Description
A vibrant and delicious dish combining savory chicken with tangy pineapple and fried rice, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked jasmine rice (preferably day-old)
- 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 cup mixed bell peppers, diced (red, yellow, and green)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup pineapple chunks (fresh or canned)
- 2 eggs, beaten
- 1/4 cup soy sauce
- 3 tablespoons sweet and sour sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Begin by preparing all your ingredients. Make sure the rice is cold and separated to avoid clumping when frying.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add the remaining tablespoon of oil. Add diced onion and cook until translucent, about 2 minutes. Then add minced garlic and mixed bell peppers, stir-frying for about 3-4 minutes.
- Push the veggies to one side and pour the beaten eggs into the empty side. Scramble until cooked, then mix with the vegetables.
- Add the cooked chicken back to the skillet with pineapple. Stir to combine, then pour in the rice, soy sauce, sweet and sour sauce, rice vinegar, and ground ginger. Stir well.
- Cook everything together for an additional 3-5 minutes, continuously stirring until heated through. Taste and adjust seasoning. Serve hot, garnished with green onions and sesame seeds.
Notes
Serve immediately for the best taste. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 140mg