If you’re on a quest for a dinner that’s bursting with sweet and savory flavor, under 30 minutes to make, and guaranteed to win over everyone at the table, you simply have to try Pineapple Chicken and Rice. Tender chicken, juicy pineapple, and crisp veggies come together in a glossy, tangy sauce, all tossed with fluffy white or jasmine rice. It’s one of those meals that feels both tropical and comforting at the same time, and every bite is a delicious surprise—trust me, this is the kind of recipe you’ll want to add to your regular rotation!
Ingredients You’ll Need
Gathering the ingredients for Pineapple Chicken and Rice is a breeze, and you probably already have most of them waiting in your kitchen. Each one brings something unique: from the protein-packed chicken to the colorful bell peppers and zingy sauce, every component plays a role in making this dish unforgettable.
- Boneless skinless chicken breasts or thighs: Thighs bring extra juiciness, but breasts work beautifully for a leaner option—cut into bite-sized pieces for quick cooking.
- Vegetable oil: Helps everything sizzle nicely in the pan and prevents sticking.
- Red bell pepper: Adds a sweet crunch and a pop of color that brightens up the entire dish.
- Fresh or canned pineapple chunks: Brings irresistible tropical sweetness; just drain well if using canned!
- Garlic: The secret to an aromatic base—don’t skip it!
- Cooked white or jasmine rice: Classic and fluffy rice soaks up the sauce perfectly; leftover rice works great.
- Green onions: For a fresh, crisp finish and extra visual appeal.
- Low-sodium soy sauce: Provides that classic umami punch without making things too salty.
- Honey: Softly sweetens the sauce and pairs perfectly with pineapple.
- Rice vinegar: Adds a little zip to balance the sweet and savory notes.
- Sesame oil: A drizzle at the end gives an irresistible toasted, nutty aroma.
- Ground ginger: Adds warmth and just the right hint of spice.
- Salt and pepper: For seasoning the chicken and dialing in flavor.
- Sesame seeds (optional): Sprinkle on top for crunch and a lovely finishing touch.
How to Make Pineapple Chicken and Rice
Step 1: Mix the Sauce
Let’s kick things off by prepping that sweet-and-savory sauce. In a small bowl, whisk together your soy sauce, honey, rice vinegar, sesame oil, and ground ginger. This vibrant mixture will become the soul of our Pineapple Chicken and Rice, marrying the juicy fruit and tender chicken with rich Asian-inspired flavor.
Step 2: Cook the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the chicken pieces, sprinkle them lightly with salt and pepper, and sauté for 5 to 7 minutes until they’re golden and cooked through. You want those edges a little browned for max flavor!
Step 3: Build the Flavor Base
Stir in the minced garlic and let it go for about a minute—just until fragrant. Next, toss in the chopped red bell pepper and pineapple chunks. Sauté for another 3 to 4 minutes, allowing the peppers to soften and the pineapple to caramelize ever so slightly, building sweet and colorful depth.
Step 4: Pour in the Sauce
Give your sauce one last whisk and pour it over the chicken, pineapple, and peppers. Stir it all together so everything gets evenly coated in that glossy goodness. Lower the heat to medium and let it all simmer for 2 to 3 minutes, which lets the sauce thicken and cling to every bite.
Step 5: Combine with Rice and Green Onions
Add your cooked rice and sliced green onions right into the skillet. Toss everything together until the rice is piping hot and all those ingredients are snuggled up and mingling in the sauce. Now’s the time to take a moment and appreciate how amazing it all smells!
Step 6: Finish and Serve
Remove from heat and sprinkle sesame seeds over the top for just a touch of crunch (totally optional, but so worth it). Spoon the Pineapple Chicken and Rice onto plates while it’s still steamy, and get ready for rave reviews!
How to Serve Pineapple Chicken and Rice
Garnishes
Fresh garnishes take this dish from everyday dinner to something special! I love a sprinkle of sesame seeds, some extra sliced green onions, and maybe even a few torn cilantro leaves for a punch of color and freshness. If you like a little heat, a dusting of red pepper flakes or a few drops of sriracha really liven things up.
Side Dishes
While Pineapple Chicken and Rice is a star on its own, pairing it with lightly steamed veggies (like broccoli or snap peas) or a crisp cucumber salad helps round out the meal. For extra crunch, try some roasted cashews or a side of egg rolls. Want it even more tropical? Serve with a simple mango salad.
Creative Ways to Present
If you’re in the mood for fun, serve your Pineapple Chicken and Rice in hollowed-out pineapple halves—kids and adults alike will be wowed! For meal prep, portion servings into mason jars layered with rice and chicken for easy grab-and-go lunches. Or, pile it high on lettuce cups for a lighter, hand-held option.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store your Pineapple Chicken and Rice in an airtight container in the refrigerator for up to 3 days. The flavors meld even more overnight, making for a super tasty next-day lunch!
Freezing
You can absolutely freeze Pineapple Chicken and Rice! Let everything cool completely, then portion into freezer-safe containers. It’ll keep for up to 2 months—just be sure to thaw overnight in the fridge for the best texture.
Reheating
For the tastiest results, reheat Pineapple Chicken and Rice gently in a skillet or microwave. Add a splash of water or a drizzle of soy sauce to bring back the sauciness and keep the rice from drying out. Just heat until warmed through, and enjoy.
FAQs
Can I use brown rice instead of white or jasmine?
Absolutely! Brown rice adds extra fiber and a nutty flavor that pairs beautifully with the sweet-tangy sauce. Just make sure the rice is cooked in advance, since it takes a bit longer than white or jasmine rice.
Can this recipe be made gluten-free?
Yes! Simply swap regular soy sauce for your favorite gluten-free alternative, such as tamari or coconut aminos, and your Pineapple Chicken and Rice will be completely gluten-free.
What type Main Course
Either works well! Chicken thighs will give you a juicier, richer bite, while breasts are leaner and just as delicious. Use whichever you prefer or have on hand.
Can I add more veggies to this dish?
Of course! Try adding snap peas, baby corn, shredded carrots, or even broccoli florets. Just toss them in with the bell peppers and pineapple for extra color and crunch.
Is Pineapple Chicken and Rice good for meal prep?
It’s fantastic for meal prep! It holds up well in the fridge and reheats beautifully, so you can portion it out for easy lunches or dinners all week long.
Final Thoughts
If you’re ready for a meal that’s equal parts weeknight-easy and family-approved, I can’t recommend Pineapple Chicken and Rice enough. You’ll love how effortlessly it comes together, and every forkful brings that perfect balance of sweet, savory, and satisfying. Give it a try—you just might discover your new favorite go-to dinner!
Print
Pineapple Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
Enjoy a delicious and flavorful meal with this Pineapple Chicken and Rice recipe. Tender chicken, sweet pineapple, and savory sauce come together in a delightful stir-fry that’s perfect for a quick and easy dinner.
Ingredients
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon ground ginger
For the Stir-Fry:
- 1 pound boneless skinless chicken breasts or thighs, cut into pieces
- 1 tablespoon vegetable oil
- 1 red bell pepper, chopped
- 1 cup fresh or canned pineapple chunks, drained
- 2 cloves garlic, minced
- 2 cups cooked white or jasmine rice
- 2 green onions, sliced
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Prepare the Sauce: In a small bowl, combine soy sauce, honey, rice vinegar, sesame oil, and ground ginger. Set aside.
- Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until browned and cooked through.
- Stir-Fry: Add garlic, bell pepper, and pineapple to the skillet. Sauté until slightly tender. Pour in the sauce, simmer, then add rice and green onions. Toss to combine.
- Finish and Serve: Garnish with sesame seeds if desired. Serve hot.
Notes
- You can use leftover or pre-cooked rice for convenience.
- For extra heat, add red pepper flakes or sriracha.
- Chicken thighs can be used for juicier meat.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 13g
- Sodium: 630mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
