Pineapple Chicken and Rice Recipe

Introduction

If you’re craving a flavorful meal that’s both sweet and savory, this Pineapple Chicken and Rice recipe is just what you need. Tender chicken pieces are glazed in a tangy pineapple sauce and combined with colorful veggies and rice for a satisfying dinner that comes together quickly.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into bite-sized chunks
• 1 tablespoon olive oil or sesame oil
• 2 garlic cloves, minced
• 1/2 cup soy sauce (low sodium preferred)
• 1/3 cup pineapple juice (canned is fine)
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1 1/2 cups cooked rice (white, brown, or jasmine)
• 1 cup pineapple chunks (fresh or canned, drained)
• 1/2 red bell pepper, diced
• 1/4 cup green onions, chopped
• Optional toppings: sesame seeds, extra green onions, crushed red pepper

Instructions

1. Step 1: Heat oil in a large skillet over medium heat. Add chicken pieces and cook until browned and cooked through, about 6–8 minutes. Remove the chicken and set aside.
2. Step 2: In the same skillet, sauté minced garlic for about 30 seconds until fragrant. Pour in soy sauce, pineapple juice, honey, and vinegar. Stir well and bring to a simmer.
3. Step 3: Mix cornstarch with water to make a slurry. Add this to the simmering sauce and cook for 2–3 minutes until the sauce thickens.
4. Step 4: Return the chicken to the skillet along with pineapple chunks and diced bell pepper. Stir to coat everything in the sauce.
5. Step 5: Fold in cooked rice and stir gently until heated through.
6. Step 6: Garnish with chopped green onions, sesame seeds, or crushed red pepper if desired. Serve hot.

Tips & Variations

• Avoid overcooking the chicken to keep it juicy and tender.
• Add sriracha or red pepper flakes if you like a spicy kick.
• Include extra vegetables like snap peas or shredded carrots to boost nutrition and flavor.
• Use canned pineapple without syrup to prevent an overly sweet dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. The flavors often improve after a day, making this dish great for meal prep.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs are juicier and more forgiving during cooking, making them a great substitute.

Can I make this recipe ahead of time?

Yes, you can prepare it in advance. Store it in the fridge and reheat when ready. It often tastes even better the next day as the flavors meld.

Pineapple Chicken and Rice Recipe

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★★★★★

4.6 from 67 reviews

• Author: Andria
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

A flavorful and easy-to-make Pineapple Chicken and Rice dish combining tender chicken breast chunks with a sweet and tangy pineapple soy sauce glaze, tossed with colorful bell peppers and green onions, perfect for a quick weeknight dinner or meal prep.

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Ingredients

Scale 1x2x3x

Chicken & Sauce

• 1 lb boneless, skinless chicken breast, cut into bite-sized chunks
• 1 tablespoon olive oil or sesame oil
• 2 garlic cloves, minced
• 1/2 cup soy sauce (low sodium recommended)
• 1/3 cup pineapple juice (from the can)
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

The Rest

• 1 1/2 cups cooked rice (white, brown, or jasmine)
• 1 cup pineapple chunks (fresh or canned, drained)
• 1/2 red bell pepper, diced
• 1/4 cup green onions, chopped
• Optional toppings: sesame seeds, extra green onions, crushed red pepper flakes

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Instructions

1. Cook the Chicken: Heat oil in a large skillet over medium heat. Add the chicken pieces and cook until browned and cooked through, about 6–8 minutes. Remove the chicken and set aside.
2. Make the Sauce: In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in soy sauce, pineapple juice, honey, and vinegar; stir well. Bring to a simmer, then add the cornstarch slurry and cook for 2–3 minutes until the sauce thickens.
3. Combine Everything: Return the cooked chicken to the skillet with pineapple chunks and diced bell pepper. Stir to coat everything evenly in the sauce. Fold in the cooked rice and stir gently to warm through.
4. Finish & Serve: Garnish with chopped green onions, sesame seeds, and optionally chopped cilantro or crushed red pepper for extra spice. Serve hot and enjoy this sweet-savory meal.

Notes

• Do not overcook the chicken to avoid dryness.
• Add sriracha or red pepper flakes for a spicy kick.
• Include extra vegetables like snap peas or shredded carrots for added nutrition.
• Use canned pineapple not in syrup to prevent overly sweet dishes.
• Use day-old rice or allow fresh rice to cool to prevent clumps.
• If the sauce is too thin, add more cornstarch slurry and simmer longer.
• If the sauce is too thick, stir in a splash of water or pineapple juice.
• Chicken thighs can be substituted for juicier results.
• Dish can be made ahead, stored in the fridge, and reheated for convenience.
• Mango can replace pineapple if preferred.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian-inspired

Keywords: pineapple chicken, chicken and rice, sweet and savory, quick dinner, easy recipe, weeknight meal, stir-fry style, pineapple soy sauce