If you’re searching for an irresistibly bright, flavorful dinner that brings everyone to the table with a smile, Pineapple Chicken and Rice is absolutely the answer. Picture this: juicy chunks of golden pineapple mingling with tender chicken, pops of colorful peppers, and a sweet-savory sauce that soaks right into fluffy white or nutty brown rice. This is the kind of meal that’s both quick enough for a busy weeknight and exciting enough to serve to friends—it’s always a hit and guaranteed to inspire recipe requests. Plus, with Pineapple Chicken and Rice, you’re getting nutrition, vibrant color, and the perfect balance of sweet and tangy spices in every bite.
Ingredients You’ll Need
You only need a handful of staple ingredients to make Pineapple Chicken and Rice, but each one plays a vital role. These pantry basics and fresh add-ins come together to create layers of flavor, irresistible textures, and eye-catching color, making every serving a memorable experience.
- Olive oil: The perfect start for sautéing—it gives a hint of richness and helps everything cook evenly.
- Boneless, skinless chicken breasts: Lean and juicy, these provide the hearty protein foundation of the dish.
- Salt: Just a touch to bring out all the natural flavors.
- Black pepper: Adds a subtle warmth that elevates the entire meal.
- Red bell pepper: For sweetness, crunch, and a burst of vibrant color—don’t skip it!
- Diced pineapple (fresh or canned): The juicy, tropical star that lends sweet-and-tangy flair to every bite.
- Garlic: Just two cloves, but they infuse the whole dish with savory depth.
- Low-sodium soy sauce: Delivers the umami punch while keeping salt levels in check.
- Honey: Just the right touch of sweetness to balance the savory and tangy elements.
- Rice vinegar: Adds gentle acidity and brightness for a well-rounded sauce.
- Sesame oil: A little goes a long way to give that signature, toasty Asian-inspired aroma.
- Cornstarch mixed with water: Thickens up the sauce so it clings perfectly to the chicken and pineapple.
- Cooked white or brown rice: The cozy, fluffy base that soaks up every drop of saucy goodness—choose your favorite!
- Chopped green onions and sesame seeds: For a fresh crunch and pretty finishing touch.
How to Make Pineapple Chicken and Rice
Step 1: Sear the Chicken
Start by heating your olive oil in a large skillet over medium-high heat. Toss the bite-sized chicken pieces in salt and pepper for instant flavor. Once the oil shimmers, add the chicken to the sizzling pan. Let the chicken brown and cook through, about 5 to 6 minutes. Don’t crowd the pan—if needed, cook in batches so you get golden edges, not steam! When the pieces are firm and cooked through, scoop them out and set aside on a plate; you’ll add them back in soon.
Step 2: Sauté the Veggies and Pineapple
In the same pan, add your chopped red bell pepper, juicy pineapple cubes, and fragrant minced garlic. Sauté for 2 to 3 minutes, just until the pepper is a little tender and the garlic is fragrant. The pineapple will warm and start to release its sweet juices, melding with everything else for a tropical kick.
Step 3: Build the Sauce
Pour in the soy sauce, honey, rice vinegar, and that wonderful sesame oil. Give everything a quick stir to combine, making sure to scrape up those browned bits at the bottom of the skillet—they’re pure flavor! Return the cooked chicken to the pan and let everything come up to a gentle simmer, allowing the flavors to mingle and infuse.
Step 4: Thicken and Finish
Time for a glossy, luscious sauce! Mix cornstarch and water in a small bowl, then drizzle this slurry into the skillet. Stir gently while the sauce bubbles and thickens for 1 to 2 minutes. When everything’s beautifully coated and shiny, remove the pan from the heat. Your Pineapple Chicken and Rice is ready to be piled high over your choice of fluffy rice.
How to Serve Pineapple Chicken and Rice
Garnishes
Sprinkle your dish with a generous handful of chopped green onions and a shower of sesame seeds just before serving. These fresh toppings add layers of flavor, a little crunch, and that pop of color that makes Pineapple Chicken and Rice as lovely to look at as it is to eat. If you want extra flair, a few pieces of fresh cilantro or a slice of lime on the side also work wonderfully.
Side Dishes
Pineapple Chicken and Rice is a star all on its own, but you can easily round out your meal with simple sides. Steamed snap peas, sautéed broccoli, or a crisp cucumber salad keep things light and refreshing. If you want to go all in, a bowl of miso soup or crunchy egg rolls are fantastic companions too.
Creative Ways to Present
Why not have some fun with serving? For a showstopper, hollow out a fresh pineapple and serve the chicken and rice right in the shell—talk about wow factor! Alternatively, create colorful rice bowls, layering Pineapple Chicken and Rice with extra veggies. Even kids love it tucked into lettuce wraps for a hand-held twist.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers into airtight containers as soon as they cool; this keeps flavors fresh and prevents sogginess. Pineapple Chicken and Rice holds up beautifully in the fridge for up to three days and is just as tasty the next day—perfect for meal prep or quick lunches!
Freezing
You can absolutely freeze Pineapple Chicken and Rice. Pack cooled portions into freezer-safe bags or containers, pressing out extra air, and freeze for up to two months. For the best texture when thawing, consider freezing the rice and chicken mixture separately.
Reheating
Reheat your Pineapple Chicken and Rice in the microwave or on the stovetop. If microwaving, add a splash of water and cover loosely to keep the sauce from drying out. On the stove, a low simmer and gentle stir work magic to bring everything back to life. Just heat until piping hot, and it’ll taste freshly made!
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are just as delicious in Pineapple Chicken and Rice, and they offer a slightly richer, juicier bite. Feel free to swap them in, using the same amount by weight and following all the same cooking steps.
Is fresh pineapple better than canned?
Both work well, so it’s really up to your preference and convenience. Fresh pineapple is extra bright and tangy, while canned (drained) pineapple is softer and a bit sweeter. Either way, you’re in for a treat!
Can I make this dish gluten-free?
Yes! Just substitute the soy sauce with a gluten-free version, like tamari or coconut aminos. Ensure the other ingredients are certified gluten-free to keep your Pineapple Chicken and Rice safe for everyone at the table.
How do I add more veggies?
You can absolutely get creative by tossing in extra veggies like snap peas, broccoli florets, carrots, or even baby corn. Add firmer veggies at the same stage as the bell pepper so they cook evenly.
What’s the best way to meal prep Pineapple Chicken and Rice?
Cook the chicken and sauce, portion them into meal prep containers over rice, and cool completely before sealing and refrigerating. It reheats beautifully, so you can enjoy quick lunches or dinners all week without any fuss.
Final Thoughts
If you’re looking for a meal that brings sunshine to your table, Pineapple Chicken and Rice is it! This dish is pure comfort with a punch of flavor and color, and it’s so easy to make at home. Give it a try, put your own spin on the veggies or toppings, and watch how quickly it becomes a family favorite. Happy cooking!
Print
Pineapple Chicken and Rice Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a taste of the tropics with this delicious Pineapple Chicken and Rice recipe. Tender chunks of chicken, sweet pineapple, and savory bell peppers come together in a flavorful Asian-inspired sauce. Serve over a bed of rice for a satisfying meal that’s sure to please your taste buds.
Ingredients
Chicken:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Stir-Fry:
- 1 red bell pepper (chopped)
- 1 cup diced pineapple (fresh or canned)
- 2 cloves garlic (minced)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Additional:
- 3 cups cooked white or brown rice
- Chopped green onions and sesame seeds for garnish
Instructions
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5–6 minutes until browned and cooked through. Remove and set aside.
- Prepare Stir-Fry: In the same skillet, sauté bell pepper, pineapple, and garlic for 2–3 minutes. Add soy sauce, honey, rice vinegar, and sesame oil. Return chicken to the skillet and simmer.
- Thicken Sauce: Stir in cornstarch slurry and cook until sauce thickens, about 1–2 minutes. Remove from heat.
- Serve: Over cooked rice, garnish with green onions and sesame seeds.
Notes
- For extra flavor, marinate chicken in soy sauce and garlic for 30 minutes.
- Add snap peas, broccoli, or carrots for more vegetables.
- Great for meal prep and reheats well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 14g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
