Sweet Chili Chicken Pineapple (Printable Version)

Tender chicken, juicy pineapple, and crisp vegetables come together with a zesty chili sauce in fragrant fried rice.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts, diced
02 - 1 tablespoon soy sauce
03 - 1 teaspoon cornstarch
04 - 1/2 teaspoon black pepper

→ Rice

05 - 3 cups cooked jasmine rice, preferably day-old

→ Vegetables & Fruit

06 - 1 cup fresh pineapple, diced
07 - 1 red bell pepper, diced
08 - 1/2 cup frozen peas
09 - 3 green onions, sliced
10 - 2 cloves garlic, minced
11 - 1 small carrot, diced

→ Sauce

12 - 1/4 cup sweet chili sauce
13 - 2 tablespoons soy sauce
14 - 1 tablespoon fish sauce, optional
15 - 1 teaspoon toasted sesame oil

→ Cooking

16 - 2 tablespoons vegetable oil
17 - 2 large eggs, lightly beaten

→ Garnish

18 - 2 tablespoons roasted cashews or peanuts, optional
19 - Fresh cilantro, chopped
20 - Lime wedges

# How to Make It:

01 - In a medium bowl, combine diced chicken with soy sauce, cornstarch, and black pepper. Toss to coat evenly and let marinate for 10 minutes at room temperature.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add marinated chicken and stir-fry until cooked through, approximately 4-5 minutes. Transfer cooked chicken to a clean plate.
03 - Add remaining vegetable oil to the pan. Add minced garlic, diced carrot, and diced bell pepper. Stir-fry for 2-3 minutes until vegetables are just tender-crisp.
04 - Push vegetables to the side of the pan and pour in beaten eggs. Allow to set for 30 seconds, then scramble and mix thoroughly with the cooked vegetables.
05 - Add cooked jasmine rice to the pan, breaking up any clumps with your spatula. Stir-fry for 2 minutes until rice is heated through and evenly distributed.
06 - Return cooked chicken to the pan along with diced pineapple, frozen peas, and sliced green onions. Mix all components thoroughly.
07 - In a small bowl, whisk together sweet chili sauce, soy sauce, optional fish sauce, and toasted sesame oil. Pour sauce over rice mixture and toss continuously until all ingredients are evenly coated and heated through.
08 - Remove from heat. Distribute fried rice among serving bowls. Garnish each portion with roasted cashews or peanuts if desired, fresh chopped cilantro, and lime wedges.

# Expert Advice:

01 -
  • It tastes like you've been cooking all day, but honestly takes about 20 minutes once your mise en place is ready.
  • The sweet chili sauce and pineapple create this addictive balance where you can't tell if it's supposed to be spicy or sweet, so you just keep eating.
  • Leftover rice transforms into something completely different and better than the original meal.
02 -
  • Cold rice is essential—warm rice releases moisture and creates a mushy texture instead of fluffy, separate grains.
  • Don't skip the 10-minute chicken marinade; those few minutes with cornstarch and soy sauce make the difference between tough chicken and tender pieces.
  • Add the sauce at the very end so it coats evenly without making the rice soggy or overly wet.
03 -
  • If you want extra texture and richness, fry the cashews or peanuts separately in the wok for 30 seconds before adding them as garnish so they stay crispy instead of getting soggy from the sauce.
  • Leftover fried rice actually tastes better the next day as flavors meld together; reheat gently with a splash of water so it doesn't dry out.
Go Back