Sweet Chili Chicken Pineapple

My sister texted me a photo of a hollowed pineapple filled with fried rice at some beachside restaurant, and I couldn't stop thinking about it. That night, I raided my fridge with whatever I had on hand—some leftover jasmine rice, chicken breasts, and a bottle of sweet chili sauce—and ended up creating something that tasted like a vacation on a Tuesday. The whole thing came together in about thirty minutes, and honestly, it became the dish I make whenever I want to feel like I'm traveling without leaving my kitchen. Sweet, savory, slightly spicy, with that perfect textural balance of crispy edges and tender bites—it checks every box.

I made this for my friend Marcus when he was going through a rough breakup, and he literally ate two servings while telling me stories about teaching his nephew to skateboard. Halfway through, he laughed—actually laughed—for the first time in weeks, and that's when I realized this dish has a quiet magic to it. There's something about pineapple and bright colors that lifts the mood in a way plain rice never could. Since then, it's become my go-to when someone needs feeding and healing at the same time.

Ingredients

• Boneless, skinless chicken breasts: Day-old or room temperature chicken dices more cleanly than cold straight from the fridge, and the cornstarch coating keeps them impossibly tender once they hit the hot oil.
• Jasmine rice: Cold, day-old rice is non-negotiable here—it breaks apart beautifully instead of turning mushy like fresh rice would.
• Fresh pineapple: Frozen works fine if you thaw it first, but fresh gives you that subtle juiciness and brightness that makes the whole dish feel alive.
• Sweet chili sauce: This is your flavor anchor—taste your brand before committing because heat levels vary wildly between bottles.
• Fish sauce: Skip it if you hate the stuff, but even a teaspoon adds an umami depth that makes people ask what your secret ingredient is.
• Toasted sesame oil: Just a small drizzle goes a long way; it's not for cooking, only for finishing because heat destroys its nutty magic.

Instructions

Coat your chicken:

Toss the diced chicken with soy sauce, cornstarch, and pepper, then let it sit for ten minutes while you gather everything else. This isn't just about flavor—the cornstarch creates a silky texture that makes the chicken taste restaurant-quality.

Get the wok screaming hot:

Heat oil over medium-high until the surface shimmers and a piece of garlic sizzles immediately when it hits the pan. You want that aggressive heat to lock in the chicken's exterior while keeping the inside juicy.

Cook the chicken until golden:

Stir-fry for four to five minutes, resisting the urge to move it around constantly—let it sit for thirty seconds at a time so it actually browns. The chicken should look a little caramelized at the edges, not pale and steamed.

Build your vegetable base:

After removing the chicken, add garlic, carrot, and bell pepper to the same pan and let them get slightly charred on the edges. This takes only two to three minutes, and you'll know they're ready when you can smell the caramelization hitting the air.

Scramble the eggs into the mix:

Push vegetables to the side, pour beaten eggs into the empty space, and let them set for thirty seconds before scrambling everything together. This technique creates little eggy bits throughout instead of one giant omelet, which is honestly the whole reason this method works.

Add the rice carefully:

Break up any clumps with your wooden spoon as you add the cold rice, then stir-fry for two minutes to warm it through and separate every grain. Cold rice breaks apart easily; warm rice clumps together, so temperature matters.

Bring everything back into the pan:

Return the cooked chicken along with the pineapple, peas, and green onions, tossing everything so the cold pineapple brings down the temperature slightly and releases its juice.

Pour and toss the sauce:

Whisk together the sweet chili sauce, soy sauce, fish sauce if using, and sesame oil in a small bowl, then drizzle it over the rice and toss until every grain glistens. You should taste the sauce before pouring it all in—you can always add more if your sweet chili sauce was milder than expected.

Finish with garnish:

Remove from heat, scatter roasted cashews and cilantro over top, and serve with lime wedges on the side. Squeezing lime juice at the table brightens everything and lets people adjust the zing to their taste.

Save

There was a moment last summer when my nephew watched me make this and asked if we could turn his birthday dinner into a pineapple fried rice feast instead of the typical cake-and-pasta situation. His whole face lit up when I served it in a carved-out pineapple half, and suddenly this weeknight dinner became the centerpiece of a memory he still talks about. That's the thing about this dish—it transforms from functional food into something people actually remember.

The Case for Day-Old Rice

Seriously, this is the difference between a dish that tastes professionally made and one that feels soggy and regretted. Fresh rice contains too much moisture, and when you add the sauce and pineapple juice, everything becomes one sad, mushy situation. If you somehow don't have day-old rice, spread freshly cooked rice on a sheet pan and stick it in the fridge for even just two hours—it'll dry out enough to work. The rice should look and feel separated, almost grainy, with no stickiness when you stir it during cooking.

When Pineapple Becomes the Star

Fresh pineapple releases subtle juice as it heats through, and that juice mingles with the sweet chili sauce to create this perfect sweet-spicy glaze that coats everything beautifully. The timing matters though—add it near the very end so it stays slightly firm instead of breaking down into the rice. Canned pineapple works if fresh isn't available, but drain it well first or you'll add too much liquid to the equation.

Make It Your Own

This recipe is genuinely flexible, which is why it's landed in my regular rotation despite never being exactly the same twice. Some nights I have cashews on hand, other times it's peanuts, and occasionally I've scattered crushed pretzels for the crunch because honestly, whatever adds texture works. You can dial the heat up or down by using more or less sweet chili sauce, swap the chicken for shrimp or tofu, or throw in any vegetable hiding in your crisper drawer.

• If fish sauce seems too intense, start with half a teaspoon and taste before adding more—it's an acquired taste that really does elevate the umami level.
• Leftover cooked rice from literally any meal works here, so this is actually the perfect dish for using up that random container in the back of the fridge.
• Serve it in a hollowed pineapple half for presentation that makes people think you spent way more time than thirty minutes on dinner.

Save

This dish has become my answer to so many different moods and moments—weeknight exhaustion, unexpected guests, celebrating something small, or just needing to feel like you traveled without leaving your kitchen. Make it, taste it, adjust it to suit yourself, and it'll become yours too.

Recipe Help & Answers

→ Can I use tofu instead of chicken?

Yes, tofu works well as a substitute. Marinate and cook it similarly to the chicken for best flavor.

→ What type of rice is best for this dish?

Day-old jasmine rice is preferred as it prevents clumping and fries better in the pan.

→ How spicy is the sweet chili sauce?

The sweet chili sauce adds a mild to medium heat with a hint of sweetness that balances the dish.

→ Can I prepare this dish in advance?

Yes, leftovers keep well refrigerated for up to two days and can be reheated in a skillet or microwave.

→ What garnishes enhance the flavor?

Roasted cashews or peanuts, fresh cilantro, and lime wedges add texture and brightness to the dish.