Introduction
Pineapple Chicken and Rice is a vibrant, sweet-and-savory dish that combines tender chicken, juicy pineapple, and perfectly cooked rice in one hearty meal. With flavors that balance tropical sweetness and savory richness, this dish is both comforting and refreshing. It’s versatile enough to serve as a quick weeknight dinner, a potluck favorite, or a family meal that feels special without being complicated.
Ingredients
1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 cups cooked white or jasmine rice (fresh or leftover)
1 tbsp olive oil (or sesame oil for extra flavor)
1 small onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
1 cup pineapple chunks (fresh or canned, drained)
½ cup pineapple juice (from the can or fresh)
¼ cup soy sauce (low-sodium recommended)
2 tbsp brown sugar or honey
1 tbsp rice vinegar or apple cider vinegar
1 tbsp cornstarch mixed with 2 tbsp water (slurry, for thickening)
½ tsp ground ginger (or 1 tsp fresh grated)
Salt and black pepper, to taste
2 green onions, chopped (for garnish)
Sesame seeds, for garnish (optional)
Instructions
Heat oil in a large skillet or wok over medium-high heat.
Add chicken pieces, season lightly with salt and pepper, and cook until golden brown and nearly cooked through. Remove and set aside.
In the same skillet, add onion, garlic, and bell pepper. Sauté 3–4 minutes until softened.
Stir in pineapple chunks and cook for another 2 minutes.
Add soy sauce, pineapple juice, brown sugar (or honey), vinegar, and ginger. Stir well.
Return chicken to skillet and simmer for 5–6 minutes until chicken is cooked through.
Add cornstarch slurry and stir until the sauce thickens.
Stir in cooked rice until well coated with sauce.
Garnish with green onions and sesame seeds. Serve hot.
Description
This dish is colorful, hearty, and bursting with flavor. The tender chicken soaks up the sweet and tangy pineapple sauce, while the rice absorbs the juices, creating a deliciously cohesive meal. Each bite balances savory soy, tropical pineapple, and the gentle warmth of ginger, making it both comforting and refreshing.
Tips
Leftover rice works best, as it holds up better without getting mushy.
Use chicken thighs for juicier, more flavorful meat.
Fresh pineapple will give brighter flavor, but canned works well too.
Taste the sauce before serving and adjust with extra soy or pineapple juice for balance.
For meal prep, store rice and chicken mixture separately for best texture.
Variations
Spicy version: Add red chili flakes or sriracha to the sauce.
Hawaiian twist: Add diced ham along with the pineapple.
Vegetarian: Swap chicken for tofu or extra veggies like zucchini and broccoli.
Fried rice style: Scramble 2 eggs in the skillet before adding rice.
Coconut rice base: Cook rice in coconut milk for extra tropical flavor.
Correction
A common mistake is adding rice too early, which can make it mushy. Always thicken the sauce first, then stir in rice at the end. Another issue is overcooking pineapple—it can become mushy and lose its bright flavor, so add it near the end of cooking.
Enjoy
Serve Pineapple Chicken and Rice straight from the skillet, garnished with sesame seeds and green onions. It’s a one-pan, flavor-packed dish that delivers tropical flair and homestyle comfort in every bite. Perfect for busy nights or when you want a sweet-and-savory twist on chicken and rice.