Pineapple Chicken and Rice is the kind of dish that instantly sweeps you away with its vivid colors and bold sweet-and-savory flavors. Imagine perfectly seared chicken that’s juicy inside, a glossy sauce kissed with honey and tangy pineapple, all soaking into fluffy jasmine rice. It’s family-friendly, lightning-fast, and so simple you’ll wonder why you ever ordered takeout in the first place. This is the ultimate weeknight dinner that brings brightness to your table, whether you’re craving comfort or chasing a little tropical escape.
Ingredients You’ll Need
Everything you need for Pineapple Chicken and Rice is likely already in your pantry or easy to find at your local store. Each ingredient is carefully chosen to deliver irresistible taste, vibrant color, and just the right hint of fruity flair.
- Chicken thighs: Tender, juicy, and soak up flavor beautifully—cut into bite-sized pieces for faster, even cooking.
- Cornstarch: Lightly coats the chicken, giving it that delightfully crisp exterior while sealing in moisture.
- Vegetable oil: Perfect for high-heat cooking, ensuring your chicken gets golden and delicious in the pan.
- Red bell pepper: Adds a pop of color, natural sweetness, and crunch to balance the dish.
- Pineapple chunks: Fresh or canned (just drain them!)—they bring those signature bursts of sweet tartness.
- Garlic: Sautéed until fragrant to build irresistible aroma and savory depth.
- Low-sodium soy sauce: The salty backbone of the sauce, tying together all the flavors in a lighter way.
- Honey: Naturally sweetens the sauce and makes it glossy and sticky in the best way.
- Rice vinegar: Adds essential acidity to brighten the dish and balance the honey and pineapple.
- Ketchup: A hint of tang and a gentle sweetness, plus that gorgeous red color.
- Red pepper flakes (optional): A pinch gives you gentle heat—skip or adjust to suit your taste.
- Cooked jasmine rice: Light, aromatic, and sticky enough to soak up every drop of the vibrant sauce.
- Green onions: Sliced on top for a fresh, crisp lift and a splash of bright green.
- Sesame seeds: A simple sprinkle brings nutty flavor and delightful crunch for the finishing touch.
How to Make Pineapple Chicken and Rice
Step 1: Coat the Chicken
Start by tossing your chicken pieces in cornstarch, making sure they’re evenly coated. This step might seem simple, but it gives the chicken an incredibly crispy outside layer while keeping the meat succulent inside. It’s the little detail that makes every bite of Pineapple Chicken and Rice extra special.
Step 2: Sear to Perfection
Heat up the vegetable oil in a large skillet or a wok over medium-high heat. Add your cornstarch-coated chicken in a single layer (no crowding!) and let it cook for about 5 to 6 minutes, stirring occasionally. You’re looking for a golden crust and fully cooked, juicy centers—trust your senses and savor that sizzle.
Step 3: Add Bell Pepper and Pineapple
Now, toss in the diced red bell pepper and pineapple chunks. Stir everything together and cook for another 2 minutes. The bell pepper softens just a bit while staying crisp, and the pineapple gets a touch of caramelized edge—this is where the dish’s signature character starts to shine.
Step 4: Sauté the Garlic
Push the ingredients to the edge of the pan, create a small spot in the center, and add the minced garlic. Sauté for about 30 seconds, just until it’s fragrant—don’t walk away or it might burn. The aroma will have your kitchen smelling incredible!
Step 5: Make and Pour the Sauce
In a small bowl, whisk together the soy sauce, honey, rice vinegar, ketchup, and, if you like, red pepper flakes. Pour this sauce mixture into your hot pan and give everything a thorough toss to coat. Stirring well is key here; you want every bit of chicken and veggie to glisten with that rich, glossy goodness.
Step 6: Simmer and Thicken
Let the entire mixture simmer in the sauce for 2 to 3 minutes. As it bubbles away, the sauce will thicken, clinging to every morsel. This short simmer ensures maximum flavor meld and the perfect sticky-sweet glaze—exactly what makes Pineapple Chicken and Rice so irresistible.
Step 7: Serve It Up
Spoon the sizzling mixture over bowls of steaming cooked jasmine rice. Finish with a generous scattering of sliced green onions and a sprinkle of sesame seeds, then dig in while it’s hot—you’ve just created a showstopper meal in less time than it takes to order takeout.
How to Serve Pineapple Chicken and Rice
Garnishes
Don’t skip the finishing touches: fresh green onions and a flurry of sesame seeds add color, crunch, and that “restaurant-style” feel to your Pineapple Chicken and Rice. If you’re feeling adventurous, a squeeze of fresh lime or a handful of chopped cilantro can also perk things up beautifully.
Side Dishes
This dish is hearty on its own, but if you want to create a feast, serve it alongside steamed broccoli, snap peas, or a simple green salad. The crisp veggies lighten things up and complement the luscious flavors of Pineapple Chicken and Rice perfectly.
Creative Ways to Present
For something really fun, try serving the chicken and rice in hollowed-out pineapple halves—it makes for a stunning, tropical presentation that’s always a conversation starter. Or serve family-style in a big bowl at the table so everyone can help themselves to seconds and thirds!
Make Ahead and Storage
Storing Leftovers
Let your leftovers cool completely before transferring them to an airtight container. Pineapple Chicken and Rice keeps perfectly in the fridge for up to three days, and the flavors even deepen overnight, making your lunch tomorrow just as delicious as dinner tonight.
Freezing
Yes, you can freeze it! Pack cooled portions of chicken and rice into freezer-safe containers, separating them if you want the rice less saucy. Freeze for up to two months. Thaw overnight in the fridge for the freshest flavor and texture.
Reheating
To reheat, use the microwave in short bursts with a sprinkle of water, or gently warm in a skillet over low heat, stirring often. Either way, this brings the sauce back to its silky, glossy best in just a few minutes—almost as if it was freshly made.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts work well, though they cook a bit faster and may be slightly less juicy than thighs. Just keep an eye on doneness to avoid overcooking—the flavors of Pineapple Chicken and Rice will still shine.
Do I have to use jasmine rice?
Not at all. Jasmine rice is wonderfully aromatic, but regular white rice, brown rice, or even quinoa are great alternatives. If you’re after a lower-carb option, cauliflower rice does the trick while letting that delicious sauce steal the show.
Is canned pineapple okay for this recipe?
Yes! Canned pineapple works perfectly and is very convenient. Just be sure to drain the juice well so the sauce doesn’t get watery. If you’re using fresh pineapple, you’ll add even more brightness and texture.
Can I make this recipe spicy?
Definitely. The red pepper flakes add a subtle kick, but you can boost the heat with extra flakes, a splash of sriracha, or even diced fresh chili pepper. Adjust to your personal heat preference and taste as you go.
How do I keep the chicken from sticking to the pan?
Using enough oil and preheating the skillet are key steps. Avoid turning the chicken too soon—let it develop its crust before flipping. A nonstick pan or well-seasoned wok also makes this step foolproof for perfect Pineapple Chicken and Rice every time.
Final Thoughts
If you’re searching for a meal that transforms simple ingredients into pure joy on a plate, Pineapple Chicken and Rice should be at the top of your list. The flavors are bold, the process is speedy, and the result is restaurant-worthy. Give it a try—you’ll be amazed how easy it is to bring a little island-inspired happiness to your dinner table!
Print
Pineapple Chicken and Rice Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Pineapple Chicken and Rice recipe combines tender chicken pieces with sweet pineapple chunks in a savory sauce, served over fluffy jasmine rice. It’s a delicious and easy Asian-inspired dish that’s perfect for a quick and flavorful meal.
Ingredients
Chicken:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon cornstarch
Stir-Fry:
- 2 tablespoons vegetable oil
- 1 red bell pepper, diced
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1/4 teaspoon red pepper flakes (optional)
Serving:
- 2 cups cooked jasmine rice
- 2 green onions, sliced
- Sesame seeds, for garnish
Instructions
- Toss the Chicken: Coat chicken pieces with cornstarch.
- Cook Chicken: Sauté coated chicken until golden brown and cooked.
- Add Vegetables: Cook bell pepper and pineapple with garlic.
- Make Sauce: Combine soy sauce, honey, vinegar, ketchup, and red pepper flakes.
- Combine: Add sauce to skillet, simmer, and serve over rice.
Notes
- For extra flavor, marinate the chicken in soy sauce and garlic.
- Substitute jasmine rice with brown rice or quinoa for a healthier choice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion with rice
- Calories: 430
- Sugar: 14g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 105mg
