Pineapple chicken and rice is the kind of dinner that checks a lot of boxes at once. It’s comforting without being heavy, bold without being fussy, and friendly enough for a weeknight while still feeling special on the table. The balance of tender chicken, fluffy rice, and juicy pineapple brings together sweet and savory flavors in a way that feels familiar but never boring. This dish has roots in the same flavor combinations that make takeout-style meals so popular, yet it’s made with simple pantry staples you can control at home.
What makes pineapple chicken and rice especially appealing is how adaptable it is. You can cook everything in one pan, stretch it to feed a family, or prep it ahead for easy lunches. The pineapple adds natural sweetness and moisture, while soy sauce, garlic, and ginger bring depth and warmth. Served over rice, it becomes a complete meal that doesn’t need much else alongside it. Whether you’re cooking for picky eaters or adventurous ones, this recipe tends to land right in the middle in the best way.
If you’re looking for a reliable dinner that feels both cozy and fresh, pineapple chicken and rice deserves a spot in your regular rotation. It’s straightforward to make, forgiving if you need to swap ingredients, and always satisfying straight from the skillet or reheated the next day.
Why You’ll Love It
- Balanced sweet and savory flavor without added fuss
- Uses everyday ingredients that are easy to find
- Works well for meal prep and leftovers
- Customizable with vegetables or spice levels
- Comforting, filling, and family-friendly
Pineapple Chicken and Rice
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Pineapple chicken and rice is comforting, bold, and easy enough for a weeknight while feeling special enough for guests. With juicy chicken, tender rice, and sweet pineapple, this one-pan dish is both nostalgic and fresh.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 cup pineapple chunks, with 1/2 cup juice
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 cups cooked white rice
- Salt and black pepper, to taste
- Sliced green onions, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chicken and cook until lightly browned and cooked through.
- Stir in garlic and ginger; cook 30 seconds.
- Add pineapple, juice, soy sauce, brown sugar, and rice vinegar.
- Whisk cornstarch with water and stir into skillet.
- Simmer until sauce thickens, then season to taste.
- Serve over cooked rice and garnish with green onions.
Notes
Cut chicken evenly for even cooking. Use canned pineapple in juice for convenience, or fresh for brightness. Don’t skip the cornstarch – it gives the sauce body and cling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 14g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 135mg
Keywords: pineapple chicken, rice, one-pan dinner, sweet savory chicken
What You Need (Ingredient Notes)
Chicken thighs are a great choice here because they stay juicy and tender, even after simmering in sauce. Chicken breast also works if you prefer leaner meat, but it benefits from careful cooking so it doesn’t dry out. Pineapple can be fresh or canned; canned pineapple chunks in juice are convenient and consistent, while fresh pineapple brings a brighter, slightly more tangy note.
Rice acts as the foundation of the dish. Long-grain white rice is classic, but jasmine rice adds fragrance, and brown rice adds a heartier texture. Soy sauce provides the salty backbone, while garlic and ginger build flavor. A small amount of brown sugar helps balance acidity, and cornstarch thickens the sauce just enough to coat everything nicely.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 cup pineapple chunks, with 1/2 cup juice
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 cups cooked white rice
- Salt and black pepper, to taste
- Sliced green onions, for garnish
How to Make It (Step-by-Step)
Start by heating a large skillet over medium heat with the olive oil. Once the oil is warm, add the chicken pieces in a single layer. Let them cook undisturbed for a few minutes so they develop light browning, then stir and continue cooking until just cooked through.
Add the garlic and ginger directly to the skillet. Stir for about 30 seconds, just until fragrant. Pour in the pineapple chunks and juice, soy sauce, brown sugar, and rice vinegar. Stir to combine, scraping up any browned bits from the bottom of the pan.
In a small bowl, whisk the cornstarch with a tablespoon of water until smooth. Stir it into the skillet and let the sauce simmer for a few minutes, stirring occasionally, until slightly thickened. Taste and season with salt and black pepper as needed. Spoon the pineapple chicken over warm rice and finish with green onions.
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chicken and cook until lightly browned and cooked through.
- Stir in garlic and ginger; cook 30 seconds.
- Add pineapple, juice, soy sauce, brown sugar, and rice vinegar.
- Whisk cornstarch with water and stir into skillet.
- Simmer until sauce thickens, then season to taste.
- Serve over cooked rice and garnish with green onions.
Tips for Success
Cut the chicken into even pieces so it cooks at the same rate. Keep the heat at medium so the sauce simmers gently rather than reducing too quickly. If the sauce thickens more than you like, a splash of water or pineapple juice will loosen it right back up.
Common Mistakes to Avoid
Overcrowding the pan can cause the chicken to steam instead of brown, so cook in batches if needed. Avoid using pineapple in heavy syrup, which can make the dish overly sweet. Skipping the cornstarch slurry will leave the sauce thin and less satisfying.
Variations & Substitutions
Add bell peppers, snap peas, or broccoli for extra color and crunch. Swap chicken for shrimp and reduce the cooking time. For a little heat, stir in red pepper flakes or a spoonful of chili paste. Coconut rice makes a fragrant base if you want a tropical twist.
Serving Suggestions
Pineapple chicken and rice pairs well with simple steamed vegetables or a crisp cucumber salad. It’s filling enough on its own but also works nicely alongside egg rolls or dumplings if you’re serving a larger spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water to keep the rice from drying out.
FAQs
Can I use fresh pineapple?
Yes, fresh pineapple works well and adds a brighter flavor.
Is this recipe freezer-friendly?
The chicken and sauce freeze well, but rice is best made fresh.
Can I make it gluten-free?
Use tamari or gluten-free soy sauce.
More to Try
- Teriyaki chicken and rice
- Sweet and sour chicken skillet
- Hawaiian fried rice
- Garlic sesame chicken bowls
Conclusion
Pineapple chicken and rice is a dependable, comforting meal that brings together simple ingredients in a way that feels complete and satisfying. It’s easy enough for busy nights, flexible enough for substitutions, and always rewarding to serve. Once you try it, this dish tends to earn repeat requests and a regular place in the dinner lineup.