Sweet Chili Chicken Pineapple

My neighbor brought over a container of this sweet chili chicken pineapple fried rice one Tuesday evening, still warm, the aroma of toasted sesame oil and caramelized edges filling my kitchen instantly. I took one bite and understood why she'd been raving about it at the mailbox for weeks. The way the sweetness of the pineapple played against the heat and the tender chicken just made sense, like someone had figured out the exact formula for comfort that also happens to be exciting. I asked for the recipe immediately, though I suspected she'd modified it several times before getting it just right. Now it's become my go-to when I want something that feels both effortless and impressive.

I made this for a small dinner party last summer when someone asked what I was cooking and I panicked, realizing I had no plan but three hours until guests arrived. I pulled out day-old rice from the fridge, diced whatever looked fresh in the crisper drawer, and this recipe somehow saved the evening. My friend Marcus asked for seconds immediately, which never happens, and I realized that sometimes the best meals are the ones you don't overthink.

Ingredients

• Boneless, skinless chicken breasts: Two breasts, diced into bite-sized pieces, become incredibly tender when you give them that quick soy sauce and cornstarch treatment before cooking.
• Jasmine rice: Use leftover rice from yesterday, never fresh, because cold rice grains separate beautifully instead of clumping into a starchy mess.
• Fresh pineapple: Dice it yourself if you can; the difference in flavor between fresh and canned is worth those few extra minutes with a knife.
• Red bell pepper: The sweetness rounds out the heat from the chili sauce and adds a satisfying crunch that lasts through cooking.
• Frozen peas: They thaw perfectly in the residual heat, so don't stress about pre-cooking them.
• Green onions: Three stalks, sliced thin, bring a gentle onion brightness that pulls everything together.
• Garlic: Two cloves, minced fine, become almost invisible but deliver that underlying savory depth you taste without quite identifying.
• Carrot: One small one, diced small, adds natural sweetness and a subtle texture contrast.
• Sweet chili sauce: This is the soul of the dish, so taste your sauce before committing the full amount.
• Soy sauce: Use the regular version here, not low-sodium, so the umami comes through properly.
• Fish sauce: Optional, but it adds a complexity that makes people ask what that mystery flavor is.
• Toasted sesame oil: Just a teaspoon, because this stuff is potent and a little goes an impossibly long way.
• Vegetable oil: Two tablespoons split across the cooking keeps the wok hot enough for that signature wok breath without burning anything.
• Eggs: Two large ones, beaten lightly, create those little scrambled bits that feel fancy but require almost no technique.
• Roasted cashews or peanuts: They're optional but I've never skipped them, because that crunch is what separates good fried rice from the kind that sticks to the roof of your mouth.
• Fresh cilantro: Chop it right before serving so it stays bright and doesn't wilt into the warm rice.
• Lime wedges: A squeeze of lime over the finished dish wakes everything up and makes you realize how essential acid is to this balance.

Instructions

Season and rest your chicken:

In a medium bowl, combine your diced chicken with one tablespoon of soy sauce, one teaspoon of cornstarch, and a half teaspoon of black pepper, then let it sit for ten minutes while you prep everything else. This isn't wasted time; it's when the cornstarch starts doing its job and the chicken begins to absorb those flavors.

Sear the chicken until golden:

Heat one tablespoon of vegetable oil in your wok or large skillet over medium-high heat until it shimmers, then add the chicken and don't move it for a minute or two so the edges can develop that light golden sear. After four to five minutes of stirring occasionally, the chicken should be cooked through and you should notice the oil smelling rich and toasted.

Build your vegetable base:

Push the cooked chicken to the side, add the remaining tablespoon of oil, then toss in your minced garlic, diced carrot, and diced bell pepper, stirring for two to three minutes until the carrots just start to soften. You want them tender but not mushy, still with a tiny bit of resistance when you bite.

Scramble the eggs into the mix:

Move your vegetables to the edges of the wok, pour in the beaten eggs, and let them sit undisturbed for about thirty seconds so they can set slightly, then scramble them into smaller pieces and fold everything together. The eggs are done when there are no wet puddles left, which takes maybe another thirty seconds of stirring.

Incorporate the rice:

Add your cold cooked rice and use your spatula to break apart any clumps, stirring constantly for about two minutes until the rice is heated through and every grain is separated and glistening. If the rice seems dry, you're on the right track; if it seems wet or sticky, you might have warm rice instead of cold.

Bring everything together with the sauce:

Return the cooked chicken to the wok along with the fresh pineapple, frozen peas, and sliced green onions, then quickly whisk together your sweet chili sauce, two tablespoons of soy sauce, optional fish sauce, and one teaspoon of sesame oil in a small bowl before pouring it over everything. Toss continuously for the next minute or two, making sure every surface is coated in that glossy, fragrant sauce.

Finish and serve immediately:

Remove from heat and immediately transfer to a serving dish or bowls, then top with roasted nuts, fresh cilantro, and lime wedges that people can squeeze over according to their own taste preference. The whole dish is best eaten right away while the rice still has some warmth and the pineapple hasn't fully softened into the other ingredients.

Save

This dish means something different to everyone who eats it, I've noticed. For my sister, it's the pineapple that makes it feel like a vacation in a bowl. For my dad, it's the way the savory sauce reminds him of restaurants he visited years ago. That's when I realized the real magic isn't in following steps perfectly, it's in how the combination of flavors and textures speaks to different people in their own way.

Why Day-Old Rice Changes Everything

The moment I stopped using fresh rice and started planning ahead for yesterday's leftovers, my fried rice game transformed completely. Fresh rice contains too much moisture and wants to clump together, fighting against everything you're trying to accomplish with high heat and constant motion. When you refrigerate cooked rice overnight, the starches firm up and the grains dry out just enough to separate beautifully under the wok's heat, giving you that restaurant-quality texture that makes people think you know something special about cooking that they don't.

The Sweet and Spicy Balance

My first attempt at this recipe used a full half cup of sweet chili sauce because I thought more sauce meant more flavor, and I ended up with something so cloyingly sweet that even the cilantro couldn't save it. I've since learned that quarter cup is the right starting point, and you can always taste and adjust, but you can't take back oversweetening. The beauty of this dish lives in that tension between sweet pineapple, spicy chili heat, and savory soy sauce, where none of them completely dominates the conversation.

Making It Your Own

Once you understand the basic architecture of this fried rice, you realize it's a framework rather than a strict blueprint. I've made it with shrimp instead of chicken on nights when I wanted something lighter, added cashew pieces, tried it with lime leaves when I had them, and once even threw in leftover roasted broccoli just because it was in my fridge. The core sauce and technique stay the same, but the details shift based on what's calling to you from the market or your pantry.

• For a vegetarian version, substitute the chicken with extra-firm tofu that's been pressed and cubed, skip the fish sauce entirely, and bump up the soy sauce by half a tablespoon.
• If you want to serve it straight from a hollowed-out pineapple half for maximum visual impact, cut the pineapple in half lengthwise, scoop out the flesh carefully, and let it sit upside down on paper towels while you cook so excess moisture drains away.
• Leftovers reheat beautifully in a wok with just a splash of water to restore the moisture, or you can eat them cold straight from the refrigerator the next day if you're in a rush.

Save

This fried rice has become my answer to the question of what to cook when I want something that tastes like celebration but doesn't require hours of planning. It's the kind of dish that makes people think you're more skilled in the kitchen than you actually are, which is the best kind of recipe to have.

Common Questions

→ What type of rice works best for this dish?

Day-old jasmine rice is ideal as it is drier and prevents the dish from becoming mushy during stir-frying.

→ Can I substitute the chicken with a vegetarian option?

Yes, firm tofu can be used instead of chicken to maintain protein and absorb the sauce flavors well.

→ How can I adjust the heat level in this dish?

Modify the amount of sweet chili sauce or add fresh chili peppers for more heat according to taste.

→ What are good garnishes to complement the flavors?

Roasted cashews or peanuts, fresh cilantro, and lime wedges provide crunch, freshness, and tang.

→ Is fish sauce essential in the flavor profile?

Fish sauce adds umami complexity but is optional; soy sauce alone can create a balanced taste.