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Chicken Pineapple Fried Rice served in carved out pineapple bowls make an impression. #nutfree #friedrice

Chicken Pineapple Fried Rice Recipe

This pineapple chicken fried rice is a delight to the tastebuds as well as to the eyes. For better results, use cooked chicken and leftover fried rice that's been chilled overnight. This is a great one pot meal for 4 or a side dish for 6-8 people.

Course Main Course, Side Dish
Cuisine Asian, Thai
Keyword Chicken, fried rice, pineapple
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 490 kcal
Author Sharon Wong


  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 1/4 cup chopped onions
  • 1 cup chopped carrots I used baby carrots to save time
  • 5 broiled chicken thighs (skinless, boneless) chopped
  • 2 cups chopped pineapple
  • 4 cups cooked brown rice
  • 1 1/2 tablespoon soy sauce or alternative
  • Salt and pepper to taste


  1. Heat up a frying pan or wok on medium high heat (about 5 minutes).
  2. Add olive oil, minced garlic and chopped onion, saute until fragrant (1 minute).
  3. Add chopped carrots, chicken, and pineapple, saute until the carrots are softened (5 minutes).
  4. Add the rice, breaking up any large clumps of rice.
  5. Add soy sauce and stir fry until everything is heated through (3 minutes).
  6. Adjust seasoning to taste and serve immediately.

Recipe Notes

I usually make a double batch of Chicken Teriyaki Thighs and save the leftovers to make fried rice.