One-Pan Pineapple Chicken and Rice

Pineapple Chicken and Rice became one of my favorite dinners on a night when I needed something warm, simple, and a little surprising. I remember looking at the ingredients on my counter and hoping they would somehow turn into a real meal. When I mixed the juicy pineapple with tender chicken and soft rice, the kitchen filled with a sweet, cozy aroma that made me smile.

This dish tastes bright and comforting at the same time, with the pineapple adding a touch of sweetness that makes every bite feel special. It cooks in one pan, saves time on busy nights, and always brings happy reactions to the table. Now it is one of those recipes I reach for when I want dinner to feel easy and full of flavor.

Why You’ll Love This Pineapple Chicken and Rice

This recipe isn’t just another dinner idea; it’s a game-changer for busy nights. Here’s why it’s become my absolute favorite:

• One-pan wonder: No one likes doing dishes after cooking. With everything cooked together in a single skillet, cleanup is a breeze. Just wipe it out and you’re done!
• Sweet meets savory perfection: The pineapple caramelizes slightly as it cooks, creating this amazing balance with the salty soy sauce and rich chicken. My kids go crazy for the flavor combo.
• Weeknight lifesaver: From fridge to table in about 40 minutes, and most of that is hands-off simmering time. I can prep veggies while the chicken browns.
• Endlessly adaptable: Out of bell peppers? Use carrots. Vegetarian night? Swap in tofu. The basic formula works with whatever you’ve got on hand.

Ingredients for Pineapple Chicken and Rice

Gathering everything before you start cooking makes this recipe fly by, trust me, I’ve learned that the hard way! Here’s what you’ll need to make this tropical one-pan wonder:

• 2 tablespoons olive oil: Just enough to get that chicken beautifully browned
• 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces): Thighs stay juicier than breasts here, but use what you love
• 1 cup diced onion: Any color works, but I’m partial to yellow onions for their sweetness
• 1 cup diced bell pepper: Red, yellow, or orange add gorgeous color (green works in a pinch)
• 2 cloves garlic: (minced) Fresh is best, but 1/2 teaspoon garlic powder works in emergencies
• 1 cup jasmine rice: That floral fragrance makes all the difference! Don’t rinse it, we want that starch
• 1 1/2 cups chicken broth: Low-sodium lets you control the saltiness
• 1 cup pineapple chunks: Fresh tastes amazing, but drained canned pineapple works perfectly too
• 1/4 cup soy sauce: Regular or low-sodium, your choice!
• 2 tablespoons hoisin sauce: That sweet, tangy magic in the sauce
• 1 teaspoon ground ginger: Fresh ginger (about 1 tablespoon grated) kicks it up if you’ve got it
• 1/2 teaspoon red pepper flakes (optional): My secret for a little heat that keeps everyone coming back for more

For garnish:

• 1/4 cup sliced green onions: That fresh crunch at the end makes it pop
• 1/4 cup chopped cilantro: Love it or leave it (my husband picks his out, more for me!)
• Salt and pepper: to taste Always taste before adding extra salt

How to Make Pineapple Chicken and Rice

Okay, let’s get cooking! This recipe flows beautifully once you get going. Just follow these simple steps, and you’ll have dinner on the table before you know it.

1. Brown that chicken! Heat your olive oil in a large skillet over medium-high heat. Add your bite-sized chicken pieces and let them get nice and golden, about 5-7 minutes total. Don’t crowd the pan, or they’ll steam instead of browning. I like to do this in two batches if needed.

2. Sauté the veggies. Toss in your diced onion and bell pepper, stirring them around the pan for 3-4 minutes until they start softening. The smell at this point is absolutely heavenly!

3. Garlic time! Push the veggies to one side and add your minced garlic. Let it cook for just about 1 minute until fragrant; any longer and it might burn. Stir everything together.

4. Rice joins the party. Sprinkle in your jasmine rice, stirring to coat each grain with all those delicious flavors in the pan. This little step makes such a difference in the final dish.

5. Bring on the liquids. Pour in your chicken broth, pineapple chunks (with any juice!), soy sauce, hoisin sauce, ginger, and red pepper flakes if using. Give everything a good stir to combine.

6. Simmer magic. Bring the mixture to a boil, then immediately reduce the heat to low. Cover that skillet tight and let it simmer for 20 minutes, no peeking! This is when all the flavors marry together beautifully.

7. Rest and fluff. Remove from heat and let it sit covered for 5 minutes (this is crucial for perfect rice texture). Then gently fluff with a fork; I like to pretend I’m giving it a little massage.

8. Garnish and serve! Top with sliced green onions and chopped cilantro for that fresh pop of color and flavor. Taste and adjust salt and pepper if needed.

Tips for Perfect Pineapple Chicken and Rice

After making this dozens of times (no exaggeration!), here are my hard-won secrets:

• Rice not done? If your rice is still a bit crunchy after simmering, add 2 tablespoons of broth, cover, and cook for another 5 minutes. Different stoves vary!
• Resist stirring! Once that lid goes on, leave it alone. Over-stirring makes mushy rice, trust the process.
• Pineapple placement: I like to push some pineapple chunks down into the rice before covering so they caramelize slightly.
• Chicken check: Make sure your chicken pieces are roughly the same size so they cook evenly. I aim for 1-inch cubes.
• Heat control: That “low simmer” should be just barely bubbling. If it’s too hot, the liquid evaporates before the rice cooks through.

Pineapple Chicken and Rice Variations

One of my favorite things about this recipe is how easily it adapts to whatever I’ve got in the fridge or pantry. Here are my go-to twists when I want to mix things up:

• Brown rice lovers: Swap in brown rice for a nuttier flavor and extra fiber, just increase the broth to 2 cups and cook for about 40 minutes. I’ll sometimes do half brown, half white rice for the best of both worlds.
• Meatless Monday magic: For a vegetarian version, replace the chicken with extra-firm tofu cubes (pat them dry first!) or chickpeas. The pineapple and sauce give so much flavor, you won’t miss the meat. My tofu trick? Brown it well first for a better texture.
• Veggie boost: Toss in a handful of snap peas or broccoli florets during the last 5 minutes of cooking. They stay crisp-tender and add gorgeous color. My kids actually eat their veggies when I sneak them in this way!

Serving Suggestions for Pineapple Chicken and Rice

This dish is practically a meal in itself, but I’ve found a few simple additions make it feel extra special. Here’s how I love to serve my pineapple chicken and rice:

• Cool cucumber salad: The crisp freshness of thinly sliced cucumbers tossed with rice vinegar and sesame seeds cuts through the richness perfectly. My mom’s trick? Add a pinch of sugar to balance the tang.
• Steamed edamame: I keep frozen edamame pods on hand for last-minute sides. Just boil for 5 minutes with a big pinch of salt, kids love popping them out of the shells!
• Extra garnishes: Never skip those green onions and cilantro! They’re not just pretty; the fresh flavors brighten the whole dish. I sometimes add lime wedges too for squeezing over.
• For spice lovers: Keep sriracha or chili crisp at the table. My brother-in-law drizzles it over his portion like it’s going out of style!
• Simple stir-fried greens: A quick sauté of bok choy or spinach with garlic makes a nutritious side. I often use the same skillet after serving the rice, less cleanup!

Storing and Reheating Pineapple Chicken and Rice

Let me tell you, this dish tastes even better the next day! The flavors meld together beautifully overnight. Here’s how I store and revive leftovers so they taste just as good as fresh:

Fridge storage: Transfer cooled leftovers to an airtight container. I like glass because it doesn’t absorb smells. It’ll keep for about 3 days.
Pro tip: Store garnishes separately so they stay fresh and crisp.

Freezer-friendly: You can freeze portions for up to 2 months, though the pineapple texture changes slightly. Thaw overnight in the fridge before reheating.

Reheating magic: My secret? Always add a splash of water (about 1 tablespoon per serving) before microwaving. Cover loosely with a damp paper towel and heat in 30-second bursts, fluffing between intervals. The steam brings the rice back to life!

Skillet revival: For best results, reheat in a skillet over medium-low with that splash of water. Stir occasionally until piping hot, about 5 minutes. The rice gets slightly crispy edges this way, so good!

Safety first: Make sure leftovers reach 165°F when reheating. I use a quick-read thermometer to check, especially important for the chicken pieces.

Creative leftovers: My favorite hack? Turn next-day rice into fried rice! Just sauté with an egg and extra veggies. The pineapple caramelizes beautifully in the hot pan.

Nutritional Information

Now, I’m no nutritionist, but I do get asked about the health perks of this dish all the time! Here’s the scoop on what makes this pineapple chicken and rice a pretty balanced meal in my book:

Each serving packs about 420 calories, not bad for a complete dinner that leaves you satisfied. You’re getting a good mix of protein from the chicken, fiber from the rice and veggies, and those natural sweet-tart flavors from the pineapple mean we’re not loading up on added sugars.

The olive oil gives you those healthy fats, and if you use low-sodium soy sauce and broth, you can really control the salt content (though I’ll admit, I’m team full-flavor when it comes to soy sauce!).

Remember: Nutritional values are estimates and vary based on ingredients used. I’ve found the numbers change slightly depending on whether I use fresh or canned pineapple, dark or light soy sauce, or different colored bell peppers. But honestly? When something tastes this good and comes together in one pan, I’m not stressing over exact numbers!

Pineapple Chicken and Rice FAQs

Share Your Pineapple Chicken and Rice

Nothing makes me happier than seeing your versions of this recipe come to life! If this pineapple chicken and rice becomes a hit in your kitchen (and I have a feeling it will), I’d love to hear all about it. Snap a photo of your creation and tag me on Instagram. I’ll probably do a little happy dance when I see it!

Did you put your own spin on it? Maybe add extra veggies or kick up the heat? I want to know! Your tweaks might just inspire someone else’s dinner tonight. And if you have a spare minute, rating the recipe helps other home cooks decide if it’s right for their family too.

Most of all, I hope this recipe brings as much joy to your table as it has to mine. Happy cooking, friends, now go enjoy that sweet and savory goodness! And don’t forget to follow me on Pinterest for more recipes.