This Pineapple Chicken and Rice is a tropical-inspired dish I love for its sweet, savory, and tangy flavors. Tender chicken is simmered with juicy pineapple and tossed in a flavorful sauce, all served over fluffy rice. It’s colorful, comforting, and easy to make any night of the week.
Why You’ll Love This Recipe
I love this recipe because it brings vibrant flavor to the table with minimal prep. The sweetness of the pineapple balances perfectly with the savory chicken and sauce, and it’s a one-pan meal when I make the rice in advance. It’s also great for meal prep or feeding a crowd.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs, cut into chunks
- Olive oil
- Garlic, minced
- Bell peppers, chopped
- Pineapple chunks (fresh or canned, drained if using canned)
- Soy sauce
- Honey or brown sugar
- Rice vinegar or apple cider vinegar
- Cornstarch (for thickening)
- Cooked white or brown rice
- Salt and pepper
- Green onions or sesame seeds for garnish (optional)
directions
- I season the chicken with salt and pepper.
- In a large skillet, I heat olive oil over medium-high heat and cook the chicken until browned and cooked through. I set it aside.
- In the same skillet, I sauté garlic and bell peppers until just tender.
- I add the pineapple chunks and cook for a minute or two to release their juices.
- I whisk together soy sauce, honey, vinegar, and cornstarch in a bowl to make the sauce.
- I pour the sauce into the skillet, bring it to a simmer, and stir until it thickens.
- I return the chicken to the skillet and toss everything to coat evenly.
- I serve it over rice and garnish with green onions or sesame seeds.
Servings and timing
This recipe serves 4 and takes about 30 minutes from start to finish.
Variations
Sometimes I add snap peas, carrots, or broccoli for extra veggies. For a spicy kick, I include a little sriracha or red pepper flakes. I’ve also used coconut aminos instead of soy sauce for a lower-sodium option.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat or microwave it until hot, adding a splash of water if needed.
FAQs
Can I use canned pineapple?
Yes, I just drain it well before adding it to the pan to avoid extra liquid.
What type of rice works best?
I like jasmine or long-grain white rice, but brown rice or even cauliflower rice also works well.
Can I make this dish ahead of time?
Yes, I prep the chicken and sauce ahead, then just reheat everything in the skillet before serving.
Is this dish gluten-free?
It can be if I use gluten-free soy sauce or tamari. Always check the labels to be sure.
Can I bake this instead of cooking on the stovetop?
Yes, I combine everything in a baking dish and bake at 375°F for about 25–30 minutes, stirring halfway through.
Conclusion
This Pineapple Chicken and Rice is a fun, flavorful meal I love for its balance of sweet and savory. It’s quick to make, loaded with vibrant colors and textures, and always leaves me satisfied. Perfect for a tropical twist on dinner any day of the week.
Print
Pineapple Chicken and Rice
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Asian-Inspired, Tropical
- Diet: Gluten Free
Description
This Pineapple Chicken and Rice is a sweet and savory tropical-inspired dish featuring tender chicken, juicy pineapple, crisp bell peppers, and a flavorful sauce, all served over fluffy rice. Easy to make in 30 minutes, it’s perfect for weeknights, meal prep, or feeding a crowd.
Ingredients
- 1½ lbs boneless, skinless chicken breasts or thighs, cut into chunks
- Salt and pepper, to taste
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1–2 bell peppers, chopped
- 1 cup pineapple chunks (fresh or canned, drained if using canned)
- ¼ cup soy sauce (or coconut aminos for gluten-free/low-sodium)
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp cornstarch (mixed with 1 tbsp water)
- 3 cups cooked white or brown rice
- Optional garnish: green onions, sesame seeds, red pepper flakes
Instructions
- Season chicken with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Cook chicken until browned and cooked through. Remove and set aside.
- In the same skillet, sauté garlic and bell peppers for 2–3 minutes until just tender.
- Add pineapple chunks and cook for 1–2 minutes to release their juices.
- In a small bowl, whisk together soy sauce, honey, vinegar, and cornstarch slurry.
- Pour sauce into the skillet and bring to a simmer. Stir until thickened.
- Return chicken to the pan and toss to coat evenly in the sauce.
- Serve over rice and garnish with green onions, sesame seeds, or chili flakes if desired.
Notes
- Add vegetables like snap peas, broccoli, or shredded carrots for more color and nutrition.
- For heat, mix in sriracha or red pepper flakes to the sauce.
- Use tamari or gluten-free soy sauce to make it gluten-free.
- Bake version: Combine all ingredients in a dish and bake at 375°F for 25–30 minutes.
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