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Sweet N Spicy Pineapple Thai Chicken Fried Rice

Sweet & Spicy Pineapple Thai Chicken Fried Rice

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai
Servings 4

Equipment

  • Wok or large skillet A wok is ideal for achieving that smoky, slightly charred flavor typical in authentic Thai fried rice. If you don’t have a wok, use the largest, deepest skillet you own.
  • Sharp knife & cutting board Essential for prepping the pineapple, chicken, and veggies.
  • Spatula or wooden spoon Use a firm spatula for stir-frying, especially if you're using a wok.
  • Mixing bowls For separating the beaten eggs, chicken, and sauce ingredients.
  • Grater or food processor For quickly shredding carrots.
  • Measuring spoons and cups Accuracy helps balance the sweet-salty-spicy profile perfectly.

Ingredients
  

For the Fried Rice

  • 2 tablespoons vegetable oil or neutral oil like canola
  • 2 eggs lightly beaten
  • 2 boneless skinless chicken thighs, diced (can substitute with chicken breast)
  • 3 cups cold jasmine rice preferably day-old for best texture
  • 1 cup pineapple chunks fresh is best, but canned works too—drain well
  • 1/2 onion finely chopped
  • 2 cloves garlic minced
  • 1 small red bell pepper diced
  • 2 green onions sliced
  • 1 small carrot grated
  • 1 small Thai red chili finely sliced (optional for heat)
  • Handful of Thai basil leaves or sweet basil if unavailable
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon curry powder for a subtle background warmth
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper or black if preferred
  • Lime wedges for serving

Instructions
 

Step 1: Prep All Ingredients

  1. Fried rice cooks quickly, so have everything chopped and ready before you start. Dice your chicken thighs into bite-sized pieces, chop veggies, and whisk your eggs. If using canned pineapple, drain it well and pat dry to avoid sogginess. Cold, leftover jasmine rice is key here—fresh rice can turn mushy.

Step 2: Make the Sauce

  1. In a small bowl, mix the soy sauce, fish sauce, oyster sauce, curry powder, sugar, and white pepper. Stir well and set aside. This umami-rich mixture will bind all the elements together and infuse them with classic Thai depth.

Step 3: Scramble the Eggs

  1. Heat 1 tablespoon of oil in your wok over medium-high heat. Add the beaten eggs and stir quickly to scramble. Once just set, remove and set aside.

Step 4: Cook the Chicken

  1. Add another tablespoon of oil to the wok. Toss in the diced chicken and stir-fry until golden brown and fully cooked—about 4–5 minutes. The chicken should be slightly crispy on the edges but juicy inside. Remove and set aside with the eggs.

Step 5: Sauté Aromatics and Veggies

  1. In the same wok, add the chopped onion, garlic, and Thai red chili (if using). Sauté for 30 seconds, then add the bell pepper, grated carrot, and pineapple chunks. Stir-fry until the pineapple begins to caramelize slightly—around 2–3 minutes.

Step 6: Combine Everything

  1. Add the cold jasmine rice to the wok. Use your spatula to break apart any clumps and ensure the rice heats evenly. Pour in your sauce mixture and toss well to coat. Return the eggs and chicken to the wok, add green onions and Thai basil, and stir-fry everything together for another 2 minutes. You want everything piping hot and perfectly coated in sauce.

Step 7: Serve

  1. Serve your pineapple Thai chicken fried rice hot, garnished with extra Thai basil or a squeeze of fresh lime. For a fun presentation, hollow out a halved pineapple and pile the rice inside for that restaurant-style flair.