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A tropical-inspired one-pot dish that’s sweet, savory, and satisfying
This Pineapple Chicken and Rice recipe is a flavorful, family-friendly meal that combines juicy chicken, sweet pineapple, and fluffy rice all in one skillet or pot. It’s a perfect weeknight dinner—easy to prepare, balanced, and full of fresh, vibrant flavor. The sweetness of pineapple is beautifully balanced with soy sauce, garlic, and ginger for a delicious glaze that coats tender chicken pieces and infuses the rice with bold, tropical taste.
🛠️ Equipment Needed:
- Large skillet or deep sauté pan (with lid)
- Cutting board
- Chef’s knife
- Measuring cups & spoons
- Mixing bowl (optional)
- Wooden spoon or spatula
📝 Ingredients:
For the Chicken and Rice:
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
- 1 red bell pepper, diced
- 1 cup long grain white rice (jasmine rice works great)
- 1 ½ cups chicken broth (low sodium preferred)
- 1 ½ cups pineapple chunks, canned (drained) or fresh
- ½ cup pineapple juice (from can or fresh)
- 3 tablespoons soy sauce (low sodium preferred)
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil (optional, for extra flavor)
- Salt and pepper, to taste
- 2 green onions, sliced (for garnish)
- Toasted sesame seeds, for garnish (optional)
🍍 Ingredient Notes:
- Chicken: Thighs are juicier, but breasts work for a leaner option.
- Rice: White rice cooks well in one pot; avoid quick-cooking or instant varieties.
- Pineapple: Fresh gives best texture; canned is more convenient and works well.
- Soy sauce: Use gluten-free if needed.
- Ginger & garlic: Fresh gives more flavor, but powders can be used in a pinch.
- Vegetables: You can add peas, carrots, or even broccoli for extra nutrients.
⏱️ Prep & Cook Time:
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Serves: 4
👨🍳 Instructions:
- Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season lightly with salt and pepper, and cook until browned on all sides (about 5–6 minutes). Remove chicken from skillet and set aside. - Sauté Aromatics & Veggies
In the same skillet, add a bit more oil if needed. Sauté onion for 2–3 minutes until softened. Add garlic, ginger, and bell pepper. Cook for another 2 minutes. - Add Rice & Liquids
Stir in the uncooked rice and toast for 1 minute. Add chicken broth, pineapple chunks, pineapple juice, soy sauce, brown sugar, vinegar, and sesame oil. Stir well to combine. - Return Chicken & Simmer
Return the chicken to the pan. Bring mixture to a light boil, then reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed. - Rest & Serve
Turn off heat and let it rest for 5 minutes. Fluff rice with a fork. Garnish with green onions and sesame seeds. Serve hot.
🥗 Nutrition Facts (Per Serving, approx.)
- Calories: 490
- Protein: 35g
- Carbohydrates: 45g
- Sugars: 12g
- Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 95mg
- Sodium: 740mg
- Fiber: 2g
(Values may vary based on exact ingredients and portion sizes.)
💡 Tips:
- Don’t overcook the rice – once the liquid is absorbed, remove from heat and let it rest.
- Make it spicy – add a pinch of red pepper flakes or a squirt of sriracha.
- Meal prep – stores well in the fridge for up to 4 days. Reheats beautifully in the microwave.
- Make it saucier – double the pineapple juice and soy sauce for a more saucy dish.
🔄 Variations:
- Pineapple Chicken Fried Rice: Use cooked rice and stir-fry it with scrambled eggs, cooked chicken, and pineapple.
- Add nuts: Try cashews or chopped macadamia nuts for crunch.
- Make it vegetarian: Replace chicken with tofu or chickpeas, and use vegetable broth.
- Grilled Version: Grill the chicken separately, then stir into the cooked pineapple rice at the end for a charred, smoky flavor.
