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Photo of Spicy chicken and pineapple fried rice by WW

Spicy chicken and pineapple fried rice

Total Time
15 min
5 min
10 min


Olive oil

1 tbs

Sesame oil

1 tsp


1 cup(s), chopped

Shortcut bacon

125 g, chopped

Garlic and chilli paste

2 tsp

Fresh red chilli

1 whole, thinly sliced


1 medium, coarsely grated

Vegetable mix, frozen, with peas and corn

cup(s), (80g)

Cooked skinless chicken breast

250 g

Microwave white rice

450 g

Pak choy

4 baby, halved lengthways

Green shallot(s)

2 individual, thinly sliced

Reduced salt soy sauce

2 tbs

Fresh coriander

½ cup(s)


  1. Heat a wok over high heat. Add both oils and heat for 20 seconds. Stir-fry pineapple and bacon for 2 minutes or until light golden. Add garlic chilli paste and half the chilli and stir-fry for 1 minute or until fragrant.
  2. Add carrot, pea and corn mixture, chicken and rice and stir-fry for 3–4 minutes or until heated through.
  3. Meanwhile, boil, steam or microwave pak choy until tender. Drain.
  4. Add shallots and soy sauce to rice mixture and stir-fry for 1 minute or until heated through. Sprinkle fried rice with coriander and remaining chilli and serve with pak choy.


TIPS: • Slow-cooked shredded chicken is sold in packets in the chilled deli cabinets of most supermarkets. If unavailable, use shredded skinless lean cooked chicken breast. • Suitable for leftovers. Store (without pak choy) in an airtight container in the fridge for up to 3 days. • Add it: Add 300g peeled green prawns in Step 1. • Swap it: Long-grain white rice for brown rice.