I make this bright, sweet-savory pineapple chicken and rice when I’m craving takeout vibes without leaving the kitchen. I sear juicy chicken, toss it with caramelized onions and bursts of pineapple, and coat everything in a glossy, garlicky soy sauce—then I pile it over fluffy rice for a complete, weeknight-friendly dinner.

Why You’ll Love This Recipe

I get a balanced bowl—protein, fruit, and rice—in under an hour. I keep the ingredient list simple, the flavors big, and the method foolproof: one skillet for the chicken and sauce while the rice cooks on the side. I adjust the sweetness and heat to my taste, and I rely on pantry staples so it’s easy to make any night.

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 (fresh or well-drained canned)

• 1 tablespoon olive oil

• 1 onion, chopped

• 1 cup long-grain white rice, rinsed

• 1 ¾ cups water or chicken broth (for the rice)

• 2 cloves garlic, minced

• 1 teaspoon fresh grated ginger (or ½ teaspoon ground)

• ⅓ cup low-sodium soy sauce

• ½ cup chicken broth or water (for the sauce)

• 1 tablespoon rice vinegar or lime juice

• 1 tablespoon brown sugar or honey (optional, to taste)

• 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for thicker sauce)

• ¼ teaspoon red pepper flakes (optional)

• salt and black pepper, to taste

• sliced green onion and sesame seeds, for garnish (optional)

Directions

1. I start the rice: I combine the rinsed rice and 1 ¾ cups water (or broth) in a pot, bring it to a boil, reduce to low, cover, and cook 15 minutes. I take it off the heat and let it steam, covered, for 5–10 minutes.

2. I season the chicken with a pinch of salt and pepper. In a large skillet over medium-high heat, I heat the olive oil and sear the chicken in a single layer, 3–4 minutes per side, until just cooked through. I transfer it to a plate.

3. In the same skillet, I add the onion and cook 3–4 minutes until translucent. I stir in the garlic and ginger for 30 seconds.

4. I add the pineapple and let it cook 1–2 minutes so the edges caramelize lightly.

5. I whisk the soy sauce, ½ cup broth or water, vinegar (or lime), brown sugar or honey (if using), and red pepper flakes. I pour this into the skillet and bring it to a simmer. If I want the sauce thicker, I stir in the cornstarch slurry and simmer 1–2 minutes until glossy.

6. I return the chicken and any juices to the pan and toss to coat, simmering just until hot. I taste and adjust salt, sweetness, or heat.

7. I fluff the rice and serve the pineapple chicken over it, finishing with green onion and sesame seeds.

Servings and timing

I plan on 4 servings. Prep Time: 10–15 minutes; Cook Time: 20–25 minutes; Total Time: 35–40 minutes.

Variations

• I swap chicken breast for boneless thighs when I want extra-juicy pieces.

• I add veggies—bell pepper, snap peas, or broccoli florets—after the onions for more crunch and color.

• I go tropical by stirring in a splash of coconut milk and serving over coconut rice.

• I make it spicier with sriracha or a sliced fresh chili.

• I turn it into fried rice: I dice the cooked chicken and pineapple, push them to the side of the pan, scramble 2 eggs, add 3 cups cold cooked rice, and toss with soy sauce.

storage/reheating

I cool leftovers quickly, then I store them in an airtight container in the fridge for up to 4 days. I reheat gently in a skillet with a splash of water or broth until hot, or I microwave in 60–90 second bursts, stirring between each. For the freezer, I portion the chicken mixture (without rice) and freeze up to 2 months; I thaw overnight and reheat on the stovetop.

FAQs

Can I use canned pineapple?

I do, and it works great. I drain it very well and pat it dry so the sauce doesn’t get watery.

What rice works best?

I usually cook long-grain white rice for fluffiness, but I also like jasmine rice for fragrance or brown rice for extra fiber (I extend the cook time for brown rice).

How do I keep the chicken tender?

I avoid overcooking by searing just until the pieces are no longer pink, then letting them finish gently in the sauce.

Can I make this gluten-free?

I can by using tamari or a certified gluten-free soy sauce and checking that my vinegar and broth are gluten-free.

How sweet should this be?

I keep it balanced. I start without added sugar and only add honey or brown sugar if the pineapple isn’t very sweet or if I want a more teriyaki-style glaze.

Conclusion

I come back to this pineapple chicken and rice because it’s bright, adaptable, and reliably satisfying. With a handful of pantry staples and a skillet, I get tender chicken, juicy fruit, and a savory-sweet sauce over warm rice—exactly the kind of easy dinner I love on busy nights.

Pineapple Chicken and Rice

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• Author: Evee
• Total Time: 35–40 minutes
• Yield: 4 servings
• Diet: Halal

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Description

Bright, sweet-savory pineapple chicken served over fluffy rice: seared chicken tossed with caramelized onion, juicy pineapple, garlic, ginger, and a glossy soy sauce—easy, balanced, and weeknight-friendly.

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Ingredients

1 lb (450 g) boneless skinless chicken breast, cubed

1 cup pineapple, cubed (fresh or well-drained canned)

1 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 tsp fresh grated ginger (or 1/2 tsp ground)

1 cup long-grain white rice, rinsed

1 3/4 cups water or chicken broth (for the rice)

1/3 cup low-sodium soy sauce

1/2 cup chicken broth or water (for the sauce)

1 tbsp rice vinegar or lime juice

1 tbsp brown sugar or honey (optional, to taste)

1 tsp cornstarch mixed with 1 tbsp cold water (optional, for thicker sauce)

1/4 tsp red pepper flakes (optional)

Salt and black pepper, to taste

Sliced green onion and sesame seeds, for garnish (optional)

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Instructions

1. Cook the rice: Combine rinsed rice and 1 3/4 cups water (or broth) in a pot. Bring to a boil, reduce to low, cover, and cook 15 minutes. Remove from heat and steam, covered, 5–10 minutes.
2. Season the chicken with a pinch of salt and pepper. Heat olive oil in a large skillet over medium-high. Sear chicken in a single layer 3–4 minutes per side until just cooked through; transfer to a plate.
3. In the same skillet, add onion and cook 3–4 minutes until translucent. Stir in garlic and ginger for 30 seconds.
4. Add pineapple; cook 1–2 minutes to lightly caramelize the edges.
5. Whisk soy sauce, 1/2 cup broth/water, vinegar or lime, brown sugar or honey (if using), and red pepper flakes. Pour into skillet and bring to a simmer. If a thicker sauce is desired, stir in the cornstarch slurry and simmer 1–2 minutes until glossy.
6. Return chicken and any juices to the pan; toss to coat and simmer just until hot. Taste and adjust salt, sweetness, or heat.
7. Fluff rice and serve the pineapple chicken over it. Garnish with green onion and sesame seeds, if desired.

Notes

Servings & timing: Makes 4 servings; total time 35–40 minutes.

Use thighs: Swap chicken breast for boneless, skinless thighs for extra-juicy bites.

Add veg: Stir in bell pepper, snap peas, or broccoli after the onions for more crunch and color.

Tropical twist: Add a splash of coconut milk and serve over coconut rice.

Spice level: Boost heat with sriracha or a sliced fresh chili.

Fried rice version: Dice cooked chicken and pineapple; push to the side, scramble 2 eggs, add 3 cups cold cooked rice, and season with soy sauce.

Canned pineapple: Drain very well and pat dry to avoid a watery sauce.

Gluten-free: Use tamari or certified gluten-free soy sauce and check vinegar/broth labels.

Tender chicken: Sear just until no longer pink; finish gently in the sauce.

Storage: Refrigerate up to 4 days. Freeze chicken mixture (without rice) up to 2 months; thaw overnight and reheat with a splash of water or broth.

• Prep Time: 10–15 minutes
• Cook Time: 20–25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1/4 of recipe (chicken + rice)
• Calories: 450
• Sugar: 10 g
• Sodium: 950 mg
• Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 51 g
• Fiber: 2 g
• Protein: 38 g
• Cholesterol: 95 mg