Hawaiian Fried Rice With Chicken
Hawaiian Fried Rice With Chicken is a colorful, sweet-and-savory meal that brings juicy pineapple, tender chicken, fluffy rice, and crisp vegetables together in one delicious pan.
Ingredients
- 1 lb 450 g boneless, skinless chicken breast or thighs, diced
- 4 cups about 600 g cooked, chilled long-grain rice
- 1 cup 165 g pineapple chunks, drained
- 1 medium red bell pepper diced
- 1 small onion chopped
- 3 garlic cloves minced
- 2 large eggs
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil divided
- 2-3 green onions thinly sliced
- ¼ teaspoon ground black pepper
- Salt to taste
- Optional: 1 teaspoon sesame oil and lime wedges
Instructions
- Brown the chicken. Season the diced chicken with black pepper and a little salt. Heat 1 tablespoon of oil in a large skillet and cook for 5-7 minutes, until golden and the center reaches 165°F (74°C). Transfer to a plate.
- Cook the vegetables. Add the remaining oil, onion, and bell pepper. Cook for 2-3 minutes, then stir in the garlic and pineapple and cook for another 1-2 minutes.
- Scramble the eggs. Push the vegetables aside, add the eggs to the center of the skillet, and scramble until fully set. Mix them into the vegetables.
- Fry the rice. Add the chilled rice and soy sauce. Break up clumps and stir-fry for 3-4 minutes until hot, glossy, and evenly seasoned.
- Combine and serve. Return the chicken and any accumulated juices to the pan. Toss for 1-2 minutes, taste and adjust seasoning, then finish with green onions and optional sesame oil.