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Pineapple Chicken and Rice

This Pineapple Chicken and Rice is a flavorful, one-pan meal where juicy chicken meets sweet pineapple, fluffy rice, and a sticky-savory sauce. It’s easy enough for busy weeknights and tasty enough to impress guests. With minimal prep and just the right balance of sweet and salty, this dish is perfect for meal prep, family dinners, or tropical-themed gatherings.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 45 minutes
Course Dinner, Main Course, One-Pan Meal
Cuisine Asian-Inspired, Fusion, Tropical Comfort Food
Servings 4
Calories 480 kcal

Equipment

  • Large skillet or sauté pan
  • Cutting board & sharp knife
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Optional: rice cooker (if cooking rice separately)
  • Airtight containers (for leftovers or meal prep)

Ingredients
  

  • 1 ½ lbs (700g) boneless skinless chicken thighs or breasts, cut into chunks
  • 1 tbsp oil (vegetable, avocado, or sesame)
  • 2 cups pineapple chunks (fresh or canned, drained)
  • ½ onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups cooked jasmine or basmati rice
  • ⅓ cup low-sodium soy sauce
  • ¼ cup pineapple juice
  • 1½ tbsp brown sugar or honey (adjust to taste)
  • 1 tsp sesame oil (optional)
  • Chili flakes or hot sauce (optional, for heat)
  • Salt and pepper, to taste
  • Garnish: chopped green onions, sesame seeds, lime wedges

Instructions
 

  • Season or Marinate Chicken
    Lightly season the chicken with salt, pepper, and optional garlic powder or chili flakes. (Optional: marinate for 15–30 minutes in soy sauce, juice, and ginger.)
  • Sear the Chicken
    Heat oil in a large skillet over medium-high heat. Sear chicken in batches until golden on both sides (3–4 minutes per side). Remove and set aside.
  • Sauté Aromatics
    Lower heat slightly. Add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
  • Add Pineapple and Sauce
    Stir in pineapple chunks. Add soy sauce, pineapple juice, brown sugar, and sesame oil. Stir well and bring to a simmer.
  • Combine Chicken and Rice
    Return chicken to the pan. Stir in cooked rice and simmer 5–7 minutes until everything is coated and sauce thickens slightly. Adjust seasoning to taste.
  • Serve and Garnish
    Top with green onions, sesame seeds, and a squeeze of lime. Serve hot and enjoy!

Notes

  • Make it spicy: Add chili flakes, sriracha, or diced jalapeño for heat.
  • Use fresh pineapple for extra flavor—but canned (in juice, not syrup) works fine.
  • Rice tips: Day-old rice works great here; if using uncooked rice, simmer separately or add extra liquid to cook in-pan.
  • Make it gluten-free: Use tamari or gluten-free soy sauce.
  • Leftovers: Store in airtight containers for up to 4 days in the fridge. Reheat gently with a splash of water.
  • Freezer-friendly: Freeze for up to 2 months in meal-prep portions.
Keyword one pan chicken dinner, pineapple chicken and rice, pineapple chicken meal prep, pineapple chicken skillet, sweet and savory chicken, tropical chicken recipe