Sweet, savory, and irresistibly juicy—this pineapple chicken rice is the kind of dish that blurs borders and builds cravings. Think tropical street food energy, wok-charred rice, and sticky-sweet pineapple chunks that deliver flavor with every bite.
The balance is pure magic: caramelized chicken, lightly crisped rice, and bursts of fruity tang. It tastes amazing alongside our Watermelon Pineapple Salad and Watermelon Smoothie—the perfect global-local flavor pairing.
Whether you’re chasing bold flavor or looking to jazz up your weeknight routine, this dish brings travel-inspired comfort with a side of irresistible ease. One spoonful, and you’re all in.
Why You’ll Be Hooked?
- I first whipped this up after craving something bold but easy—now it’s my meal prep obsession because it reheats so well without losing flavor.
- I love that I can switch up the spice level depending on who’s coming over—it plays well with both heat-lovers and sweet tooths.
- Pairing it with watermelon dishes brings a refreshing contrast that makes the whole meal feel like summer, even in January.
- It’s been a secret weapon for keeping my meals balanced—I use brown rice or quinoa sometimes, and it still hits the spot.
- The taste? Bright, juicy, a little sticky, and totally addictive in the best way possible.
Pineapple Chicken Rice Recipe
This vibrant stir-fry combines crispy bacon, juicy chicken, plump shrimp, fluffy rice, and sweet pineapple with bold flavors of curry, soy, and fish sauce. Finished with fresh herbs and a touch of heat, it’s a tropical, savory-sweet dish that’s ready in minutes.
Equipment
- Wok or large skillet
- Slotted spoon
- Paper towels
- Mixing spoon or spatula
- Knife
- Cutting board
Ingredients
- 3 egg yolks beaten
- 4 teaspoons curry powder divided
- 3 green onions finely chopped
- ¼ cup chopped fresh pineapple
- 3 slices bacon diced
- 1 red Thai bird chile pepper finely chopped
- 4 ounces chicken breast cut into small cubes
- 1 tablespoon soy sauce
- ½ teaspoon white sugar
- 2 teaspoons fish sauce
- 3 cups cooked jasmine rice
- 4 ounces tiger prawns peeled and deveined
- 3 shallots sliced
- 2 tablespoons whole cilantro leaves
- 1 teaspoon vegetable oil or as needed (Optional)
Instructions
- Place diced bacon in a wok or large skillet over medium-high heat. Cook and stir until crispy, about 10 minutes.
- Remove bacon with a slotted spoon and place on a paper towel-lined plate. Leave the bacon drippings in the wok.
- Add sliced shallots to the bacon drippings and stir over medium-high heat until fragrant and light brown, 1–2 minutes.
- Add cubed chicken breast and cook without stirring for 45 seconds to 1 minute to brown one side, then stir and continue cooking until fully browned, about 1 more minute.
- Stir in 2 teaspoons of curry powder and mix until the chicken is evenly coated.
- Push the chicken to the sides of the wok to create a well in the center.
- Pour vegetable oil into the well and add beaten egg yolks then cook and stir until the yolks are just set, 1–2 minutes.
- Add cooked jasmine rice and stir to break it up and combine.
- Mix in chopped red Thai bird chile, cilantro leaves, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar.
- Add peeled and deveined tiger prawns; cook until they turn pink and are cooked through, about 2 minutes.
- Gently fold in chopped fresh pineapple, green onions, and the reserved crispy bacon.
Notes
- Crack the egg yolks separately into a small bowl to avoid shells and ensure quick handling.
- If you prefer less spice, remove seeds from the chile pepper or reduce the amount.
| Calories | 267kcal |
| Carbohydrates | 30g |
| Fiber | 1g |
| Fat | 10g |
| Protein | 13g |
| Cholesterol | 151g |
