Bright, tropical flavors meet comfort in this easy dish of juicy chicken and sweet pineapple served over fluffy rice.
Why You’ll Love This Recipe
I love how this recipe is sweet, tangy, and savory all at once. It feels like taking a mini vacation at the dinner table. It’s also simple — using basic ingredients and straightforward steps — yet the flavor profile feels elevated. Plus, it’s a great way to use fresh pineapple (or canned, if you prefer) and get a satisfying one-dish meal.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound chicken breast, cubed
1 cup pineapple, cubed
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup long-grain rice
1 cup chicken broth
½ cup pineapple juice (from the pineapple or canned)
2 tablespoons soy sauce
1 tablespoon brown sugar or honey
1 teaspoon cornstarch (dissolved in 2 Tbsp water)
Salt and pepper, to taste
Green onions or fresh cilantro, for garnish
Directions
Rinse the rice and cook it in chicken broth (or water) according to package instructions.
While rice cooks, heat olive oil in a large skillet over medium-high heat.
Season the chicken cubes with salt and pepper; add to skillet and cook until browned on all sides but not fully cooked through. Remove chicken and set aside.
In the same skillet, add onion and garlic; sauté until fragrant and softened.
Add pineapple cubes and pour in pineapple juice, soy sauce, and brown sugar/honey. Stir to combine.
Stir in the cornstarch mixture and simmer until the sauce thickens slightly.
Return the chicken to the skillet, tossing it in the sauce. Let it simmer a few minutes until the chicken is cooked through.
Serve the saucy chicken and pineapple over the cooked rice. Garnish with green onions or cilantro.
Servings and timing
This recipe makes about 4 servings.
Prep time: ~10 minutes
Cook time: ~20–25 minutes
Total time: ~30–35 minutes
If your original recipe had a different serving count or time, I can adapt it for you.
Variations
Vegetarian: Replace chicken with tofu or cauliflower florets, and use vegetable broth instead of chicken broth.
Spicier version: Add red pepper flakes, sriracha, or slices of fresh chili.
More veggies: Stir in bell peppers, peas, carrots, or snap peas.
Use brown rice for added fiber (just increase cooking time or adjust liquid).
Use canned pineapple if fresh is unavailable — just drain some juice to use in the sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop over low heat or microwave until heated through. You may need to add a splash of water or broth to loosen the sauce.
For freezing: Cool completely, then freeze in airtight containers for up to 2 months. Thaw in the fridge before reheating.
FAQs
What kind of rice works best?
I prefer long-grain white rice or jasmine rice because they stay fluffy and absorb the sauce nicely. Brown rice also works but needs a bit more liquid and time.
Can I make this in one pan (rice + chicken together)?
Yes — there are one-pan versions where you partially cook chicken, then add rice, pineapple juice, and broth all together and simmer until done. (Yellow Bliss Road) Just be careful to monitor liquid so rice doesn’t burn or stick.
Can I use chicken thighs instead of breasts?
Absolutely. Thighs stay more moist and flavorful, especially if slightly overcooked. Adjust cooking time as needed.
How do I prevent the sauce from being too runny?
Make sure the cornstarch is fully dissolved before adding, and simmer long enough to reduce excess liquid. Don’t skip that thickening step.
Can I prepare parts ahead?
Yes. You can cube the chicken and pineapple in advance, chop onion and garlic ahead of time, and even cook the rice beforehand and reheat. Assemble shortly before serving for best texture and flavor.
Conclusion
I hope this Pineapple Chicken and Rice recipe becomes a regular in my (and soon your) meal rotation. It blends sweet and savory so naturally, and with a few tweaks, it can suit many tastes and diets. Let me know if you want a version adjusted to fewer servings or special diets!
This Pineapple Chicken and Rice dish combines juicy chicken, sweet pineapple, and a tangy-sweet soy sauce glaze served over fluffy rice. It’s a tropical-inspired one-pan meal perfect for busy weeknights.
Ingredients
1 lb chicken breast, cubed
1 cup pineapple, cubed
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup long-grain rice
1 cup chicken broth
1/2 cup pineapple juice (fresh or from canned)
2 tbsp soy sauce
1 tbsp brown sugar or honey
1 tsp cornstarch (dissolved in 2 tbsp water)
Salt and pepper, to taste
Green onions or fresh cilantro, for garnish
Instructions
Rinse the rice and cook with chicken broth according to package directions.
Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper and cook until browned. Remove and set aside.
In the same skillet, sauté onion and garlic until softened.
Add pineapple cubes, pineapple juice, soy sauce, and brown sugar. Stir to combine.
Mix in the cornstarch slurry and simmer until slightly thickened.
Return chicken to the pan and cook until fully done and coated in sauce.
Serve chicken and pineapple over rice. Garnish with green onions or cilantro.
Notes
Sub chicken thighs for added juiciness.
Add veggies like bell peppers or peas for color and nutrients.
Use tofu and veggie broth for a vegetarian version.
