Sticky Pineapple & Chicken Fried Rice Bowls
A vibrant and playful meal that brings tropical flavors to your Tuesday night. Packed with sweet pineapple and colorful veggies, it's a guaranteed hit for kids while being incredibly fast to whip up for busy parents.
Ingredients
- Chicken breast, diced400 g
- Pre-cooked jasmine rice500 g
- Fresh pineapple chunks200 g
- Frozen peas and carrots mix150 g
- Eggs, lightly beaten2 stk
- Soy sauce3 tbsp
- Honey1 tbsp
- Sesame oil1 tbsp
Instructions
Heat sesame oil in a large skillet or wok over medium-high heat. Add diced chicken and cook until golden brown and cooked through, about 5-7 minutes.
Push the chicken to one side of the pan. Pour the beaten eggs into the empty space and scramble them gently until set, then mix with the chicken.
Stir in the frozen peas, carrots, and pineapple chunks. Cook for 3-4 minutes until the vegetables are tender and the pineapple starts to caramelize.
Add the pre-cooked rice, soy sauce, and honey to the pan. Toss everything together for 3-5 minutes until the rice is heated through and well-coated in the sauce. Serve in bowls immediately.
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