Easy Pineapple Chicken and Rice
This Easy Pineapple Chicken and Rice is a sweet-and-savory one-pan dinner made with tender chicken, fluffy rice, and juicy pineapple in a glossy soy-ginger sauce. It’s a family-friendly, 30-minute meal that turns simple chicken into a comforting dinner full of flavor and memories.
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Servings: 6
Calories: 480kcal
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.
Nutrition
Serving: 420g | Calories: 480kcal | Carbohydrates: 58g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 85mg | Sodium: 720mg | Potassium: 520mg | Fiber: 3g | Sugar: 18g | Vitamin A: 900IU | Vitamin C: 45mg | Calcium: 40mg | Iron: 2mg