I can’t get over how this pineapple chicken and rice makes simple ingredients feel like a dinner worth craving. Juicy pineapple, tender chicken, and fluffy rice come together in one pan for the kind of weeknight win I want on repeat.
I’m obsessed with this Pineapple Chicken and Rice because it hits that sweet-salty spot I crave when dinner needs to be fast but still taste like I cared. The chicken turns tender and juicy, while pineapple chunks bring that bright, tangy pop that keeps every bite interesting.
And the rice soaks up all the savory sauce like it knows exactly what it’s doing. I love how it feels fun without being fussy, filling without being heavy, and just bold enough to wake up a boring weeknight.
But honestly? I’d eat this straight from the pan and call it a win.
Ingredients
- Chicken makes it filling, tender, and weeknight-dinner legit.
- Salt and pepper keep everything from tasting flat.
- Olive oil helps the chicken brown instead of just steaming.
- Onion brings that cozy, savory base you’ll definitely notice.
- Garlic adds the “something smells amazing” moment.
- Red bell pepper gives sweetness, color, and a little crunch.
- Rice soaks up all that pineapple-soy goodness.
- Chicken broth makes the rice taste way better than water.
- Pineapple chunks bring juicy sweetness and a fun tropical bite.
- Soy sauce adds salty depth without making things too heavy.
- Brown sugar balances the tang and helps the sauce feel sticky.
- Rice vinegar keeps the sweetness from going overboard.
- Sesame oil adds a nutty finish, so don’t skip it.
- Plus, peas add color and make it feel a bit healthier.
- Basically, green onions and pepper flakes wake up the whole bowl.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, seeded and diced
- 1 1/2 cups long grain white rice, rinsed
- 2 1/2 cups low sodium chicken broth
- 1 (20 ounce) can pineapple chunks, drained, reserve 1/2 cup juice
- 3 tablespoons low sodium soy sauce
- 2 tablespoons packed brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch (for thickening), optional
- 2 tablespoons water (to mix with cornstarch), optional
- 1/2 cup frozen peas, optional
- 2 green onions, thinly sliced, for garnish
- Pinch crushed red pepper flakes, optional
How to Make this
1. Season the chicken pieces with salt and black pepper. Heat 2 tablespoons olive oil in a large deep skillet or sauté pan over medium-high heat and brown the chicken in batches until golden, about 3 to 4 minutes per side; remove and set aside.
2. In the same pan, add the diced yellow onion and cook 3 to 4 minutes until starting to soften. Add the minced garlic and diced red bell pepper and cook 1 to 2 minutes more until fragrant.
3. Stir in the rinsed long grain white rice and cook 1 to 2 minutes to toast the grains lightly.
4. Pour in 2 1/2 cups low sodium chicken broth and the reserved 1/2 cup pineapple juice. Add 3 tablespoons low sodium soy sauce, 2 tablespoons packed brown sugar, 1 tablespoon rice vinegar, and 1 teaspoon toasted sesame oil. Stir to combine and bring to a boil.
5. Return the browned chicken to the pan and scatter the drained pineapple chunks over the top. Season again with a little salt and black pepper if needed.
6. Reduce heat to low, cover the pan, and simmer gently for 18 to 20 minutes, or until the rice is tender and the chicken is cooked through.
7. If using frozen peas, stir in 1/2 cup peas during the last 3 to 4 minutes of cooking to heat through.
8. If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water in a small bowl to make a slurry. Stir the slurry into the pan after uncovering and cook 1 to 2 minutes until sauce thickens.
9. Taste and adjust seasoning, adding a pinch of crushed red pepper flakes if you like heat.
10. Remove from heat and garnish with thinly sliced green onions before serving.
Equipment Needed
1. Large deep skillet or sauté pan with lid
2. Cutting board
3. Chef’s knife
4. Measuring cups and measuring spoons
5. Liquid measuring cup
6. Wooden spoon or heatproof spatula
7. Tongs
8. Small bowl for cornstarch slurry
9. Colander or sieve (to drain pineapple)
10. Plate or tray for resting browned chicken
FAQ
Pineapple Chicken And Rice Recipe Substitutions and Variations
- Chicken: firm tofu (press and cube, pan-sear), shrimp (add later, cooks quickly), boneless pork loin or tenderloin (cut into 1-inch pieces)
- Long grain white rice: jasmine rice (same liquid ratio), brown rice (increase broth to 3 cups and extend cooking time), quinoa (use 1 1/4 cups quinoa to 2 cups broth, shorter cook time)
- Low sodium soy sauce: tamari (gluten free, equal swap), coconut aminos (slightly sweeter, use same amount), regular soy sauce (use a bit less if not low sodium)
- Pineapple chunks: mango chunks (adds sweetness and texture), canned peaches or mandarin oranges (drained), fresh pineapple (use slightly more juice if needed)
Pro Tips
– Brown the chicken well in batches so you get those golden bits on the pan. Those browned bits add real depth of flavor to the rice and sauce when you deglaze with the broth and pineapple juice.
– Rinse and drain the rice until the water runs clear and let it toast in the pan for a minute before adding liquid. That prevents clumping and gives a slightly nutty texture so the grains stay separate and fluffy.
– Use the reserved pineapple juice but taste as you go. If the sauce feels too sweet after simmering, brighten it with a little extra rice vinegar or a squeeze of fresh lime rather than more soy sauce.
– If you want a silkier sauce, remove the lid at the end and let the pan sit over low heat for a couple minutes before adding the cornstarch slurry. That concentrates the flavors so the thickened sauce tastes richer.
Pineapple Chicken And Rice Recipe
I can’t get over how this pineapple chicken and rice makes simple ingredients feel like a dinner worth craving. Juicy pineapple, tender chicken, and fluffy rice come together in one pan for the kind of weeknight win I want on repeat.
6
servings
475
kcal
Equipment: 1. Large deep skillet or sauté pan with lid
2. Cutting board
3. Chef’s knife
4. Measuring cups and measuring spoons
5. Liquid measuring cup
6. Wooden spoon or heatproof spatula
7. Tongs
8. Small bowl for cornstarch slurry
9. Colander or sieve (to drain pineapple)
10. Plate or tray for resting browned chicken
Ingredients
-
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
-
Salt and black pepper, to taste
-
2 tablespoons olive oil
-
1 medium yellow onion, diced
-
3 garlic cloves, minced
-
1 red bell pepper, seeded and diced
-
1 1/2 cups long grain white rice, rinsed
-
2 1/2 cups low sodium chicken broth
-
1 (20 ounce) can pineapple chunks, drained, reserve 1/2 cup juice
-
3 tablespoons low sodium soy sauce
-
2 tablespoons packed brown sugar
-
1 tablespoon rice vinegar
-
1 teaspoon toasted sesame oil
-
1 tablespoon cornstarch (for thickening), optional
-
2 tablespoons water (to mix with cornstarch), optional
-
1/2 cup frozen peas, optional
-
2 green onions, thinly sliced, for garnish
-
Pinch crushed red pepper flakes, optional
Directions
- Season the chicken pieces with salt and black pepper. Heat 2 tablespoons olive oil in a large deep skillet or sauté pan over medium-high heat and brown the chicken in batches until golden, about 3 to 4 minutes per side; remove and set aside.
- In the same pan, add the diced yellow onion and cook 3 to 4 minutes until starting to soften. Add the minced garlic and diced red bell pepper and cook 1 to 2 minutes more until fragrant.
- Stir in the rinsed long grain white rice and cook 1 to 2 minutes to toast the grains lightly.
- Pour in 2 1/2 cups low sodium chicken broth and the reserved 1/2 cup pineapple juice. Add 3 tablespoons low sodium soy sauce, 2 tablespoons packed brown sugar, 1 tablespoon rice vinegar, and 1 teaspoon toasted sesame oil. Stir to combine and bring to a boil.
- Return the browned chicken to the pan and scatter the drained pineapple chunks over the top. Season again with a little salt and black pepper if needed.
- Reduce heat to low, cover the pan, and simmer gently for 18 to 20 minutes, or until the rice is tender and the chicken is cooked through.
- If using frozen peas, stir in 1/2 cup peas during the last 3 to 4 minutes of cooking to heat through.
- If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water in a small bowl to make a slurry. Stir the slurry into the pan after uncovering and cook 1 to 2 minutes until sauce thickens.
- Taste and adjust seasoning, adding a pinch of crushed red pepper flakes if you like heat.
- Remove from heat and garnish with thinly sliced green onions before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 414g
- Total number of serves: 6
- Calories: 475kcal
- Fat: 9.3g
- Saturated Fat: 1.9g
- Trans Fat: 0g
- Polyunsaturated: 1.3g
- Monounsaturated: 5g
- Cholesterol: 102mg
- Sodium: 244mg
- Potassium: 463mg
- Carbohydrates: 60g
- Fiber: 6g
- Sugar: 19g
- Protein: 39g
- Vitamin A: 1200IU
- Vitamin C: 77mg
- Calcium: 33mg
- Iron: 0.8mg