Dinner

Pineapple Chicken and Rice Recipe

BySarah Summers January 15, 2026January 15, 2026

Introduction

Pineapple Chicken and Rice is a delightful one-pan meal that combines sweet, savory, and tangy flavors in perfect harmony. This dish is simple to prepare and full of vibrant colors and textures, making it an excellent choice for a quick weeknight dinner or meal prep.

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

For the Chicken:

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

For the Sauce:

2 cloves Garlic, minced (use garlic powder if fresh unavailable)
1/2 cup Soy Sauce (low sodium preferred)
1/3 cup Pineapple Juice (from canned pineapple works well)
2 tbsp Honey or Brown Sugar (maple syrup can be substituted)
1 tbsp Rice Vinegar or Apple Cider Vinegar (white vinegar if needed)
1 tsp Cornstarch mixed with 1 tbsp Water (to thicken the sauce)

For the Main Dish:

1.5 cups Cooked Rice (white, brown, or jasmine)
1 cup Pineapple Chunks (fresh or drained canned)
1/2 Red Bell Pepper, diced (or substitute with other bell peppers or snap peas)
1/4 cup Green Onions, chopped (chives can be used instead)

Optional Toppings:

Sesame seeds
Crushed red pepper (for extra spice)

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 pan and set aside.
Step 2: In the same pan, sauté minced garlic 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 becomes glossy.
Step 4: Return the cooked chicken to the pan, then add pineapple chunks and diced red bell pepper. Stir everything to coat well with the sauce.
Step 5: Gently fold in the cooked rice. Heat through while combining all ingredients evenly, 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 flavors. Optionally, add crushed red pepper for a spicy kick.

Tips & Variations

Use chicken thighs for a juicier, more flavorful protein option.
For a spicy twist, add sriracha or red pepper flakes to the sauce.
Toss in extra vegetables like broccoli, carrots, or snap peas for added nutrition and color.
Swap rice with cauliflower rice for a low-carb alternative.
Try replacing pineapple with mango or peaches for a refreshing tropical twist.
Garnish with fresh cilantro or basil instead of green onions for added herbiness.
Ensure cornstarch is thoroughly mixed with water before adding to avoid lumps.

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 if needed to maintain moisture. For longer storage, freeze in a sealed container for 2-3 months; thaw overnight in the fridge 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 the primary choice due to its lean protein, but chicken thighs can be used for a juicier and more flavorful result. Just ensure thighs are fully cooked 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, adding a splash of water to restore moisture, either in a skillet or microwave.

Can I freeze Pineapple Chicken and Rice?

Yes, this dish freezes well. Store in an airtight container for up to 2-3 months. Thaw overnight in the fridge before reheating thoroughly.

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 additional pineapple juice until the desired consistency is reached without losing flavor.

Are there any dietary considerations I should keep in mind?

If avoiding soy, substitute soy sauce with coconut aminos or a homemade alternative. For a healthier option, use brown rice instead of white. Always check ingredient labels for specific dietary needs.

Can I add more vegetables to this dish?

Absolutely! Adding shredded carrots, snap peas, broccoli, or other veggies when combining the chicken and sauce makes the dish more nutritious and colorful.

Sarah Summers