How to make Pineapple Fried Rice, like a Chinese chef! (菠蘿炒飯)

Ingredients

• 2 cups Jasmine Rice (uncooked, rinsed until water runs clear)
• 1/2 medium Fresh Pineapple (peeled and cut into bite‑size pieces)
• 8 oz Raw Shrimp (peeled, deveined)
• 8 oz Chicken Breast (cut into cubes)
• 1/2 cup Carrot (diced)
• 1/4 cup Green Onions (sliced thinly)
• 2 large Eggs (beaten lightly)
• 2 tbsp Light Soy Sauce (low sodium)
• 1 tsp Granulated Sugar (balances salt)
• 1/2 tsp Salt (adjust to taste)
• 1/4 tsp White Pepper (ground)
• 2 tbsp Cornstarch (1 tbsp for shrimp, 1 tbsp for chicken)
• 2 tbsp Water (for chicken marinate)
• 2 tbsp Vegetable Oil (high‑heat oil)
• 1 tsp Sesame Oil (for finishing drizzle)

Instructions

1. Rinse and Cook the Rice with Pineapple

   Rinse the jasmine rice in a bowl of water several times until the water runs clear. Transfer the rice to the rice cooker, add the appropriate amount of water, and stir in the diced pineapple pieces. Turn on the rice cooker and let it cook until the cycle completes.

   Time: PT10M

2. Marinate Shrimp and Chicken

   Place the peeled shrimp in a small bowl, sprinkle with 1 tbsp cornstarch and a pinch of white pepper, and toss to coat. In another bowl, combine the chicken cubes with 1 tbsp cornstarch, 1/4 tsp white pepper, 1/2 tsp salt, and 2 tbsp water; mix well. Let both sit while you prepare the vegetables.

   Time: PT5M

3. Prep Vegetables

   Dice the carrot into small cubes and slice the green onions thinly. Set aside in separate bowls.

   Time: PT5M

4. Blanch Carrot and Pineapple

   Heat a splash of oil in the wok over medium‑high heat. Add the diced carrot and pineapple and stir‑fry for about 1 minute, then quickly drain any excess liquid using a colander.

   Time: PT2M

   Temperature: medium‑high

5. Scramble the Eggs

   Add a little more oil to the wok, pour in the beaten eggs, and scramble gently until just set. Transfer the eggs to a plate and set aside.

   Time: PT3M

   Temperature: medium‑high

6. Cook Chicken and Shrimp

   Increase the heat to high, add the marinated chicken pieces first, stir‑fry for 2 minutes, then add the shrimp and continue stir‑frying until the shrimp turn pink and the chicken is nearly cooked through (about 3 minutes total). Remove and set aside with the eggs.

   Time: PT5M

   Temperature: high

7. Fry the Rice

   Add the cooked rice (preferably day‑old) to the wok. Stir‑fry for 3–4 minutes, breaking up any clumps, until the rice is heated through and slightly crispy on the bottom.

   Time: PT4M

   Temperature: high

8. Add Vegetables and Seasonings

   Return the blanched carrot and pineapple to the wok. Sprinkle with salt, sugar, and light soy sauce. Stir‑fry for another 2 minutes to combine flavors.

   Time: PT3M

   Temperature: high

9. Combine All Components and Finish

   Add the scrambled eggs, chicken, and shrimp back into the wok. Toss everything together for 2 minutes. Drizzle the sesame oil over the top, give a final quick stir, then remove from heat.

   Time: PT2M

   Temperature: high

10. Plate and Serve

    Transfer the pineapple fried rice to a serving plate, garnish with the sliced green onions, and serve immediately while hot.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

55g

Fat

12g

Fiber

3g

Ingredient Substitutions

• Instead of Jasmine Rice: Long Grain Rice, Basmati Rice
• Instead of Fresh Pineapple: Canned pineapple chunks (drained)
• Instead of Raw Shrimp: Scallops, Firm white fish
• Instead of Chicken Breast: Turkey breast, Tofu (for vegetarian)
• Instead of Carrot: Bell pepper, Zucchini
• Instead of Green Onions: Chives, Leeks
• Instead of Eggs: Egg whites
• Instead of Light Soy Sauce: Tamari, Coconut aminos
• Instead of Granulated Sugar: Honey, Maple syrup (use less)
• Instead of Salt: Sea salt
• Instead of White Pepper: Black pepper (use less)
• Instead of Cornstarch: All‑purpose flour (for coating)
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Sesame Oil: Toasted sesame oil (use less)

Equipment Needed

• Rice Cooker
• Wok or Large Skillet
• Cutting Board
• Chef's Knife
• Mixing Bowls
• Spatula or Wooden Spoon
• Measuring Spoons
• Colander
• Serving Plate

Critical Steps — Do Not Skip

• Rinsing the rice until water runs clear
• Coating shrimp and chicken with cornstarch for tenderness
• Blanching carrot and pineapple to remove excess moisture
• Ensuring the rice is slightly dry before stir‑frying
• Finishing with a drizzle of sesame oil for aroma

Chef Tips from the Video

• Add a pinch of curry powder or Thai bird‑chili for extra heat.
• Use a wok for the best high‑heat sear and flavor development.
• Garnish with toasted cashews or fresh cilantro for added texture and freshness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 1 month; reheat in a skillet adding a splash of water.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the rice a day ahead and refrigerate; day‑old rice fries better.
• Marinate the shrimp and chicken up to 30 minutes before cooking.
• Pre‑dice all vegetables and store in airtight containers.

Frequently Asked Questions