This easy pineapple fried rice is a delicious combination of sweet and savory with fresh pineapple, tender bites of chicken, lots of veggies, and Asian flavors. Ready in just 30 minutes, it's perfect for a healthier weeknight meal that beats getting takeout!
Ingredients4 cups cooked brown or white rice, chilled, see notes
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
3 tablespoons coconut oil, divided
½ yellow onion, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
1 large garlic clove, minced
1 inch piece fresh ginger, grated
2 tablespoons soy sauce, gluten-free, if needed
1 tablespoon honey
1 ½ cups cubed pineapple
¾ cup frozen peas
1 small lime, juiced
green onions and sesame seeds, to serve
Method
* 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.
* 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.
* 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.
* 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.
* Serve warm with fresh green onions and a sprinkle of sesame seeds, if desired.