Jerk Chicken Pineapple Fried Rice

This post is brought to you by Swine Dining. Got leftover rice? Make this Jerk Chicken Pineapple Fried Rice for your next dinner!

Remember these guys?

 Swine Dining Spices

Swine Dining was one of our #CookoutWeek Sponsors, and they’ve asked me to do another post for them, as they’ve got a Kickstarter campaign that begins today. I thought I’d share another recipe with a different seasoning they sent me, so I made some Jerk Chicken Pineapple Fried Rice.

Jerk Chicken Pineapple Fried Rice

When I told Jay what I was planning to make for this post, he practically started salivating. This kind of thing is right up his alley, and pineapple happens to be his favorite fruit. I was just thinking it would pair well with Swine Dining’s Jamaican Me Hungry Seasoning–It’s a sweet jerk seasoning, with just a bit of kick (so I figured the bambino would be okay with it too). Made by hand in small batches like their other seasonings, this one was created for a friend of Swine Dining’s owner.

Jerk Chicken Pineapple Fried Rice

As part of their Kickstarter campaign, Swine Dining is offering their standard spices, but also some spicier versions of their Wimpy’s BBQ Rub, and Jamaican Me Hungry. These hotter varieties are only available as Kickstarter rewards, so go check them out, and order yourself some!

Jerk Chicken Pineapple Fried Rice

And then you can make yourself some Jerk Chicken Pineapple Fried Rice! The bambino ate a miniscule bit of rice, and picked around the pineapple, but Jay and I loved this. I would love it just a smidge spicier, but that’s just me. You could easily add more veggies to this–I think carrot coins would be great in here. I kept it as simple as possible, because I wanted the bambino to actually eat.

Yield: 4-6

Jerk Chicken Pineapple Fried Rice

Jerk Chicken Pineapple Fried Rice
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 lb. boneless, skinless chicken, cut into bite-sized pieces
  • 1 Tbsp. Swine Dining's Jamaican Me Hungry Seasoning
  • 3 C brown rice, cooked and cooled
  • 2 large eggs, lightly beaten
  • 3 Tbsp. cooking oil, divided
  • 1 tsp. sesame oil
  • 1 8-oz. can pineapple tidbits
  • 2 tsp. Worcestershire sauce (or soy sauce)


Season the chicken with the Jamaican Me Hungry Seasoning.

In a large skillet or wok, heat one Tbsp. of the cooking oil over medium heat. Add a couple dashes of the sesame oil to the eggs, then cook until they're soft-scrambled. Remove, and wipe out the skillet with a paper towel.

Heat a second Tbsp. of oil over medium-high heat. Add the chicken, and cook 4-5 minutes, until browned and cooked through. Remove that (you can add it to the same platter as the eggs), and wipe the skillet out with a paper towel.

Heat the final Tbsp. of cooking oil over medium-high heat, and add the rice. Cook, breaking up any clumps, for 2-3 minutes, or until heated through. Add the undrained pineapple, the Worcestershire/soy sauce, and the tsp. of sesame oil. Cook another 2 minutes, before add the chicken and eggs back in. Cook 2 more minutes, or until heated through.

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Don’t forget to check out Swine Dining’s Kickstarter campaign, and snap up your own seasonings!!

DISCLOSURE: Swine Dining provided me samples to use during #CookoutWeek, and asked me to post again regarding their Kickstarter campaign. No other compensation has been provided, and this recipe/post was not a requirement.