Introduction

Pineapple Chicken and Rice is a vibrant, flavorful dish that combines tender chicken, sweet pineapple, and savory sauce for a tropical twist on a classic meal. It’s easy to prepare and perfect for a weeknight dinner that feels special.

A bowl filled with a base layer of white rice, topped with several chunks of golden-brown glazed chicken pieces that have a shiny, slightly sticky texture. Scattered among the chicken are bright yellow pineapple chunks that appear juicy and fresh. Fresh green herb pieces are sprinkled on top, adding a touch of color and freshness. The bowl itself is white with a speckled design, placed on a white marbled surface. 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 (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 (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)
Optional: Sesame seeds for serving
Optional: Crushed red pepper for extra spice

Instructions

Step 1: Heat the olive or sesame oil in a large pan over medium heat. Add the chicken breast pieces and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside on a plate.
Step 2: In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the soy sauce, pineapple juice, honey, and vinegar. Stir well and bring to a simmer.
Step 3: Mix the cornstarch with water, then stir this mixture into the sauce to thicken it. Cook for 2-3 minutes until the sauce becomes glossy.
Step 4: Return the cooked chicken to the pan. Add the pineapple chunks and diced red bell pepper, stirring to coat everything evenly with the sauce.
Step 5: Gently fold in the cooked rice until warmed through and combined, about 2 minutes.
Step 6: Remove from heat and garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot and enjoy the tropical burst of flavors!

Tips & Variations

Using chicken thighs instead of breast adds extra juiciness and flavor.
Swap honey for maple syrup to keep the dish vegan-friendly.
For a spicy kick, sprinkle crushed red pepper flakes on top before serving.
Try jasmine rice for a fragrant touch or brown rice for added fiber.
Replace red bell pepper with snap peas or other colorful vegetables for variation.

Storage

Store leftover pineapple chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of water if needed to keep the rice moist.

How to Serve

This image shows a close-up of a dish served in a white bowl with a speckled texture. The bottom layer is white rice, with individual grains clearly visible. On top, there are golden-brown pieces of grilled or sautéed chicken glazed with a shiny sauce that looks sticky and slightly charred in spots. Scattered among the chicken pieces are bright yellow chunks of pineapple, adding a fresh and juicy contrast. The dish is garnished with small pieces of chopped green herbs, spread evenly over the top. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use thawed frozen chicken breasts or thighs. Make sure to fully thaw and pat them dry before cooking for best results.

Is this dish gluten-free?

It can be gluten-free if you use gluten-free soy sauce. Regular soy sauce contains wheat, so check labels or opt for tamari as a substitute.

Pineapple Chicken and Rice Recipe

Print Recipe

★★★★★

4.9 from 64 reviews

A delightful Pineapple Chicken and Rice dish that combines tender chicken breast sautéed to perfection with a sweet and tangy pineapple sauce. Enhanced with colorful red bell pepper, green onions, and served over fluffy cooked rice, this recipe delivers a tropical burst of flavors for a comforting dinner.

Author: Maya
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

For the Chicken

1 lb Chicken Breast (substitute with chicken thighs for a juicier option)
2 tbsp Olive or Sesame Oil (used for sautéing)

For the Sauce

2 cloves Garlic (minced; use garlic powder if fresh is unavailable)
1/2 cup Soy Sauce (low sodium recommended)
1/3 cup Pineapple Juice (use juice from canned pineapple for convenience)
2 tbsp Honey or Brown Sugar (maple syrup can be used as a substitute)
1 tbsp Rice Vinegar or Apple Cider Vinegar (white vinegar can be used in a pinch)
1 tsp Cornstarch (mixed with 1 tbsp water to avoid lumps)
1 tbsp Water

For the Main Dish

1.5 cups Cooked Rice (white, brown, or jasmine rice based on preference)
1 cup Pineapple Chunks (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 are a good substitute)

Optional Toppings

Sesame seeds (for serving; customize based on taste preferences)
Crushed red pepper (optional for extra spice)

Instructions

Sauté the Chicken: Heat olive or sesame oil in a large pan over medium heat. Add chicken breast pieces and cook until browned and cooked through, about 6-8 minutes. Once cooked, transfer the chicken to a plate and set aside.
Prepare the Sauce: In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in soy sauce, pineapple juice, honey, and vinegar. Stir well and bring the mixture to a simmer to meld the flavors together.
Thicken and Combine: Stir the cornstarch mixed with water into the simmering sauce to thicken it. Cook for 2-3 minutes until the sauce becomes glossy. Return the sautéed chicken to the pan, then add pineapple chunks and diced red bell pepper, stirring to ensure everything is coated evenly in the sauce.
Add the Rice: Gently fold in the cooked rice, warming it through and mixing thoroughly with the chicken and sauce. This step should take about 2 minutes to ensure all components are combined and heated properly.
Garnish and Serve: Remove from heat. Garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot, enjoying the tropical, sweet, and savory blend of flavors.

Notes

Optional: Top with crushed red pepper for an extra kick.
Consider substituting chicken thighs for more juiciness.
Low sodium soy sauce is recommended for a healthier dish.
Use fresh garlic for best flavor, but garlic powder can be used as a substitute.
Maple syrup can replace honey or brown sugar if preferred.
Ensure to mix cornstarch with water before adding to avoid lumps.
Tried this recipe? Let us know how it was!

Keywords: pineapple chicken, chicken and rice, sweet and tangy chicken, tropical chicken dish, easy stovetop dinner