Pineapple Chicken and Rice

Pineapple chicken and rice is one of those meals that brings together sweet, savory, and satisfying flavors all in one pan. There’s something magical about how tender chicken, juicy pineapple chunks, and fluffy rice come together in a glossy sauce that makes dinnertime feel special without any fuss.

I still remember the first time I made this dish on a busy Tuesday night when I needed something quick but didn’t want to sacrifice flavor. The combination of soy sauce and pineapple created this incredible sweet and tangy glaze that had everyone going back for seconds. What I love most about this pineapple chicken and rice recipe is that it uses just one pan and delivers restaurant-quality flavors right in your own kitchen. The rice soaks up all that delicious sauce while cooking, and the pineapple adds little bursts of sweetness that balance the savory elements perfectly. It’s become my go-to recipe when I want something that feels impressive but is actually super simple to pull off.

What You’ll Need to Make This Dish

Before we dive in, let me share what makes this ingredient list work so well together. I always use fresh garlic and onion because they create the flavor foundation, and the pineapple adds that signature sweet-tangy punch. Here’s everything you’ll need:

• 2 boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper (any color), diced (I prefer red or yellow for extra sweetness)
• 1 cup uncooked white rice
• 1 ½ cups chicken broth
• 1 cup pineapple chunks, fresh or canned (drained if using canned in juice)
• ¼ cup soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons green onions, sliced (for garnish)
• Salt and pepper to taste

Pro tip: If you’re using canned pineapple in syrup instead of juice, cut the brown sugar down to 1 teaspoon or skip it altogether. The syrup adds plenty of sweetness on its own, and you don’t want your pineapple chicken and rice to taste like dessert.

How to Cook This One-Pan Wonder

I recommend reading through all the steps before you start so you can have everything ready to go. This recipe moves quickly once you begin, and having your ingredients prepped makes the whole process smooth and stress-free. You’ll need a 12-inch skillet or large 4-quart skillet with a tight-fitting lid.

Step 1: Season your chicken pieces generously with salt and pepper on all sides. Don’t be shy here because this is your chance to build flavor right into the protein.

Step 2: Heat the olive oil in your large skillet over medium-high heat until it shimmers. Add the chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken from the skillet and set aside on a plate.

Step 3: In the same skillet (don’t clean it, those browned bits add flavor), add your diced onion and bell pepper. Cook for 3-4 minutes until they start to soften and the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant. Watch carefully so the garlic doesn’t burn.

Step 4: Add the uncooked rice to the skillet and stir it around for about 1 minute. This light toasting gives the rice a slightly nutty flavor and helps it absorb the sauce better.

Step 5: In a small bowl, whisk together the chicken broth, soy sauce, brown sugar, and rice vinegar until the sugar dissolves. Pour this mixture into the skillet with the rice and give everything a good stir.

Step 6: Bring the liquid to a simmer, then reduce the heat to low. Cover the skillet with a tight-fitting lid and cook for 15-20 minutes until the rice is tender and has absorbed most of the liquid. You’ll know it’s ready when you see small steam holes on the surface and the rice looks fluffy. Resist the urge to lift the lid and peek because you’ll release steam that the rice needs to cook properly.

Step 7: Once the rice is done, stir in your cooked chicken and pineapple chunks. Let them heat through for about 2 minutes.

Step 8: In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir this into the skillet to thicken the sauce. You’ll see it turn glossy and coat everything beautifully within a minute.

Step 9: Drizzle the sesame oil over the top and garnish with sliced green onions before serving. The sesame oil adds an authentic Asian-inspired aroma that brings the whole dish together.

Perfect Pairings for This Sweet and Savory Meal

This pineapple chicken and rice is already a complete meal, but the right side dish can make it even better.

Steamed Broccoli: The mild, slightly bitter flavor of broccoli cuts through the sweetness of the pineapple and adds a nice nutritional boost. Plus, the bright green color makes your plate look restaurant-worthy.

Cucumber Salad: A crisp, refreshing cucumber salad with rice vinegar dressing provides a cooling contrast to the warm, savory rice. The crunch factor is perfect alongside the tender chicken.

Stir-Fried Snow Peas: These add extra vegetables without overwhelming the flavors you’ve already created. I like to quickly stir-fry them with a touch of garlic and serve them on the side.

Egg Rolls or Spring Rolls: If you want to make it feel like takeout night at home, add some crispy egg rolls on the side. The crunchy texture complements the soft rice perfectly.

More One-Pan Dinners You’ll Love

If the simplicity of this one-pan pineapple chicken and rice appeals to you, there are plenty of other easy skillet meals that deliver big flavor with minimal cleanup. For a comforting twist on classic flavors, try the Honey Garlic Butter Chicken with Mac Cheese, which combines tender chicken with creamy pasta in a sweet and savory sauce that rivals any restaurant dish.

When you’re craving something with bold, satisfying flavors, the Smothered Chicken and Rice offers a hearty Southern-style meal where chicken and rice cook together in rich gravy. The Best Sticky Garlic Chicken Noodles brings similar Asian-inspired flavors with a glossy garlic sauce that coats every bite. For something with a Southwestern kick, the Steak and Queso Rice transforms simple ingredients into a cheesy, protein-packed dinner the whole family will request on repeat.

Storing Your Leftovers the Right Way

I recommend letting your pineapple chicken and rice cool to room temperature before storing it in an airtight container. It will stay fresh in the refrigerator for up to 4 days, making it perfect for meal prep or easy lunches throughout the week.

For reheating, add a tablespoon or two of water or chicken broth to the skillet or microwave-safe bowl before warming it up. This helps revive the moisture and keeps the rice from drying out. Heat it over medium heat in a skillet for about 5 minutes, stirring occasionally, or microwave in 1-minute intervals until heated through.

Pro tip: This dish freezes beautifully for up to 3 months. Portion it into individual freezer-safe containers so you can grab single servings whenever you need a quick dinner. Just thaw overnight in the fridge before reheating.

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