Sweet Chili Chicken Pineapple

My kitchen smelled like a Bangkok street market the first time I made this, and honestly, it was an accident. I had leftover jasmine rice, a container of sweet chili sauce from the Asian grocery, and a pineapple that was almost past its prime, so I threw it all together on a random Tuesday night. What came out of the wok surprised even me—it was bright, warm, a little spicy, and somehow tasted like a vacation I desperately needed. Now I make it whenever I want to feel that same spark without leaving my kitchen.

I tested this on my neighbor one evening when she stopped by and caught wind of what was cooking. She stood in my kitchen watching the rice tumble in the wok, and by the time I plated it up with a lime wedge and cilantro, she was already asking if she could just eat standing at my counter. That's when I knew I'd found something special—food that makes people pause mid-conversation.

Ingredients

• Boneless, skinless chicken breasts: Diced into bite-sized pieces so they cook quickly and stay tender; the cornstarch coating is your secret to that silky texture you find in restaurant fried rice.
• Day-old jasmine rice: This is non-negotiable—fresh rice gets mushy and clumpy, but rice that's spent a night in the fridge stays separate and light.
• Fresh pineapple: The acidity balances the richness of the egg and oil, plus those little bursts of sweetness make every bite feel special.
• Red bell pepper: Adds both color and a gentle sweetness that plays nicely with the chili sauce without overwhelming the dish.
• Frozen peas: Keep a bag on hand—they thaw instantly in the hot pan and add pops of sweetness and texture.
• Green onions: Sliced thin and stirred in at the end so they keep their fresh bite and aren't cooked into oblivion.
• Garlic: Two cloves minced fine; don't be shy here, it's the backbone of the whole dish.
• Small carrot: Diced small so it softens just enough to be tender but not mushy.
• Sweet chili sauce: The star of the show; brands vary in heat level, so taste as you go if this is your first time.
• Soy sauce: Three tablespoons total across the recipe—use low-sodium if you prefer to control the salt yourself.
• Fish sauce: Optional but it adds a savory depth that people can't quite put their finger on; if you skip it, add a pinch more soy sauce.
• Toasted sesame oil: Just a teaspoon goes a long way; it's nutty and fragrant and rounds out the whole flavor profile.
• Vegetable oil: For cooking; use whatever neutral oil you have—canola, grapeseed, peanut all work fine.
• Eggs: Two large ones scrambled right into the rice for richness and protein.
• Roasted cashews or peanuts: A handful for crunch at the end; leave them out if allergies are a concern.
• Fresh cilantro: Chopped roughly and sprinkled on top just before serving so it stays bright and aromatic.
• Lime wedges: A squeeze of fresh lime at the table brightens everything up and cuts through the richness beautifully.

Instructions

Marinate the chicken:

Toss your diced chicken with soy sauce, cornstarch, and black pepper in a bowl, then let it sit for about 10 minutes while you prep everything else. The cornstarch coating creates that silky exterior when it hits the hot oil, and the soy sauce starts to season the meat from the inside out.

Sear the chicken until golden:

Heat a tablespoon of oil in your wok or largest skillet over medium-high heat until it shimmers, then add the chicken and let it sit undisturbed for about a minute before you start stirring. Once it's cooked through and touching the sides, which takes about 4 to 5 minutes, slide it onto a plate and set it aside.

Build your aromatics:

Add the remaining oil to the pan, then add your minced garlic, diced carrot, and red bell pepper all at once. Stir constantly for 2 to 3 minutes—you want the carrot to soften but still have a slight snap, and the garlic to perfume everything without burning.

Scramble the eggs right in the pan:

Push your vegetables to the side, pour in the beaten eggs, let them set for about 30 seconds, then scramble them up and fold them back into the vegetables. This way you're creating little ribbons of cooked egg that will cling to every grain of rice.

Add the rice and break it up:

Dump in your cold cooked rice and use your spatula to break apart any clumps, pressing them gently against the hot pan. Stir everything together for about 2 minutes so the rice heats through and gets a slight toast from the pan.

Bring back the chicken and fruit:

Return your cooked chicken to the pan along with the fresh pineapple, frozen peas, and sliced green onions. Everything will heat through in about a minute—this is exactly when you want to add the sauce so nothing overcooks.

Make the sauce and coat everything:

Whisk together your sweet chili sauce, soy sauce, optional fish sauce, and sesame oil in a small bowl, then pour it over the rice mixture. Toss everything together gently but thoroughly so the rice gets evenly coated and you don't see any white spots left in the pan.

Garnish and serve immediately:

Remove from heat, scatter roasted nuts and fresh cilantro over the top, and put lime wedges on the side. The whole thing should still be steaming when it hits the plate.

Save

There's a moment in every batch where the aromatics hit the hot oil and your entire kitchen fills with that garlicky, golden smell, and it never gets old. That smell alone is why I keep coming back to this recipe—it's transformative and warm and makes everyone around you suddenly very attentive to whatever you're making.

Making This Vegetarian

Skip the chicken entirely and use a block of extra-firm tofu instead; press it well first to remove excess moisture, then cube it and marinate it the same way. Replace the fish sauce with an extra half-teaspoon of soy sauce or a splash of tamari if you're also avoiding soy. The rest of the recipe stays exactly the same, and honestly, the pineapple and cashews carry so much flavor that nobody misses the chicken.

The Pineapple Bowl Moment

If you want to get fancy or you're cooking for a dinner party and want people to actually remember what you made, hollow out a fresh pineapple half and serve the fried rice right inside it. I did this once for my sister's birthday and the whole table actually gasped—it sounds dramatic, but it's true. The presentation suddenly makes it feel like an occasion, and your guests will take more time with each bite because they're eating out of a literal pineapple.

Leftovers and Meal Prep

This keeps beautifully in the refrigerator for up to 2 days in an airtight container, and it reheats wonderfully in a wok or large skillet over medium heat for about 3 minutes. The flavors actually meld and deepen overnight, so don't hesitate to make a double batch on Sunday and eat it all week without guilt. Just add fresh cilantro and a squeeze of lime right before eating so those bright notes don't fade.

• Reheat gently so you don't dry out the chicken or turn the pineapple to mush.
• If it seems a little dry when you reheat, splash in a teaspoon of sesame oil and toss well.
• Fresh lime is essential every single time—it's what brings the whole thing back to life between servings.

Save

This dish has become my go-to when I want to feel like I've traveled somewhere without leaving my kitchen, or when someone I care about needs a meal that tastes like it took hours but really only took 35 minutes. That's the magic of it—it feels like way more than what it is.

Recipe FAQ

→ What type of rice works best for this dish?

Day-old jasmine rice is ideal as it is drier and prevents clumping during stir-frying, resulting in a better texture.

→ Can I substitute the chicken for a vegetarian option?

Yes, tofu can be used instead of chicken, and fish sauce can be omitted or replaced with extra soy sauce to maintain flavor.

→ How is the sweet chili sauce incorporated?

The sweet chili sauce is mixed with soy sauce, fish sauce, and sesame oil, then poured over the rice and ingredients to coat evenly.

→ What garnishes complement this dish?

Roasted cashews or peanuts add crunch, while fresh cilantro and lime wedges bring brightness and aroma.

→ What cooking tools are recommended?

A large wok or deep skillet, sharp chef’s knife, cutting board, mixing bowls, and a wooden spoon or spatula facilitate preparation.