Pineapple Chicken and Rice

Why You’ll Love This Recipe

I love how this recipe transforms basic ingredients into a vibrant and satisfying dish. The pineapple adds a bright sweetness that complements the savory chicken and aromatic rice. It’s easy to cook in one pan, making cleanup a breeze, and I can customize the seasoning depending on whether I want it a little sweeter or more savory. It’s perfect for family dinners, casual gatherings, or even a flavorful meal prep option for the week.

Ingredients

(Here’s a tip: Check out 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 red bell pepper, diced

• 1 cup jasmine rice

• 2 cups chicken broth

• 1 tablespoon soy sauce

• 1 teaspoon grated ginger

• Salt and pepper to taste

• 1/4 cup green onions, sliced

• 1 tablespoon sesame seeds

Directions

1. I heat olive oil in a large skillet or pan over medium heat.

2. I add the cubed chicken, season it with salt and pepper, and cook until it’s browned on all sides and nearly cooked through. I remove it from the pan and set it aside.

3. In the same pan, I sauté the chopped onion, garlic, and red bell pepper until softened, about 3–4 minutes.

4. I stir in the jasmine rice, toasting it for 1–2 minutes to build flavor.

5. I add the chicken broth, soy sauce, grated ginger, and cubed pineapple. I bring the mixture to a simmer.

6. I return the chicken to the pan, cover, and cook on low heat for 15–18 minutes, or until the rice is tender and the liquid is absorbed.

7. I fluff the rice gently with a fork and top with sliced green onions and sesame seeds before serving.

Servings and timing

This recipe serves 4 people and takes about 40 minutes total—10 minutes of prep and 30 minutes of cooking.

Variations

• I sometimes add a splash of pineapple juice for more sweetness or a bit of chili paste for heat.

• For extra texture, I toss in cashews or chopped peanuts before serving.

• I use brown rice when I want a heartier version, though I increase the cooking time and liquid slightly.

• If I’m cooking vegetarian, I replace the chicken with tofu or chickpeas—it still tastes amazing.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or a skillet over medium heat with a splash of water or broth to keep the rice moist. It reheats well and makes a great lunch the next day.

FAQs

Can I use canned pineapple?

Yes, I can. I just make sure to drain it first, and I often use the juice in place of some of the broth for added flavor.

What if I don’t have jasmine rice?

I use any long-grain white rice as a substitute, or even basmati. Just adjust the cooking time and liquid if needed.

Can I cook this in a rice cooker?

Absolutely. I sauté everything first, then transfer it all to the rice cooker and let it finish there—it’s easy and hands-off.

Is this recipe freezer-friendly?

Yes, I freeze it in individual portions and reheat in the microwave or on the stovetop. It’s great for batch cooking.

What other vegetables can I add?

I’ve added peas, zucchini, or baby spinach near the end of cooking for extra veggies. It’s a very flexible dish.

Conclusion

Pineapple Chicken and Rice is one of those comforting meals I never get tired of. It’s sweet, savory, filling, and full of color and texture—everything I want in a one-pan dinner. Whether I’m making it for a quick weeknight meal or prepping ahead for the week, it always delivers on flavor and ease.

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