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Member Recipe

Cashew Chicken & Pineapple Fried Rice

Easy4 Servings
"I had this chicken fried rice when I was on holiday in Thailand. It was so delicious that I tried to cook it at home. It was unbelievable easy to make. I use it to impress guests at dinner parties. The remaining pineapple can be enjoyed with cracked pepper and a drizzle of balsamic vinegar." - VeeTee Member, Victoria Ashley Delicate and delicious, this Cashew Chicken & Pineapple Fried Rice is perfect for curing those holiday blues. Serve in the hollowed pineapple shells for that extra tropical feeling!

What you need to get


  • 2 trays VeeTee Thai Jasmine Rice

  • 2 large skinless chicken breasts, cut into strips

  • 4 tbsp soy sauce

  • 2 red chillis, chopped

  • 2 small, fresh pineapples

  • 2 tbsp vegetable oil

  • 4 garlic cloves, chopped

  • 4 large spring onions, chopped

  • 2 tbsp sweet chilli sauce

  • 50g cashew nuts, toasted

  • 2 eggs, beaten

  • 1 tbsp fresh chives, chopped

  • salt & pepper to taste

What you need to do


  1. Marinate the chicken in ½ soy sauce, chilli and salt and pepper for 10 minutes.

  2. Cut the pineapples in ½ lengthwise keeping the top leaves attached. Scoop out the flesh from each pineapple and keep the hollowed out shells for presentation. Dice ½ the pineapple flesh, and keep the rest for alternative use as not required.

  3. Sweat the garlic in a large frying pan with the oil for 2-3 minutes without burning! Add the marinated chicken to the garlic, fry for 3-4 minutes until succulent and moist ensuring it’s cooked through.

  4. Mix in the spring onions, ½ the diced pineapple flesh and stir continuously for 2 minutes.

  5. Add in the VeeTee Thai Jasmine Rice sweet chilli sauce, and remaining soy sauce. Stir well, cooking for a further 2-3 minutes or until the rice is heated through. Sprinkle in the cashew nuts; mix well and season to taste.

  6. In a separate pan, heat a little oil and add the beaten eggs and chives together and cook for 1 minute turnover, cook for a further 1 minute, remove from the heat, slice and place to one side. 

  7. Serve the pineapple-fried rice in the hollowed pineapple shells, garnished with the sliced eggs.


Tips: You can always use 2 tins of pineapple chunks if you can't find fresh pineapple!

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Cashew Chicken & Pineapple Fried Rice

Cashew Chicken & Pineapple Fried Rice "I had this chicken fried rice when I was on holiday in Thailand. It was so delicious that I tried to cook it at home. It was unbelievable easy to make. I use it to impress guests at dinner parties. The remaining pineapple can be enjoyed with cracked pepper and a drizzle of balsamic vinegar." - VeeTee Member, Victoria Ashley Delicate and delicious, this Cashew Chicken & Pineapple Fried Rice is perfect for curing those holiday blues. Serve in the hollowed pineapple shells for that extra tropical feeling!

What you need to get


  • 2 trays VeeTee Thai Jasmine Rice

  • 2 large skinless chicken breasts, cut into strips

  • 4 tbsp soy sauce

  • 2 red chillis, chopped

  • 2 small, fresh pineapples

  • 2 tbsp vegetable oil

  • 4 garlic cloves, chopped

  • 4 large spring onions, chopped

  • 2 tbsp sweet chilli sauce

  • 50g cashew nuts, toasted

  • 2 eggs, beaten

  • 1 tbsp fresh chives, chopped

  • salt & pepper to taste

What you need to do


  1. Marinate the chicken in ½ soy sauce, chilli and salt and pepper for 10 minutes.

  2. Cut the pineapples in ½ lengthwise keeping the top leaves attached. Scoop out the flesh from each pineapple and keep the hollowed out shells for presentation. Dice ½ the pineapple flesh, and keep the rest for alternative use as not required.

  3. Sweat the garlic in a large frying pan with the oil for 2-3 minutes without burning! Add the marinated chicken to the garlic, fry for 3-4 minutes until succulent and moist ensuring it’s cooked through.

  4. Mix in the spring onions, ½ the diced pineapple flesh and stir continuously for 2 minutes.

  5. Add in the VeeTee Thai Jasmine Rice sweet chilli sauce, and remaining soy sauce. Stir well, cooking for a further 2-3 minutes or until the rice is heated through. Sprinkle in the cashew nuts; mix well and season to taste.

  6. In a separate pan, heat a little oil and add the beaten eggs and chives together and cook for 1 minute turnover, cook for a further 1 minute, remove from the heat, slice and place to one side. 

  7. Serve the pineapple-fried rice in the hollowed pineapple shells, garnished with the sliced eggs.


Tips: You can always use 2 tins of pineapple chunks if you can't find fresh pineapple!