My husband loves pineapple fried rice. He orders it almost every time it’s on the menu. Unfortunately, I haven’t found a gluten free one in a restaurant yet, hence this recipe. If you want it to be vegetarian, just skip the chicken. You could add scrambled eggs in too if you can eat eggs.
1 T. coconut oil
1-1.5 pounds chicken, cubed
1 1/2 c. pineapple chunks
1 red pepper, diced in 1/2-inch pieces
2 T. brown sugar
1/2 bunch of green onions, sliced
2 cloves garlic, minced
1/2 c. cashews
4 c. cooked rice
1/2 c. raisins
1-2 tsp chili garlic sauce
2 T gluten free soy sauce
Warm 1 T. coconut oil in a large wok. Add chicken and cook until cooked through. Set chicken aside in a bowl. Leave 1 T. of the liquid in the pan. Add pineapple, red peppers, and brown sugar and cook for 1-2 minutes, stirring constantly. Add the green onions and garlic and cook for 2-3 more minutes. Add pineapple mixture into the bowl with the chicken.
Toast cashews in the pan for 30 seconds and then add in the cooked rice and cook for 2 minutes. Add raisins and return the chicken and pineapple mixture to the pan and continue cooking until it is all warm again. Add in the chili garlic sauce, soy sauce, and lime and stir.
I used to make this with three pounds of chicken and it was way too meat-centric. I have now cut the meat down to 1-1.5 pounds which will help the other flavors shine.