Dinner

Pineapple Chicken and Rice: Sweet, Savory, and Shockingly Simple Recipe

ByNaomi Fletcher November 18, 2025November 18, 2025

Introduction

The tangy sweetness of pineapple paired with tender chicken is a comforting combination that’s both flavorful and easy to make. This Pineapple Chicken and Rice recipe is a one-pan wonder, perfect for busy weeknights when you want a delicious meal without the fuss. Enjoy the vibrant mix of sweet and savory flavors with minimal cleanup.

A close-up view of a white speckled bowl filled with a layered dish, starting with a bottom layer of fluffy white rice. On top, there are golden brown chunks of grilled chicken that have a shiny glaze, giving them a slightly sticky texture. Mixed with the chicken are bright yellow pineapple pieces, roughly cut into cubes, distributing color contrast. The dish is finished with a sprinkle of green chopped herbs scattered evenly over the top. The bowl sits on a white marbled surface, enhancing the dish’s rich colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Chicken Breast (substitute with chicken thighs for a juicier option)
2 tbsp Olive or Sesame Oil
2 cloves Garlic, minced (or garlic powder if fresh is unavailable)
1/2 cup Soy Sauce (low sodium if preferred)
1/3 cup Pineapple Juice (juice from canned pineapple works well)
2 tbsp Honey or Brown Sugar (maple syrup can be used as a substitute)
1 tbsp Rice Vinegar or Apple Cider Vinegar (white vinegar in a pinch)
1 tsp Cornstarch mixed with 1 tbsp Water
1.5 cups Cooked Rice (white, brown, or jasmine)
1 cup Pineapple Chunks (fresh or drained canned)
1/2 Red Bell Pepper, diced (or substitute with other bell peppers or snap peas)
1/4 cup Green Onions, chopped (chives are a good alternative)
Sesame seeds (optional, for garnish)
Crushed red pepper (optional, for extra spice)

Instructions

Step 1: Heat olive or sesame oil in a large pan over medium heat. Add chicken breast pieces and cook for 6-8 minutes until browned and cooked through. Remove and set aside on a plate.
Step 2: In the same pan, sauté minced garlic for about 30 seconds until fragrant. Pour in soy sauce, pineapple juice, honey, and vinegar, stirring well and bringing the mixture to a simmer.
Step 3: Stir in the cornstarch mixed with water to thicken the sauce. Cook for 2-3 minutes until the sauce becomes glossy.
Step 4: Return the cooked chicken to the pan. Add pineapple chunks and diced red bell pepper, stirring to coat everything evenly in the sauce.
Step 5: Gently fold in the cooked rice, warming it through and combining all ingredients, about 2 minutes.
Step 6: Remove from heat and garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot, and enjoy! Add crushed red pepper if you want an extra kick.

Tips & Variations

Use chicken thighs instead of breasts for juicier, more flavorful meat.
Add a dash of sriracha or red pepper flakes for a spicy twist.
Swap rice for cauliflower rice to keep it low-carb.
Incorporate extra vegetables like broccoli, snap peas, or shredded carrots for added nutrition.
Try mango or peach chunks instead of pineapple for a tropical flavor variation.
Top with chopped cashews or slivered almonds for a nice crunch.
Garnish with fresh cilantro or basil instead of green onions for a fresh herbal note.

Storage

Store leftover Pineapple Chicken and Rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if it seems dry. For longer storage, freeze the dish in a sealed container for 2-3 months. Thaw overnight in the fridge before reheating. To prevent rice clumping, allow cooked rice to cool before mixing and storing.

How to Serve

A close-up view of a bowl with three layers: the bottom layer is white, fluffy cooked rice with a soft texture; the middle layer consists of golden-brown grilled chicken pieces coated in a shiny, sticky sauce; the top layer has bright yellow pineapple chunks and small green herb pieces sprinkled over the chicken, adding contrast and freshness. The bowl is white and rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of chicken is best for this recipe?

Chicken breast works well for lean protein, but chicken thighs are a great substitute if you prefer juicier, more flavorful meat. Just be sure to cook the thighs thoroughly.

How do I store leftovers of Pineapple Chicken and Rice?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water to restore moisture if needed.

Can I freeze Pineapple Chicken and Rice?

Yes, freeze the dish in a sealed container for 2 to 3 months. Thaw it overnight in the fridge before reheating on the stovetop or in the microwave.

What should I do if the sauce is too thick?

If the sauce thickens too much, gradually stir in a few tablespoons of water or pineapple juice until you reach the desired consistency without diluting the flavor.

Are there any dietary considerations to keep in mind?

If you’re avoiding soy, substitute soy sauce with coconut aminos or a homemade alternative. For a healthier carbohydrate option, try brown rice instead of white. Always check ingredients for any dietary restrictions.

Can I add more vegetables to this dish?

Absolutely! Add vegetables such as shredded carrots, snap peas, or broccoli when combining the chicken and sauce for extra nutrition and flavor.

Naomi Fletcher