This Tropical Pineapple Chicken & Rice Delight is a sweet and savory one-pan meal that brings a delicious island-inspired twist to the dinner table. Juicy pineapple, tender chicken, and a flavorful sauce combine to create a dish that is both satisfying and easy to make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound boneless, skinless chicken breasts, thinly sliced
1 tablespoon olive oil
1/2 onion, chopped
1 can (15 oz) pineapple chunks, drained
1/4 cup soy sauce
1/4 cup honey
1/4 cup rice vinegar
1 clove garlic, minced
1/4 teaspoon red pepper flakes (optional)
2 cups cooked rice
Directions
Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the chopped onion to the same skillet and cook for 3-4 minutes, or until softened and translucent.
Stir in the pineapple chunks, soy sauce, honey, rice vinegar, minced garlic, and red pepper flakes (if using). Simmer for 2-3 minutes until the flavors combine.
Return the cooked chicken to the skillet and toss it in the sauce until fully coated. Simmer for another 2-3 minutes to let the flavors meld.
Serve hot over the cooked rice.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 350 kcal per serving
Variations
Vegetarian Option: Swap the chicken for tofu or chickpeas to keep the dish plant-based.
Spicier Kick: Add extra red pepper flakes or a dash of sriracha for more heat.
Different Protein: Try using shrimp, pork, or even shredded rotisserie chicken for a twist.
Extra Veggies: Toss in bell peppers, snap peas, or carrots for added crunch and color.
Brown Rice or Quinoa: Substitute white rice with brown rice or quinoa for a healthier alternative.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water to keep the sauce from drying out. The microwave works too—about 1-2 minutes on medium power does the trick. Freezing isn’t recommended due to the texture changes in the pineapple and sauce.
FAQs
How do I make this dish gluten-free?
To make this recipe gluten-free, I swap regular soy sauce for tamari or coconut aminos.
Can I use fresh pineapple instead of canned?
Yes! Fresh pineapple works great. I just make sure to cut it into bite-sized chunks and use about 1 ½ cups to match the canned portion.
What can I serve with this dish?
I usually serve it with steamed veggies like broccoli or a fresh cucumber salad for a refreshing contrast.
Can I make this dish ahead of time?
Yes! I cook the chicken and sauce ahead and store them separately from the rice. When ready to eat, I reheat and combine everything for the best texture.
What can I do if my sauce is too thin?
If the sauce seems too thin, I let it simmer for a few extra minutes to thicken. For a quicker fix, I mix 1 teaspoon cornstarch with 1 tablespoon water and stir it in.
Conclusion
Tropical Pineapple Chicken & Rice Delight is a flavorful, easy-to-make meal that brings a taste of the tropics to the dinner table. With its sweet and savory balance, tender chicken, and juicy pineapple, it’s a dish that never fails to impress. Whether making it for a weeknight dinner or meal prepping for the week, it’s a recipe I always come back to.
Recipe:
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Tropical Pineapple Chicken & Rice Delight
This Tropical Pineapple Chicken & Rice Delight is a sweet and savory one-pan meal that brings an island-inspired twist to your dinner table. Featuring juicy pineapple, tender chicken, and a flavorful sauce, this dish is easy to prepare and packed with bold flavors. Perfect for busy weeknights, this quick and satisfying meal pairs perfectly with rice for a complete, delicious dinner.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
1 lb boneless, skinless chicken breasts, thinly sliced
1 tbsp olive oil
1/2 onion, chopped
1 can (15 oz) pineapple chunks, drained
1/4 cup soy sauce
1/4 cup honey
1/4 cup rice vinegar
1 clove garlic, minced
1/4 tsp red pepper flakes (optional)
2 cups cooked rice
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sliced chicken and cook until browned and fully cooked (5-7 minutes). Remove and set aside.
- In the same skillet, sauté chopped onion for 3-4 minutes until softened.
- Stir in pineapple chunks, soy sauce, honey, rice vinegar, minced garlic, and red pepper flakes (if using). Simmer for 2-3 minutes.
- Return chicken to the skillet, tossing to coat. Simmer for another 2-3 minutes to blend flavors.
- Serve hot over cooked rice. Enjoy!
Notes
Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce.
Protein Swap: Try shrimp, pork, or tofu for variety.
Spicy Kick: Add sriracha or extra red pepper flakes.
Storage: Keep in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pan, Sauté
- Cuisine: Tropical, Asian-Inspired
Nutrition
- Serving Size: 4 servings
- Calories: ~350 kcal per serving
