Easy Pineapple Chicken and Rice Recipe (One-Pan Dinner)
Make pineapple chicken and rice with juicy chicken, tender rice, and sweet pineapple. Easy one-pan recipe perfect for quick weeknight dinners!
Equipment
- Large skillet or wok
- Cutting board and knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Serving dish
Ingredients
- 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp soy sauce (reduced sodium preferred)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 cup pineapple chunks (fresh or juice-packed canned)
- 1 red bell pepper, sliced
- 1 cup uncooked jasmine rice
- 2 cups chicken broth (or vegetable broth)
- ½ cup reserved pineapple juice
- 2 tbsp cooking oil
- Salt and pepper to taste
- Optional garnish: cilantro, parsley, lime wedges
Instructions
- Sear chicken: Heat oil in a large skillet. Add chicken pieces, season with salt and pepper, and sear until golden brown.
- Add aromatics: Stir in garlic, ginger, and soy sauce. Cook until fragrant.
- Add pineapple & peppers: Toss in pineapple chunks and bell pepper slices. Cook briefly to soften vegetables and release pineapple sweetness.
- Simmer rice: Add uncooked rice, chicken broth, and reserved pineapple juice. Stir well, cover, and simmer until rice is tender and liquid absorbed (about 20 minutes).
- Finish & serve: Fluff rice with a fork, mixing chicken and pineapple evenly. Adjust seasoning with soy sauce or lime juice. Garnish with fresh herbs and lime wedges.
- Expert Tip: Use jasmine rice for a floral aroma and better absorption of flavors.
Notes
- Use lean chicken breast for a lighter version, or thighs for extra juiciness.
- Brown rice adds fiber but requires longer cooking time.
- For extra spice, add chili flakes or sriracha.
- Avoid pineapple packed in syrup—it makes the dish overly sweet.
- Leftovers can be refrigerated for 3 days or frozen for up to 1 month.