Pineapple Chicken and Rice

I keep this Pineapple Chicken and Rice in my weeknight rotation because it’s fast, colorful, and deeply satisfying. I sear juicy chicken, simmer it in a glossy sweet-tangy pineapple sauce, and spoon everything over fragrant jasmine rice for a complete bowl in under an hour.

Why You’ll Love This Recipe

• I get restaurant-style sweet and sour flavor with simple pantry staples.

• I make the sauce with real pineapple juice, so it tastes bright, not cloying.

• I cook the rice while the chicken simmers, so dinner lands on the table together.

• I can dial the heat up or down and swap in whatever veggies I have.

• I meal-prep it easily because it reheats like a dream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ lb (680 g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

• 2 tbsp cornstarch, divided

• 1 tbsp neutral oil (avocado, canola, or grapeseed)

• 1 small onion, sliced

• 1 red bell pepper, sliced

• 2 cups pineapple chunks (fresh or well-drained canned)

Sauce

• 1 cup pineapple juice (reserved from the can or bottled)

• 3 tbsp low-sodium soy sauce

• 2 tbsp brown sugar or honey

• 1 tbsp rice vinegar (or apple cider vinegar)

• 2 cloves garlic, minced

• 1 tsp fresh grated ginger (or ¼ tsp ground)

• 1 tbsp ketchup (optional for color and body)

• ½ tsp red pepper flakes or a dash of hot sauce (optional)

• 1 tbsp cornstarch

Rice

• 1½ cups jasmine rice, rinsed

• 2¼ cups water (or 1¾ cups water + ½ cup pineapple juice)

• Pinch of salt

Garnish (optional)

• Sliced green onions, toasted sesame seeds, lime wedges

Directions

1. I start the rice: I combine rinsed jasmine rice, water, and a pinch of salt in a saucepan. I bring it to a boil, reduce to low, cover, and cook 12–15 minutes until tender. I let it stand covered for 5 minutes, then fluff.

2. I mix the sauce: In a bowl, I whisk pineapple juice, soy sauce, brown sugar, vinegar, garlic, ginger, ketchup (if using), red pepper flakes (if using), and 1 tbsp cornstarch until smooth.

3. I prep the chicken: I pat the chicken dry, season lightly with salt and pepper, and toss with the remaining 1 tbsp cornstarch.

4. I sear: In a large skillet over medium-high heat, I heat the oil. I add chicken in an even layer and cook 4–6 minutes, stirring once or twice, until just cooked through and lightly browned.

5. I add veggies: I stir in the onion and bell pepper and cook 2–3 minutes until crisp-tender.

6. I sauce it up: I whisk the sauce again and pour it into the skillet. I bring it to a simmer, stirring, until the sauce thickens and turns glossy, about 2 minutes.

7. I finish: I stir in the pineapple chunks and warm them through for 1 minute. I taste and adjust with more soy (salt), vinegar (tang), or sugar/honey (sweet) as I like.

8. I serve: I spoon the rice into bowls, top with pineapple chicken, and finish with green onions, sesame seeds, and a squeeze of lime.

Servings and timing

I get about 4 hearty servings from this recipe.

• Prep time: 15 minutes

• Cook time: 20–25 minutes

• Total time: 35–40 minutes

Variations

• One-pan rice: I stir in 1 cup rinsed rice and 1½ cups water directly into the sauced chicken, cover, and simmer on low 15–18 minutes; then I fold in pineapple.

• Coconut rice: I cook the rice with 1 cup coconut milk and 1¼ cups water for a richer base.

• Spicy sesame: I add 1–2 tsp sriracha or gochujang and finish with a drizzle of toasted sesame oil.

• Veg-forward: I toss in snap peas, carrots, or broccoli florets with the onion and pepper.

• Tofu swap: I use extra-firm tofu (pressed and cubed), dust it with cornstarch, pan-sear until crisp, then proceed with the sauce.

storage/reheating

I cool leftovers, then store chicken and rice separately in airtight containers. I refrigerate up to 4 days or freeze up to 3 months. For reheating, I use a skillet over medium heat with a splash of water to loosen the sauce, or I microwave in 60-second bursts with a damp paper towel until hot. I add fresh green onions and a squeeze of lime to wake the flavors back up.

FAQs

Can I use fresh pineapple instead of canned?

I do, and it’s great. I keep the chunks at about ¾-inch and add 1 cup bottled pineapple juice for the sauce since fresh pineapple won’t give me extra juice.

What cut of chicken works best here?

I reach for thighs when I want maximum juiciness and forgiveness, but I also use breasts and simply pull them off the heat the moment they hit 165°F (74°C) so they stay tender.

How do I keep the sauce from turning too sweet?

I balance it as I go. I reduce the sugar to 1 tbsp, add an extra 1–2 tsp vinegar for brightness, and finish with a squeeze of lime until it hits that sweet-tangy spot I like.

Can I cook the rice in the same pan?

I do when I want fewer dishes. After the sauce thickens, I stir in 1 cup rinsed rice and 1½ cups water, cover, and simmer on low 15–18 minutes, then I fold in the pineapple and rest 5 minutes before serving.

How do I prevent a watery sauce?

I whisk the cornstarch into cold liquid first, let the skillet come to a full simmer, and give it 1–2 minutes to activate. I also dust the chicken with a little cornstarch before searing to help the sauce cling.

Conclusion

I love how this Pineapple Chicken and Rice turns pantry staples into a bright, saucy dinner with tender bites of chicken, bursts of sweet pineapple, and fluffy rice to soak it all up. I keep the base recipe as written, then I riff with spice, extra veggies, or coconut rice depending on my mood, and it never lets me down.