There’s something instantly comforting about a warm bowl of chicken and rice, but when you add bright, tangy pineapple it becomes a weeknight winner with a seasonal twist. Pineapple Chicken and Rice: Sweet, Savory, Effortlessly Easy balances juicy chicken, caramelized pineapple, and a sticky soy-honey glaze that feels like a mini celebration. It’s perfect for late-summer fruit bounty or for bringing sunshine to winter dinners. If you love cozy, make-ahead meals or want a fast skillet dinner with bold flavor, this recipe is worth trying — especially if you enjoy recipes in the same comforting family as a beloved crockpot chicken and gravy recipe.
Ingredients & Equipment
Ingredients
– 1 lb Chicken Breast (Substitute with chicken thighs for a juicier option.) – 2 tbsp Olive or Sesame Oil (Used for sautéing.) – 2 cloves Garlic (Minced; use garlic powder if fresh is unavailable.) – 1/2 cup Soy Sauce (Low sodium is a healthier alternative.) – 1/3 cup Pineapple Juice (Use juice from canned pineapple for convenience.) – 2 tbsp Honey or Brown Sugar (Consider using maple syrup as a substitute.) – 1 tbsp Rice Vinegar or Apple Cider Vinegar (Can use white vinegar in a pinch.) – 1 tsp Cornstarch (Mix with 1 tbsp of water to avoid lumps.) – 1 tbsp Water – 1.5 cups Cooked Rice (Use white, brown, or jasmine rice based on preference.) – 1 cup Pineapple Chunks (Opt for fresh or drained canned chunks.) – 1/2 whole Red Bell Pepper (Diced; substitute with other bell peppers or snap peas.) – 1/4 cup Green Onions (Chopped; chives make a great substitute.) – Sesame seeds (For serving; customize based on taste preferences.) – Crushed red pepper (Optional for extra spice.)
Notes:
- If using chicken thighs, reduce cooking time slightly depending on thickness; bone-in thighs will take longer.
- For a lower-sodium meal, choose low-sodium soy sauce and rinse canned pineapple before using.
- Adjust sweetness by swapping honey for brown sugar or maple syrup; each lends a slightly different flavor profile.
Equipment
– Large nonstick skillet or heavy-bottomed sauté pan (12-inch works well) – Small mixing bowl for sauce – Measuring cups and spoons – Sharp knife and cutting board – Spatula or wooden spoon – Tongs (helpful for flipping chicken) – Optional: Blender or immersion blender if you want a very smooth sauce, baking tray if roasting chicken, meat thermometer to check doneness
If you prefer a one-pan bake or want to double the recipe for a crowd, a rimmed baking sheet and oven-safe skillet will come in handy.
Step-by-Step Instructions (with tips)
How to Make Pineapple Chicken and Rice
- Prepare the rice and chicken: If you haven’t already cooked rice, start that first — it can be made ahead. Pat the chicken breasts dry and slice them into 1-inch strips or bite-sized pieces for faster, even cooking. Season lightly with salt and pepper.
- Tip: Cutting chicken into uniform pieces ensures even searing and keeps the dish tender.
- Make the sauce: In a small bowl, whisk together soy sauce, pineapple juice, honey (or brown sugar), rice vinegar, and minced garlic. In a separate spoon, mix the cornstarch with 1 tbsp water until smooth, then stir into the sauce. Set aside.
- Tip: If you like a thicker, glossy sauce, increase cornstarch to 1.5 tsp.
- Sear the chicken: Heat the olive or sesame oil in a large skillet over medium-high heat. Once shimmering, add chicken in a single layer without crowding. Sear for 2–3 minutes per side until golden and nearly cooked through. Remove chicken to a plate.
- Variation: For juicier results, use chicken thighs; for a crispier finish, dust chicken lightly with cornstarch before searing.
- Sauté the vegetables and pineapple: In the same pan, add a bit more oil if needed and toss in diced red bell pepper. Sauté for 2 minutes, then add pineapple chunks and cook until pineapple begins to caramelize (about 3–4 minutes). Scrape up any brown bits from the bottom of the pan for extra flavor.
- Tip: Caramelized pineapple deepens the dish’s flavor; avoid over-stirring so it can develop a bit of char.
- Combine and simmer: Return the chicken to the skillet. Pour the prepared sauce over chicken and pineapple, stirring to combine. Reduce heat to medium-low and let simmer for 2–4 minutes until sauce thickens and chicken is fully cooked (internal temperature for chicken should reach 165°F / 74°C). Stir in green onions near the end.
- Variation: If you prefer a lighter sauce, add a splash more pineapple juice and skip the cornstarch — the sauce will be looser but still flavorful.
- Finish and serve: Taste and adjust — add a pinch of crushed red pepper for heat, more honey for sweetness, or a dash more vinegar for brightness. Serve hot over cooked rice and garnish with sesame seeds and extra green onions.
- Tip: A squeeze of fresh lime or a sprinkle of cilantro just before serving adds freshness and balances the sweetness.
- Alternative cooking methods:
- Oven-Roasted: Arrange seasoned chicken pieces on a baking sheet and roast at 425°F (220°C) for 12–15 minutes until cooked; toss roasted chicken with a pan-sautéed pineapple and sauce.
- Slow Cooker: Combine all ingredients except rice and sesame seeds in a slow cooker; cook on low for 3–4 hours. Thicken the sauce at the end by stirring in the cornstarch mixture on the stove.
- Quick Stir-Fry: For a faster route, cut chicken smaller and cook on high heat in a hot wok, adding sauce at the very end to coat.
Storage, Freezing & Make-Ahead Tips
- Refrigerating: Store leftover pineapple chicken and rice in an airtight container for up to 3–4 days. Keep the rice and chicken combined or separate the rice to maintain texture — rice can absorb sauce and become softer if stored together.
- Freezing: For best results, freeze cooked chicken and sauce (without rice) in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of water if the sauce has thickened too much. Cooked rice can be frozen too, but it may become slightly drier — reheat with a sprinkle of water and cover to steam.
- Make-Ahead: Prepare the sauce and chop vegetables up to 24 hours ahead. You can also sear the chicken and refrigerate it; finish the dish by reheating the chicken briefly and combining with fresh pineapple and sauce. If you like prepping meals for a busy week, this recipe pairs well with other comforting classics like slow-simmered wild rice soup, offering variety without extra effort.
- Portioning: Divide into single-serving containers for quick lunches or family-style portions for dinner. Label with the date so you track freshness.
How to Use / Serve This Dish
- Classic Bowl: Spoon hot pineapple chicken over jasmine or brown rice, garnish with green onions and sesame seeds. Add crushed red pepper for a kick.
- Lettuce Wraps: Spoon cooled pineapple chicken into butter lettuce leaves for a lighter, hand-held dinner. Top with chopped peanuts or sliced jalapeño for crunch and heat.
- Fried Rice Remix: Stir leftover pineapple chicken into a hot wok with day-old rice, a scrambled egg, and a splash of soy sauce for a quick pineapple chicken fried rice.
- Tacos or Stuffed Peppers: Use the mixture as a filling for soft tacos or to stuff baked bell peppers — top with a sprinkle of cheddar or pepper jack for a fusion twist.
- Salad Topper: Serve warm pineapple chicken over mixed greens and shredded cabbage for a summer-inspired salad with contrasts of sweet and savory.
Pairings: Simple steamed vegetables, roasted broccoli, or a crisp cucumber salad cut through the sweetness and make the meal feel balanced. For beverage pairings, a lightly chilled Riesling or a sparkling citrus-infused water complements the tropical notes.
FAQ
1. Can I substitute chicken with another protein?
Yes — shrimp works beautifully with pineapple for a quick stir-fry (cook shrimp only until pink and opaque). Tofu (press and sear first) makes an excellent vegetarian option; use firm or extra-firm tofu so it holds up during stirring.
2. How long will leftovers stay good in the fridge?
Stored in an airtight container, leftovers are best within 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of water to loosen the sauce if needed.
3. Can I use fresh pineapple instead of canned?
Absolutely. Fresh pineapple adds brightness and a slightly firmer texture. If using fresh, choose ripe but not overripe pineapple so it caramelizes without turning mushy.
4. My sauce is too thin or too thick — how do I fix it?
If the sauce is too thin, create a slurry by mixing 1 tsp cornstarch with 1 tbsp cold water and stir into the simmering sauce until it thickens. If it’s too thick, add a splash of pineapple juice or water and warm gently while stirring until you reach the desired consistency.
Conclusion
Pineapple Chicken and Rice: Sweet, Savory, Effortlessly Easy is one of those recipes that feels like a small celebration on any night — bright pineapple, savory soy, and tender chicken all in one skillet. It’s flexible, forgiving, and ideal for seasonal fruit when pineapple is at its best, or for canned convenience year-round. If you enjoyed learning this versatile weeknight dish, you might like this classic Pineapple Chicken Stir Fry – Lillie Eats and Tells for a slightly different take, or this homestyle Easy Pineapple Chicken and Rice Skillet – Southern Plate {30 … which offers another simple approach. For more one-pot comfort meals that pair well with this dinner, check out this cozy Easy Chicken & Rice Casserole | One-Pot Dinner at Spoonabilities. Give this recipe a try, swap in your favorite vegetables, and share how you make it your own — I’d love to hear about your variations!
Pineapple Chicken and Rice
Ingredients
Main Ingredients
- 1 lb Chicken Breast Substitute with chicken thighs for a juicier option.
- 2 tbsp Olive or Sesame Oil Used for sautéing.
- 2 cloves Garlic Minced; use garlic powder if fresh is unavailable.
- ½ cup Soy Sauce Low sodium is a healthier alternative.
- ⅓ cup Pineapple Juice Use juice from canned pineapple for convenience.
- 2 tbsp Honey or Brown Sugar Consider using maple syrup as a substitute.
- 1 tbsp Rice Vinegar or Apple Cider Vinegar Can use white vinegar in a pinch.
- 1 tsp Cornstarch Mix with 1 tbsp of water to avoid lumps.
- 1 tbsp Water
- 1.5 cups Cooked Rice Use white, brown, or jasmine rice based on preference.
- 1 cup Pineapple Chunks Opt for fresh or drained canned chunks.
- ½ whole Red Bell Pepper Diced; substitute with other bell peppers or snap peas.
- ¼ cup Green Onions Chopped; chives make a great substitute.
- Sesame seeds For serving; customize based on taste preferences.
- Crushed red pepper Optional for extra spice.
Instructions
Preparation
- If you haven’t already cooked rice, start that first — it can be made ahead. Pat the chicken breasts dry and slice them into 1-inch strips or bite-sized pieces for faster, even cooking. Season lightly with salt and pepper.
- In a small bowl, whisk together soy sauce, pineapple juice, honey (or brown sugar), rice vinegar, and minced garlic. In a separate spoon, mix the cornstarch with 1 tbsp water until smooth, then stir into the sauce. Set aside.
Cooking
- Heat the olive or sesame oil in a large skillet over medium-high heat. Once shimmering, add chicken in a single layer without crowding. Sear for 2–3 minutes per side until golden and nearly cooked through. Remove chicken to a plate.
- In the same pan, add a bit more oil if needed and toss in diced red bell pepper. Sauté for 2 minutes, then add pineapple chunks and cook until pineapple begins to caramelize (about 3–4 minutes). Scrape up any brown bits from the bottom of the pan for extra flavor.
- Return the chicken to the skillet. Pour the prepared sauce over chicken and pineapple, stirring to combine. Reduce heat to medium-low and let simmer for 2–4 minutes until sauce thickens and chicken is fully cooked (internal temperature for chicken should reach 165°F / 74°C). Stir in green onions near the end.
- Taste and adjust — add a pinch of crushed red pepper for heat, more honey for sweetness, or a dash more vinegar for brightness.
- Serve hot over cooked rice and garnish with sesame seeds and extra green onions.
