This Pineapple Chicken and Rice is my go-to when I want a meal that feels like a tropical escape but takes the effort of a simple stir-fry. It’s a hug in a bowl, balancing that bright sweetness with just enough savory depth to keep everyone coming back for seconds.
Why This Recipe Works
This dish is a favorite in my home because it hits every taste bud. You get the caramelized sweetness of the fruit, the umami from the soy sauce, and the satisfying heartiness of fluffy rice. Plus, it’s a “one-pan wonder” (mostly!), which means less time scrubbing the sink and more time relaxing after dinner.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 4 people
- Difficulty level: Easy
Ingredients
The Chicken & Marinade
- 1.5 lbs Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp Soy sauce (or coconut aminos)
- 1 tbsp Honey
- 1 tsp Fresh ginger, grated
- 2 cloves Garlic, minced
The Stir-Fry
- 2 cups Pineapple chunks (fresh or canned in juice)
- 1 Red bell pepper, chopped
- 1 small Red onion, diced
- 2 tbsp Vegetable oil
- 1/4 cup Pineapple juice (reserved from the can or fresh)
To Serve
- 3 cups Cooked white or brown rice
- Sliced green onions
- Sesame seeds for garnish
Step-by-Step Instructions
- Marinate the Chicken: In a medium bowl, whisk together the soy sauce, honey, ginger, and garlic. Toss the chicken pieces in the mixture and let them sit for about 10 minutes while you chop your veggies.
- Sear the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken (leave the extra marinade in the bowl for later). Cook until browned and cooked through, about 6–8 minutes. Remove the chicken from the pan and set it aside.
- Sauté the Veggies: In the same pan, add the remaining tablespoon of oil. Toss in the onions and bell peppers. Sauté for 3–4 minutes until they are tender but still have a little “snap” to them.
- Caramelize the Pineapple: Add the pineapple chunks to the pan. Let them sit untouched for a minute or two so they get those lovely golden-brown charred edges.
- Bring it Together: Pour the cooked chicken and any leftover marinade back into the pan. Add the 1/4 cup of pineapple juice. Stir everything together for 2 minutes until the sauce thickens slightly and coats every piece.
- Serve: Scoop a generous portion of rice into bowls and top with the hot pineapple chicken. Garnish with green onions and sesame seeds.
Delicious Pineapple Chicken and Rice for Easy Weeknight Dinners
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutes300
kcalIngredients
- The Chicken & Marinade
1.5 lbs Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tbsp Soy sauce (or coconut aminos)
1 tbsp Honey
1 tsp Fresh ginger, grated
2 cloves Garlic, minced
- The Stir-Fry
2 cups Pineapple chunks (fresh or canned in juice)
1 Red bell pepper, chopped
1 small Red onion, diced
2 tbsp Vegetable oil
1/4 cup Pineapple juice (reserved from the can or fresh)
- To Serve
3 cups Cooked white or brown rice
Sliced green onions
Sesame seeds for garnish
Directions
- Marinate the Chicken: In a medium bowl, whisk together the soy sauce, honey, ginger, and garlic. Toss the chicken pieces in the mixture and let them sit for about 10 minutes while you chop your veggies.
- Sear the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken (leave the extra marinade in the bowl for later). Cook until browned and cooked through, about 6–8 minutes. Remove the chicken from the pan and set it aside.
- Sauté the Veggies: In the same pan, add the remaining tablespoon of oil. Toss in the onions and bell peppers. Sauté for 3–4 minutes until they are tender but still have a little “snap” to them.
- Caramelize the Pineapple: Add the pineapple chunks to the pan. Let them sit untouched for a minute or two so they get those lovely golden-brown charred edges.
- Bring it Together: Pour the cooked chicken and any leftover marinade back into the pan. Add the 1/4 cup of pineapple juice. Stir everything together for 2 minutes until the sauce thickens slightly and coats every piece.
- Serve: Scoop a generous portion of rice into bowls and top with the hot pineapple chicken. Garnish with green onions and sesame seeds.
Notes
- Don’t crowd the pan: If your skillet is small, sear the chicken in two batches. If the pan is too full, the chicken will steam instead of brown.
The Rice Secret: Use day-old rice if you want to toss the rice directly into the pan for a “fried rice” style. Fresh rice is better served as a base.
Perfect Pairing
I love serving this with a simple cucumber salad dressed in rice vinegar to cut through the sweetness. For a cozy drink, a sparkling lime and mint spritzer (just club soda, fresh lime, and bruised mint leaves) is incredibly refreshing alongside the tropical flavors.
Make It Your Own
- Add some heat: Toss in a pinch of red pepper flakes or a drizzle of Sriracha if you like a “sweet and spicy” vibe.
- Extra Veggies: Snap peas or broccoli florets work beautifully in this dish.
- Nutty Crunch: Swap the sesame seeds for toasted cashews for extra texture.
Storage & Storing Tips
- How to store: Keep leftovers in an airtight container in the fridge.
- How long it keeps: It stays delicious for up to 3 days.
- Reheating tips: I recommend reheating in a skillet over low heat with a splash of water or extra pineapple juice to keep the chicken moist. If using a microwave, cover it with a damp paper towel.
When I Serve This
This is my “celebration of the midweek” meal. It’s fancy enough for a casual date night at home but easy enough for a chaotic school night. It’s also a fantastic “new neighbor” meal because it’s generally a crowd-pleaser that feels thoughtful and bright.
Helpful Notes
- Don’t crowd the pan: If your skillet is small, sear the chicken in two batches. If the pan is too full, the chicken will steam instead of brown.
The Rice Secret: Use day-old rice if you want to toss the rice directly into the pan for a “fried rice” style. Fresh rice is better served as a base.
