Prepare the Ingredients: Start by gathering and prepping everything before cooking. Dice the chicken into small, even pieces. Chop the onion, mince the garlic, and drain the pineapple well. Cold cooked rice works best since it stays firm and doesn’t turn mushy.
Cook the Chicken: Heat oil in a large pan over medium heat. Add the chicken and spread it out so it cooks evenly. Let it cook until golden and fully done, stirring occasionally. Once cooked, move the chicken to one side of the pan.
Sauté the Aromatics: Add the onion to the empty side of the pan. Stir and cook until it softens and turns slightly golden. Add garlic and cook briefly until fragrant. Mix everything together so the chicken absorbs the flavor.
Scramble the Eggs: Push the mixture to one side again and pour the beaten eggs into the pan. Stir gently until the eggs cook through and form soft pieces. Fold them into the chicken mixture.
Add Rice and Vegetables: Add the cooked rice, peas, and carrots to the pan. Break up any clumps using a spatula. Stir well so everything mixes evenly and heats through.
Add Pineapple and Sauce: Toss in the pineapple chunks and pour the sauce ingredients evenly over the rice. Stir gently so the sauce coats every grain. Let it cook for a few minutes so the flavors soak in and the rice warms fully.
Finish and Taste: Give the rice a final stir and taste for seasoning. Adjust with extra soy sauce or pepper if needed. Turn off the heat once everything looks evenly mixed and lightly golden.
