Pineapple Chicken and Rice Recipe

Introduction

Pineapple Chicken and Rice is a vibrant, sweet-savory dish that’s both comforting and easy to prepare. With tender chicken, juicy pineapple, and perfectly cooked rice, this one-pan meal is perfect for busy weeknights or meal prepping. Let’s get cooking and enjoy a tropical twist right at home!

Ingredients

• 1 lb boneless, skinless chicken breast, cut into bite-sized chunks
• 1 tablespoon olive oil or sesame oil
• 2 garlic cloves, minced
• 1/2 cup soy sauce (low sodium if preferred)
• 1/3 cup pineapple juice (canned is fine)
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
• 1 1/2 cups cooked rice (white, brown, or jasmine)
• 1 cup pineapple chunks (fresh or canned, drained)
• 1/2 red bell pepper, diced
• 1/4 cup green onions, chopped
• Optional toppings: sesame seeds, extra green onions, crushed red pepper

Instructions

1. Step 1: Heat the oil in a large skillet over medium heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Remove the chicken and set aside.
2. Step 2: In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Pour in the soy sauce, pineapple juice, honey, and vinegar. Stir well and bring the mixture to a simmer.
3. Step 3: Whisk the cornstarch slurry and add it to the skillet. Cook for 2 to 3 minutes until the sauce thickens.
4. Step 4: Return the chicken to the skillet along with the pineapple chunks and diced red bell pepper. Stir to coat everything evenly in the sauce.
5. Step 5: Fold in the cooked rice and stir gently to warm through.
6. Step 6: Garnish with chopped green onions and optional toppings such as sesame seeds or crushed red pepper. Serve hot and enjoy!

Tips & Variations

• To keep chicken juicy, avoid overcooking it; cook just until done.
• Add spice by stirring in sriracha or red pepper flakes to the sauce.
• Boost veggies with snap peas, shredded carrots, or any favorite vegetables.
• Canned pineapple works great—just choose chunks not packed in syrup.
• Try substituting mango if you prefer a different fruity flavor or want to skip pineapple.

Storage

Store leftover Pineapple Chicken and Rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. Adding a splash of water or broth can help maintain moisture during reheating. This dish can also be frozen for 2 to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely. Chicken thighs are juicier and more forgiving to cook, making them a great alternative if you prefer a richer texture.

Can I prepare this dish ahead of time?

Yes, Pineapple Chicken and Rice stores well in the fridge and often tastes even better the next day. Simply reheat before serving.

Pineapple Chicken and Rice Recipe

Print Recipe

★★★★★

4.4 from 468 reviews

This vibrant Pineapple Chicken and Rice recipe combines juicy, tender chicken with a sweet and tangy pineapple glaze, served over your choice of rice. It’s a quick, one-pan dish bursting with tropical flavors, perfect for weeknight dinners or meal prep. Featuring a balanced mix of savory soy sauce, fresh pineapple, and a hint of honey sweetness, this meal offers a comforting yet exotic taste that’s sure to please the whole family.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion (tropical-inspired, Asian fusion)

Ingredients

Scale 1x2x3x

Chicken & Sauce

• 1 lb boneless, skinless chicken breast, cut into bite-sized chunks
• 1 tablespoon olive oil or sesame oil
• 2 garlic cloves, minced
• 1/2 cup soy sauce (low sodium recommended)
• 1/3 cup pineapple juice (from the can)
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

The Rest

• 1 1/2 cups cooked rice (white, brown, or jasmine)
• 1 cup pineapple chunks (fresh or canned, drained)
• 1/2 red bell pepper, diced
• 1/4 cup green onions, chopped
• Optional toppings: sesame seeds, extra green onions, crushed red pepper flakes

Instructions

1. Cook the Chicken: Heat the olive or sesame oil in a large skillet over medium heat. Add the bite-sized chicken pieces and cook them for about 6 to 8 minutes until they are browned on the outside and cooked through. Remove the cooked chicken from the skillet and set it aside.
2. Make the Sauce: In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the soy sauce, pineapple juice, honey, and rice vinegar. Stir to combine, then bring the mixture to a simmer. Add the cornstarch slurry and cook for 2 to 3 minutes, stirring frequently until the sauce thickens.
3. Combine Everything: Return the cooked chicken to the skillet along with the pineapple chunks and diced red bell pepper. Stir well so the chicken and vegetables are coated evenly in the sauce. Fold in the cooked rice and stir gently to warm everything through and marry the flavors.
4. Finish & Serve: Remove from heat and garnish with chopped green onions, sesame seeds, and crushed red pepper flakes if desired. Serve the dish hot, enjoying the perfect balance of sweet and savory flavors.

Notes

• Do not overcook the chicken to prevent it from becoming dry.
• To add heat, include sriracha or red pepper flakes in the sauce.
• Add additional vegetables like snap peas or shredded carrots for more nutrition and texture.
• If using canned pineapple, opt for chunks packed in juice, not syrup.
• Use day-old rice or let freshly cooked rice cool slightly before adding to avoid clumping.
• If the sauce is too thin, add more cornstarch slurry and simmer until thickened.
• If the sauce is too thick, stir in a little water or pineapple juice to loosen it.
• This dish freezes well; cool completely before storing in an airtight container for up to 2-3 months.
• To reheat, thaw overnight and warm on the stovetop or microwave, adding broth or water as needed.

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