Description
Enjoy a vibrant Pineapple Chicken Fried Rice featuring tender chicken thighs, sweet pineapple, and colorful vegetables, all tossed with fragrant jasmine rice and a savory sauce. This dish is perfect for a quick weeknight dinner or a fun family meal!
Ingredients
Scale
- 2 cups of jasmine rice
- 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium pineapple, peeled, cored, and diced
- 1 red bell pepper, diced
- 1 cup of frozen peas
- 3 tablespoons of soy sauce
- 2 tablespoons of oyster sauce
- 1 tablespoon of sesame oil
- 2 cloves of garlic, minced
- 1 tablespoon of fresh ginger, minced
- 3 green onions, chopped (for garnish)
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice with 4 cups of water and a pinch of salt. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until tender.
- Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add the diced chicken thighs, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through.
- Add minced garlic and ginger, stir-fry for 1-2 minutes until fragrant.
- Add diced red bell pepper and frozen peas to the skillet. Cook for 3-4 minutes until vegetables are tender.
- Gently fold in the diced pineapple and cook for an additional 2-3 minutes.
- In a small bowl, mix soy sauce, oyster sauce, and sesame oil.
- Pour the sauce over the chicken and vegetable mixture, stirring well to coat. Let it simmer for 2-3 minutes.
- Add the cooked jasmine rice to the skillet. Gently fold the rice into the mixture, ensuring it is well incorporated.
- Taste and adjust seasoning if necessary.
- Remove from heat and transfer to a serving platter or individual bowls.
- Garnish with chopped green onions. Serve immediately, optionally with extra soy sauce or chili sauce.
Notes
- For added flavor, consider marinating the chicken in soy sauce and ginger for 30 minutes before cooking.
- Feel free to customize the vegetables based on your preference or what you have on hand.
- This dish is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes