I came across this recipe on The Pioneer Woman Cooks a while back and made it that week. The idea of pineapple fried rice sounded so yummy, with the sweet and salty combination. The original recipe is actually for pork chops, but I had chicken on hand to use up. The sauce for the chicken is delicious, but pretty salty, so be careful how much you actually ladle over your rice. Fresh pineapple is a must and I think grilling it adds a nice, subtle flavor to the rice.
Chicken with Pineapple Fried Rice
adapted from The Pioneer Woman Cooks
Cook rice according to package instructions. Set aside.
Grill or saute pineapple spears until they have good marks/color on the outside. Slice, then set aside.
(Note: soak wooden skewers in water for a few hours first.)
Heat butter and oil over medium high heat, then add the chicken to the pan. Saute on both sides until they have nice color.
Throw in the sliced onions and work them into the crevices between the chicken breasts. Shake the pan and move the onions around and let them cook for a good couple of minutes. When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the chicken is completely cooked and the sauce is thicker.
Remove the chicken to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the chicken. Set aside.
Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.
To serve, pile rice on a plate, then top with a chicken breast half and onions from the sauce. Drizzle a little bit of sauce over the top.