If you love a balance of flavors in your dinner, this Pineapple Chicken and Rice is a must-try. Juicy pineapple chunks add natural sweetness that pairs beautifully with savory chicken, tender jasmine rice, and a touch of ginger and soy sauce. The result is a vibrant, colorful dish that’s as easy to make as it is delicious.

This recipe is perfect for busy weeknights when you want something wholesome yet exciting. With a medley of golden pineapple, red bell pepper, and fresh green onions, it’s not only full of flavor but also visually stunning on the plate. Even better, you can easily adjust the sweetness or savoriness to match your family’s tastes.

Whether you’re serving it for a cozy family dinner or whipping it up for a casual get-together, this Pineapple Chicken and Rice is sure to be a hit.

Why You’ll Love This Recipe

One Skillet Meal – Fewer dishes and quick cleanup.
Balanced Flavors – Sweet pineapple meets savory chicken and rice.
Nutritious & Filling – Protein, veggies, and carbs in one dish.
Versatile – Easy to customize for different taste preferences.

Ingredients

1 pound chicken breast, cubed
1 cup pineapple, cubed
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 cup jasmine rice
2 cups chicken broth
1 tablespoon soy sauce
1 teaspoon ginger, grated
Salt and pepper, to taste
¼ cup green onions, sliced
1 tablespoon sesame seeds

Directions

Cook the Chicken
Heat olive oil in a large skillet over medium heat. Add cubed chicken and cook until golden brown and fully cooked. Remove and set aside.

Sauté the Vegetables
In the same skillet, add onion, garlic, and red bell pepper. Cook until softened and fragrant.

Add Pineapple
Stir in cubed pineapple and cook for 2 minutes to release sweetness.

Cook the Rice
Add jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Stir, bring to a boil, then reduce to low heat. Cover and simmer for 18–20 minutes, until rice is tender and liquid absorbed.

Combine and Finish
Return chicken to skillet, mixing well to coat with sauce and rice. Heat through.

Serve
Garnish with sliced green onions and sesame seeds.

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop with a splash of chicken broth to keep the rice moist.

Tips for Success

Use fresh pineapple for the best flavor, but canned works in a pinch.
Don’t skip the ginger—it adds brightness to balance the sweet and savory.
Swap jasmine rice with basmati or brown rice, adjusting cooking time as needed.
For extra flavor, marinate the chicken in soy sauce and garlic before cooking.

Variations

Spicy Kick – Add red pepper flakes or sriracha.
Tropical Twist – Mix in shredded coconut or mango.
Veggie Boost – Add snap peas, broccoli, or carrots.
Healthier Option – Use brown rice or quinoa.

FAQ About Pineapple Chicken and Rice

1. Can I use canned pineapple?
Yes! Just drain well before adding to the skillet.

2. Can I substitute the chicken?
Absolutely—try shrimp, pork, or even tofu for a vegetarian twist.

3. What if my rice isn’t cooking evenly?
Make sure the skillet stays covered while simmering. If needed, add a splash of broth and cook a few extra minutes.

4. Can I double the recipe?
Yes, just use a larger skillet or Dutch oven for even cooking.

5. How can I make it gluten-free?
Use tamari or coconut aminos instead of soy sauce.

Wrapping It Up

This Pineapple Chicken and Rice is a colorful, flavorful dish that’s perfect for any night of the week. With its balance of sweet pineapple, tender chicken, and savory rice, it’s a crowd-pleasing meal that feels both refreshing and hearty.

Serve it hot with a sprinkle of sesame seeds and fresh green onions, and watch it disappear from the table. Once you try it, you’ll see why it’s destined to become a regular in your dinner rotation.

The Goods

Pineapple Chicken and Rice

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Sweet and savory pineapple chicken with jasmine rice, peppers, and ginger. A quick one-skillet dinner!

Course Chicken, Dinner, Lunch, Meal Prep

Cuisine American, Hawaiian

Recipes

1 pound chicken breast cubed
1 cup pineapple cubed
1 tablespoon olive oil
1 onion chopped
2 cloves garlic minced
1 red bell pepper diced
1 cup jasmine rice
2 cups chicken broth
1 tablespoon soy sauce
1 teaspoon ginger grated
Salt and pepper to taste
¼ cup green onions sliced
1 tablespoon sesame seeds

Instructions

Cook the Chicken

Heat olive oil in a large skillet over medium heat. Add cubed chicken and cook until golden brown and fully cooked. Remove and set aside.

Sauté the Vegetables

In the same skillet, add onion, garlic, and red bell pepper. Cook until softened and fragrant.

Add Pineapple

Stir in cubed pineapple and cook for 2 minutes to release sweetness.

Cook the Rice

Add jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Stir, bring to a boil, then reduce to low heat. Cover and simmer for 18–20 minutes, until rice is tender and liquid absorbed.

Combine and Finish

Return chicken to skillet, mixing well to coat with sauce and rice. Heat through.

Serve

Garnish with sliced green onions and sesame seeds.