If you’re craving something wildly flavorful yet wonderfully easy for weeknights, you’ve got to try Pineapple Chicken and Rice. The sweet tang of pineapple meets tender chicken and colorful peppers, all glazed in a silky, irresistible sauce. Served over fluffy rice, every bite is a delicious celebration of sweet and savory, with just enough freshness to keep you coming back for seconds. Pineapple Chicken and Rice isn’t just a meal—it’s the kind of dish that transports you straight to your happy place.

Pineapple Chicken and Rice Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pineapple Chicken and Rice is that it comes together with a handful of familiar pantry staples and a few fresh favorites. Each ingredient pulls its weight to create a perfect balance of texture, color, and flavor.

Olive oil: This starts everything off with a subtle richness and helps brown the chicken beautifully.
Boneless skinless chicken breasts: Lean, quick-cooking, and an ideal vehicle for soaking up that luscious sauce.
Salt and pepper: Essential for seasoning the chicken, making sure every bite pops with flavor.
Red bell pepper: Adds crunch, sweetness, and a pop of vibrant color—totally irresistible.
Pineapple chunks: The star of the show; use fresh for brightness or canned for convenience (just be sure to drain!).
Garlic: Brings a punch of aromatic depth that ties the savory and sweet elements together.
Low-sodium soy sauce: Provides the salty, umami backbone for the sauce—choose low sodium to control saltiness.
Honey: Lends a natural sweetness, balancing the acidity and sharpness in the dish.
Rice vinegar: A splash of tang rounds out the flavors and keeps the dish light.
Sesame oil: Just a drizzle brings irresistible nuttiness you can smell as soon as it hits the pan.
Cornstarch slurry: This magical mix thickens the sauce just enough to coat each bite.
Cooked white or jasmine rice: The perfect fluffy base to soak up all the saucy goodness.
Green onions: For a crisp finish and fresh flavor on top.
Sesame seeds (optional): Sprinkle a few for crunch and that classic stir-fry look.

How to Make Pineapple Chicken and Rice

Step 1: Sear the Chicken

Heat the olive oil in a large skillet over medium-high heat. While the oil gets shimmering, season the chicken with salt and pepper. Add the chicken to the pan and let it cook for 5 to 6 minutes. You’re looking for juicy, golden bites that are cooked through and just starting to pick up lovely caramelized edges. Once they’re ready, scoop them out of the skillet and set aside—you’ll add them back soon!

Step 2: Sauté the Veggies and Pineapple

In the same skillet (don’t clean it, those browned bits from the chicken are flavor gold!), toss in the chopped red bell pepper. Give it a couple of minutes, just until the pepper softens but still holds a bit of crunch. Next, add the garlic and pineapple chunks, stirring everything together for another minute or two so the garlic blooms and the pineapple gets warm and juicy.

Step 3: Make the Sauce

While the veggies sizzle, whisk together the soy sauce, honey, rice vinegar, and sesame oil in a small bowl. You can already smell how incredible this combo will be! Pour the sauce over the pineapple and peppers in the skillet, then bring everything to a gentle simmer. This is where those sweet, salty, tangy aromas fill your kitchen.

Step 4: Thicken and Combine

Stir in the cornstarch slurry, and watch the sauce transform—it’ll thicken in about a minute, going from soupy to glossy and wonderfully clingy. Return the cooked chicken to the pan, tossing to coat every piece in that irresistible sauce. At this point, the Pineapple Chicken and Rice magic is happening right before your eyes!

Step 5: Serve it Up

Spoon the pineapple chicken mixture over bowls of fluffy rice (white or jasmine both work beautifully). Sprinkle everything with green onions and, if you like a bit of crunch and a visual wow factor, add a shower of sesame seeds. Grab a fork and enjoy—you just made Pineapple Chicken and Rice perfection!

How to Serve Pineapple Chicken and Rice

Garnishes

Fresh garnishes are the extra mile that pays off! Sliced green onions add a crisp, peppery note and a pop of color, while sesame seeds give a gentle crunch and an unmistakable stir-fry finish. If you want a little heat, a few red chili flakes or a drizzle of sriracha will do the trick.

Side Dishes

This dish is a complete meal on its own, but it happily pairs with a quick cucumber salad, roasted broccoli, or sautéed snow peas. If you’re feeling festive, put out some steamed dumplings or a bowl of pickled veggies for a celebratory spread alongside your Pineapple Chicken and Rice.

Creative Ways to Present

For a fun and impressive twist, scoop the finished Pineapple Chicken and Rice into hollowed-out pineapple halves—kids and adults alike love it! Or plate it family-style on a large platter to encourage sharing and big-hearted second helpings. It’s perfect for potlucks or casual dinner parties.

Make Ahead and Storage

Storing Leftovers

Leftover Pineapple Chicken and Rice keeps incredibly well. Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. The flavors actually deepen and meld overnight, making your next-day lunch something to look forward to!

Freezing

If you want to stash some away for a rainy day, you’re in luck. Portion the cooled dish into freezer-safe containers (keeping the rice and chicken mixture separate for best texture) and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop or in the microwave, adding a splash of water or chicken broth to loosen the sauce if needed. Stir occasionally until everything’s steaming hot and the flavors have perked up. You’ll be amazed how well this Pineapple Chicken and Rice dishes up a second (or third!) time.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicy and flavorful—they’ll work just as beautifully in this recipe. Just adjust the cooking time as needed to ensure they’re fully cooked through.

What kind of rice works best with Pineapple Chicken and Rice?

Both white and jasmine rice are traditional favorites thanks to their fluffy texture and mild flavor. Want to switch it up? Brown rice or even cauliflower rice can make a great, healthier base too.

Do I have to use fresh pineapple?

Fresh pineapple is wonderful for its brightness and firm texture, but canned pineapple chunks are totally fine. Just be sure to drain them well so the sauce stays thick and glossy.

How can I make Pineapple Chicken and Rice spicier?

For a kick of heat, add red pepper flakes, a little sriracha, or diced jalapeño when cooking the veggies. Tailor the spice level to your own taste—it’s easy to dial up or down!

Can I make this dish vegetarian or vegan?

Definitely—substitute the chicken with tofu or a plant-based protein, and use maple syrup in place of honey for a vegan version. The flavors will still pop, and you’ll keep all the sweet-savory goodness of Pineapple Chicken and Rice.

Final Thoughts

If you love bold flavors, simple weeknight cooking, and a touch of tropical sunshine on your plate, give Pineapple Chicken and Rice a spot in your regular dinner rotation. It’s as comforting as it is exciting, and there’s something downright joyful about how every bite brings together the best of sweet, savory, and a hint of tang. Gather your ingredients and treat yourself—you deserve this deliciousness!

Pineapple Chicken and Rice Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Pineapple Chicken and Rice recipe is a delightful mix of sweet and savory flavors that come together in a quick and easy stir-fry. Tender chicken, juicy pineapple, and crunchy bell peppers are coated in a tangy soy-based sauce, served over a bed of fluffy rice. Perfect for a busy weeknight dinner!

Ingredients

Scale

For the Chicken:

1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
Salt and pepper to taste

For the Stir-Fry:

1 red bell pepper, chopped
1 cup pineapple chunks (fresh or canned, drained)
2 cloves garlic, minced
¼ cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)

For Serving:

2 cups cooked white or jasmine rice
2 green onions, sliced
Sesame seeds for garnish (optional)

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Instructions

Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then add to the skillet and cook until browned and cooked through, about 5–6 minutes. Remove chicken and set aside.
Prepare the Stir-Fry: In the same skillet, add bell pepper and cook for 2–3 minutes until slightly tender. Add garlic and pineapple chunks, stirring for another 1–2 minutes.
Make the Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil. Pour the sauce into the skillet and bring to a simmer.
Thicken the Sauce: Stir in the cornstarch slurry and cook until the sauce thickens slightly, about 1 minute.
Combine and Serve: Return the chicken to the pan and toss to coat in the sauce. Serve hot over cooked rice and garnish with sliced green onions and sesame seeds if desired.