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