Pineapple chicken and rice is a bright, weeknight-friendly one-pan dinner that balances sweet pineapple with savory soy and tender chicken. It’s the kind of meal that comes together quickly, cleans up easily, and pleases both kids and adults — perfect for a busy weeknight or an informal family dinner. If you plan to adapt or repost this recipe, don’t forget to check our site terms before sharing.
Why you’ll love this dish
This recipe combines pantry-friendly staples with a tropical pop of flavor. It’s simple, satisfying, and scales well for leftovers.
- Quick: Most hands-on time is just sautéing and a short simmer.
- Budget-friendly: Uses one pound of chicken and standard rice — no expensive ingredients.
- Kid-approved: Sweet pineapple helps picky eaters take to it.
- Minimal cleanup: Everything cooks in one skillet.
“A weeknight lifesaver—sweet, a little tangy, and always gone fast at our house.” — a regular cook
The cooking process explained
You’ll brown aromatics and chicken first to build flavor, then add rice and liquid so the rice cooks in the same pan and absorbs the pineapple-and-soy seasoning. The method is essentially: sauté → combine → simmer → rest. Expect a total active time of ~15–20 minutes and a simmering time of about 20 minutes.
Key ingredients
- 1 pound chicken breast, cut into bite-sized pieces (thighs work too; see variations)
- 1 cup pineapple chunks (fresh or canned; reserve juice if using canned)
- 1 cup rice (white or brown; brown will need longer cooking)
- 2 cups chicken broth (can substitute vegetable broth)
- 1 bell pepper, diced (any color)
- 1 onion, chopped
- 2 cloves garlic, minced
- Soy sauce to taste (start with 1–2 tablespoons)
- Salt and pepper to taste
- Oil for sautéing (neutral oil or olive oil)
Notes and substitutions:
- For gluten-free: use tamari in place of soy sauce.
- If using brown rice, add 10–15 minutes to simmer time and use 2 1/4 to 2 1/2 cups broth (check package).
- Swap chicken for shrimp or firm tofu for a different protein.
Step-by-step instructions
- Heat a tablespoon of oil in a large skillet over medium heat until shimmering.
- Add the chopped onion and minced garlic. Sauté 2–3 minutes until fragrant and slightly softened.
- Toss in the diced bell pepper and chicken pieces. Cook 5–7 minutes, stirring occasionally, until the chicken is lightly browned on all sides (it doesn’t need to be fully cooked through yet).
- Stir in the rice, pineapple chunks, chicken broth, and soy sauce. Scrape any browned bits from the pan — that’s flavor.
- Bring the mixture to a boil, then reduce heat to low. Cover the skillet and simmer for about 20 minutes (white rice) or until rice is fluffy and chicken is tender. If using brown rice, simmer longer and check liquid level.
- Remove from heat and let rest, covered, 5 minutes. Season with salt and pepper to taste.
- Fluff with a fork, serve hot, and enjoy.
Timing tips: If your skillet is small, use a wide sauté pan so the rice spreads evenly. Always rest the dish covered so steam finishes the rice.
Best ways to enjoy it
- Plate it with a sprinkle of sliced green onions and toasted sesame seeds for contrast.
- Serve with a crisp side salad or steamed broccoli to add a fresh crunch.
- For a fuller meal, add a side of simple cucumber pickles or a wedge of lime for extra acidity.
- If you like heat, drizzle with sriracha or add chopped fresh chilies during cooking.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for 3–4 days. Cool to room temperature no more than 2 hours after cooking before refrigerating.
- Freezing: Transfer to freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat on the stovetop in a skillet over medium-low heat with a splash of broth or water to loosen the rice, or microwave in 30–60 second bursts until hot. Ensure the internal temperature reaches 165°F (74°C) for safe reheating.
- If you plan to reuse or repost the recipe, be sure to read our terms and conditions for guidance.
Food safety note: Do not leave cooked rice at room temperature for extended periods; cooled rice can harbor spores that multiply if left out.
Helpful cooking tips
- Sear the chicken well: Browning adds depth of flavor through the Maillard reaction.
- Toast the rice briefly in the pan with the chicken for extra nuttiness and better texture.
- Taste as you go: Soy sauce adds saltiness, so add salt only after tasting.
- If the dish is too sweet from pineapple, balance it with a splash of rice vinegar or lime juice.
- Use fresh pineapple for brighter flavor; canned works in a pinch but drain excess syrup to avoid an overly-sweet result.
Creative twists
- Teriyaki-style: Swap soy sauce for teriyaki sauce and add a tablespoon of honey.
- Coconut pineapple rice: Use half coconut milk and half broth for a creamier, tropical base.
- Protein swaps: Use boneless skinless thighs for richer flavor, or shrimp (add in the last 5 minutes) for a quicker version.
- Vegetarian: Replace chicken with extra firm tofu or a can of drained chickpeas.
- One-pot slow-cooker: Brown chicken and aromatics first, then transfer everything to a slow cooker with rice and broth; cook on low 2–3 hours (check rice type).
Common questions
Q: How long does this take from start to finish?
A: Active prep is ~15–20 minutes. Simmer time for white rice is about 20 minutes, so plan for roughly 40 minutes total. Brown rice will add extra simmering time.
Q: Can I use frozen pineapple?
A: Yes. Frozen pineapple works fine—no need to thaw fully. Drain any extra liquid if using packaged thawed fruit to avoid diluting the broth.
Q: What if my rice is still crunchy after 20 minutes?
A: If rice is undercooked, add 1/4 cup extra hot broth or water, stir gently, cover, and simmer 5–10 more minutes until tender.
Q: Is this safe to freeze?
A: Yes. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat until steaming hot (165°F / 74°C).
Q: Can I make this gluten-free?
A: Replace soy sauce with tamari or a certified gluten-free soy sauce to make it gluten-free.
Q: Can I use chicken thighs instead of breast?
A: Absolutely. Thighs are more forgiving and add richness; cook time is similar for bite-sized pieces.
Pineapple Chicken and Rice
A bright, weeknight-friendly one-pan dinner that balances sweet pineapple with savory soy and tender chicken.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
- 1 pound chicken breast, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned)
- 1 cup rice (white or brown)
- 2 cups chicken broth
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- Soy sauce to taste (start with 1–2 tablespoons)
- Salt and pepper to taste
- Oil for sautéing
Instructions
- Heat a tablespoon of oil in a large skillet over medium heat until shimmering.
- Add the chopped onion and minced garlic. Sauté 2–3 minutes until fragrant and slightly softened.
- Toss in the diced bell pepper and chicken pieces. Cook 5–7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Stir in the rice, pineapple chunks, chicken broth, and soy sauce. Scrape any browned bits from the pan.
- Bring the mixture to a boil, then reduce heat to low. Cover the skillet and simmer for about 20 minutes (white rice) or until rice is fluffy and chicken is tender.
- Remove from heat and let rest, covered, 5 minutes. Season with salt and pepper to taste.
- Fluff with a fork, serve hot, and enjoy.
Notes
For gluten-free: use tamari in place of soy sauce. If using brown rice, add 10–15 minutes to simmer time and use more broth.