Name: Pineapple Chicken and Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 1 cup jasmine rice (or your choice of rice); 2 cups chicken broth; 1 cup pineapple chunks (fresh or canned); 1/2 cup bell pepper, diced (any color); 1/2 cup onion, diced; 2 cloves garlic, minced; 1/4 cup soy sauce; 2 tbsp honey or brown sugar; 1 tsp grated ginger (optional); 1 tbsp olive oil; Salt and pepper, to taste; Chopped green onions and sesame seeds for garnish (optional)

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A tropical twist on a classic comfort meal, this Pineapple Chicken and Rice recipe brings together juicy chunks of chicken, sweet pineapple, and aromatic jasmine rice all cooked in a savory, slightly sweet sauce. It’s a well-balanced, one-pan dinner that I find both satisfying and simple enough for a busy weeknight.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1 cup jasmine rice (or your choice of rice)

2 cups chicken broth

1 cup pineapple chunks (fresh or canned)

½ cup bell pepper, diced (any color)

½ cup onion, diced

2 cloves garlic, minced

¼ cup soy sauce

2 tablespoon honey or brown sugar

1 teaspoon ginger, grated (optional)

1 tablespoon olive oil

Salt and pepper, to taste

Chopped green onions and sesame seeds for garnish (optional)

Directions

I start by heating olive oil in a large skillet over medium heat. While that warms up, I season the chicken with a bit of salt and pepper.

I cook the chicken for 5–7 minutes until it’s browned and cooked through, then set it aside.

In the same pan, I sauté the onion, bell pepper, and garlic for about 3–4 minutes until softened.

Then I stir in the pineapple, soy sauce, honey (or brown sugar), and ginger, letting it all simmer for around 2 minutes to deepen the flavor.

I add the rice to the pan, followed by the chicken broth. Once it reaches a boil, I reduce the heat, cover, and let it cook for 15–20 minutes, or until the rice is tender and the liquid is absorbed.

After fluffing the rice, I mix the chicken back in and taste for seasoning, adding more salt and pepper if needed.

I serve it hot, finished with green onions and sesame seeds when I want a little extra flair.

Servings and timing

Servings: 4 servings

Prep time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes

Calories per serving: Approximately 400 kcal

Variations

I sometimes swap jasmine rice for brown rice or quinoa for a healthier base, though I adjust the cooking time accordingly.

When I want a spicier version, I add a splash of sriracha or some red chili flakes to the sauce.

For extra crunch, I mix in water chestnuts or cashews right before serving.

Using coconut aminos instead of soy sauce works great for a gluten-free option.

If I’m in a rush, I use rotisserie chicken and skip the browning step—still tasty and super fast.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I usually add a splash of chicken broth or water to loosen it up and microwave it for 1–2 minutes, stirring halfway through. It also reheats well on the stovetop over medium heat.

FAQs

How can I make this dish vegetarian?

I like replacing the chicken with tofu or chickpeas. I make sure to press the tofu first so it stays firm when sautéed.

Can I freeze Pineapple Chicken and Rice?

Yes, I can freeze it in a sealed container for up to 2 months. I thaw it overnight in the fridge before reheating.

What type of rice works best?

Jasmine rice is my go-to for its fragrant aroma, but basmati or even white long-grain rice works well. I just adjust cooking times based on the type.

Can I use canned pineapple?

Definitely. I use canned pineapple in juice (not syrup) and drain it well before adding. It's convenient and still tastes great.

What vegetables can I add?

I often toss in peas, carrots, snap peas, or even baby spinach at the end for a veggie boost.

Conclusion

Pineapple Chicken and Rice is a simple yet flavorful dish I keep coming back to. It’s quick to whip up, family-friendly, and packs just enough tropical flair to keep dinner interesting. Whether I’m meal prepping for the week or cooking last-minute, this recipe always hits the spot.

Recipe:

Pineapple Chicken and Rice

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings

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Description

Bring tropical flavors to your dinner table with this Pineapple Chicken and Rice recipe. A one-pan meal combining juicy chicken, sweet pineapple, and fragrant jasmine rice, all simmered in a savory soy-honey sauce. This quick and easy 30-minute dinner is perfect for busy weeknights and sure to become a family favorite.

Instructions

Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper.
Cook chicken for 5–7 minutes, until browned and cooked through. Remove and set aside.
In the same skillet, sauté onion, bell pepper, and garlic for 3–4 minutes until softened.
Stir in pineapple, soy sauce, honey (or brown sugar), and ginger. Simmer for 2 minutes.
Add rice, then pour in chicken broth. Bring to a boil.
Reduce heat to low, cover, and cook for 15–20 minutes, or until rice is tender and liquid is absorbed.
Fluff rice with a fork, stir chicken back in, and adjust seasoning if needed.
Serve hot, garnished with green onions and sesame seeds, if desired.