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Photo of Chicken and pineapple fried rice by WW

Chicken and pineapple fried rice

3 - 12
PersonalPoints™ per serving
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

Snowpea 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.