If you’re looking for a dinner that comes together quickly but still feels like a tropical getaway, Pineapple Chicken and Rice is calling your name. This dish is a colorful celebration of juicy pineapple, tender chicken, and vibrant veggies, all tossed in a sweet and savory sauce that soaks right into fluffy rice. It’s truly the perfect blend of comfort and excitement, and the best part is you don’t need any fancy ingredients or hours of prep to bring this one-bowl wonder to your table.
Ingredients You’ll Need
This Pineapple Chicken and Rice recipe is a real weeknight lifesaver, thanks to its short list of simple but essential ingredients. Each one plays a big part in creating a meal that’s lively in taste, texture, and color.
- Olive oil: Adds a subtle richness and helps cook the chicken evenly without sticking.
- Boneless skinless chicken breast: Lean and tender, it soaks up all the delicious flavors.
- Salt: Enhances the natural flavors of the chicken and brings the whole dish together.
- Black pepper: Adds a gentle kick and balances the sweetness of the pineapple.
- Red bell pepper: Brings vibrant color and a slight crunch that contrasts beautifully with the other ingredients.
- Pineapple chunks (fresh or canned): The star of the show, infusing the dish with juicy sweetness and tropical flair.
- Garlic: Offers a deep, aromatic base that makes the sauce irresistible.
- Soy sauce: Delivers a savory, umami backbone to the entire dish.
- Honey: Provides a natural sweetness that pairs perfectly with the tangy pineapple.
- Rice vinegar: Adds a gentle tang that balances the sweet and salty elements.
- Ground ginger: Gives the sauce a warm, zesty dimension.
- Cornstarch slurry: Thickens the sauce so it clings to every bite of chicken and rice.
- Cooked white or jasmine rice: The perfect canvas for soaking up all those bold flavors.
- Green onions: Sprinkled on top for a fresh, bright finish.
- Sesame seeds (optional): Add a little nutty crunch and a pretty finishing touch.
How to Make Pineapple Chicken and Rice
Step 1: Brown the Chicken
Start by heating olive oil in a large skillet over medium-high heat. While the pan heats up, season your chicken pieces with salt and black pepper, making sure they’re evenly coated. Once your oil is shimmering, add the chicken in a single layer. Let the pieces cook undisturbed for a few minutes so they get a nice golden crust, then stir occasionally until the chicken is cooked through and beautifully browned—about 5 to 7 minutes.
Step 2: Add Veggies and Pineapple
Next, toss in the diced red bell pepper, juicy pineapple chunks, and minced garlic. Give everything a good stir and let it cook for another 3 to 4 minutes. The bell pepper should start to soften just a bit, and the pineapple will release its sweet juices, mingling with the garlic to build layers of flavor.
Step 3: Make the Sauce
In a separate small bowl, whisk together the soy sauce, honey, rice vinegar, and ground ginger until smooth. This mixture is the magic behind the bold, sweet-savory taste of Pineapple Chicken and Rice. Pour the sauce over the chicken, pineapple, and veggies, stirring well so everything is coated and the aroma starts to fill your kitchen.
Step 4: Thicken and Finish
Now it’s time to add the cornstarch slurry—just whisk the cornstarch with a splash of water until smooth, then stir it into the skillet. Let everything simmer gently for another 1 to 2 minutes, or until the sauce thickens up and beautifully glazes every bite. You’ll know it’s ready when the sauce clings to the chicken and veggies, making each forkful perfectly saucy.
Step 5: Serve Over Rice
Spoon the hot pineapple chicken mixture over bowls of warm rice. Don’t forget to sprinkle the sliced green onions and, if you like, a scattering of sesame seeds for that final pop. Now, all that’s left to do is dig in and let your taste buds travel somewhere sunny!
How to Serve Pineapple Chicken and Rice
Garnishes
Topping your Pineapple Chicken and Rice with fresh green onions and a sprinkle of sesame seeds adds both color and crunch. If you’re feeling adventurous, try a little chopped cilantro or a light drizzle of sriracha for heat—these tiny finishing touches make a big impact.
Side Dishes
This dish is hearty on its own, but it pairs wonderfully with a crisp cucumber salad or some simple steamed broccoli. The fresh, green sides help balance the sweet and savory flavors of the main dish, making your meal feel complete and wholesome.
Creative Ways to Present
For a fun twist, serve Pineapple Chicken and Rice inside hollowed-out pineapple halves for a show-stopping presentation—kids and adults alike will love it! You can also pile it into lettuce cups for a lighter, hand-held version, or offer it “bowl style” with extra toppings for a make-your-own dinner party vibe.
Make Ahead and Storage
Storing Leftovers
Got some Pineapple Chicken and Rice left over? Let it cool to room temperature before transferring to an airtight container. It will keep well in the fridge for up to 3 days, and the flavors often deepen and develop even more overnight.
Freezing
If you’re planning ahead, you can freeze the chicken and pineapple mixture (without the rice) in a freezer-safe bag or container for up to two months. Thaw overnight in the refrigerator before reheating. For best texture, cook fresh rice when you’re ready to serve.
Reheating
To reheat, simply microwave individual portions of Pineapple Chicken and Rice until warmed through, or reheat gently on the stovetop with a splash of water to loosen the sauce. Give everything a good stir to make sure the sauce is evenly distributed and the dish is piping hot.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are a fantastic choice if you prefer meat that stays extra juicy. Just cut them into bite-sized pieces and cook as directed—you might even notice a richer flavor in your Pineapple Chicken and Rice.
Is fresh pineapple better than canned?
Fresh pineapple adds a bright, slightly tart flavor and firm texture, but canned pineapple works beautifully too (just drain it well). Either way, you’ll get that signature sweet-tangy punch.
What type Main Course
White rice or jasmine rice are classic choices, as their fluffy grains soak up the sauce perfectly. If you want a nuttier taste and extra fiber, brown rice is also delicious.
Can I make this dish gluten-free?
Definitely! Just be sure to use a gluten-free soy sauce or tamari. All other ingredients in Pineapple Chicken and Rice are naturally gluten-free.
How can I add more heat?
Add a dash of sriracha, some red pepper flakes, or even a sliced jalapeño to the sauce or as a garnish if you’re craving a little extra spice in your Pineapple Chicken and Rice.
Final Thoughts
I hope you’re as excited as I am to bring this Pineapple Chicken and Rice into your regular dinner rotation. It’s colorful, comforting, and just plain fun to eat. Give it a try and let it transport you to a tropical paradise, one delicious bite at a time!
Print
Pineapple Chicken and Rice Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Pineapple Chicken and Rice recipe combines tender chicken breast pieces with sweet pineapple chunks and vibrant red bell peppers in a savory soy-honey sauce. Served over fluffy jasmine or white rice and garnished with green onions and sesame seeds, it offers a quick, flavorful Asian-inspired main course perfect for weeknight dinners.
Ingredients
Chicken and Vegetables
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red bell pepper, diced
- 1 cup pineapple chunks, fresh or canned, drained
- 2 cloves garlic, minced
Sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon ground ginger
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
Serving
- 2 cups cooked white or jasmine rice
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 5–7 minutes until the chicken turns golden brown and is cooked through.
- Add Vegetables and Pineapple: Stir in the diced red bell pepper, pineapple chunks, and minced garlic. Cook for 3–4 minutes until the vegetables soften slightly and the flavors meld.
- Make and Add the Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, and ground ginger. Pour this sauce over the chicken and pineapple mixture in the skillet. Bring to a simmer over medium heat.
- Thicken the Sauce: Stir in the cornstarch slurry and continue cooking for 1–2 minutes, until the sauce thickens and nicely coats the chicken and vegetables.
- Serve: Spoon the pineapple chicken mixture over warm cooked rice. Garnish with sliced green onions and sesame seeds if desired. Serve immediately and enjoy!
Notes
- For extra heat, add a dash of sriracha or red pepper flakes to the sauce.
- Chicken thighs can be used instead of breasts for a juicier texture.
- Add cashews for an added crunchy texture.
- Use fresh pineapple for a more vibrant flavor or canned if unavailable, just be sure to drain well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 14g
- Sodium: 690mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
