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Updated: Feb 2

This Simple Chicken Mango Barbecue Fried Rice Pineapple Bowl Recipe is going to be your new favorite meal! Mango Barbecue Chicken and Pineapple Fried Rice is a delicious combination of sweet and savory flavors with fresh pineapple, veggies, and aromatics inside a pineapple delicious! It’s easy to make, and makes the perfect lunch or dinner for any occasion!With juicy pieces of mango barbecue chicken and and fried rice served in beautiful pineapple boat/bowl. Dinner win the whole family will love.These Mango Barbecue Fried Rice Pineapple Bowls are flavorful and slightly sweet with a thick, sticky Divine Kuizine Mango Barbecue sauce as a glaze on top. Perfect for those warm spring and summer nights and packed with tropical flavors. Fresh Pineapple and DivineKuizine Mango Barbecue sauce sweet , and spicy.

Mango barbecue chicken pineapple boats
pineapple bowls

pineapple bowls
mango barbecue chicken fried rice pineapple bowl

Barbecue Chicken friend rice bowl
pineapple boat

Fried Rice

Ingredients :

  • 4 cups cooked day old or chilled rice- I used basmati rice ( but you can use whatever rice you prefer)

  • 3 tablespoon olive oil

  • 3 tablespoon hot chili oil

  • 3-4 tablespoons soy sauce , or more to taste

  • 2 teaspoons oyster sauce

  • 1/2 teaspoons toasted sesame oil

  • 1/2 teaspoon sweet chili sauce

  • 1 tablespoon chinese five spice

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1/2 cup frozen peas and carrots

  • 2 large eggs, whisked

  • salt and black pepper

  • 4 cups cooked and chilled rice (I prefer short-grain white rice)

  • 3 green onions, thinly sliced

Preheat Skillet. Turn your skillet to medium high heat and pour olive and hot chili oil into the bottom of your skillet and add rice, soy sauce , sesame seed oil, onion and garlic powder, five spice , green onions and peas and carrots. Fry this until everything is well combined and cook through.

Slide the rice to the side. Pour the beaten eggs onto the other side. Use a spatula to scramble the eggs. Mix them together with the rice.

Set aside

Prepare Mango Barbecue Chicken

  • Four boneless, skinless chicken breasts.

  • teaspoon salt , seasoned pepper, season salt, garlic powder,onion powder, smoke paprika and mesquite seasoning

  • 4 -5 tablespoon olive oil

  • red peppers , thinly sliced

  • 1/2 cup DivineKuizine Mango Barbecue Sauce

  • pineapple chunks from pineapple

  • Olive oil.


  1. Cut chicken into chicken cubes.

  2. Season Chicken it with salt, pepper, smoke paprika,season salt, garlic powder , onion powder,and mesquite seasoning, olive oil.

  3. Place a cast iron skillet or a non-stick skillet over medium-high heat and add the oil.

  4. Cook chicken about 5-6 minutes.

  5. Add red peppers to pan , cook until al dente.

  6. Add pineapple chunks and DivineKuizine Mango Barbecue Sauce

  7. Cover Pan and let the Mango Barbecue pineapple chicken simmer on medium low heat until chicken and barbecue so adhere to one another.

Yum Yum Sauce


  • 1 cup DivineKuizine Remoulade Sauce

  • 2 Tablespoons ketchup

  • 1 Tablespoon rice vinegar

  • 1 teaspoon sriracha

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 Tablespoon Melted Butter

  • 2-3 Tablespoons water


  • In a small bowl whisk all ingredients together.

  • Add water as needed to get the desired consistency.

To Make the Pineapple Bowls:

  1. Wash and dry the outside of the pineapples. 

  2. Slice each pineapple in half lengthwise with a sharp serrated knife, ensuring to cut through the leaves on the top.

  3. Cut around the edge of the pineapple (but don't cut through to the bottom), leaving a ½-1” border.

  4. Carefully score the center into 1” pieces, then scoop out with a spoon. Keep these fresh pineapple chunks for other uses.

  5. If the pineapple is very juicy, pour some of the juice out or gently pat with a paper towel.

To Serve:

  1. Spoon fried rice into each prepared pineapple bowl. Top with Mango barbecue chicken drizzle with yum yum sauce , sprinkle with sesame seeds


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