SW recipe: Chicken and Pineapple Fried Rice


  • 300g jasmine rice, cooked and cooled (cooked the day before is even better)
  • 1 small pineapple, peeled and cubed
  • 2 large chicken breasts, diced into bite sized pieces
  • 2 large tomatoes, diced
  • 1 orange bell pepper, de-seeded and diced
  • 2 eggs, scrambled
  • 1 small onion, finely diced
  • 1 large carrot, thinly sliced into matchsticks
  • 100g french green beans, chopped
  • 3 tablespoons double strength no added sugar tropical squash
  • 1 teaspoon chinese 5 spice
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce (make sure you get the right one, you want the one in the tall bottle not the thick one in a jar as its synned)
  • 4 spring onions, chopped


  1. Fry the chicken until golden brown, remove the chicken from the pan and set aside.
  2. In the same pan fry the carrots, green beans, onion and pepper until starting to soften.
  3. Add the tomatoes, soy sauce, oyster sauce, squash, 5 spice, rice, egg and the chicken and heat through. Season to taste.
  4. Before serving add the pineapple and spring onions.

credits: hickmansslimkitchen.com

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