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Pineapple Chicken Fried Rice With Turmeric

Prep: 5 min
Cook: 40 min
Total: 45 min

Ingredients for 4 servings:

  • 4 teaspoons olive oil
  • 1 cup uncooked brown rice
  • 1 1/2 teaspoons turmeric
  • 1 1/2 lb raw chicken breast, cut into 1-inch chunks
  • 1 tablespoon garlic, minced
  • 1/2 cup green onion, chopped
  • 1 large red bell pepper, diced
  • 1 cup fresh pineapple, cut into ½-inch chunks
  • Sauce
    • 3 tablespoons low sodium soy sauce
    • 1 1/2 tablespoons fresh ginger (or paste)
    • 2 tablespoons sriracha
    • 2 tablespoons water
    • 2 teaspoons arrowroot powder (OR tapioca starch OR cornstarch)


Step 1

Bring 2 cups of water to a boil, then add rice, turmeric and 1 teaspoon of olive oil. Reduce the heat to simmer, then cover and cook for about 30 minutes until rice is fully cooked and the water has been absorbed.  Fluff with a fork and set aside to let the rice cool, ideally to room temperature or place in the fridge.

Step 2

Set a large nonstick skillet on medium-high heat. Once hot spray with some olive oil and add the chicken.  Sear the chicken on the outside edges until brown, then cook the chicken completely through, about 6 to 8 minutes. Then remove the chicken from the skillet.

Step 3

Reduce the heat to medium and add remaining 3 tablespoons of olive oil, green onion and garlic and mix to flavor the oil, about 1 minute. Be careful not to burn the garlic.

Step 4

Toss in the bell pepper and cook for an additional 1 minute.

Step 5

Increase the heat to medium-high and toss in the pineapple. Stir everything together for about 1 minute, then add the rice and the chicken. Fold everything together.

Step 6

Mix together the ingredients for the sauce. Move the mixture to one side of the skillet, then pour in the sauce. As soon as it starts to bubble, immediately and continuously fold the rice mixture into the sauce, ensuring the rice is fully coated and saucy.

Step 7

Garnish with green onion and fresh cilantro if desired.