Sweet Chili Chicken Pineapple

My neighbor knocked on my door one summer evening with a bag of overripe pineapples from her garden, insisting I do something interesting with them. I had leftover jasmine rice in the fridge and some chicken, so I improvised this sweet chili fried rice on the spot. The moment that tropical fruit hit the hot wok, the entire kitchen smelled like vacation. Now whenever I make it, I'm transported back to that spontaneous cooking adventure that turned into something we couldn't stop talking about.

I made this for a small dinner party last spring, plating it in those hollowed-out pineapple halves as a centerpiece, and my friend Sarah literally gasped when she saw it. What started as a practical way to serve rice became the thing everyone remembered about the night. She texted me the recipe request before she even finished eating, which I took as the highest compliment.

Ingredients

• Boneless, skinless chicken breasts: Dice them into uniform bite-sized pieces so they cook evenly and stay tender without drying out.
• Day-old jasmine rice: This is non-negotiable because cold rice separates beautifully when stir-fried; fresh warm rice just gets mushy and clumpy.
• Fresh pineapple: I learned to cut it myself rather than buying pre-cut because the juice tastes brighter and you get to save that core for stock.
• Red bell pepper and carrot: These add sweetness and structure; the carrot especially gives you little bursts of texture if you dice them small enough.
• Frozen peas: They thaw perfectly in the residual heat, no extra cooking needed, which saves time and keeps them bright.
• Green onions: Slice them thick enough that they don't disappear but thin enough they wilt slightly when tossed into the warm rice.
• Sweet chili sauce: The backbone of this dish; don't skip it or substitute, it's what makes everything come together with that signature balance.
• Fish sauce: Optional but worth it if you can find it; just a teaspoon adds an umami depth that makes people ask what your secret ingredient is.
• Toasted sesame oil: A little goes a long way; use the genuine stuff because the flavor difference is obvious and worth seeking out.
• Vegetable oil: You need enough to coat the pan properly, especially for getting that slight char on the vegetables.
• Eggs: They create little ribbons throughout the rice that add richness and help the sauce cling to everything.
• Roasted cashews or peanuts: These add crunch and keep the dish from feeling one-dimensional in texture.
• Fresh cilantro: The garnish that lifts everything; add it last so it stays vibrant and aromatic.
• Lime wedges: A squeeze right before eating brightens all the flavors in a way that feels almost magical.

Instructions

Marinate the chicken:

Toss your diced chicken with soy sauce, cornstarch, and pepper in a bowl and let it sit for about ten minutes. The cornstarch creates a silky coating that keeps the chicken tender when it hits the heat.

Cook the chicken until golden:

Heat oil in your wok or large skillet over medium-high heat and add the chicken in a single layer if you can, letting it develop a slight color before stirring. This takes four to five minutes and the chicken should be cooked through but still juicy inside.

Build the vegetable base:

Add fresh garlic, diced carrot, and red bell pepper to the same pan and stir-fry for two to three minutes until they're just tender but still have a little resistance. You'll know they're ready when you can smell the garlic clearly and the carrot pieces turn slightly translucent at the edges.

Scramble the eggs:

Push all the vegetables to the side, pour in beaten eggs, let them set for about thirty seconds, then scramble them into the vegetables. Those little egg ribbons become a crucial part of the dish's texture.

Add the rice and heat through:

Add your cold rice and break up any clumps with the back of your spatula as you stir-fry for about two minutes. The rice should separate into individual grains and heat all the way through.

Bring everything back together:

Return the cooked chicken to the pan and add the pineapple, peas, and green onions. Let everything warm together for just a minute.

Coat with the sauce:

Whisk together the sweet chili sauce, soy sauce, fish sauce if using, and sesame oil, then pour it over the rice and toss everything for about a minute so every grain gets coated. You'll see the whole dish glisten and the aroma becomes completely irresistible.

Finish and serve:

Remove from heat and finish with scattered roasted nuts, fresh cilantro, and lime wedges on the side. Squeeze that lime right over your portion just before eating.

Save

What really gets me about this dish is how it transformed from a panicked solution into something I actively crave. It's the kind of meal that tastes impressive enough for guests but feels comfortable enough to make on a tired Tuesday night. Every time someone asks for the recipe, I know I'm passing along something that brought genuine joy to my kitchen.

Why This Works as Comfort Food

There's something about tropical flavors combined with familiar fried rice that feels both exotic and comforting at the same time. The pineapple adds this unexpected sweetness that tricks your brain into thinking you're eating something indulgent, but the vegetables keep it balanced and nutritious. The sweet chili sauce is the throughline that makes every component feel intentional rather than random, tying the chicken, vegetables, and fruit together into something cohesive.

Making It Your Own

Once you nail the basic technique, this recipe becomes a playground for whatever you have on hand. I've made it with shrimp instead of chicken on nights when I was feeling fancy, and it worked beautifully with the same sauce. The beauty is that as long as you respect the ratio of rice to sauce and keep your ingredients roughly the same volume, you can swap vegetables and proteins without losing the character of the dish.

Storage and Make-Ahead Tips

This reheats surprisingly well, which makes it excellent for meal prep or feeding people on different schedules. I store it in a glass container in the fridge for up to two days, and when I want to eat it, I just warm it gently in a pan with a splash of water to bring back the moisture. You can also prep all your ingredients the night before and have the actual cooking take just twenty minutes on the day you need it.

• Cook the rice a full day ahead so it dries out properly and you get better texture in the finished dish.
• Marinate the chicken up to four hours in advance and keep it covered in the coldest part of your fridge.
• Chop all vegetables the morning of and store them in separate containers so assembly feels like a breeze.

Save

This recipe has become my go-to when I want to cook something that feels special without the stress of complicated technique. It's proof that the best meals often come from solving a problem with what you have rather than following someone else's perfect plan.

Recipe FAQs

→ Can I substitute chicken with a vegetarian alternative?

Yes, tofu works well as a substitute. Omit fish sauce and add extra soy sauce to maintain depth of flavor.

→ What type of rice is best for this dish?

Day-old jasmine rice is ideal as it fries better and prevents clumping.

→ How can I adjust the spiciness of this dish?

Modify the amount of sweet chili sauce to increase or decrease the heat to your preference.

→ Are there any recommended garnishes?

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

→ Can this dish be prepared ahead of time?

Yes, leftovers keep well refrigerated for up to 2 days and can be reheated before serving.

→ Is fish sauce necessary in the sauce mix?

Fish sauce is optional and can be omitted for a milder taste or dietary preference.