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Photo of Chicken and pineapple fried rice by WW

Chicken and pineapple fried rice

Total Time
25 min
15 min
10 min
Create this takeaway style chicken and pineapple fried rice at home tonight with brown rice for a nutty texture, snowpea sprouts and fresh coriander.


Sesame oil

1 tbs


2 medium, lightly beaten

Brown onion

1 medium, cut into thin wedges

Red capsicum

2 medium, chopped


2 clove(s), crushed

Cooked brown rice

3 cup(s), (510g)

Canned pineapple in natural juice, drained

4 slice(s), (4 x 40g slices), chopped

Cooked skinless chicken breast

400 g, shredded

Teriyaki sauce

2 tbs

Snow pea sprouts

50 g, halved

Fresh coriander

¼ cup(s), sprigs


  1. Heat a wok over high heat. Add half the sesame oil and egg and swirl to coat wok. Cook for 1-2 minutes or until egg is set, flip over to set top. Transfer egg to a plate. Roll up and cut into thin slices.
  2. Reheat wok over high heat. Add remaining sesame oil, onion and capsicum. Stir-fry for 1-2 minutes or until vegetables start to soften. Add garlic and stir-fry for 1 minute or until fragrant. Add rice, pineapple, chicken and teriyaki sauce and stir-fry for 2-3 minutes or until heated through.
  3. Stir through sprouts and egg strips and cook until sprouts are wilted. Serve sprinkled with coriander sprigs.


SERVING SUGGESTION: Steamed bok choy.