Teriyaki Chicken and Pineapple Fried Rice

• 2 cups cooked jasmine rice, cooled
• 1 pound boneless, skinless chicken thighs, diced
• 1 cup pineapple chunks, fresh or canned
• 1 red bell pepper, diced
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 large eggs, beaten
• 1/4 cup teriyaki sauce
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 2 green onions, sliced
• 1 teaspoon sesame seeds (optional)

Steps

1. 1 Heat 1 tablespoon of oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through.
2. 2 Remove chicken and set aside. In the same skillet, add another tablespoon of oil and sauté onion, bell pepper, and garlic until softened.
3. 3 Push vegetables to the side and scramble the eggs in the skillet, breaking them into small pieces.
4. 4 Add the cooked rice, teriyaki sauce, and soy sauce to the skillet. Stir to combine and heat through.
5. 5 Return the chicken to the skillet along with the pineapple chunks. Stir to heat everything through.
6. 6 Garnish with green onions and sesame seeds before serving.

Equipment

• large skillet

Variations

• Add shrimp or tofu for a protein twist.
• Include snow peas or carrots for extra crunch.

Substitutions

• Substitute chicken with turkey for a leaner option.
• Use coconut aminos for a gluten-free soy sauce alternative.

Pairings

• Pairs well with a light Asian slaw or miso soup.

Nutrition

Tips

• Use day-old rice for best results as it's drier and won't clump.
• For a vegetarian option, omit the chicken and add extra veggies.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove.

Serving Suggestions

• Serve with a side of edamame or a simple cucumber salad.

FAQ