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!If you love this recipe as much as we do, let us know with a 5-star review in the comments!
4cupscooked brown or white rice, chilled, see notes
1lbboneless, skinless chicken thighs, cut into bite-sized pieces
3tablespoonscoconut oil, divided
½ yellow onion, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
1largegarlic clove, minced
1inch piece fresh ginger, grated
2tablespoonssoy sauce, gluten-free, if needed
1 ½ cupscubed pineapple
¾ cupfrozen peas
1small lime, juiced
green onions and sesame seeds, to serve
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.
1 lb boneless, skinless chicken thighs
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.
3 tablespoons coconut oil
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.
½ yellow onion, ½ green bell pepper, ½ red bell pepper, 1 large garlic clove, 1 inch piece fresh ginger, 2 tablespoons soy sauce
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.
4 cups cooked brown or white rice, chilled, 1 tablespoon honey, 1 ½ cups cubed pineapple, ¾ cup frozen peas, 1 small lime
Serve warm with fresh green onions and a sprinkle of sesame seeds, if desired.
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.