Pineapple Chicken and Rice transforms a simple weeknight dinner into a tropical flavor adventure that brings sweet pineapple, savory soy, and tender chicken together in one glorious skillet.
I discovered this recipe during a particularly hectic week when I needed something fast, flavorful, and guaranteed to get my kids excited about dinner. The combination of tangy pineapple with umami-rich soy sauce creates this addictive sweet-savory balance that has become a regular request in my household. I remember the first time I made it, my daughter asked for seconds before she even finished her first serving. The simplicity of this dish is what makes it so brilliant, and you’re using ingredients you probably already have. The rice soaks up all those delicious pan juices, the pineapple gets slightly caramelized, and the chicken stays incredibly tender.
Table of Contents
Ingredients for Pineapple Chicken and Rice
I’ve made this recipe countless times, and I’ve learned exactly which ingredients deliver the best results. My go-to is low-sodium soy sauce because it gives you better control over the saltiness, especially since the sauce reduces while cooking. I always use fresh pineapple when it’s available, though canned works beautifully too – just make sure to drain it well. Here’s everything you’ll need:
- 1 lb chicken breast, cut into 1-inch pieces (I recommend chicken thighs for juicier results)
- 2 tbsp olive oil or sesame oil (sesame oil adds amazing nutty depth)
- 2 cloves garlic, minced
- 1/2 cup low-sodium soy sauce (my preference for better flavor control)
- 1/3 cup pineapple juice (save this from your canned pineapple if using)
- 2 tbsp honey or brown sugar (I usually use honey for smoother sweetness)
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp cornstarch mixed with 1 tbsp water (mix thoroughly before adding to avoid lumps)
- 1 1/2 cups cooked rice, white or jasmine (I always prep rice ahead for faster cooking)
- 1 cup pineapple chunks, fresh or canned, drained well
- 1/2 red bell pepper, diced (adds beautiful color and crunch)
- 1/4 cup green onions, chopped
- Sesame seeds and crushed red pepper for topping (optional but recommended)
Step-by-Step Instructions
In my experience, the key to perfect Pineapple Chicken and Rice is getting that sauce consistency just right – thick enough to coat everything but not gloppy. Make sure your rice is fully cooked and ready before you start this recipe.
Step 1: Heat 2 tablespoons of oil in a large 12-inch skillet over medium heat. Once the oil shimmers, add your chicken pieces in a single layer. Cook for 6-8 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F with no pink remaining. Transfer the chicken to a plate and set aside.
Step 2: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in the soy sauce, pineapple juice, honey, and vinegar. Stir everything together and bring the mixture to a gentle simmer. Let it bubble for about 1 minute to allow the flavors to meld.
Step 3: Give your cornstarch mixture a quick stir, then slowly pour it into the simmering sauce while stirring constantly. This prevents lumps and creates a smooth coating. Cook for 2-3 minutes until the sauce thickens noticeably and develops a shiny, syrupy appearance. Return the cooked chicken to the skillet, then add the pineapple chunks and diced red bell pepper. Toss everything together so the sauce coats each piece evenly.
Step 4: Keep the skillet on medium-low heat and gently fold in your cooked rice, stirring carefully to combine without mashing the grains. Let everything warm through for about 2 minutes, stirring occasionally. The rice should absorb some of that delicious sauce while maintaining its texture.
Step 5: Remove from heat and immediately garnish with chopped green onions and a sprinkle of sesame seeds. If you like heat, add a pinch of crushed red pepper. Serve hot and watch it disappear from plates.
Perfect Pairings for Pineapple Chicken and Rice
This tropical-inspired dish pairs beautifully with sides that complement its sweet and savory profile while adding textural variety.
Steamed Broccoli with Garlic: The mild, slightly bitter notes of broccoli provide perfect contrast to the sweet pineapple sauce, while adding essential vegetables and fiber to balance the meal. If you love this combination, try my Chicken and Broccoli Alfredo Bake for another delicious broccoli pairing.
Cucumber Salad with Rice Vinegar: A cool, crisp cucumber salad dressed simply with rice vinegar, a touch of sugar, and sesame seeds offers refreshing contrast to the warm, saucy main dish. This pairing works especially well during warmer months.
Stir-Fried Snap Peas: Quick-cooked snap peas maintain their satisfying crunch and natural sweetness, echoing the tropical flavors while adding vibrant green color. For more Asian-inspired vegetable sides, check out my Chicken with Mixed Vegetable Stir Fry.
Asian Slaw with Ginger Dressing: A crunchy cabbage slaw with carrots and a zingy ginger dressing adds textural contrast and helps cut through the richness of the sauce. The acidity refreshes your palate between bites.
Roasted Brussels Sprouts: For a heartier side, roasted Brussels sprouts with a hint of soy sauce complement the Asian-inspired flavors while providing earthy depth that grounds the tropical sweetness.
Keeping It Fresh
Store leftover Pineapple Chicken and Rice in an airtight container in the refrigerator for up to 3 days. I recommend reheating in a skillet over medium-low heat with a splash of water or chicken broth to restore moisture, though the microwave works in a pinch.
For meal prep enthusiasts, this recipe freezes surprisingly well for 2-3 months in a sealed freezer-safe container. Thaw overnight in the refrigerator before reheating. The rice texture holds up better if you slightly undercook it initially when planning to freeze.
This dish tastes even better the next day as the flavors continue to develop. I often double the recipe intentionally for lunches throughout the week. You can also transform leftovers by wrapping them in lettuce cups or stuffing them into bell peppers for variety.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice works perfectly and adds extra fiber and nutrients. Just make sure it’s fully cooked before adding it to the skillet, as brown rice takes longer to cook than white rice.
How can I make this dish spicier?
Add sriracha to the sauce, sprinkle red pepper flakes throughout, or serve with chili crisp oil on the side. Start with small amounts and adjust to your preferred heat level.
Can I substitute the chicken with another protein?
Yes! Shrimp cooks even faster than chicken, tofu works wonderfully for a vegetarian version, and pork tenderloin is another delicious option. Adjust cooking times based on your protein choice.
Pineapple Chicken and Rice
Ingredients
Equipment
Method
- Heat 2 tablespoons of oil in a large 12-inch skillet over medium heat. Once the oil shimmers, add chicken pieces in a single layer. Cook for 6-8 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F with no pink remaining. Transfer chicken to a plate and set aside.
- In the same skillet, add minced garlic and saute for about 30 seconds until fragrant but not browned. Pour in soy sauce, pineapple juice, honey, and vinegar. Stir everything together and bring to a gentle simmer for about 1 minute.
- Stir the cornstarch mixture, then slowly pour it into the simmering sauce while stirring constantly to prevent lumps. Cook for 2-3 minutes until the sauce thickens and develops a shiny, syrupy appearance. Return cooked chicken to the skillet, then add pineapple chunks and diced red bell pepper. Toss everything together to coat evenly in sauce.
- Keep skillet on medium-low heat and gently fold in cooked rice, stirring carefully to combine without mashing the grains. Let everything warm through for about 2 minutes, stirring occasionally until the rice absorbs some sauce.
- Remove from heat and immediately garnish with chopped green onions and sesame seeds. Add crushed red pepper if desired. Serve hot.
