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Let's Make Chicken and Pineapple Fried Rice
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This twenty minute meal has so much flavor and is always a family favorite. Made with leftover rice, chicken, tons of veggies, pineapple, and cashews for crunch. Also freezer well and great for meal prep!
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Ingredients

  • 4 tsp coconut oil, divided
  • 2 eggs, beaten
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tsp minced fresh ginger
  • 1 1/2 cups pineapple, chopped (fresh or canned)
  • 1 red bell pepper, diced
  • 1 cup frozen peas and carrots
  • 2 cups cooked brown rice (and cooled)
  • 1.5 cups cooked chicken breast, chopped
  • 2 tbsp raw cashews (more to taste)
  • 3 tbsp low sodium soy sauce ( plus more as needed)
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Let's WatchChicken and Pineapple Fried Rice
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Step 1Heat half the oil in a large skillet over high heat. Add the eggs. Scramble the eggs for 1 to 2 minutes, until they are just cooked through. Remove the eggs from the skillet and set them aside.
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Step 2Add the remaining oil to the skillet. Add the green onions, garlic, and ginger. Cook the mixture for 30 seconds. Add the pineapple, bell pepper, peas, and carrots.
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Step 3Cook the mixture for 3 to 4 minutes, until the pineapple begins to caramelize. Add the rice, chicken, and cashews. Stir to combine the ingredients. Press the rice into the bottom of the skillet with the back of a spoon. Cook the rice for 2 to 3 minutes, until it begins to turn brown and crispy. Repeat this step if desired for more crispy rice.
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Step 4Stir in the scrambled eggs and soy sauce. Taste and add more soy sauce as needed.
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