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.

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Cook your 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,1/2 tsp sea salt, and 1 tsp pepper.
Heat a wok or large 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 sauté 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 rice, chicken, ground ginger, garlic powder, onion powder, red pepper flakes, minced garlic, 1 tsp black pepper, and 1/2 tsp sea salt 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.

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.