A vibrant and flavorful one-pan dinner with tender chicken, sweet pineapple, and fluffy rice!
Craving a weeknight meal that tastes like sunshine? This pineapple chicken and rice delivers tropical vibes, savory warmth, and effortless flavor—all in one bowl. Juicy chicken, tender bell pepper, and glossy pineapple sauce come together over rice for a dish that’s quick, colorful, and absolutely crave-worthy.
I first made this pineapple chicken and rice on a busy Monday evening. The moment the kitchen filled with that tangy-sweet aroma, my kids paused their screens and hovered around the stove. With every bite, they declared it dinner magic. Now, it’s a go-to meal praised for its happy flavors and simplicity.
Why This Pineapple Chicken Recipe Shines
- Incredible flavor balance: sweet pineapple meets savory soy and tangy vinegar—each bite pops.
- Versatile & quick: ready in under 30 minutes; add your favorite veggies or protein swaps.
- Kid—and adult—approved: fun flavors that even picky eaters rush to plate.
- Minimal cleanup: one skillet (plus a pot for rice) is all you need.
- Perfectly paired: makes a complete, colorful meal that satisfies.
Ingredients (Serves 4)
- Chicken breasts, cubed – 500 g (1.1 lb): tender and absorbs flavor
- Olive oil – 15 ml (1 tbsp): for searing
- Salt & black pepper – to taste: basic seasoning
- Red bell pepper, diced – ~120 g: adds color and crunch
- Pineapple chunks – 200 g (fresh or canned, well-drained): sweet, juicy boost
- Pineapple juice – 60 ml (¼ cup): base for the glossy sauce
- Low-sodium soy sauce – 30 ml (2 tbsp): umami balance
- Honey – 15 g (1 tbsp): natural sweetness and shine
- Rice vinegar – 15 ml (1 tbsp): brightens the flavor
- Garlic, minced – 2 cloves: aromatic foundation
- Fresh ginger, grated – 1 tsp: adds zing and freshness
- Cornstarch slurry – 1 tbsp cornstarch + 1 tbsp water: thickens sauce
- White or jasmine rice, cooked – 2 cups (~360 g): perfect for soaking up sauce
- Optional garnish: sliced green onions and sesame seeds for color and texture
How to Make Pineapple Chicken and Rice
- Sear chicken: Heat olive oil in a skillet over medium-high heat. Season chicken pieces, then sear until golden and cooked through. Remove and set aside.
- Sauté bell pepper: In the same skillet, cook diced red bell pepper 2–3 minutes—just until slightly charred and still crisp.
- Mix sauce: In a bowl, whisk pineapple juice, soy sauce, honey, rice vinegar, garlic, and ginger.
- Simmer sauce: Pour sauce into the skillet with bell pepper, bring to a gentle simmer. Stir in cornstarch slurry until thickened and glossy.
- Combine chicken & pineapple: Return chicken to the skillet, add pineapple chunks, and stir until evenly coated. Simmer 2–3 minutes for flavors to meld.
- Serve: Spoon the mixture over rice and garnish with green onions and sesame seeds if desired.
Notes & Tips
- Prefer swap? Use chicken thighs, tofu, or additional veggies for variety.
- For a tropical presentation, serve in pineapple halves!
- This dish pairs beautifully with sides like Garlic Parmesan Chicken and Rice or a refreshing Chicken and Broccoli Stir Fry
Conclusion
This pineapple chicken and rice recipe is a vibrant and easy weeknight superstar. It blends sweetness, tang, and umami perfectly—plus it’s fast, family-tested, and custom-right for any night. Try it, and let me know if it becomes your go-to too!
FAQ
Can I use canned chicken or tofu instead of chicken breasts?
Absolutely! Adjust cooking time accordingly to warm through and absorb flavors.
Is the recipe gluten-free?
Yes, just swap in tamari or gluten-free soy sauce.
How spicy is it? Can I add heat?
It’s mild by default. Add a dash of sriracha, chili flakes, or diced chili for a spicy kick.
Can I make this ahead of time?
Yes. Keep sauce and chicken separate for reheating later to prevent soggy rice.
Can this be frozen?
Yes—freeze the chicken mixture without rice, up to 2 months. Reheat gently and serve over fresh rice.
Pineapple Chicken and Rice
Ingredients
- Chicken breasts cubed – 500 g (1.1 lb): tender and absorbs flavor
- Olive oil – 15 ml 1 tbsp: for searing
- Salt & black pepper – to taste: basic seasoning
- Red bell pepper diced – ~120 g: adds color and crunch
- Pineapple chunks – 200 g fresh or canned, well-drained: sweet, juicy boost
- Pineapple juice – 60 ml ¼ cup: base for the glossy sauce
- Low-sodium soy sauce – 30 ml 2 tbsp: umami balance
- Honey – 15 g 1 tbsp: natural sweetness and shine
- Rice vinegar – 15 ml 1 tbsp: brightens the flavor
- Garlic minced – 2 cloves: aromatic foundation
- Fresh ginger grated – 1 tsp: adds zing and freshness
- Cornstarch slurry – 1 tbsp cornstarch + 1 tbsp water: thickens sauce
- White or jasmine rice cooked – 2 cups (~360 g): perfect for soaking up sauce
Optional garnish: sliced green onions and sesame seeds for color and texture
Instructions
- Sear chicken: Heat olive oil in a skillet over medium-high heat. Season chicken pieces, then sear until golden and cooked through. Remove and set aside.
- Sauté bell pepper: In the same skillet, cook diced red bell pepper 2–3 minutes—just until slightly charred and still crisp.
- Mix sauce: In a bowl, whisk pineapple juice, soy sauce, honey, rice vinegar, garlic, and ginger.
- Simmer sauce: Pour sauce into the skillet with bell pepper, bring to a gentle simmer. Stir in cornstarch slurry until thickened and glossy.
- Combine chicken & pineapple: Return chicken to the skillet, add pineapple chunks, and stir until evenly coated. Simmer 2–3 minutes for flavors to meld.
- Serve: Spoon the mixture over rice and garnish with green onions and sesame seeds if desired.
Notes
