Easy Pineapple Chicken with Rice is a sweet, savory, and colorful dish that brings tropical flavors straight to my dinner table. Tender chicken is coated in a tangy pineapple sauce and paired with fluffy rice for a delicious meal that’s perfect for busy weeknights. Whether I’m craving something fresh or looking for a new way to enjoy chicken and rice, this one-pan favorite always delivers.
Why You’ll Love This Recipe
I love how quick this recipe comes together without sacrificing flavor. The pineapple adds a bright, juicy sweetness that balances beautifully with the savory chicken and simple seasonings. Plus, it’s all made with easy pantry staples, and I can customize it however I like—with veggies, extra heat, or different grains. It’s family-friendly, meal prep–friendly, and always satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breast or thighs (cut into bite-sized pieces)
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Canned pineapple chunks (juice reserved)
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Cooked white or brown rice
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Soy sauce
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Garlic (minced)
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Ginger (fresh or ground)
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Cornstarch (for thickening)
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Olive oil or sesame oil
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Bell peppers (optional, for color and crunch)
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Green onions or sesame seeds (for garnish)
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Salt and pepper
Directions
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I season the chicken with salt and pepper, then cook it in a large skillet with a bit of oil over medium-high heat until browned and cooked through. I set it aside.
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In the same skillet, I sauté garlic, ginger, and bell peppers (if using) for a couple of minutes.
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I add the pineapple chunks and pour in a sauce made from the reserved pineapple juice, soy sauce, and cornstarch whisked with water to thicken.
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I return the chicken to the pan and stir everything together, letting the sauce simmer until thick and glossy, about 5 minutes.
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I serve the pineapple chicken over a bed of rice and top with green onions or sesame seeds.
Servings and timing
This recipe makes about 3–4 servings. It takes roughly 10 minutes to prep and 20 minutes to cook, so it’s ready in about 30 minutes.
Variations
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I swap the rice for quinoa, cauliflower rice, or noodles when I want something different.
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For a spicy kick, I stir in red pepper flakes or a spoonful of sriracha.
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I add broccoli, snap peas, or carrots for extra veggies.
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I sometimes use fresh pineapple if I have it—just be sure to use juice or a little extra liquid for the sauce.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet or microwave until heated through. I add a splash of water if the sauce gets too thick.
FAQs
Can I use frozen chicken?
Yes, I thaw it completely first, then cut and cook as usual.
Can I make this ahead of time?
Absolutely. I cook everything and store it in the fridge for up to 3 days. It reheats well and is great for meal prep.
What’s the best type of rice to use?
I usually use jasmine or long-grain white rice, but brown rice works well too for added fiber and texture.
Is fresh pineapple better than canned?
Either works! Canned pineapple is convenient and provides juice for the sauce, but fresh gives a slightly firmer texture.
Can I make this gluten-free?
Yes, I use gluten-free soy sauce or tamari to keep it gluten-free. Everything else in the recipe is naturally gluten-free.
Conclusion
Easy Pineapple Chicken with Rice is a vibrant, tasty dish I turn to when I want something fresh, fast, and full of flavor. The sweet and savory combo, tender chicken, and fluffy rice make it a balanced meal I can enjoy any day of the week. Whether I’m cooking for myself or the whole family, this recipe always hits the spot.
