Pineapple Fried Rice with a Tropical Twist
Pineapple Fried Rice
A refreshingly sweet and tangy fried rice perfect for when you’re craving something light or your appetite is a bit low. The vibrant pineapple adds a burst of tropical flavor that complements the savory ingredients beautifully.
Rice Ingredients
- 1/2 fresh pineapple
- 1 chicken breast
- 1/2 onion
- 1/5 carrot
- 1/2 stalk green onion
- 2 bowls cooked rice
Chicken Marinade
- 0.5 Tbsp minced garlic
- 1 Tbsp cooking wine (like mirin)
- Pinch of salt
- Pinch of black pepper
Fried Rice Seasoning
- 1 Tbsp oyster sauce
- 0.5 Tbsp minced garlic
- 1 Tbsp cooking wine (like mirin)
- 3 Tbsp grapeseed oil
- Pinch of salt
- Pinch of black pepper
- 0.5 Tbsp minced garlic
- 1 Tbsp cooking wine (like mirin)
- Pinch of salt
- Pinch of black pepper
Fried Rice Seasoning
- 1 Tbsp oyster sauce
- 0.5 Tbsp minced garlic
- 1 Tbsp cooking wine (like mirin)
- 3 Tbsp grapeseed oil
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
To serve the fried rice in a fun, edible bowl, prepare the pineapple: Cut the pineapple in half lengthwise, starting from the base. Carefully score the flesh inside with a knife, then scoop it out with a spoon. The core is tough, so making cuts around it will help you scoop out the fruit more easily. If you prefer a simpler method, you can skip the pineapple bowl and use canned pineapple or simply cut off the peel and dice the fruit.
Step 2
Gently pat the scooped-out pineapple flesh dry with paper towels. Removing excess moisture is key to preventing a soggy fried rice.
Step 3
Dice the chicken breast into bite-sized pieces. In a small bowl, combine the chicken with 0.5 Tbsp minced garlic, 1 Tbsp cooking wine, a pinch of salt, and a pinch of black pepper. Toss well to coat and let it marinate for about 10 minutes. This step helps tenderize the chicken and infuses it with flavor.
Step 4
Finely chop the 1/2 onion, 1/5 carrot, and 1/2 green onion into small, bite-sized pieces. Dice the pineapple flesh into pieces roughly the size of your fingernail. You should have about 4 tablespoons of diced pineapple. Enjoy the remaining pineapple as a refreshing snack!
Step 5
Heat a wok or large skillet over medium-high heat and add 3 Tbsp of grapeseed oil. Add the chopped onions and carrots and stir-fry until they become softened and slightly translucent, about 2-3 minutes. This releases their natural sweetness.
Step 6
Add the marinated chicken breast to the skillet and stir-fry until it’s cooked through and no longer pink. Break up any clumps of chicken as you cook.
Step 7
Pour in 1 Tbsp of oyster sauce and stir-fry briefly to coat the chicken and vegetables evenly. This adds a rich, savory depth to the dish.
Step 8
Add the 2 bowls of cooked rice to the skillet. Use your spatula to break up any clumps of rice and stir-fry vigorously, ensuring the rice grains are evenly coated with the sauce and other ingredients. Keep stirring for about 2-3 minutes until the rice is heated through.
Step 9
Finally, add the diced pineapple and chopped green onions to the skillet. Stir-fry for just another minute to combine everything without overcooking the pineapple – you want it to retain a slight bite. Taste and adjust seasoning with salt and pepper if needed.
Step 10
Spoon the delicious pineapple fried rice into the prepared pineapple halves (if using) for a stunning presentation. If you used canned pineapple or a regular bowl, simply serve the fried rice on a plate. Either way, the taste is wonderfully tropical and satisfying!
