Dinner

Pineapple Chicken and Rice Recipe

Name: Pineapple Chicken and Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tropical
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 preferred); 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 mixing with cornstarch); 1.5 cups Cooked Rice (white, brown, or jasmine rice); 1 cup Pineapple Chunks (fresh or drained canned); 1/2 Red Bell Pepper, diced (can substitute with other bell peppers or snap peas); 1/4 cup Green Onions, chopped (chives can be used as a substitute); Sesame seeds (for serving); Crushed red pepper (optional, for extra spice)

BySarah Summers January 14, 2026January 14, 2026

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Introduction

Pineapple Chicken and Rice is a delicious one-pan meal that perfectly balances sweet and savory flavors. This tropical-inspired dish is quick to prepare and sure to become a family favorite.

A bowl filled with three layers: the bottom layer is white rice with some grains visible, looking fluffy and soft; the middle layer is golden-brown grilled chicken pieces with a slightly charred texture; the top layer consists of bright yellow pineapple chunks that look juicy and fresh, scattered evenly and sprinkled with small green fresh herbs on top. The bowl is white and sits 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
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 (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
1.5 cups Cooked Rice (white, brown, or jasmine rice)
1 cup Pineapple Chunks (fresh or drained canned)
1/2 Red Bell Pepper, diced (can substitute with other bell peppers or snap peas)
1/4 cup Green Onions, chopped (chives make a great substitute)
Optional: Sesame seeds or crushed red pepper for serving

Instructions

Step 1: 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. Remove from the pan and set aside.
Step 2: In the same pan, add minced garlic and sauté for about 30 seconds until fragrant. Pour in soy sauce, pineapple juice, honey, and vinegar. Stir well and bring to a simmer.
Step 3: Stir in the cornstarch mixed with water to thicken the sauce. Cook for 2-3 minutes until the sauce is glossy.
Step 4: Return the cooked chicken to the pan. Add 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 well combined, about 2 minutes.
Step 6: Remove from heat. Garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot and enjoy the vibrant tropical flavors!

Tips & Variations

Use chicken thighs instead of breast for a juicier result.
Add sriracha or crushed red pepper flakes for a spicy kick.
Substitute rice with cauliflower rice for a low-carb option.
Incorporate extra vegetables such as broccoli, snap peas, or carrots for added nutrition.
Try topping with chopped cashews or fresh cilantro for added texture and freshness.
Use mango or peaches instead of pineapple for a seasonal twist.

Storage

Store leftover Pineapple Chicken and Rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to maintain moisture. For longer storage, freeze in a sealed container for 2-3 months. Thaw overnight in the refrigerator before reheating. Allow cooked rice to cool before mixing to prevent clumping during storage.

How to Serve

A dish with three visible layers in a white bowl placed on a white marbled surface: the bottom layer is long-grain brown rice with a soft texture and light beige color; the middle layer consists of glazed chicken cubes that have a shiny, caramelized brown color with some charred spots adding texture; the top layer features bright golden pineapple chunks that appear juicy and glossy, garnished lightly with small pieces of fresh green herbs scattered evenly over the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of chicken is best for this recipe?

Chicken breast is commonly used for its lean protein, but chicken thighs are a great alternative if you want a juicier, more flavorful dish. Just make sure the chicken is cooked through for safety.

How do I store leftovers of Pineapple Chicken and Rice?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to restore moisture and flavor.

Can I freeze Pineapple Chicken and Rice?

Yes, you can freeze this dish in an airtight container for 2-3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.

What should I do if the sauce is too thick?

If the sauce becomes too thick, gradually stir in a few tablespoons of water or pineapple juice until you achieve the desired consistency without losing flavor.

Are there any dietary considerations I should keep in mind?

If you need a soy-free option, try using coconut aminos or a homemade soy sauce alternative. For a healthier choice, switch white rice for brown rice. Always ensure ingredients fit your dietary needs.

Can I add more vegetables to this dish?

Absolutely! Adding veggies like shredded carrots, snap peas, or broccoli increases nutrition and color. Just toss them in when combining the chicken and sauce.

Sarah Summers