Pineapple Chicken and Rice

Pineapple chicken and rice is a sweet, savory, and satisfying dish that I love to make when I want something tropical and comforting in one bowl. It combines tender chicken, juicy pineapple chunks, and flavorful rice in a sticky-sweet sauce that clings to every bite. It’s one of those meals that feels both fresh and hearty, perfect for busy weeknights or lazy weekends.

Why You’ll Love This Recipe

I love this recipe because it’s simple to make and packed with flavor. The pineapple adds a burst of sweetness that balances the savory chicken and soy-based sauce perfectly. It’s all cooked in one skillet or pan, which makes cleanup a breeze. Plus, it’s super customizable—I can throw in veggies, adjust the heat, or make it more saucy depending on my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breast or thighs (cubed)

• Cooked white or jasmine rice

• Canned pineapple chunks (with juice)

• Soy sauce

• Garlic, minced

• Ginger, grated

• Brown sugar or honey

• Cornstarch (for thickening)

• Water

• Olive oil or sesame oil

• Green onions (optional, for garnish)

• Red pepper flakes or sriracha (optional, for heat)

Directions

1. I start by heating oil in a large skillet over medium-high heat. I add the chicken pieces and cook until they’re golden and cooked through. I remove them from the pan and set them aside.

2. In the same skillet, I sauté the garlic and ginger for about a minute until fragrant.

3. I pour in the pineapple juice (from the can), soy sauce, and brown sugar. I stir everything together and let it simmer for a few minutes.

4. I make a slurry with cornstarch and water, then stir it into the sauce and let it thicken.

5. I add the cooked chicken and pineapple chunks back into the skillet, tossing to coat everything in the sticky sauce.

6. I spoon the mixture over warm cooked rice and top with chopped green onions and a sprinkle of red pepper flakes if I want extra kick.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I add bell peppers, snow peas, or broccoli for more color and crunch. I’ve also swapped the rice for cauliflower rice for a low-carb version. For a richer flavor, I drizzle in a little sesame oil or add crushed pineapple instead of chunks for a smoother sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat or microwave it with a splash of water to loosen the sauce. It also makes a great meal prep option for lunches.

FAQs

Can I use fresh pineapple?

Yes, I chop fresh pineapple and use bottled juice or water in place of the canned juice. The flavor is even brighter.

Can I make this ahead?

Yes, I cook everything and store it separately from the rice. It reheats well and tastes even better the next day.

Is this dish spicy?

Not by default, but I can add sriracha or red pepper flakes if I want a little heat.

Can I use frozen chicken?

Yes, I thaw it completely before cooking for even browning and proper texture.

What kind of rice works best?

I like jasmine or long-grain white rice, but brown rice or even quinoa also work well.

Conclusion

Pineapple chicken and rice is one of those feel-good meals I love to keep in my rotation. It’s simple, flavorful, and brings a tropical twist to dinner that always brightens up my week. Whether I’m cooking for family or meal prepping for myself, this dish never disappoints.