Dinner

Pineapple Chicken and Rice Recipe

BySarah Summers December 27, 2025December 27, 2025

Introduction

Pineapple Chicken and Rice is a vibrant and delicious dish that perfectly balances sweet, savory, and tangy flavors. Tender chicken and juicy pineapple chunks combine with fragrant jasmine rice for a comforting meal that’s easy to prepare any night of the week.

A white bowl is filled with a base layer of fluffy white rice, topped with chunks of golden-brown grilled chicken and bright yellow pineapple pieces, both coated in a shiny glaze. The grilled chicken and pineapple are scattered evenly over the rice, with small green onion pieces sprinkled on top for color. A thin slice of lemon is placed on the side inside the bowl, adding a fresh touch. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups jasmine rice
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts, diced
1 cup fresh pineapple chunks (or canned, drained)
1 small red bell pepper, diced
1 small onion, chopped
2 cloves garlic, minced
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1/2 teaspoon crushed red pepper flakes (optional)
2 green onions, sliced
Salt and pepper to taste

Instructions

Step 1: Cook the jasmine rice according to package instructions; set aside.
Step 2: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Season with salt and pepper. Remove the chicken from the skillet and set aside.
Step 3: In the same skillet, add the onion and garlic; sauté until fragrant and translucent, about 2-3 minutes.
Step 4: Add the red bell pepper and pineapple chunks; cook for another 3-4 minutes until the peppers are tender and pineapple is heated through.
Step 5: In a small bowl, whisk together soy sauce, honey, rice vinegar, and crushed red pepper flakes if using. Pour the sauce into the skillet and stir well to coat the vegetables and pineapple.
Step 6: Return the cooked chicken to the skillet and stir everything together, letting the sauce thicken slightly for 2-3 minutes.
Step 7: Serve the pineapple chicken mixture over the cooked jasmine rice. Garnish with sliced green onions.

Tips & Variations

For extra flavor, marinate the chicken in soy sauce and honey for 15 minutes before cooking.
Use fresh pineapple for best texture, but canned pineapple chunks work well in a pinch—just be sure to drain them.
Add diced snap peas or shredded carrots for more vegetables and color.
If you prefer less heat, omit the crushed red pepper flakes or reduce the amount.
Swap jasmine rice for brown rice or quinoa for a healthier twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water if needed to keep the rice moist. This dish is best enjoyed fresh but keeps well for quick meals later in the week.