Pineapple Chicken Fried Rice

Print Pin Rate Add to Collection
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 servings
Calories: 449kcal
Author: Matt Cooney


  • 2 chicken breasts
  • 1/2 pepper
  • 100g pineapple chunks fresh or tinned (in juice not syrup)
  • 2 tbsp thai curry paste
  • 1 tbsp light soya sauce
  • 200g cooked white rice (approx 80g raw)
  • 2 eggs
  • 1 tin bamboo shoots (approx 120g drained)
  • 100g frozen peas
  • juice of a lime
  • salt and pepper (to taste)
  • 1 kcal spray


  • Heat a wok on a medium heat and spray with 1 kcal spray.
  • Add two chopped chicken breasts and the chopped pepper.
  • Cook for a few minutes until the chicken is white.
  • Add the pineapple chunks.
  • Stir in the curry paste and soya sauce.
  • Next add the rice and combine.
  • Move the mixture to the side of the wok and add two beaten eggs to the empty space.
  • Stir continuously until eggs are scrambled and then combine with the rice mixture.
  • Next add the bamboo shoots and frozen peas.
  • Add the lime juice, season and cook for another minute or two stirring to make sure everything is combined.
  • Serve with a lime wedge and garnish with coriander.
  • For a low carb option, use cauliflower rice instead of white rice.


Calories: 449kcal | Carbohydrates: 49g | Protein: 42g | Fat: 8g