Chili Chicken Fried Rice With Grilled Pineapple

Chili Chicken Fried Rice With Grilled Pineapple

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 3 to 4
Author CASA Veneracion



  • Cut the chicken thigh fillets into one-inch cubes. Place in a bowl. Add the fish sauce, grated ginger, minced garlic and finely chopped chilies. Mix well. Set aside.
  • Pan-grill the pineapple chunks. Take a little cooking oil and brush on the bottom of a non-stick frying pan. Spread the pineapple chunks in a single layer. Brown the undersides over high heat, about two minutes. Flip them over and brown the opposite side. Scoop out, move to a plate and set aside.
  • Heat the remaining cooking oil in the frying pan. Add the chicken cubes with all the marinade. Stir fry for about five minutes.
  • Add the shallots and carrot slices. Sprinkle with a little salt and pepper. Stir fry for a minute. Add the snap peas, sprinkle with salt and pepper once more, and stir fry for another minute.
  • Add the rice. Sprinkle in more salt and pepper. Stir fry until the rice is heated through.
  • Add the pineapple chunks and toss a few times. Taste and add more salt and pepper, if needed.
  • Transfer the chili chicken fried rice with grilled pineapple to a serving plate. Sprinkle with sliced scallions before serving.