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Easy Pineapple Chicken Fried Rice

  • Author: Eric Jones
  • Total Time: 30 minutes
  • Yield: 3 1x


Pineapple Chicken Fried Rice is a easy and fun way to enjoy a combination of pineapple and chicken fried rice cooked in a traditional sauce.


  • 1 lb. Boneless Chicken Breast 
  • 1 Whole Pineapple
  • 1 cup Carrots, Corn, and Peas Mix, frozen
  • 3 Large Organic Eggs 
  • 2 tbsp. Low Sodium Soy Sauce
  • 1 tbsp. Vegetarian Oyster Sauce
  • 1 tbsp. Shaoxing (Chinese) Cooking Wine
  • 2 tsp. Pure Sesame Oil
  • 3 tbsp. Garlic
  • 2 tbsp. Butter 
Chicken Seasonings: 
  • 1 tsp. Smoked Paprika
  • 1 tsp. Black pepper
  • 1/2 tsp. Himalayan Pink Salt 
Rice Seasonings: 
  • 1 tsp. Ground Ginger
  • 1 tsp. Garlic Powder
  • 1 tsp. Black pepper
  • 1/2 tsp. Himalayan Pink Salt
  • 1/2 tsp. Onion Powder
  • 1/4 tsp. Red Pepper Flakes 


  • Cook 1 bag of Success Rice according to instructions. Allow the rice to cool completely by placing it in the fridge for at least an hour. Cold, day-old rice is best.
  • Cut the whole pineapple in half lengthwise. Slice the inside of the pineapple vertically and horizontally and remove the pineapple by scooping out it with a spoon. You’ll use the pineapple core as a serving “boat” in a later step, so don’t discard it.
  • Cut chicken breast into cubes and season evening with smoked paprika, salt, and pepper. 
  • Pre-heat the wok/skillet to medium-high heat and cook chicken for 5 minutes or until all pink is removed. Remove from heat. 
  • Add carrot, corn, and peas, mix into the wok and saute for 4 to 5 minutes. 
  • In a small bowl, scramble your eggs. Move your veggies to one side of your wok and place the butter in the center of the wok. Add eggs to the center and scramble.
  • Add cold Success Rice, chicken, sauce, rice seasonings, and garlic into your wok and mix. Cook for 3 to 5 minutes.
  • Add low-sodium soy sauce, vegetarian oyster sauce, Chinese cooking wine, and sesame oil into a small bowl, then whisk (paid link).  Fold sauce into other ingredients.
  • Toss diced pineapples into the wok. Remove from heat and serve by placing the fried rice in the hollow pineapple half. Serve immediately. 


If you are serving it on a platter or win a bowl, you can forgo the whole pineapple for fresh pre-cut pineapple chunks.

If you don’t have Chinese cooking wine, you can substitute dry sherry.

You can also quickly scramble your eggs in a separate pan and fold them into your rice.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Comfort Food
  • Method: Stove Top
  • Cuisine: Asian


  • Calories: 716
  • Sugar: 20.8g
  • Sodium: 824mg
  • Fat: 824mg
  • Carbohydrates: 78.1g
  • Fiber: 3.6g
  • Protein: 56.6g
  • Cholesterol: 285mg

Keywords: fried rice, pineapple fried rice, chicken fried rice