Sometimes, the best meals are the ones that blend comfort with a little culinary adventure—and that’s exactly what this Pineapple Chicken and Rice delivers. This recipe brings together tender chunks of chicken, juicy pineapple, aromatic jasmine rice, and a flavorful combination of soy sauce and fresh ginger. I first made this dish on a warm evening when I wanted something both hearty and tropical—and now it’s become a weeknight favorite.
Visually vibrant and flavor-packed, this one-pan meal is perfect for busy families, casual gatherings, or even as a fresh alternative to takeout. With ingredients that are easy to find and steps that are straightforward, you’ll love how effortlessly this dish comes together.
Why You’ll Love It
- One-Pan Wonder: Everything cooks in one skillet—easy cleanup!
- Sweet + Savory Fusion: Pineapple adds a natural sweetness that balances the savory soy sauce and ginger.
- Customizable Flavors: Adjust the sweetness, spice, or salt to match your taste.
- Great for Meal Prep: Keeps well and reheats beautifully.
- Colorful & Nutritious: Packed with protein, vegetables, and fruit.
Ingredients
- 1 lb chicken breast, cubed
- 1 cup pineapple, cubed (fresh or canned)
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 tbsp soy sauce
- 1 tsp ginger, grated
- Salt and pepper, to taste
- ¼ cup green onions, sliced
- 1 tbsp sesame seeds (for garnish)
Instructions
1. Sauté the Chicken
In a large skillet, heat olive oil over medium heat. Add the cubed chicken and cook until golden and no longer pink in the center. Remove and set aside.
2. Cook the Aromatics
In the same skillet, sauté onion, garlic, and red bell pepper until soft and fragrant—about 3–4 minutes.
3. Add Pineapple
Add cubed pineapple and cook for 2 minutes, stirring occasionally to release its natural sugars.
4. Cook the Rice
Stir in jasmine rice, chicken broth, soy sauce, grated ginger, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes or until the rice is cooked through.
5. Combine & Finish
Return the cooked chicken to the skillet and mix thoroughly. Cook for another 2 minutes to heat everything through and let the flavors marry.
6. Garnish & Serve
Top with sliced green onions and sesame seeds. Serve warm.
Make-Ahead Tips & Storage
- Meal Prep Friendly: Divide into portions for quick lunches.
- Fridge Storage: Keeps well for up to 4 days.
- Freezer Friendly: Freeze for up to 2 months. Thaw and reheat gently in a skillet with a splash of broth or water.
Variations
- Spicy Twist: Add a dash of sriracha or red pepper flakes for heat.
- Tropical Vibe: Use coconut milk in place of some broth for a creamy, tropical touch.
- Vegetarian Option: Swap the chicken for tofu or chickpeas.
- Add Crunch: Stir in cashews or slivered almonds before serving.
What to Serve With Pineapple Chicken and Rice
This dish is a complete meal, but if you want to add sides:
- Cucumber salad or slaw
- Steamed edamame
- A drizzle of extra soy or teriyaki sauce
- Lime wedges for brightness
Frequently Asked Questions (FAQ)
Can I use canned pineapple?
Yes, just make sure to drain it well. Fresh pineapple will give a brighter flavor, but canned works great too.
Is jasmine rice necessary?
You can substitute with long-grain white rice, basmati, or even brown rice—just adjust cooking time accordingly.
Can I make this recipe gluten-free?
Use gluten-free soy sauce or tamari for a gluten-free version.
How do I reheat leftovers?
Reheat in a skillet over medium heat with a splash of broth or water to keep it moist.
What protein alternatives can I use?
Shrimp, ground chicken, or tofu all work well as substitutes.
Final Thoughts
Pineapple Chicken and Rice is one of those magical dishes that’s quick enough for weeknights but flavorful enough to serve to guests. The balance of sweet pineapple, savory soy sauce, and tender chicken wrapped in fluffy rice hits all the right notes—comforting, tropical, and satisfying.
It’s a dish you’ll return to again and again, not just for how easy it is to make, but for the way it lights up the dinner table.
Pineapple Chicken and Rice
Ingredients
- 1 lb chicken breast cubed
- 1 cup pineapple cubed (fresh or canned)
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 tbsp soy sauce
- 1 tsp ginger grated
- Salt and pepper to taste
- ¼ cup green onions sliced
- 1 tbsp sesame seeds for garnish
Instructions
Sauté the Chicken
- In a large skillet, heat olive oil over medium heat. Add the cubed chicken and cook until golden and no longer pink in the center. Remove and set aside.
Cook the Aromatics
- In the same skillet, sauté onion, garlic, and red bell pepper until soft and fragrant—about 3–4 minutes.
Add Pineapple
- Add cubed pineapple and cook for 2 minutes, stirring occasionally to release its natural sugars.
Cook the Rice
- Stir in jasmine rice, chicken broth, soy sauce, grated ginger, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes or until the rice is cooked through.
Combine & Finish
- Return the cooked chicken to the skillet and mix thoroughly. Cook for another 2 minutes to heat everything through and let the flavors marry.
Garnish & Serve
- Top with sliced green onions and sesame seeds. Serve warm.
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