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Pineapple Chicken and Rice

This Pineapple Chicken and Rice is a delicious and easy-to-make one-pan meal that combines sweet and savory flavors. Tender chicken, juicy pineapple, and fluffy rice are all cooked together in a flavorful sauce for a perfect weeknight dinner with 35g of protein per serving.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 bell pepper any color, diced
  • 1 cup pineapple chunks fresh or canned, drained completely
  • 1.5 cups long-grain white rice uncooked
  • 2 cups chicken broth
  • 0.25 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger grated
  • Salt and black pepper to taste
  • 2 green onions sliced, for garnish
  • Sesame seeds for garnish

Equipment

  • Large 12-inch skillet or Dutch oven with lid
  • Small mixing bowl
  • whisk
  • Cutting board and knife

Method
 

  1. Heat olive oil in a large 12-inch skillet or Dutch oven over medium-high heat until shimmering.
  2. 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.
  3. 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.
  4. 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.
  5. In a small bowl, whisk together chicken broth, soy sauce, brown sugar, rice vinegar, sesame oil, and grated ginger until sugar dissolves.
  6. Pour sauce mixture over rice and vegetables in the skillet. Bring to a simmer, ensuring liquid is evenly distributed across the pan.
  7. Return browned chicken to the skillet and add pineapple chunks. Stir everything together so chicken and pineapple are nestled into the rice.
  8. 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.
  9. 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.
  10. Garnish with sliced green onions and sesame seeds before serving.

Notes

For best results, use fresh pineapple if available, though canned works well too - just drain completely. If rice becomes too dry before fully cooked, add a splash more chicken broth. You can substitute brown rice, but increase cooking time to 35-40 minutes and add an extra 3/4 cup liquid (2 3/4 cups total). For extra flavor, marinate chicken in soy sauce, ginger, and garlic for 30 minutes before cooking. Add vegetables like snap peas or carrots for more nutrition. For a spicier version, add red pepper flakes or sriracha to the sauce.
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