Ingredients:
For the rice:
2–3 cups cooked white rice (day-old rice is best)
1 cup fresh pineapple chunks
2 tablespoons soy sauce
1 tablespoon teriyaki sauce (optional)
2 tablespoons oil (vegetable or sesame)
1/4 cup diced onions
Salt and pepper to taste
For the chicken + veggies:
2 chicken breasts (diced)
1 cup mixed bell peppers (diced)
1/4 cup onions (diced)
2–3 tablespoons teriyaki or BBQ sauce
Garlic powder or minced garlic
Oil for cooking
For the sides:
Fresh pineapple halves (grilled optional)
Corn on the cob (lightly oiled and grilled)
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👨🍳 Instructions:
1. Preheat the griddle to medium-high and oil the surface.
2. Grill the corn & pineapple halves:
Place whole pineapples and corn on the griddle.
Turn occasionally until charred and tender (about 10 minutes).
Optional: Slice grilled pineapple for garnish or mix into rice.
3. Cook the chicken:
Add a little oil to a hot section.
Sauté diced chicken until browned (about 5–7 mins).
Add garlic, diced peppers, onions, and teriyaki or BBQ sauce.
Stir-fry until chicken is fully cooked and veggies are tender.
4. Make the pineapple fried rice:
Add oil to a clean section.
Sauté onions for 1–2 mins.
Add pineapple chunks and let them caramelize slightly.
Add cooked rice, then soy sauce and teriyaki sauce.
Stir-fry everything until well mixed and hot.
5. Serve it up!
Plate the rice with the chicken on top or side-by-side.
Add grilled pineapple or corn as sides.
