Pineapple Chicken and Rice

This Pineapple Chicken and Rice is a sweet, savory, and satisfying one-pan meal that’s full of bold tropical flavor. Juicy chunks of pineapple pair perfectly with tender chicken and fluffy rice, all tossed in a flavorful sauce with hints of garlic, soy, and ginger. It’s one of those comforting dishes I love to make when I want something vibrant, easy, and crowd-pleasing.

Why You’ll Love This Recipe

I love this recipe because it combines the best of sweet and savory in one bowl. The pineapple adds natural sweetness and a burst of freshness, while the chicken and rice soak up all the delicious sauce. It’s simple to make with everyday ingredients and perfect for meal prep. Whether I’m cooking for the family or just myself, this dish always hits the spot.

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, diced

• Cooked rice (white or brown)

• Pineapple chunks (fresh or canned, drained if canned)

• Garlic, minced

• Ginger, grated

• Soy sauce

• Pineapple juice (from the can or fresh)

• Brown sugar or honey

• Cornstarch (for thickening)

• Green onions, sliced

• Vegetable oil or sesame oil

• Salt

• Black pepper

• Red pepper flakes (optional for heat)

directions

1. I heat oil in a large skillet over medium-high heat. I add the chicken and season it with salt and pepper, then cook until golden and cooked through. I remove it and set it aside.

2. In the same skillet, I sauté the garlic and ginger for about 30 seconds until fragrant.

3. I add the pineapple chunks and cook for 2–3 minutes until they begin to caramelize slightly.

4. In a small bowl, I whisk together soy sauce, pineapple juice, brown sugar or honey, and cornstarch. I pour this into the skillet and stir until the sauce thickens.

5. I return the chicken to the skillet, stir everything together, and let it simmer for a couple of minutes so the flavors blend.

6. I add the cooked rice and toss until well coated and heated through.

7. I finish with sliced green onions and red pepper flakes for extra flavor.

Servings and timing

This recipe serves 4. Prep takes about 10 minutes, cook time is around 20 minutes, so I can have dinner ready in just 30 minutes.

Variations

Sometimes I add bell peppers, snap peas, or broccoli for more veggies. I swap chicken for shrimp or tofu when I want something different. For extra richness, I drizzle in a little sesame oil or top with chopped cashews. If I have leftover grilled chicken or rotisserie chicken, I use that to save even more time.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or warm it in a skillet with a splash of water or pineapple juice to keep it moist.

FAQs

Can I use uncooked rice in this recipe?

I use cooked rice because it keeps the dish quick and easy. If I want to cook the rice in the same pan, I adjust the liquid and simmer time accordingly.

What’s the best type of pineapple to use?

Fresh pineapple gives the best flavor, but canned pineapple chunks or tidbits work great too. I make sure to drain them well.

Can I make this dish ahead of time?

Yes, I prep the sauce, chicken, and rice ahead. I store them separately and combine everything when I’m ready to serve.

Is this dish freezer-friendly?

Yes, I freeze portions in airtight containers and reheat as needed. It’s perfect for easy grab-and-go meals.

How can I make it spicier?

I add red pepper flakes, sriracha, or a chopped fresh chili to the sauce while cooking for more heat.

Conclusion

This Pineapple Chicken and Rice is one of those simple, flavorful meals that I never get tired of. It’s quick to make, easy to customize, and brings a bright, tropical twist to my dinner routine. Whether I serve it fresh or pack it for lunch the next day, it’s always a satisfying, feel-good dish.