Warm, tangy, and just a little bit tropical, Pineapple Chicken and Rice is one of those seasonal, from-scratch meals that feels like sunshine on a plate. With juicy pineapple chunks bringing bright acidity and natural sweetness to tender chicken and fluffy rice, this one-skillet dish is perfect for weeknights, potlucks, or a relaxed weekend dinner. It’s also forgiving and adaptable: use fresh or canned pineapple, white or brown rice, and tweak the aromatics to suit what’s in your pantry. If you love comforting chicken-and-rice meals, you might also enjoy this cozy crockpot chicken and wild rice soup, which leans into the same warm-homey vibes but with a different texture. Read on for a friendly, detailed recipe that will have you coming back to this Pineapple Chicken and Rice again and again.
Ingredients & Equipment
Ingredients:
- 1 lb chicken breast, diced
- 1 cup pineapple chunks (fresh or canned)
- 1 cup rice (white or brown)
- 2 cups chicken broth
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Notes:
- Rice: White rice will cook faster and give a softer texture; brown rice is nuttier and chewier and may require an additional 10–15 minutes cooking time and a splash more broth.
- Pineapple: Fresh pineapple adds a lovely brightness and texture, while canned pineapple is convenient and just as tasty—drain the canned pineapple if you don’t want extra syrupy sweetness.
- Chicken: Boneless, skinless chicken breast is listed for ease and speed, but thighs can be used for richer flavor and a bit more forgiveness if cooking times vary.
Helpful tools:
- Large skillet with a lid (a 12-inch skillet is ideal)
- Wooden spoon or spatula
- Measuring cups and spoons
- Chef’s knife and cutting board
- Optional: Instant-read thermometer (to check chicken reaches 165°F), blender (if you want to blend a portion of pineapple into a sauce), baking tray (if you prefer to roast chicken or vegetables first)
Step-by-Step Instructions (with tips)
In a large skillet, heat olive oil over medium heat.
- Tip: Allow the oil to get hot but not smoking; you want a shimmer on the surface. This helps the chicken brown nicely and develop flavor.
Add diced chicken and cook until browned.
- Tip: Don’t crowd the pan. If needed, brown the chicken in two batches so pieces crisp slightly and develop color. Season lightly with salt and pepper while searing.
Add onion, garlic, and bell pepper; sauté until vegetables are softened.
- Tip: Cook until the onions turn translucent and the peppers are just tender — about 4–6 minutes. Scrape up any browned bits from the bottom of the pan; those are flavor gold.
Stir in rice and chicken broth; bring to a boil.
- Tip: Toasting the rice with the aromatics for a minute before adding broth adds a toasty depth. Use a wooden spoon to ensure rice is evenly distributed.
Add pineapple chunks and soy sauce; season with salt and pepper.
- Tip: If you like a saucier dish, reserve a few tablespoons of pineapple juice (if using canned) and stir it in now for extra sweetness. For a tangier edge, add a teaspoon of rice vinegar or a squeeze of lime at the end.
Reduce heat to low, cover, and simmer for about 20 minutes or until rice is cooked.
- Tip: Avoid lifting the lid frequently — the trapped steam cooks the rice. If using brown rice, plan for 30–35 minutes and check liquid levels; add more broth if it looks dry.
Fluff with a fork and garnish with chopped green onions before serving.
- Tip: Let the dish rest 5 minutes off the heat, then fluff. A sprinkle of toasted sesame seeds or chopped cilantro makes a pretty finish.
Variations and cooking alternatives:
- Roasting vs stovetop: For extra caramelized chicken and peppers, briefly roast the diced chicken and bell pepper on a baking tray at 425°F for 8–10 minutes before adding them to a skillet with rice and broth.
- Fried rice version: Use day-old rice, quickly stir-fry the chicken and vegetables, then add pineapple and soy sauce for a quicker, drier "fried rice" take.
- Make it saucy: Blend 1/2 cup pineapple chunks with 1 tablespoon soy sauce and a splash of broth to create a quick glaze; stir in at the end and simmer uncovered for 2–3 minutes.
- Add heat: Toss in a diced jalapeño with the onions, or finish with sriracha or chili flakes.
- Gluten-free option: Use tamari instead of soy sauce.
Storage, Freezing & Make-Ahead Tips
Storing leftovers:
- Refrigerate within two hours of cooking in an airtight container. Properly stored, Pineapple Chicken and Rice will keep for 3–4 days in the fridge.
- To reheat, add a splash of broth or water and warm gently on the stovetop or microwave until steamed through. Stirring occasionally helps the rice regain a fluffier texture.
Freezing:
- Portion the cooled dish into freezer-safe containers or heavy-duty freezer bags. Leave a little headspace if you use containers. This meal freezes well for up to 2 months.
- To reheat from frozen, thaw overnight in the refrigerator for best results. Warm on the stovetop over low to medium heat with a splash of broth, stirring until evenly heated. If reheating from fully frozen, microwave to defrost first in short intervals.
Make-ahead tips:
- Cook the chicken and vegetables ahead of time and store separately from the rice if you anticipate reheating multiple times; combining them just before serving keeps textures brighter.
- If meal-prepping, portion into single-serving containers for easy grab-and-go lunches. A little fresh green onion and a lime wedge per container lifts the flavor when reheating.
Portioning advice:
- This recipe yields about 3–4 generous servings. For larger families or batch cooking, double the recipe and use a large Dutch oven. If doubling rice, keep the rice-to-liquid ratio consistent (1 cup rice to 2 cups broth for white rice).
How to Use / Serve This Dish
Serving ideas:
- Serve Pineapple Chicken and Rice as a one-pan family meal with a side of steamed broccoli or a green salad for extra freshness.
- Spoon it over a bed of mixed greens for a hearty warm salad.
- Serve inside warm tortillas or lettuce wraps for a handheld, fun dinner option.
- Garnish options: chopped cilantro, toasted sesame seeds, lime wedges, crushed peanuts for crunch, or a drizzle of chili oil for heat.
Pairings:
- Light, citrusy white wines (like Sauvignon Blanc) or a fruity rosé complement the pineapple’s acidity.
- For non-alcoholic options, serve with iced green tea, coconut water, or a sparkling limeade.
- Sides: Coconut rice is a lovely companion (especially in summer) if you want more tropical flavor; alternatively, pair with roasted sweet potatoes to play off the sweet-savory contrast.
Creative variations:
- Swap soy sauce for teriyaki for a sweeter, thicker glaze and toss with torn basil leaves at the end for extra aroma.
- Add colorful vegetables such as snap peas, carrots, or baby corn for more texture and color.
- For a comforting, slow-cooker adaptation, layer ingredients in the crockpot and cook on low for 4–6 hours; see how other slow-cooker chicken dishes use similar techniques like this crockpot chicken and gravy recipe for inspiration on timing and liquid amounts.
FAQ
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes—boneless skinless thighs work great and stay moist even if you cook a bit longer. Keep the same method and adjust cooking time so the chicken reaches an internal temperature of 165°F.
Q: How do I prevent soggy rice?
A: Use the correct rice-to-liquid ratio and cook over low heat with the lid on to trap steam. If your rice tends to be gummy, try rinsing white rice briefly under cold water before cooking to remove surface starch. For firmer grains, consider using long-grain white rice like jasmine or basmati.
Q: Can I make this vegetarian?
A: Absolutely. Swap the chicken for cubed extra-firm tofu or a mix of hearty vegetables like mushrooms and cauliflower, and use vegetable broth instead of chicken broth. Add a splash of tamari or miso paste for extra umami.
Q: How long will leftovers last, and is it safe to freeze?
A: Leftovers keep 3–4 days in the refrigerator. Freeze up to 2 months in airtight containers. Thaw overnight in the fridge for best texture before reheating.
Q: What if I only have canned pineapple in syrup?
A: Drain the pineapple well to avoid making the dish too sweet and adjust any additional salt or soy sauce accordingly. You can reserve a tablespoon of the syrup to add a touch of sweetness if desired, but taste as you go.
Q: Any tips for turning this into a weeknight “dump-and-go” meal?
A: Pre-dice the chicken and chop vegetables the night before. Layer everything in the skillet (or a slow cooker) with broth and rice, then cover and cook when you get home. For a quicker weeknight option, try a similar flavor profile in your favorite quick-cook method—see a fast teriyaki-style option here for ideas: dump-and-go crockpot teriyaki chicken.
Conclusion
Pineapple Chicken and Rice is the kind of comforting, bright, and adaptable dish that makes weeknights feel special and seasonal entertaining easy. Between the savory soy notes, the sweet-tart pineapple, and the warm, filling rice, it’s a one-pan dinner that hits home every time. If you’d like inspiration for other pineapple chicken takes—like a skillet version, a fried rice spin, or a coconut-infused twist—check out these recipes for ideas and flavor variations: Easy Pineapple Chicken and Rice Skillet – Southern Plate, Easy Pineapple Chicken Fried Rice | Dude That Cookz, and 30 Minute Pineapple Chicken with Coconut Rice. – Half Baked Harvest. I hope this recipe brings a little tropical comfort to your table—try it tonight, tweak it to your tastes, and don’t forget to share it with friends and family. Happy cooking!
Pineapple Chicken and Rice
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Boneless and skinless for ease and speed.
- 1 cup pineapple chunks (fresh or canned) Drain canned pineapple if not using syrup.
- 1 cup rice (white or brown) White rice cooks faster; brown rice may need more time.
- 2 cups chicken broth Use additional broth for brown rice cooking.
- 1 piece bell pepper, chopped Any color bell pepper can be used.
- 1 piece onion, chopped White or yellow onion preferred.
- 2 cloves garlic, minced
- 1 tablespoon soy sauce Tamari for gluten-free option.
- 1 tablespoon olive oil For sautéing.
- to taste salt and pepper Adjust according to preference.
- for garnish Chopped green onions
Instructions
Cooking
- In a large skillet, heat olive oil over medium heat.
- Add diced chicken and cook until browned.
- Add onion, garlic, and bell pepper; sauté until vegetables are softened.
- Stir in rice and chicken broth; bring to a boil.
- Add pineapple chunks and soy sauce; season with salt and pepper.
- Reduce heat to low, cover, and simmer for about 20 minutes or until rice is cooked.
- Fluff with a fork and garnish with chopped green onions before serving.
