken to the pan along with pineapple, peas, and green onions. Mix thoroughly to distribute ingredients evenly.
07 - In a small bowl, whisk together sweet chili sauce, soy sauce, fish sauce, and sesame oil. Pour over rice mixture and toss to ensure even coating and uniform heating.
08 - Remove from heat. Transfer to serving bowls and garnish with roasted nuts, fresh cilantro, and lime wedges.

# Expert Advice:

01 -
  • The sweet chili sauce coats every grain of rice with a flavor that feels way more complex than it actually is.
  • It comes together fast enough for a weeknight but looks impressive enough to serve when people drop by unexpectedly.
  • There's something about the crunch of fresh pineapple mixed with warm rice that just makes you feel good about what you're eating.
02 -
  • Day-old rice is absolutely essential; if you only have fresh rice, spread it on a sheet pan and refrigerate it for at least an hour, or your fried rice will clump up and disappoint you.
  • Don't skip the marinating step for the chicken, as it's the difference between tender, flavorful bites and something that tastes like rubber by the time it sits for 10 minutes.
03 -
  • Use a wok or the widest skillet you have so everything cooks evenly without getting crowded and steamed instead of fried.
  • Keep your ingredients prepped and within arm's reach before you start cooking; this stir-fry moves fast and you won't have time to hunt for the garlic.
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