This pineapple chicken and rice skillet is bright, quick, and full of sweet-and-salty flavor. Tender chicken pieces caramelize slightly, pineapple adds juicy brightness, and the bell pepper and onion give a fresh crunch. It cooks fast and smells like a weeknight treat. If you enjoy easy mains with a sweet twist, this is one to try — and it pairs well with a warm, savory side like the caramelized maple-Dijon roasted apples and carrots for a balanced meal.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 360 kcal
- Protein: 37 g
- Carbohydrates: 33 g
- Fat: 8 g
- Fiber: 2 g
- Sugar: 6 g
- Sodium: 550 mg
Why Make This Pineapple Chicken and Rice
This recipe is fast, flexible, and full of contrasting flavors. The chicken gives a meaty, savory base. Pineapple adds a bright, sweet acidity that balances the soy sauce. The bell pepper and onion add color, crunch, and aroma. It’s a weeknight winner because it comes together in under 30 minutes and uses simple pantry ingredients.
How to Make Pineapple Chicken and Rice
Follow a few quick steps: sauté the aromatics, brown the chicken, add pineapple and soy sauce, then serve over hot rice. The dish develops a light glaze and steamy fragrance in minutes. Use fresh pineapple for extra brightness or canned for convenience.
Ingredients:
- 1 lb chicken breast, cut into pieces
- 1 cup pineapple chunks (fresh or canned)
- 2 cups cooked white rice
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Green onions for garnish (optional)
Directions:
Step 1: Preparation
Pat the chicken pieces dry and season lightly with salt and pepper. Chop the onion and bell pepper. Mince the garlic. If using fresh pineapple, cut it into bite-size chunks. Have the cooked rice warm and ready.
Step 2: Mixing
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables begin to soften and smell sweet, about 3–4 minutes.
Step 3: Cooking
Add the chicken pieces to the skillet in a single layer. Cook without moving for 2–3 minutes to brown one side, then stir and cook until the chicken is cooked through, about 5–7 minutes total depending on piece size. Stir in the pineapple chunks and 2 tablespoons soy sauce. Toss gently to coat the chicken and vegetables.
Step 4: Finishing
Cook for an additional 2–3 minutes so the pineapple warms and the soy sauce reduces slightly to a light glaze. Taste and adjust salt and pepper. Serve the pineapple chicken over the warm cooked rice and garnish with sliced green onions if desired.
How to Serve Pineapple Chicken and Rice
Serve hot over plain white rice, jasmine, or even coconut rice for extra sweetness. Add a side of steamed greens or a crisp salad for freshness. For a casual meal, place rice in bowls and spoon the chicken mixture on top. For guests, plate rice neatly and spoon the glazed chicken over the center, garnishing with green onions or sesame seeds.
How to Store Pineapple Chicken and Rice
- Refrigerate: Store cooled leftovers in an airtight container for up to 3–4 days.
- Freeze: Place in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a skillet over medium-low heat with a splash of water or soy sauce to refresh the glaze, or microwave covered for 1–2 minutes until hot.
Expert Tips for Perfect Pineapple Chicken and Rice
- Dry the chicken first: Pat chicken dry so it browns rather than steams.
- Don’t overcrowd the pan: Cook in one layer for a nice sear. Cook in batches if needed.
- Use fresh pineapple when possible: It adds brighter flavor and better texture. Canned works fine — drain to avoid excess liquid.
- Warm the rice: Cold rice cools the dish; warm it before serving.
- Adjust soy sauce to taste: Start with 2 tablespoons, then add more if you want stronger umami. Consider low-sodium soy sauce to control salt.
- Add texture: Toss in chopped cashews or toasted sesame seeds just before serving for crunch.
- Check chicken doneness: Cook until internal temp reaches 165°F (74°C) or until juices run clear.
Delicious Variations
- Spicy Pineapple Chicken: Add 1 teaspoon chili paste or a sliced jalapeño to the pan.
- Teriyaki Twist: Use 2 tablespoons teriyaki sauce instead of soy sauce and add 1 teaspoon grated ginger.
- Tropical Coconut: Replace 1 cup of water with 1 cup light coconut milk for rice and stir in cilantro before serving.
- Veggie-Loaded: Add snap peas, baby corn, or carrots for more color and crunch.
- Pineapple Fried Rice: Stir-fry the cooked rice with the chicken mixture and an egg for a one-pan meal.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breast?
A: Yes. Thighs are juicier and more forgiving. Cut them into similar-sized pieces and cook until no longer pink. They may take a minute or two longer.
Q: What if I only have canned pineapple in heavy syrup?
A: Drain and rinse the pineapple to remove extra sugar. Reduce any added sweeteners and taste before serving.
Q: How do I stop the dish from becoming too watery?
A: Don’t overcook the pineapple and drain canned fruit well. Cook on medium-high to reduce excess liquid and let the sauce thicken slightly.
Q: Can I make this gluten-free?
A: Yes. Use tamari or a gluten-free soy sauce substitute and verify that any other condiments are gluten-free.
Q: Is this recipe freezer-friendly?
A: Yes. Cool fully and freeze in labeled containers for up to 2 months. Reheat in a skillet over low heat or thaw in the fridge overnight.
Q: How can I make this lower in sodium?
A: Use low-sodium soy sauce or reduce the amount by half and add a splash of lemon or rice vinegar for brightness.
Conclusion
This Pineapple Chicken and Rice recipe is a quick, tasty weeknight option with sweet, savory, and bright notes. It’s easy to adapt and stores well for busy days. If you want another take or inspiration, check this Easy Pineapple Chicken and Rice Skillet – Southern Plate for a related method and ideas. Enjoy cooking — the dish is forgiving and fun to make.
Print
Pineapple Chicken and Rice Skillet
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
This pineapple chicken and rice skillet is bright, quick, and full of sweet-and-salty flavor with tender chicken, juicy pineapple, and fresh vegetables.
Ingredients
- 1 lb chicken breast, cut into pieces
- 1 cup pineapple chunks (fresh or canned)
- 2 cups cooked white rice
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Green onions for garnish (optional)
Instructions
- Pat the chicken pieces dry and season lightly with salt and pepper. Chop the onion and bell pepper. Mince the garlic. If using fresh pineapple, cut it into bite-size chunks. Have the cooked rice warm and ready.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables begin to soften and smell sweet, about 3-4 minutes.
- Add the chicken pieces to the skillet in a single layer. Cook without moving for 2-3 minutes to brown one side, then stir and cook until the chicken is cooked through, about 5-7 minutes total depending on piece size. Stir in the pineapple chunks and 2 tablespoons soy sauce. Toss gently to coat the chicken and vegetables.
- Cook for an additional 2-3 minutes so the pineapple warms and the soy sauce reduces slightly to a light glaze. Taste and adjust salt and pepper. Serve the pineapple chicken over the warm cooked rice and garnish with sliced green onions if desired.
Notes
Use fresh pineapple for extra brightness or canned for convenience. Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 70mg
