Ever had one of those days when you open the fridge, stare inside, and think, “Dinner needs to cook itself tonight”? That’s exactly why this Pineapple Chicken and Rice recipe exists—it’s my go-to meal when I want something satisfying, colorful, and stress-free. Picture tender chicken mingling with juicy pineapple chunks and fluffy jasmine rice, all coated in a lightly sweet and savory sauce that feels like a mini tropical escape.
Whether you’re juggling work, family, or just craving a little kitchen sunshine, this one-pan chicken dish brings it all together beautifully. With wholesome ingredients and minimal cleanup, it’s proof that you don’t need a vacation to taste paradise. Plus, the balance of flavors—the sweetness of pineapple, the umami punch of soy sauce, and the aromatic warmth of ginger—makes this a dish even picky eaters can get behind.
So, grab your skillet and let’s make magic happen—no plane ticket or passport required, just good vibes and great food.
Why You’ll Love This Pineapple Chicken and Rice
This pineapple rice recipe isn’t just about flavor—it’s about ease and versatility. Everything cooks in one pan, meaning fewer dishes and more time to enjoy your evening. You’ll love how the sweet and savory chicken pairs with the caramelized pineapple, creating that irresistible tropical twist that’s both refreshing and comforting.
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Pineapple Chicken and Rice
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Pineapple Chicken and Rice recipe is the ultimate one-pan tropical comfort dish—juicy chicken, caramelized pineapple, and fluffy jasmine rice cooked together in a savory-sweet sauce with hints of soy and ginger. It’s a vibrant, family-friendly meal that brings sunshine to your dinner table in under 30 minutes. Perfect for busy nights, meal prep, or when you’re craving a little island flavor without leaving your kitchen.
Ingredients
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450 g (1 lb) chicken breast, cubed
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160 g (1 cup) pineapple, cubed
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1 tablespoon (15 ml) olive oil
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1 medium onion, chopped
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2 cloves garlic, minced
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1 red bell pepper, diced
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190 g (1 cup) jasmine rice
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475 ml (2 cups) chicken broth
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1 tablespoon (15 ml) soy sauce
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1 teaspoon (5 g) grated ginger
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Salt and pepper, to taste
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25 g (¼ cup) sliced green onions
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1 tablespoon sesame seeds
Instructions
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Sear the Chicken – Heat olive oil in a large skillet over medium heat. Add cubed chicken and cook for 6–8 minutes until golden and fully cooked. Remove and set aside.
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Sauté the Vegetables – In the same skillet, add onion, garlic, and red bell pepper. Cook for 4–5 minutes until softened and fragrant.
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Add Pineapple – Stir in pineapple cubes and cook for 2 minutes to lightly caramelize.
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Simmer with Rice – Add jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes, until the rice is tender and the liquid absorbed.
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Combine and Serve – Return cooked chicken to the pan. Mix everything well, heat for 2–3 minutes, then top with green onions and sesame seeds before serving.
Notes
Let the pineapple brown slightly for maximum flavor.
Substitute basmati or long-grain rice if preferred—adjust cooking time accordingly.
Add cashews or water chestnuts for extra crunch.
For more sweetness, drizzle honey or add a bit more soy sauce for depth.
Makes great leftovers and works well for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Ingredients
-
450 g (1 lb) chicken breast, cubed
-
160 g (1 cup) pineapple, cubed
-
1 tablespoon (15 ml) olive oil
-
1 medium onion, chopped
-
2 cloves garlic, minced
-
1 red bell pepper, diced
-
190 g (1 cup) jasmine rice
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475 ml (2 cups) chicken broth
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1 tablespoon (15 ml) soy sauce
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1 teaspoon (5 g) grated ginger
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Salt and pepper, to taste
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25 g (¼ cup) sliced green onions
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1 tablespoon sesame seeds
How to Make Pineapple Chicken and Rice
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Sear the Chicken:
Heat olive oil in a large skillet over medium heat. Add the cubed chicken and cook for 6–8 minutes, until golden and fully cooked. Remove and set aside. -
Sauté the Veggies:
In the same skillet, add onion, garlic, and red bell pepper. Cook 4–5 minutes until softened and fragrant. -
Add Pineapple:
Toss in the pineapple cubes and cook for 2 minutes, letting them caramelize slightly. This step brings out that signature sweet-tangy kick. -
Simmer with Rice:
Stir in jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 18–20 minutes until the rice is tender and the liquid absorbed. -
Combine and Serve:
Return the cooked chicken to the skillet, mixing everything. Heat for 2–3 minutes more, then garnish with green onions and sesame seeds.
Cooking Tips for Perfect Pineapple Chicken and Rice
Here’s a secret: this dish doesn’t need perfection—it just needs love (and a little patience).
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Caramelization is key! Let the pineapple brown just a touch for that amazing sweet and savory flavor combo.
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No jasmine rice? Basmati or long-grain white rice works too—just adjust the cook time slightly.
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Feeling saucy? Add an extra splash of soy sauce or a drizzle of honey for more depth.
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Want more crunch? Toss in cashews or water chestnuts at the end.
And if your rice sticks a little? Don’t sweat it—that’s flavor clinging to the pan. You can call it “rustic” and feel fancy about it.
A Little Story from My Kitchen
I first made this tropical chicken dinner on a rainy Tuesday when my kids were begging for takeout. We were out of most pantry staples, but I had chicken, pineapple, and rice—so I decided to improvise. When that first bite hit the table, silence fell (which any mom knows is the ultimate compliment).
Since then, it’s become our “sunshine dinner”—something I whip up whenever we need a mood boost. The colors, the aroma, the taste—it all reminds me of why I love cooking: simple ingredients, big smiles, and a dash of love.
What to Serve with Pineapple Chicken and Rice
This dish stands beautifully on its own, but if you want to make it a meal to remember:
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Pair it with steamed broccoli or snap peas for freshness.
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Add a side of cucumber salad to balance the warmth with something crisp and cool.
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For a full tropical spread, serve it with mango salsa or coconut shrimp.
And don’t forget a refreshing drink—sparkling water with lime or a light white wine complements this sweet and savory chicken perfectly.
How to Store and Reheat
If you’re lucky enough to have leftovers (rare, trust me), here’s how to keep them tasting fresh:
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Store: Transfer cooled leftovers to an airtight container and refrigerate for up to 4 days.
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Freeze: For longer storage, freeze in portions for up to 2 months.
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Reheat: Warm in the microwave or on the stovetop with a splash of chicken broth to keep the rice fluffy.
This one-pan chicken dish makes the perfect meal prep option—it reheats beautifully and tastes even better the next day as the flavors meld together.
FAQs About Pineapple Chicken and Rice
Can I use canned pineapple?
Absolutely! Just drain it well to avoid excess liquid in the pan.
Can I make this recipe with brown rice?
Yes, but you’ll need extra broth and a longer cook time—around 35–40 minutes.
What if I don’t have soy sauce?
Try teriyaki or coconut aminos for a slightly different but equally delicious flavor.
Can I turn this into a vegetarian meal?
Definitely. Swap the chicken for tofu or chickpeas—it’ll still be a fantastic pineapple rice recipe.
Bringing It All Together
There’s something special about a meal that feels like sunshine in a bowl. Pineapple Chicken and Rice is that kind of dish—simple, flavorful, and full of good energy. It’s the kind of dinner that reminds you that comfort food doesn’t have to be heavy, and quick meals can still taste like they took all day.
So the next time life feels a little hectic, let this pineapple chicken and rice be your 30-minute tropical getaway. Grab your fork, take a bite, and savor a little edible joy.
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