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BBQ Chicken & Pineapple Fried Rice - Sweet, Smoky, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1 pound boneless, skinless chicken thighs or breasts
  • Rice: 4 cups cooked, chilled jasmine or long-grain rice (day-old is best)
  • Pineapple: 1.5 cups pineapple chunks (fresh or well-drained canned)
  • BBQ Sauce: 1/2 cup, plus extra for drizzling
  • Soy Sauce: 2–3 tablespoons (low-sodium preferred)
  • Oyster Sauce (optional): 1 tablespoon for depth
  • Rice Vinegar or Lime Juice: 1 tablespoon for brightness
  • Garlic: 3 cloves, minced
  • Ginger: 1 tablespoon, minced or grated
  • Vegetables: 1 red bell pepper (diced), 1 small onion (diced), 1 cup frozen peas and carrots
  • Eggs: 2 large
  • Green Onions: 4, thinly sliced
  • Oil: Neutral high-heat oil (canola, avocado, or peanut), 2–3 tablespoons
  • Sesame Oil (optional): 1 teaspoon for finish
  • Red Pepper Flakes or Sriracha (optional): To taste
  • Salt and Pepper: To taste
  • Toasted Sesame Seeds (optional): For garnish

Method
 

  1. Prep the rice. If using fresh rice, spread it on a sheet pan and chill for at least 30 minutes. Cold rice is key to preventing clumps.
  2. Marinate the chicken. Dice chicken into small bite-size pieces. Toss with 1/4 cup BBQ sauce, 1 tablespoon soy sauce, half the garlic and ginger, and a pinch of pepper. Let sit 10–20 minutes while you chop veggies.
  3. Mix the sauce. In a small bowl, whisk remaining BBQ sauce, soy sauce, oyster sauce (if using), and vinegar or lime. Taste and adjust: add soy for salt, BBQ for sweet-smoky, vinegar for tang.
  4. Scramble the eggs. Heat 1 teaspoon oil in a large wok or skillet over medium-high. Add beaten eggs with a pinch of salt. Scramble to soft curds, then remove to a plate.
  5. Char the pineapple. Add a bit more oil. Sear pineapple chunks 2–3 minutes until lightly caramelized. Remove and set aside with the eggs. This step intensifies sweetness.
  6. Cook the chicken. Add 1 tablespoon oil. Sauté marinated chicken over high heat until browned and cooked through, 5–6 minutes. Don’t crowd the pan; cook in batches if needed. Remove to a bowl.
  7. Stir-fry the aromatics and veg. Add another splash of oil. Cook onion, bell pepper, remaining garlic, and ginger for 2–3 minutes until crisp-tender. Add frozen peas and carrots; toss until heated through.
  8. Toast the rice. Crumble in the cold rice, breaking up clumps with a spatula. Let it sit for 30–45 seconds at a time to get some toasty bits, then stir. Season with a pinch of salt.
  9. Sauce it up. Pour in the sauce and toss to coat every grain. Add chicken, eggs, and pineapple back to the pan. Stir until everything is glossy and hot. If it looks dry, add a splash of water or extra BBQ sauce.
  10. Finish and serve. Turn off the heat. Stir in green onions and a drizzle of sesame oil. Taste and adjust seasoning. Garnish with sesame seeds and a few red pepper flakes if you like heat. Serve hot.