Description

A vibrant and flavorful Pineapple Chicken and Rice recipe combining tender chicken chunks with a sweet and tangy pineapple sauce, served over your choice of rice and loaded with colorful bell peppers and green onions. This quick skillet dish balances savory soy, honey, and fresh pineapple flavors for a perfect weeknight meal.

Ingredients

Scale

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 recommended)
1/3 cup pineapple juice (canned or fresh)
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

The Rest

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 flakes

Instructions

Cook the Chicken: Heat oil in a large skillet over medium heat. Add chicken pieces and cook until browned and cooked through, approximately 6–8 minutes. Remove the chicken from the skillet and set aside.
Make the Sauce: In the same skillet, sauté minced garlic for 30 seconds until fragrant. Pour in soy sauce, pineapple juice, honey, and vinegar, stirring to combine. Bring the mixture to a simmer, then stir in the cornstarch slurry and cook for 2–3 minutes until the sauce thickens.
Combine Everything: Return the cooked chicken to the skillet along with pineapple chunks and diced red bell pepper. Stir to coat everything evenly with the sauce. Fold in the cooked rice and stir well to warm through and blend flavors.
Finish & Serve: Garnish the dish with chopped green onions, sesame seeds, and optionally crushed red pepper or cilantro. Serve hot for a sweet and savory meal with an extra pop of freshness.

Notes

Don’t overcook the chicken to avoid dryness.
For spicier flavor, add sriracha or red pepper flakes to the sauce.
Add additional vegetables like snap peas or shredded carrots for more nutrition.
Canned pineapple should not be in syrup; use juice to maintain balance.
Use day-old rice or cooled rice to prevent clumping.
Sauce consistency can be adjusted with more cornstarch slurry or pineapple juice as needed.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian Inspired

Keywords: pineapple chicken, chicken and rice, sweet and savory chicken, quick dinner, Asian chicken recipe, pineapple sauce, stove skillet recipe