When I saw this dish I knew I had to make it ASAP. Boyfriend loves fried rice, so I knew this would be a good dish for him to take to work. And the addition of the pineapple made this reminiscent of one of my favorite dishes from our recent trip to Mexico. This dish has a bit of a kick that goes so nicely with the sweet pineapple. This is definitely a keeper recipe, and is perfect for this time of year when pineapples are easily found at the grocery store.
Adapted from Cookie and Kate
- 1 Tbsp olive oil, or coconut oil
- 2 cups chopped pineapple (about 1/2 a pineapple)
- 1 large bell pepper, diced
- 4 scallions, thinly chopped
- 4 garlic cloves, minced
- 3 cups shredded chicken (optional)
- 4 cups cooked brown rice, cooled (day old rice works great)
- 3 Tbsp soy sauce
- 3 Tbsp chili garlic sauce or sriracha (less if you can’t handle the heat)
- 1 lime, juiced
- 6 eggs, lightly beaten
In a very large skillet, heat oil over high heat. Add pineapple and bell pepper, cook until caramelized. Add the scallions, garlic, and chicken, if using, and sauté for a few minutes, until heated through. Remove the ingredients to a large bowl and set aside. Return the pan to the stove and add the rice. Let the rice sit for minute in the hot pan for it to get crispy. Add the soy sauce, chili garlic sauce, and lime juice, and mix well. Push the rice to the side and add the eggs to the cleared space. Scramble the eggs and then mix them in with the rice. Carefully mix in the pineapple mixture, and heat through. Taste and adjust seasoning as needed.