Pineapple Chicken and Rice: Sweet, Savory, and Shockingly Simple

This pineapple chicken and rice dish is one of my go-to recipes when I want something quick, colorful, and full of bold flavor. The tender chicken, juicy pineapple, and sweet-salty sauce come together perfectly over a bed of rice, creating a meal that tastes like sunshine in a bowl. I love how it’s both comforting and refreshing, with just the right balance of sweetness and tang.

Why You’ll Love This Recipe

I love this recipe because it’s fast, flavorful, and endlessly adaptable. The pineapple adds a natural sweetness that pairs beautifully with the savory soy sauce and the mild heat from the garlic. It’s one of those dishes that looks impressive but takes minimal effort to make. I also love how it uses simple ingredients I usually already have on hand, making it perfect for busy weeknights or when I want something satisfying but not heavy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Chicken & Sauce
1 lb boneless, skinless chicken breast (cut into bite-sized chunks)
1 tablespoon olive oil or sesame oil
2 garlic cloves, minced
1/2 cup soy sauce (low sodium if I’m watching salt)
1/3 cup pineapple juice (from the can is fine—don’t overthink it)
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon cornstarch + 1 tablespoon water (for thickening)

The Rest
1 1/2 cups cooked rice (white, brown, or jasmine—whatever I prefer)
1 cup pineapple chunks (fresh or canned, drained)
1/2 red bell pepper, diced
1/4 cup green onions, chopped
Optional toppings: sesame seeds, extra green onions, crushed red pepper

Directions

1. I start by heating the olive oil (or sesame oil) in a large skillet or wok over medium-high heat.
2. I add the chicken pieces and cook them for 5–6 minutes, stirring occasionally, until they’re golden brown and cooked through. I remove them from the pan and set them aside.
3. In the same pan, I add the minced garlic and sauté for about 30 seconds until fragrant.
4. I pour in the soy sauce, pineapple juice, honey (or brown sugar), and rice vinegar, stirring to combine.
5. I bring the sauce to a gentle simmer, then add the cornstarch-water mixture. I stir continuously for 1–2 minutes until the sauce thickens slightly.
6. I return the cooked chicken to the pan and toss to coat it evenly in the sauce.
7. I stir in the diced red bell pepper and pineapple chunks, cooking for another 2–3 minutes until everything is heated through and the peppers are just tender.
8. I remove the pan from the heat and fold in the chopped green onions.
9. I serve it hot over a bowl of warm rice, then top it with sesame seeds, extra green onions, or crushed red pepper if I want a little heat.

Servings and Timing

This recipe makes about 3–4 servings. It takes around 10 minutes to prepare and 15 minutes to cook, so it’s ready in roughly 25 minutes total.

Variations

Sometimes I use chicken thighs instead of breasts for a juicier texture. When I want extra vegetables, I add broccoli, snap peas, or carrots for more color and crunch. For a tropical twist, I mix in a few mango or orange slices along with the pineapple. I’ve also swapped the rice for quinoa or cauliflower rice when I want a lighter option.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in a skillet over medium heat or microwave it in 30-second bursts, adding a splash of water or pineapple juice if the sauce thickens too much. This dish also freezes well—I freeze it in meal-size portions for up to 2 months and thaw it overnight before reheating.

FAQs

Can I use canned pineapple?

Yes, I usually do! I just make sure to drain it and save the juice for the sauce.

Can I make this with shrimp instead of chicken?

Absolutely—it tastes fantastic with shrimp. I just cook them for 2–3 minutes per side.

What kind of rice works best?

I love using jasmine rice for its fragrance, but brown or white rice both work great.

Can I make it spicier?

Yes, I add crushed red pepper or a drizzle of sriracha to the sauce for extra heat.

Can I use soy sauce alternatives?

Yes, I often use tamari or coconut aminos for a gluten-free or lower-sodium option.

What can I use instead of honey?

Brown sugar, maple syrup, or agave syrup all work well as substitutes.

How do I keep the chicken juicy?

I avoid overcooking it—once it’s no longer pink inside, I remove it from the heat immediately.

Can I add cashews or nuts?

Definitely! Roasted cashews or peanuts add a great crunch and extra flavor.

Can I make this vegetarian?

Yes, I replace the chicken with tofu or tempeh—it still tastes amazing with the sauce.

Does it work for meal prep?

Yes, it keeps beautifully in the fridge and reheats perfectly for quick lunches.

Conclusion

This pineapple chicken and rice dish is one of my favorite quick meals to whip up. I love how the tangy-sweet sauce, juicy chicken, and bursts of pineapple come together in every bite. It’s simple, fresh, and satisfying—proof that a homemade dinner can be both healthy and full of flavor without taking hours in the kitchen.

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