Pineapple Chicken and Rice is a deliciously sweet and savory dish that combines tender chicken, juicy pineapple, and fluffy jasmine rice, all coated in a rich, flavorful sauce. This one-pan meal is easy to make and packed with bold flavors, making it perfect for a quick weeknight dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup jasmine rice
1 1/2 cups chicken broth
1 cup pineapple chunks (fresh or canned, drained)
1/2 cup pineapple juice
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 red bell pepper, chopped
1/2 cup green onions, sliced
1/2 teaspoon red pepper flakes (optional)
1 tablespoon cornstarch mixed with 2 tablespoons water
2 tablespoons vegetable oil
Salt and pepper to taste
Sesame seeds and fresh cilantro for garnish
Directions
Cook the jasmine rice according to the package instructions, using chicken broth instead of water for extra flavor.
In a small bowl, whisk together pineapple juice, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add chicken, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of oil. Sauté the red bell pepper for 2-3 minutes until slightly tender.
Return the chicken to the pan and pour in the sauce mixture. Stir well and bring to a simmer.
Add the pineapple chunks and cornstarch slurry, stirring continuously until the sauce thickens, about 2 minutes.
Remove from heat and stir in green onions.
Serve the pineapple chicken over the cooked jasmine rice. Garnish with sesame seeds and fresh cilantro.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories per Serving: 420 kcal
Variations
Spicy Kick: Increase the red pepper flakes or add a dash of sriracha for extra heat.
Low-Carb Option: Swap the jasmine rice for cauliflower rice.
Vegetarian Version: Replace the chicken with tofu or chickpeas.
Extra Veggies: Add broccoli, snap peas, or carrots for more nutrients.
Different Protein: Try shrimp or beef instead of chicken for a new twist.
Storage/Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in a skillet over medium heat or microwave in 30-second intervals until heated through.
FAQs
How can I make this dish gluten-free?
Use gluten-free soy sauce or tamari instead of regular soy sauce.
Can I use brown rice instead of jasmine rice?
Yes, but it will take longer to cook. Adjust the cooking time accordingly.
Can I make this dish ahead of time?
Yes, you can prep the sauce and chop ingredients ahead of time for an easier cooking process.
What can I serve with Pineapple Chicken and Rice?
A side of steamed broccoli, a fresh salad, or spring rolls pair well with this dish.
Can I use canned pineapple instead of fresh?
Yes, canned pineapple works great. Just make sure to drain it well.
How do I make the sauce thicker?
Add a little more cornstarch mixed with water if you prefer a thicker sauce.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add extra juiciness to the dish.
Is this recipe spicy?
It has a mild kick, but you can adjust the spice level by increasing or omitting the red pepper flakes.
Can I use frozen chicken?
Yes, but thaw it completely before cooking for even results.
What oil is best for stir-frying?
Vegetable oil, canola oil, or avocado oil work well due to their high smoke points.
Conclusion
Pineapple Chicken and Rice is a delicious, easy-to-make meal packed with sweet, savory, and slightly tangy flavors. Whether you’re looking for a quick dinner or a meal-prep option, this dish is sure to become a favorite. Try it with different variations and enjoy a homemade takeout-style dish right in your kitchen.
Recipe:
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Pineapple Chicken and Rice
Pineapple Chicken and Rice is a quick and flavorful one-pan meal that combines tender chicken, sweet pineapple, and savory soy sauce over fluffy jasmine rice. This easy 30-minute recipe is perfect for busy weeknights and packed with bold, delicious flavors.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup jasmine rice
1 1/2 cups chicken broth
1 cup pineapple chunks (fresh or canned, drained)
1/2 cup pineapple juice
1/4 cup soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 red bell pepper, chopped
1/2 cup green onions, sliced
1/2 tsp red pepper flakes (optional)
1 tbsp cornstarch mixed with 2 tbsp water
2 tbsp vegetable oil
Salt and pepper to taste
Sesame seeds and fresh cilantro for garnish
Instructions
- Cook the Rice – Prepare jasmine rice according to package instructions, substituting chicken broth for water.
- Make the Sauce – In a small bowl, whisk together pineapple juice, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Set aside.
- Cook the Chicken – Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden brown and fully cooked (5-7 minutes). Remove from pan and set aside.
- Sauté the Vegetables – In the same pan, add the remaining 1 tbsp oil. Cook the red bell pepper for 2-3 minutes until slightly tender.
- Combine Ingredients – Return the chicken to the pan and pour in the sauce. Stir and bring to a simmer.
- Thicken the Sauce – Add the pineapple chunks and cornstarch slurry. Stir continuously until the sauce thickens (about 2 minutes).
- Final Touches – Remove from heat and stir in green onions.
- Serve – Spoon the pineapple chicken over jasmine rice and garnish with sesame seeds and fresh cilantro.
Notes
Adjust spice level by adding more or less red pepper flakes.
Use fresh or canned pineapple, ensuring canned pineapple is well-drained.
Swap jasmine rice for brown rice or cauliflower rice for a healthier option.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stir-Fry, One-Pan
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 4 servings
- Calories: 420 kcal
