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Pineapple Fried Rice Recipe
This easy pineapple fried rice is full of bright flavors, with chicken, bell peppers, peas, sweet chunks of pineapple, and a squeeze of lime juice. Ready in just about 30 minutes, it's a delicious, healthier meal for any night of the week!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 359 kcal
Course:
Dinner
Cuisine:
Asian
Ingredients
- 4 cups cooked brown or white rice, chilled see notes
- 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
- 3 tablespoons coconut oil divided
- ½ yellow onion chopped
- ½ green bell pepper chopped
- ½ red bell pepper chopped
- 1 large garlic clove minced
- 1 inch piece fresh ginger grated
- 2 tablespoons soy sauce gluten-free, if needed
- 1 tablespoon honey
- 1 ½ cups cubed pineapple
- ¾ cup frozen peas
- 1 small lime juiced
- Green onions and sesame seeds to serve
Instructions
- Season the chicken pieces generously with salt and let them sit for 10-15 minutes while you prep the other ingredients. Blot dry with a paper towel to remove the excess moisture.
- Melt 2 tablespoons of the coconut oil in a large skillet over medium heat. When shimmering, add in the chicken and cook, stirring occasionally, until it is no longer pink in the center, about 5-7 minutes. Remove the chicken from the pan and set it aside.
- Melt the remaining tablespoon of coconut oil in the pan and add the onion. Cook for 3-4 minutes, until just softened. Add the bell peppers, garlic, and ginger and sauté for 2-3 minutes. Add the soy sauce then scrape up any browned bits stuck to the bottom of the pan.
- Stir in the rice, honey, cubed pineapple, and cooked chicken. Reduce the heat to low and cook until heated through, about 5 minutes. In the last few minutes of cooking stir in the frozen peas and lime juice.
- Serve warm with fresh green onions and a sprinkle of sesame seeds, if desired.
Cup of Yum
Notes
- 1 ¼ cups raw rice = 4 cups cooked rice.
- The best fried fried rice is made with leftover rice that has cooled completely and been refrigerated for at least 4 hours, ideally overnight.
Nutrition Information
Serving
1 serving = ¾ cup
Calories
359kcal
(18%)
Carbohydrates
45g
(15%)
Protein
20g
(40%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
72mg
(24%)
Sodium
407mg
(17%)
Potassium
462mg
(13%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
534IU
(11%)
Vitamin C
52mg
(58%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 359
% Daily Value*
| Serving | 1 serving = ¾ cup | |
| Calories | 359kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 20g | 40% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 407mg | 17% |
| Potassium | 462mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 534IU | 11% |
| Vitamin C | 52mg | 58% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.