Sweet and Savory Pineapple Chicken and Rice Recipe

This Pineapple Chicken and Rice is a vibrant, flavorful dish that blends tender chicken with juicy pineapple chunks, bell peppers, and a sweet-savory sauce—all served over fluffy rice. It’s quick to prepare, packed with tropical flavor, and perfect for those nights when I want something comforting yet fresh and colorful.

Why You’ll Love This Recipe

I love this dish because it’s the perfect combination of savory and sweet. The pineapple adds a bright, juicy pop that complements the chicken and veggies, while the sauce ties it all together with just the right amount of tang. It’s a one-pan style meal that’s easy to make and even easier to love. Whether I’m cooking for family or just prepping meals for the week, this is a go-to favorite.

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 bite-sized pieces

• Cooked white or jasmine rice

• Pineapple chunks (fresh or canned, with juice reserved)

• Bell peppers (red, green, or yellow), sliced

• Onion, chopped

• Garlic, minced

• Soy sauce

• Pineapple juice

• Brown sugar or honey

• Cornstarch

• Olive oil or sesame oil

• Salt and pepper

• Optional: green onions, sesame seeds, or red pepper flakes for garnish

Directions

1. I start by seasoning the chicken pieces with salt and pepper.

2. In a large skillet or wok, I heat oil over medium-high heat and cook the chicken until browned and cooked through. I remove it from the pan and set it aside.

3. In the same skillet, I sauté the onion, garlic, and bell peppers until just tender.

4. I add the pineapple chunks and cook for another 2–3 minutes to caramelize slightly.

5. For the sauce, I whisk together soy sauce, pineapple juice, brown sugar, and cornstarch in a bowl until smooth.

6. I pour the sauce into the skillet and let it simmer until thickened.

7. I return the chicken to the pan and stir everything together until well coated and heated through.

8. I serve the chicken mixture over warm rice and top with chopped green onions or sesame seeds.

Servings and timing

This recipe makes about 4 servings and takes around 30 minutes from start to finish, making it perfect for a busy weeknight dinner.

Variations

• I sometimes add snap peas or broccoli for extra crunch and color.

• Swapping the chicken for shrimp or tofu works great if I want a different protein.

• I’ve used coconut rice instead of plain for an added tropical flair.

• A dash of sriracha or chili flakes adds a spicy kick when I want more heat.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or a skillet over low heat until warmed through. This dish also freezes well—just keep the chicken and rice separate for best texture, and thaw overnight before reheating.

FAQs

Can I use canned pineapple?

Yes, and I use the juice from the can to make the sauce—it adds great flavor and saves time.

Is this dish gluten-free?

It can be! I use tamari or gluten-free soy sauce and double-check that all ingredients are gluten-free.

What kind of rice works best?

I usually serve it with jasmine or white rice, but brown rice, quinoa, or cauliflower rice all work well too.

Can I make this ahead of time?

Yes, it reheats beautifully. I often make the full batch and store it for easy lunches throughout the week.

How do I keep the chicken tender?

I avoid overcooking it—once it’s just browned and cooked through, I take it out and return it later with the sauce.

Conclusion

Pineapple Chicken and Rice is a simple, vibrant dish I can make with minimal effort and maximum flavor. It’s sweet, savory, and full of texture—perfect for weeknights, leftovers, or just a fresh twist on a chicken dinner. With juicy pineapple, tender chicken, and a sticky-sweet sauce over warm rice, this meal always hits the spot.