Pineapple Chicken and Rice

A quick, bright one-pan dinner that balances sweet pineapple with savory soy-browned chicken and tender rice. This Pineapple Chicken and Rice is the kind of weeknight recipe I reach for when I want something fuss-free but flavor-forward — pantry-friendly ingredients, minimal cleanup, and plenty of room for tweaks. If you like meals that come together in one skillet and please a crowd (including picky eaters), this is a reliable go-to — and you can review our recipe terms and conditions for sourcing and allergy notes before you shop.

Why you’ll love this dish

This recipe is fast, forgiving, and family-friendly. It combines protein, fruit, and starch in one pot so you don’t have to juggle multiple pans. The pineapple brightens the savory base and keeps the chicken moist; soy sauce adds umami and balances the sweetness.

“Comforting, fast, and everyone asked for seconds — the pineapple keeps it lively without being overly sweet.”

Perfect occasions:

• Weeknight dinners when time is tight.
• Meal-prep lunches (portion into containers and reheat).
• Casual entertaining — it holds well on the stove on low heat.

The cooking process explained

In plain steps: brown the diced chicken, soften the aromatics (onion, pepper, garlic), add rice and liquids, then simmer with pineapple until the rice is tender. The whole process takes about 30–35 minutes from start to finish (20 minutes of simmering). If you choose brown rice, expect additional cook time and slightly more liquid. I like to taste and adjust salt/soy at the end so the flavors stay balanced.

What you’ll need

• 1 lb chicken breast, diced into bite-sized pieces (substitute: thighs for more fat and flavor)
• 1 cup pineapple chunks (fresh or canned — drain canned unless you want extra sweet liquid)
• 1 cup rice (white long-grain, jasmine, or brown rice — see notes below)
• 2 cups chicken broth (low-sodium works well)
• 1 bell pepper, diced (any color)
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (low-sodium optional)
• 1 tablespoon olive oil (or neutral oil, coconut oil for a tropical note)
• Salt and black pepper to taste
• Fresh parsley or cilantro for garnish

Notes and substitutions inline:

• For vegetarian: swap chicken for firm tofu (pan-fry first) or tempeh.
• If using brown rice, increase broth to 2 1/4–2 1/2 cups and plan for 40–45 minutes simmering, or pre-cook the rice.
• Canned pineapple juice can be added (up to 1/4 cup) for extra tang, but reduce broth by the same amount.

Cooking method

1. Heat 1 tablespoon olive oil in a large pan over medium heat.
2. Season the diced chicken with salt and pepper. Add to the pan and cook until nicely browned on the outside, stirring occasionally — about 4–5 minutes. Don’t overcrowd the pan; work in batches if needed.
3. Push the chicken to the side (or remove briefly) and add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables soften and the onion is translucent, about 3–4 minutes.
4. Stir the rice into the pan and toast it for a minute with the aromatics — this helps separate grains and adds depth of flavor.
5. Pour in the chicken broth, soy sauce, and pineapple chunks (and any reserved pineapple juice if you like it sweeter). Stir to combine and bring the mixture to a gentle boil.
6. Reduce heat to low, cover the pan, and let simmer for about 20 minutes (white rice) or until the rice is tender and liquid absorbed. If using brown rice, simmer 40–45 minutes, adding liquid if it dries out.
7. Once cooked, fluff with a fork. Taste and adjust seasoning with salt and pepper. Stir in chopped parsley or cilantro just before serving.

Timing tips: start to finish time is roughly 30–35 minutes with white rice; about 50–60 minutes with brown rice.

Best ways to enjoy it

• Serve with a bright green salad or steamed vegetables to add texture contrast.
• Spoon into bowls and garnish with extra cilantro, sliced green onions, or toasted sesame seeds.
• For a tropical twist, serve with grilled pineapple rings and a squeeze of lime.
• To make it more substantial: add a handful of cashews or peanuts for crunch and extra protein.

I like plating it in shallow bowls so the rice spreads out and the pineapple is visible — it makes the dish look more vibrant.

Storage and reheating tips

Cool leftovers quickly and store in an airtight container. In the refrigerator it keeps 3–4 days; freeze up to 2–3 months. When reheating from frozen, thaw overnight in the fridge, then reheat on the stovetop or microwave until steaming hot (165°F internal temperature). For best quality, avoid freezing with fresh herbs; add them after reheating. For full guidance on long-term storage and food-safety practices, consult our storage and safety guidelines.

Reheating tips:

• Add a splash of water or broth when reheating to revive the rice.
• Reheat gently over low heat to prevent the chicken from drying out.

Pro chef tips

• Dry the chicken pieces before seasoning — that browns better and creates more flavor.
• Toast the rice briefly in the pan before adding liquid; it improves texture.
• If the pan’s liquid reduces too quickly, add a little more hot broth rather than cold water to keep cook time steady.
• Use a tight-fitting lid during simmering to ensure even cooking and prevent steam loss.
• If using canned pineapple, reserve a small amount of juice (1–2 tablespoons) and add near the end to bump flavor without making the dish overly sweet.

Creative twists

• Spicy: add a diced jalapeño or a teaspoon of chili-garlic sauce for heat.
• Coconut: swap half the broth for coconut milk for a creamier, Thai-inspired version.
• Hawaiian-style: add ham or diced bacon for a smoky-salty contrast.
• Low-carb: skip the rice and serve the pineapple and chicken over cauliflower rice; reduce liquid and cook time accordingly.
• Herb-forward: stir in chopped basil and lime zest instead of cilantro for a different bright finish.

Common questions

Q: Can I use frozen pineapple?
A: Yes — thaw and drain excess liquid before adding. Frozen pineapple can release more water, so drain or reduce broth slightly.

Q: Is it safe to use canned pineapple with the juice?
A: Yes. If you add the juice, reduce the broth by an equal amount to keep the liquid ratio balanced. Taste before adding extra salt, as canned fruit may be sweeter.

Q: Can I make this in a rice cooker or Instant Pot?
A: Instant Pot works well: use the sauté function to brown chicken and soften aromatics, then add rice, broth, pineapple, and cook on high pressure (white rice setting) for about 8 minutes, then natural release for 10 minutes. For a rice cooker, brown chicken and veggies in a skillet, transfer to the cooker, add rice and liquids, and cook per your rice cooker’s white-rice setting.

Q: How do I prevent mushy rice?
A: Use the correct rice-to-liquid ratio and don’t over-stir once simmering. White long-grain rice benefits from a 1:2 rice-to-liquid ratio; avoid lifting the lid frequently during cooking.

Q: Can I meal-prep this for the week?
A: Yes. Portion into airtight containers and refrigerate up to 4 days. Add fresh herbs just before eating to keep flavors bright.

Enjoy the sweet-savory comfort of this one-pan Pineapple Chicken and Rice — it’s simple enough for a busy night and flexible enough to make your own.

Pineapple Chicken and Rice

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A quick and bright one-pan dinner that balances sweet pineapple with savory chicken and tender rice, perfect for weeknight meals and easy clean-up.

• Author: ayoboyo021gmail-com
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 1 lb chicken breast, diced into bite-sized pieces
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 cup rice (white long-grain, jasmine, or brown rice)
• 2 cups chicken broth (low-sodium preferred)
• 1 bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (low-sodium optional)
• 1 tablespoon olive oil (or neutral oil)
• Salt and black pepper to taste
• Fresh parsley or cilantro for garnish

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Instructions

1. Heat 1 tablespoon olive oil in a large pan over medium heat.
2. Season diced chicken with salt and pepper. Add to the pan and cook until browned, about 4-5 minutes.
3. Push chicken to the side and add onion, bell pepper, and garlic; sauté until softened, about 3-4 minutes.
4. Stir in the rice and toast for a minute.
5. Pour in chicken broth, soy sauce, and pineapple chunks; bring to a gentle boil.
6. Reduce heat to low, cover, and simmer for about 20 minutes (or 40-45 minutes for brown rice) until rice is tender and liquid is absorbed.
7. Fluff with a fork, adjust seasoning, and stir in parsley or cilantro before serving.

Notes

For vegetarian, swap chicken for firm tofu or tempeh. If using brown rice, increase broth to 2 1/4–2 1/2 cups and plan for longer simmer time.