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Pineapple Fried Rice With Veggies


  • 2 cups Thai Jasmine Rice or 2 cups cooked rice
  • 3/4 pound chopped chicken breast
  • 1 tablespoon vegetable oil divided use
  • 1/2 cup finely chopped onion
  • 3/4 cup frozen peas and carrots
  • 1/2 cup chopped red bell pepper
  • 1 cup diced pineapple fresh or canned
  • 1/3 cup cooked and crumbled bacon
  • 3 tablespoons soy sauce or more to taste
  • 1 tablespoon toasted sesame oil
  • salt and pepper to taste
  • optional: sliced green onions for garnish


  1. Cook the rice according to instruction. I prefer to cook mine in my instant pot. 2 cups rice to 2 cups water for 10 minutes. let Naturally release for 10.

  2. In a large cast iron skillet, heat 2 teaspoons of vegetable oil over medium high heat. Add the chicken and saute until browned and cooked through, about 4-5 minutes. Season to taste with salt and pepper.

  3. Remove the chicken from the pan and place it on a plate. Wipe out the pan with a paper towel. Heat the remaining teaspoon of vegetable oil over medium high heat.

  4. Add the frozen peas and carrots to the pan, cook 3-5 minutes or until softened.

  5. Stir in the onion, red bell pepper, pineapple and bacon; cool 2-3 minutes more. Add in chopped chicken and stir.

  6. Pour the cooked rice into a separate large bowl. Stir in the soy sauce and sesame oil and mix gently until everything is thoroughly combined. 

  7. Add in veggie/bacon/pineapple mixture and toss. Season to taste with salt and pepper, add more soy sauce if desired.

  8. Serve immediately, sprinkled with sliced green onions if desired.