A tantalizing twist on the traditional chicken fried rice, featuring the bold flavors of pineapple and a spicy kick, perfect for those seeking a unique culinary experience.
This recipe is inspired by the fusion of tropical flavors with the classic Asian dish, aiming to bring a burst of sunshine to your meal.
2 tbsp olive oil
1 lb boneless, skinless chicken breast, diced
1 cup diced pineapple (fresh)
3 cups cooked jasmine rice
1 red bell pepper, diced
2 green onions, sliced
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp Sriracha sauce
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
Lime wedges, for garnish
1. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the diced chicken breast and cook until browned and cooked through, about 6-8 minutes.
2. Remove the chicken from the pan and set aside. In the same pan, add the remaining olive oil and sauté the garlic, red bell pepper, and pineapple for about 3-4 minutes.
3. Add the cooked jasmine rice to the pan, followed by the soy sauce, fish sauce, and Sriracha sauce. Stir well to combine all ingredients.
4. Return the cooked chicken to the pan and mix everything together. Add the green onions and chopped cilantro, and stir for another 2 minutes.
5. Season with salt and pepper to taste. Serve hot, garnished with lime wedges.
Store leftover fried rice in an airtight container in the refrigerator for up to 3 days.
To reheat, place the fried rice in a microwave-safe dish and heat on medium power for 2-3 minutes, or until heated through. Alternatively, you can reheat it in a pan over medium heat, stirring occasionally until hot.
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