Dinner

Pineapple Chicken and Rice Recipe

ByOlivia Monroe December 13, 2025December 13, 2025

Introduction

Pineapple Chicken and Rice is a delightful blend of sweet and savory flavors that’s quick to prepare and perfect for a weeknight dinner. With tender chicken, juicy pineapple, and a flavorful sauce, this dish is sure to become a family favorite.

A white speckled bowl filled with a base layer of brown, cooked rice with visible grains, topped with golden-brown grilled chicken pieces glistening with a sticky glaze, mixed with bright yellow pineapple chunks. The dish is garnished with fresh green chopped herbs scattered over the chicken and pineapple. A large pineapple half with green leaves is placed at the back as decoration. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 preferred)
1/3 cup pineapple juice (from the can is fine)
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon cornstarch + 1 tablespoon water (for thickening)
1 1/2 cups cooked rice (white, brown, or jasmine)
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

Instructions

Step 1: Heat oil in a large skillet over medium heat. Add chicken pieces and cook until browned and cooked through, about 6–8 minutes. Remove the chicken and set aside.
Step 2: In the same skillet, sauté minced garlic for 30 seconds until fragrant. Pour in soy sauce, pineapple juice, honey, and vinegar. Stir to combine and bring to a simmer.
Step 3: Add the cornstarch slurry (cornstarch mixed with water) to the skillet and cook for 2–3 minutes until the sauce thickens.
Step 4: Return the chicken to the pan along with pineapple chunks and diced bell pepper. Stir to coat everything evenly with the sauce.
Step 5: Fold in cooked rice and stir until heated through.
Step 6: Garnish with chopped green onions, sesame seeds, or crushed red pepper if desired. Serve hot.

Tips & Variations

Don’t overcook the chicken to keep it juicy and tender.
Make it spicy by adding sriracha or red pepper flakes to the sauce.
Boost the veggie count with snap peas, shredded carrots, or any leftovers in your fridge.
Canned pineapple is fine—just avoid those packed in syrup for the best balance.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. The flavors often improve after a day, making it great for meal prep.

How to Serve

A white bowl filled with a base layer of brown fried rice, showing individual grains with a slightly oily texture. On top, there are golden-brown grilled chicken chunks coated with a shiny glaze and slight char marks. Mixed with the chicken pieces are bright yellow pineapple chunks that look juicy and fresh. The dish is garnished with chopped green herbs scattered over the top. Behind the food, a slice of fresh pineapple with its green leaves is placed upright. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs?

Absolutely. Chicken thighs are juicier and more forgiving during cooking, making them an excellent alternative to breast meat.

Can I make this ahead of time?

Yes, you can prepare this dish in advance. Simply refrigerate it and reheat before serving. It actually tastes better the next day as the flavors meld together.