Description
Pineapple Chicken and Rice is a quick, one-pan meal combining sweet pineapple, tender chicken, and fluffy rice tossed in a savory, tropical-inspired sauce. It’s bold, satisfying, and easy to make with everyday ingredients.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 3 cups cooked white or brown rice
- 1 1/2 cups pineapple chunks (fresh or canned, drained)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 1 tbsp brown sugar or honey
- 1 tsp cornstarch
- 2 green onions, sliced
- 1 tbsp vegetable oil or sesame oil
- Salt and black pepper to taste
- 1/4 tsp red pepper flakes (optional)
Instructions
- Heat oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.
- In the same skillet, sauté garlic and ginger for 30 seconds until fragrant.
- Add pineapple chunks and cook for 2–3 minutes until slightly caramelized.
- In a bowl, whisk together soy sauce, pineapple juice, brown sugar/honey, and cornstarch.
- Pour sauce into skillet and stir until it thickens.
- Return chicken to the pan and let simmer for a few minutes to blend flavors.
- Add cooked rice and toss until evenly coated and heated through.
- Top with sliced green onions and red pepper flakes if using. Serve hot.
Notes
- Add bell peppers, broccoli, or snap peas for more veggies.
- Substitute chicken with shrimp or tofu for variation.
- Use leftover grilled or rotisserie chicken to save time.
- Drizzle with sesame oil or sprinkle chopped cashews for extra flavor.
- Reheat with a splash of water or pineapple juice to keep it moist.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 11g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
