Pineapple Chicken and Rice

why make this recipe

Pineapple Chicken and Rice is a weeknight hero: fast, flavorful, and family-friendly. It balances sweet pineapple and savory soy-honey notes, uses pantry staples, and turns a few simple ingredients into a complete meal with rice and vegetables. If you want a low-effort dish that still feels special, this is it.

introduction

This Pineapple Chicken and Rice recipe blends tender chicken with bright pineapple, a glossy sweet-salty sauce, and fluffy rice for an effortless one-skillet-style dinner. It’s adaptable — swap rice types, change proteins, or adjust heat — and finishes quickly, making it ideal when time is short but you still want homemade comfort.

how to make Pineapple Chicken and Rice

1. Prepare ingredients: cut 1 lb chicken breast into bite-sized pieces, dice 1/2 red bell pepper, chop 1/4 cup green onions, drain or cut 1 cup pineapple chunks, and mince 2 cloves garlic.
2. Make the sauce: whisk together 1/2 cup soy sauce, 1/3 cup pineapple juice, 2 tbsp honey or brown sugar, 1 tbsp rice or apple cider vinegar, and 1 tsp cornstarch mixed with 1 tbsp water until smooth.
3. Heat 2 tbsp olive or sesame oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until golden and cooked through, about 5–7 minutes. Transfer chicken to a plate.
4. In the same skillet, add a little more oil if needed and sauté the garlic and red bell pepper until softened, about 2–3 minutes.
5. Add pineapple chunks and cooked rice (1.5 cups) to the skillet, stirring to warm through.
6. Return chicken to the pan and pour the sauce over everything. Stir and cook 2–3 minutes until the sauce thickens and coats all ingredients.
7. Remove from heat, stir in chopped green onions, and garnish with sesame seeds and crushed red pepper to taste.

Ingredients :

• 1 lb Chicken Breast (Substitute with chicken thighs for a juicier option.)
• 2 tbsp Olive or Sesame Oil (Used for sautéing.)
• 2 cloves Garlic (Minced; use garlic powder if fresh is unavailable.)
• 1/2 cup Soy Sauce (Low sodium is a healthier alternative.)
• 1/3 cup Pineapple Juice (Use juice from canned pineapple for convenience.)
• 2 tbsp Honey or Brown Sugar (Consider using maple syrup as a substitute.)
• 1 tbsp Rice Vinegar or Apple Cider Vinegar (Can use white vinegar in a pinch.)
• 1 tsp Cornstarch (Mix with 1 tbsp of water to avoid lumps.)
• 1 tbsp Water
• 1.5 cups Cooked Rice (Use white, brown, or jasmine rice based on preference.)
• 1 cup Pineapple Chunks (Opt for fresh or drained canned chunks.)
• 1/2 whole Red Bell Pepper (Diced; substitute with other bell peppers or snap peas.)
• 1/4 cup Green Onions (Chopped; chives make a great substitute.)
• Sesame seeds (For serving; customize based on taste preferences.)
• Crushed red pepper (Optional for extra spice.)

Directions :

How to Make Pineapple Chicken and Rice

• Heat oil in skillet, cook seasoned chicken until browned and cooked through, then remove.
• Sauté garlic and bell pepper, add pineapple and rice, return chicken to pan.
• Stir in sauce (soy sauce, pineapple juice, honey/brown sugar, vinegar, cornstarch slurry), simmer until thickened and glazed.
• Finish with green onions, sesame seeds, and optional crushed red pepper.

how to serve Pineapple Chicken and Rice

Serve hot over an extra scoop of steamed rice or alongside a simple green salad. Garnish with extra green onions and sesame seeds. For a lighter plate, serve over cauliflower rice or mixed greens.

how to store Pineapple Chicken and Rice

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium heat (add a splash of water if sauce has thickened) or microwave until warmed through. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.

tips to make Pineapple Chicken and Rice

• Use chicken thighs if you prefer juicier meat that tolerates longer cooking.
• Cook rice ahead of time and chill — day-old rice fries/holds texture better than freshly steamed.
• Adjust sweetness and salt by balancing honey and low-sodium soy sauce to taste.
• Mix cornstarch with cold water before adding to sauce to prevent lumps and ensure a glossy finish.
• Add snap peas or broccoli for extra color and nutrition.

variation (if any)

• Spicy: add Sriracha or chili flakes to the sauce.
• Tropical: stir in shredded coconut or swap honey for brown sugar and lime zest.
• Vegetarian: replace chicken with tofu or tempeh and use vegetable broth for extra flavor.
• Low-carb: serve over cauliflower rice or spiralized zucchini.

FAQ

Q: Can I use frozen pineapple?
A: Yes — thaw and drain any excess liquid before adding to prevent a soggy dish.

Q: Is this recipe good with brown rice?
A: Absolutely. Use pre-cooked brown rice; cooking time is unchanged since the rice is added warmed.

Q: Can I make this in the oven or slow cooker?
A: For a slow-cooker version, combine ingredients (reserve cornstarch slurry) and cook on low 3–4 hours, then stir in slurry to thicken at the end. Oven methods are less common because direct stovetop searing gives the best texture.

Conclusion

For a quick, crowd-pleasing dinner that balances sweet and savory, this Pineapple Chicken and Rice is hard to beat — for a similar easy skillet approach and serving ideas, see Easy Pineapple Chicken and Rice Skillet – Southern Plate.