Let's be honest, that package of boneless, skinless chicken breast in the fridge can feel so... boring. I get stuck in a rut, and my daughter, Olivia, gets tired of the same old thing.
This Pineapple Chicken and Rice is my official "boring chicken rescue" mission! It's the best easy chicken breast recipe for transforming a simple, lean protein into a vibrant, exciting, "am-I-on-vacation?"-tasting dinner, all in one pan. Quick-cooking chicken tossed in a sweet and salty pineapple soy sauce marinade with pineapple juice, brown sugar, garlic, and ginger creates a tropical island-inspired twist on dinner that's ready in about 30 minutes.
Jump to:
- Why You'll Love This Pineapple Chicken and Rice
- Ingredients for Pineapple Chicken and Rice
- How to Make Pineapple Chicken and Rice
- My Top Tips for Pineapple Chicken and Rice
- Making Pineapple Chicken and Rice with My Family
- Substitutions for Pineapple Chicken and Rice
- Variations on Pineapple Chicken and Rice
- Equipment for Pineapple Chicken and Rice
- Storage Tips for Pineapple Chicken and Rice
- Adam's Tip for Pineapple Chicken and Rice
- FAQ about Pineapple Chicken and Rice
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Pineapple Chicken and Rice
- One-pan meal: Everything cooks together, making cleanup easy and the flavors incredible as they meld together.
- Sweet and savory: The sweet-and-salty sauce with soy sauce and honey creates a glossy flavor-packed glaze that coats every bite.
- Quick weeknight dinner: Thai Pineapple Chicken Fried Rice is a quick, flavor-packed weeknight dinner that brings together sweet pineapple and protein in under 30 minutes.
Ingredients for Pineapple Chicken and Rice
This simple pineapple chicken and rice recipe uses reserved pineapple juice combined with a gingery savory sauce to create restaurant-quality flavor at home. The tender chicken and pineapple chunks cook perfectly with the rice, making this best pineapple chicken and rice recipe incredibly satisfying.
What You'll Need
For the Chicken:
- 1.5 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the Pineapple Rice:
- 1.5 cups jasmine rice, uncooked
- 2.5 cups chicken broth
- 1 can (20 ounces) pineapple chunks, drained (reserve ½ cup juice)
- 1 red bell pepper, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For the Sweet and Salty Sauce:
- ½ cup reserved pineapple juice
- ¼ cup soy sauce
- 3 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- ½ teaspoon sesame oil
For Serving:
- Sliced green onions
- Sesame seeds
- Fresh cilantro
- Cashews or peanuts (optional)
Why These Ingredients Matter
- Reserved pineapple juice: Using the juice from the canned pineapple adds natural sweetness and tropical flavor without needing extra ingredients.
- Soy sauce and honey: This combination creates the signature sweet-and-salty sauce that makes this dish so addictive.
- Fresh ginger and garlic: These aromatics create a gingery savory sauce base that elevates the entire dish.
How to Make Pineapple Chicken and Rice
Step-by-Step Directions
- In a small bowl, whisk together reserved pineapple juice, soy sauce, honey, rice vinegar, cornstarch, and sesame oil. Set the sauce aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Season chicken pieces with salt and pepper, then add to the hot skillet.
- Cook the chicken for 5 to 7 minutes until golden brown and cooked through. Remove and set aside.
- In the same skillet, add the remaining tablespoon of oil.
- Add diced onion and bell pepper, cooking for 3 to 4 minutes until softened.
- Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Add the uncooked rice and stir to coat with the aromatics for 1 minute.
- Pour in the chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 to 18 minutes until rice is tender and liquid is absorbed.
- Return the cooked chicken to the skillet along with the pineapple chunks.
- Pour the sauce over everything and stir gently to combine.
- Cook for 2 to 3 minutes until the sauce thickens and creates a glossy flavor-packed glaze.
- Garnish with green onions, sesame seeds, and cilantro before serving.
Hint: For a weight watchers pineapple chicken and rice version, use brown rice, reduce the honey to 1 tablespoon, and use cooking spray instead of oil to cut down on points.
My Top Tips for Pineapple Chicken and Rice
Don't skip the step of cooking the rice with the aromatics first. Toasting the rice in the garlic and ginger oil adds an extra layer of flavor that makes this dish special. Also, make sure your chicken broth measurement is accurate because too much liquid will make the rice mushy. The glossy flavor-packed glaze should coat the rice without making it wet. This technique is similar to what we use with our Hawaiian chicken sheet pan, where proper liquid ratios make all the difference.
Making Pineapple Chicken and Rice with My Family
Last Tuesday, Adam helped me make this pineapple chicken dish for dinner. He was in charge of cutting the pineapple chunks into smaller pieces and kept sneaking bites. "Mom, can we just eat the pineapple plain?" he asked. I laughed and told him it would taste even better cooked with the chicken.
When we sat down to eat, Adam took a big forkful and said, "This tastes like the chicken from that Hawaiian restaurant, but better!" Grandma Viola, who was visiting, tried some and said, "Chicken and pineapple fried rice is an absolute cracking midweek fried rice recipe that takes minutes to prepare it's absolutely delicious. This is going in my recipe box."
Substitutions for Pineapple Chicken and Rice
- Protein: Use shrimp, tofu, or pork instead of chicken for a different protein option that works perfectly with the sweet-and-salty sauce.
- Rice: Try brown rice, cauliflower rice for low-carb, or quinoa for a protein boost.
- Pineapple: Use fresh pineapple instead of canned for a slightly less sweet version, or try mango for a different tropical twist.
- Vegetables: Add snap peas, broccoli, or carrots for extra nutrition and color.
Variations on Pineapple Chicken and Rice
- Fried rice style: Make Thai Pineapple Chicken Fried Rice by using day-old rice and cooking it in a hot wok with the chicken and vegetables.
- Crock pot version: Try pineapple chicken and rice crock pot by layering ingredients in a slow cooker and cooking on low for 3 to 4 hours.
- Bowl style: Create a pineapple chicken and rice bowl by serving the chicken and pineapple over rice with fresh toppings. Check out this Caribbean chicken with pineapple-cilantro rice for more inspiration.
Equipment for Pineapple Chicken and Rice
- Large skillet or wok: A 12-inch skillet with a lid works perfectly for cooking everything in one pan.
- Sharp knife: For cutting chicken and vegetables into uniform pieces for even cooking.
- Small whisk: For mixing the sauce ingredients until smooth.
- Measuring cups: Important for getting the rice-to-liquid ratio just right.
Storage Tips for Pineapple Chicken and Rice
- Refrigerator: Store in an airtight container for up to 4 days. The flavors actually develop more as it sits.
- Freezer: Freeze for up to 2 months. Rice freezes well, though the texture of pineapple may change slightly upon thawing.
- Reheating: Warm in the microwave with a splash of chicken broth to refresh the rice, or reheat in a skillet over medium heat.
This simple pineapple chicken recipe is perfect for meal prep weeknight dinners and healthy 30 minute dinners. The tropical island-inspired twist makes it feel special even on busy nights. It pairs beautifully with our sweet Hawaiian crockpot chicken when you want variety in your weekly meals on a budget healthy.
Adam's Tip for Pineapple Chicken and Rice
"Make sure you get pineapple in every bite. That's what makes it so good. Also, the crispy bits of rice on the bottom of the pan are the best part, so don't scrape them out too early."
FAQ about Pineapple Chicken and Rice
Do rice and pineapple go together?
Yes! Rice and pineapple are a classic combination in many Asian cuisines, especially Thai and Hawaiian cooking. The sweetness of pineapple complements the savory rice perfectly, and the reserved pineapple juice adds moisture and flavor to the rice as it cooks. For this pineapple chicken and rice recipe, the sweet-and-salty sauce ties everything together beautifully. The tropical island-inspired twist creates a balanced dish that's neither too sweet nor too savory.
What goes well with pineapple chicken?
Pineapple chicken pairs wonderfully with steamed vegetables like broccoli, snap peas, or bok choy. You can also serve it with cucumber salad, edamame, or spring rolls as sides. For a complete pineapple chicken and rice bowl, add shredded carrots, cabbage, and a drizzle of sriracha mayo. The gingery savory sauce complements fresh, crisp vegetables perfectly. Rice is the traditional pairing, but you can also serve it with noodles or cauliflower rice.
How do you prevent pineapple rice from getting soggy?
To prevent pineapple rice from getting soggy, use the correct rice-to-liquid ratio (1 part rice to 1.5 to 1.75 parts liquid), don't stir the rice while it's cooking, and let it rest covered for 5 minutes after cooking. Add the tender chicken and pineapple chunks at the end rather than cooking them with the rice. For fried rice versions, always use day-old rice that's been refrigerated, as fresh rice has too much moisture and will become mushy.
What is a Filipino chicken and pineapple dish?
The Filipino chicken and pineapple dish is typically called "Chicken Hamonado" or "Filipino Pineapple Chicken." It features chicken cooked in a sweet-and-salty sauce made with pineapple juice, soy sauce, and sometimes banana ketchup. This old fashioned pineapple chicken and rice style dish is a comfort food staple. While our recipe has Thai influences, Filipino versions often include potatoes and are slightly sweeter with a thicker, more caramelized sauce.
Conclusion
Here's to never being bored by chicken again! I hope this vibrant, tropical-tasting recipe becomes your new go-to for turning a simple, everyday ingredient into a spectacular, family-favorite meal. This Pineapple Chicken and Rice with its glossy flavor-packed glaze and gingery savory sauce transforms plain chicken into something special.
This simple pineapple chicken and rice recipe is perfect for healthy 30 minute dinners and meals on a budget healthy. Whether you make it as a pineapple chicken and rice bowl or serve it family-style, it's always a winner. If you're looking for more dinner ideas with pineapple, try our smashburger quesadillas or lemon grilled salmon. Let me know how your pineapple chicken turns out! Enjoy.
Related
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Pairing
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recipe
Easy Pineapple Chicken and Rice
Equipment
- 1 Large skillet or wok with lid A 12-inch skillet works best for even cooking
- 1 Sharp knife For cutting chicken and veggies evenly
- 1 Small whisk Helps dissolve the cornstarch smoothly
- 1 Measuring cups and spoons Accurate measurements keep the rice fluffy, not mushy
Ingredients
- 1.5 pounds boneless skinless chicken breasts or thighs Cut into bite-sized pieces
- 2 tablespoons vegetable oil
- to taste salt and black pepper
- 1.5 cups jasmine rice Uncooked
- 2.5 cups chicken broth
- 1 can (20 oz) pineapple chunks Drained, reserve ½ cup juice
- 1 red bell pepper Diced
- 1 small onion Diced
- 3 cloves garlic Minced
- 1 tablespoon fresh ginger Grated
- ½ cup reserved pineapple juice
- ¼ cup soy sauce
- 3 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- ½ teaspoon sesame oil
- Sliced green onions Optional garnish
- Sesame seeds Optional garnish
- Fresh cilantro Optional garnish
- Cashews or peanuts Optional topping
Instructions
- In a small bowl, whisk together the reserved pineapple juice, soy sauce, honey, rice vinegar, cornstarch, and sesame oil.
- Heat 1 tablespoon vegetable oil in a large skillet. Season chicken with salt and pepper and sauté 5–7 minutes until cooked through. Remove and set aside.
- Add remaining vegetable oil to the skillet and sauté onion and red bell pepper until softened, about 3–4 minutes.
- Add garlic and ginger. Stir in uncooked jasmine rice and toast for 1 minute.
- Pour in chicken broth. Bring to a boil, then reduce heat and cover. Simmer 15–18 minutes until rice is tender.
- Return chicken to skillet. Add pineapple chunks and pour sauce over everything. Stir gently.
- Cook 2–3 more minutes until sauce thickens into a glossy glaze. Garnish with green onions, sesame seeds, cilantro, or nuts if desired.
Notes
- For a lighter version, use brown rice and reduce honey to 1 tablespoon.
- Swap chicken for shrimp, tofu, or pork for easy variety.
- Store leftovers in an airtight container for up to 4 days, the flavors get even better.
- Freeze for up to 2 months; add a splash of broth when reheating.
- This recipe is perfect for teaching kids patience, measuring, and the joy of cooking together.
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