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Pineapple Chicken and Rice

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: One-Pan, Stir-Fry
  • Cuisine: Asian-Inspired

Description

This Pineapple Chicken and Rice is a flavorful, one-pan dish featuring tender chicken, juicy pineapple, and a savory-sweet sauce. Perfect for busy weeknights, this recipe pairs well with white or brown rice for a complete, satisfying meal.


Ingredients

Units Scale

For the Chicken & Rice:

  • 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
  • 2 tbsp olive oil
  • 1 cup jasmine or basmati rice
  • 1 1/2 cups chicken broth
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Sauce:

  • 1/4 cup soy sauce
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp pineapple juice (from the can or fresh)
  • 1 tsp sesame oil
  • 1/2 tsp red pepper flakes (optional, for spice)

For Garnish:

  • 2 tbsp green onions, chopped
  • 1 tbsp sesame seeds
  • 1 tbsp fresh cilantro, chopped (optional)

Instructions

  • Cook the Chicken:
    • Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat.
    • Add chicken, season with salt and pepper, and cook until golden brown and cooked through (about 5-6 minutes).
    • Remove from the pan and set aside.
  • Sauté the Vegetables:
    • In the same pan, add another 1 tbsp olive oil and sauté onion, bell peppers, garlic, and ginger for 2-3 minutes until fragrant.
  • Cook the Rice:
    • Stir in the uncooked rice and toast for 1 minute to enhance the flavor.
    • Pour in the chicken broth and pineapple chunks, then bring to a boil.
    • Reduce heat to low, cover, and let simmer for 15 minutes, or until the rice is tender and liquid is absorbed.
  • Make the Sauce:
    • While the rice cooks, whisk together soy sauce, honey (or brown sugar), rice vinegar, pineapple juice, sesame oil, and red pepper flakes in a small bowl.
  • Combine & Serve:
    • Return the cooked chicken to the pan and pour in the sauce. Stir well to coat everything.
    • Let it cook for another 2-3 minutes until heated through.
  • Garnish & Enjoy:
    • Sprinkle with green onions, sesame seeds, and fresh cilantro before serving. Enjoy your sweet and savory Pineapple Chicken and Rice!

Notes

  • Swap chicken for shrimp or tofu for a different protein option.
  • Add cashews or almonds for a crunchy texture.
  • Use quinoa or cauliflower rice for a low-carb version.
  • Serve with a side of steamed broccoli or a fresh salad for a balanced meal.

Nutrition

  • Calories: ~400
  • Sugar: 12g
  • Sodium: 800mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 55mg