Pineapple Chicken and Rice is one of those dinners that makes busy weeknights feel effortless – tender chicken, sweet pineapple chunks, and perfectly cooked rice all come together in one pan with minimal cleanup. After years of making this recipe for my family, I’ve learned it’s the kind of meal that everyone asks for again and again.
I still remember the first time I made this dish on a chilly Wednesday evening when my three kids were racing through homework at the kitchen table. The combination of savory soy sauce and sweet pineapple filled the house with the most incredible aroma, and suddenly everyone was asking when dinner would be ready. What started as an experiment with leftover pineapple from Sunday’s fruit salad became a staple in our dinner rotation. There’s something magical about how the pineapple juice mingles with the chicken broth and soy sauce, creating a glaze that coats every grain of rice. The best part? Everything cooks in one skillet, which means less time scrubbing dishes and more time enjoying the evening with your loved ones. Time to get your skillet ready!
What Makes This Pineapple Chicken and Rice So Special
This one-pan pineapple chicken and rice has become my go-to solution for those evenings when I need something satisfying on the table fast, and over the years, I’ve discovered exactly why it works so beautifully for busy home cooks.
- Uses pantry staples you likely already have – rice, soy sauce, chicken broth, and basic seasonings form the foundation of this flavorful meal
- Comes together in about 40 minutes from start to finish, making it perfect for weeknight dinners when time is tight
- Delivers 35 grams of protein per serving, keeping everyone satisfied and energized through the evening
- Requires just one 12-inch skillet, which means minimal cleanup and less time standing at the sink after dinner
- Adapts easily to your family’s preferences – add extra vegetables, adjust the sweetness, or swap in brown rice for a heartier version
- Creates that perfect balance of sweet and savory flavors that appeals to both kids and adults at the dinner table
After making this pineapple chicken and rice countless times for family gatherings and regular weeknight meals, I’ve found it’s one of those reliable recipes that never disappoints. The combination of textures – from tender chicken to juicy pineapple and fluffy rice – makes every bite interesting.
Ingredient Spotlight
Boneless, skinless chicken breasts form the protein foundation of this dish, and I always cut them into 1-inch cubes so they cook quickly and evenly throughout the rice. The smaller pieces also mean every forkful gets that perfect ratio of chicken, rice, and pineapple.
Pineapple chunks bring natural sweetness and tropical flavor that balances the savory elements beautifully. I prefer fresh pineapple when it’s available because the texture holds up better during cooking, but canned pineapple works wonderfully too – just make sure to drain it completely so the rice doesn’t get too wet.
Long-grain white rice creates the perfect fluffy texture that soaks up all those delicious flavors from the sauce. In my kitchen, I prefer long-grain because it stays separate and doesn’t get mushy, giving you that restaurant-quality result every time.
Soy sauce delivers that essential savory depth and umami flavor that makes this pineapple chicken and rice taste so satisfying. I always use regular soy sauce, but if you’re watching sodium, low-sodium versions work just as well – you can always add a pinch of salt at the end if needed.
Brown sugar balances the saltiness of the soy sauce and enhances the natural sweetness of the pineapple without making the dish taste overly sweet. The caramelization it creates during cooking adds a beautiful golden color to the chicken.
Sesame oil contributes that distinctive nutty, toasted flavor that gives this dish its Asian-inspired character. A little goes a long way, so I stick with just one teaspoon to add depth without overwhelming the other flavors.
Fresh ginger adds a bright, slightly spicy warmth that cuts through the richness and brings all the flavors together. I’ve learned that freshly grated ginger makes a noticeable difference compared to powdered – it’s worth the extra minute of prep time.
Chicken broth not only cooks the rice but also infuses every grain with savory flavor, making this so much more interesting than plain steamed rice. I always use good-quality broth because it really does make a difference in the final taste.
How to Make Pineapple Chicken and Rice
Step 1. I always start by heating the olive oil in a large 12-inch skillet or Dutch oven over medium-high heat until it shimmers – this ensures the chicken will get that beautiful golden-brown sear. Season your chicken cubes generously with salt and pepper, then cook them for 5-7 minutes until golden on all sides, then remove and set aside.
Step 2. Betty’s tip: Don’t wash that skillet! Add the diced onion and bell pepper to those flavorful browned bits left behind from the chicken, cooking for 3-4 minutes until softened. Toss in the minced garlic and cook for just one more minute until fragrant.
Step 3. After years of making this pineapple chicken and rice, I’ve learned that toasting the uncooked rice in the skillet for about a minute before adding liquid gives it a slightly nutty flavor and helps the grains stay separate and fluffy.
Step 4. In a small bowl, whisk together the chicken broth, soy sauce, brown sugar, rice vinegar, sesame oil, and grated ginger until the sugar dissolves completely. This sauce is what makes everything taste so incredible.
Step 5. Pour the sauce mixture over the toasted rice and vegetables in the skillet, bringing everything to a gentle simmer. The key I discovered is to make sure the liquid is evenly distributed across the pan so the rice cooks uniformly.
Step 6. Return the browned chicken to the skillet along with the pineapple chunks, stirring everything together so the chicken and pineapple are nestled into the rice. This ensures even cooking and flavor distribution.
Step 7. I’ve found that reducing the heat to low and covering the skillet tightly is crucial for perfectly cooked rice. Let it simmer undisturbed for 15-20 minutes until the rice absorbs all that delicious liquid and becomes tender – resist peeking!
Step 8. Remove from heat and let the dish rest covered for 5 minutes – this step allows the steam to finish cooking the rice and makes the texture absolutely perfect. Check that rice is tender by fluffing with a fork. Garnish with sliced green onions and sesame seeds before serving for that restaurant-quality presentation.
Keeping This Pineapple Chicken and Rice Fresh
I typically store leftover pineapple chicken and rice in an airtight glass container in the refrigerator where it stays fresh for 3-4 days. The flavors actually continue to develop overnight, making the next day’s lunch even more delicious. Glass containers with tight-fitting lids work best to keep everything moist and prevent the rice from drying out.
Betty’s freezing method works well for this recipe if you want to make it ahead. Portion the cooled pineapple chicken and rice into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible before sealing. It keeps beautifully for up to 3 months in the freezer. Through trial and error, I learned that slightly undercooking the rice by 2-3 minutes before freezing prevents it from getting mushy when reheated.
For the best texture, I reheat by transferring a portion to a skillet with a tablespoon or two of chicken broth or water, covering it and warming over medium-low heat for 5-7 minutes, stirring occasionally. The microwave works in a pinch – just add a splash of water, cover with a damp paper towel, and heat in 1-minute intervals, stirring between each. The stovetop method gives you that freshly-made texture, while the microwave is faster for busy days.
Perfect Partners for Pineapple Chicken and Rice
- Steamed broccoli or snap peas provide a fresh, crisp contrast to the tender rice and add vibrant green color to your plate. The mild flavor lets the sweet and savory pineapple chicken shine while adding nutritious vegetables to round out the meal.
- Asian cucumber salad with rice vinegar and sesame seeds offers a cool, refreshing counterpoint to the warm, savory main dish. The crunchy texture and tangy flavor help balance the richness of the chicken and rice.
- Egg rolls or spring rolls make this meal feel like a complete Asian-inspired feast, especially when you’re serving guests or want to make dinner feel extra special. I love offering both baked and fried options depending on how indulgent we’re feeling.
- Simple cabbage slaw with a ginger-sesame dressing adds both crunch and freshness while echoing the Asian flavors in the main dish. It’s light enough that it doesn’t compete with the pineapple chicken and rice but substantial enough to make the meal feel complete. If you love Asian-inspired bowls, try my Street Corn Chicken Rice Bowl for another flavor-packed option.
- Roasted Brussels sprouts tossed with a touch of soy sauce and honey complement the sweet and savory profile perfectly. My family prefers when I roast them until they’re slightly caramelized and crispy on the edges.
- Garlic green beans sautéed quickly in sesame oil bring both color and nutrition to the table while maintaining that Asian-inspired theme. They cook in just 5 minutes, making them ideal for busy weeknight dinners. For another easy chicken and rice combination, check out my One Pan Honey BBQ Chicken and Rice.
FAQs
I recommend using brown rice if you prefer, but you’ll need to increase the cooking time to 35-40 minutes and add an extra 3/4 cup of chicken broth (making it 2 3/4 cups total) since brown rice absorbs more liquid. Many home cooks find success by partially cooking the brown rice before adding the chicken back to the pan.
To prevent any flavor imbalance, I use apple cider vinegar or white wine vinegar in the same amount – they provide similar acidity that brightens the dish. Betty’s solution is to add just a tiny squeeze of fresh lime juice at the end if you want that subtle Asian flavor profile.
The best approach I’ve tested is to prepare all your ingredients and even brown the chicken up to a day ahead, then store everything separately in the refrigerator. When you’re ready to cook, simply combine everything in the skillet and proceed with the recipe from the simmering step – it saves time without sacrificing texture.
Pineapple Chicken and Rice
Ingredients
Equipment
Method
- Heat olive oil in a large 12-inch skillet or Dutch oven over medium-high heat until shimmering.
- Season chicken cubes generously with salt and pepper, then add to the skillet. Cook until golden brown on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add diced onion and bell pepper. Cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- Add uncooked rice to the skillet and stir for about 1 minute to toast it slightly. This helps the grains stay separate and adds a nutty flavor.
- In a small bowl, whisk together chicken broth, soy sauce, brown sugar, rice vinegar, sesame oil, and grated ginger until sugar dissolves.
- Pour sauce mixture over rice and vegetables in the skillet. Bring to a simmer, ensuring liquid is evenly distributed across the pan.
- Return browned chicken to the skillet and add pineapple chunks. Stir everything together so chicken and pineapple are nestled into the rice.
- Reduce heat to low, cover skillet tightly, and let simmer undisturbed for 15-20 minutes, or until rice is cooked and has absorbed the liquid.
- Remove from heat and let rest covered for 5 minutes. This allows steam to finish cooking the rice perfectly. Fluff with a fork to check doneness.
- Garnish with sliced green onions and sesame seeds before serving.
