Pineapple Chicken and Rice Recipe Easy Family Dinner in 30 Minutes

The scent of sweet pineapple bubbling away with savory chicken always gets my family running to the kitchen. There’s something downright magical about that tropical aroma swirling through the house—honestly, it feels like a mini vacation in a skillet! I first made this pineapple chicken and rice recipe on a busy Tuesday night when I was desperate for something that tasted fresh but didn’t keep me glued to the stove for hours. I’d seen a can of pineapple chunks hiding in the pantry (leftover from a failed dessert experiment, if you must know) and thought, “Why not throw it in with some chicken and rice?”

Turns out, pineapple and chicken are a match made in dinner heaven. The juicy, tangy sweetness from the fruit soaks right into the tender chicken pieces, while the rice absorbs every last drop of flavor. It’s comforting but also just a little bit zesty—exactly what you want when you’re tired of the same old weeknight meals. I’ve tweaked this pineapple chicken and rice more times than I can count, and now it’s a staple at our table. My kids ask for seconds (sometimes thirds), and any leftovers make a killer lunch the next day.

What I love about this recipe is how approachable it is. You don’t need fancy ingredients or chef skills—just a handful of pantry basics, one skillet, and thirty minutes. It’s perfect for busy families, picky eaters, or anyone who wants a fast, flavor-packed dinner without a pile of dirty dishes. Plus, it’s one of those meals you can feel good about feeding your crew. The combo of lean protein, juicy pineapple, and fluffy rice keeps everyone full and happy. Trust me, this pineapple chicken and rice recipe will earn a spot in your regular rotation—just like it did in mine.

Why You’ll Love This Pineapple Chicken and Rice Recipe

If you’re searching for an easy family dinner that’s both exciting and practical, this pineapple chicken and rice recipe might just be your new go-to. After making it more times than I’d care to admit (seriously, I can almost do it with my eyes closed), I can confidently say it ticks all the boxes for a winning weeknight meal.

• Quick & Easy: Cooks up in just 30 minutes. Perfect for those days when you’re juggling homework, soccer practice, and a never-ending to-do list.
• Simple Ingredients: No wild goose chases at the grocery store—just everyday staples and a can of pineapple. (You probably already have most of it on hand!)
• Perfect for All Occasions: Whether it’s a laid-back weeknight, a casual get-together, or a meal prep Sunday, this dish fits right in.
• Crowd-Pleaser: The sweet-savory combo wins over even picky eaters. My youngest used to be a “chicken only” kid, but add pineapple and suddenly it’s his favorite.
• Unbelievably Delicious: The sauce soaks into the rice, the chicken stays juicy, and every bite is a tropical comfort bomb.

What sets this recipe apart? For starters, I use a quick marinade with soy sauce, ginger, and a splash of pineapple juice to give the chicken an extra punch. Searing the chicken first locks in the juices, and tossing the rice right into the pan means less cleanup and more flavor. I’ve tried other versions, but this one always comes out perfectly balanced—not too sweet, not too salty, and never bland. It’s a true one-pan wonder that’s saved me from takeout temptation countless times.

There’s something special about a meal that feels both fun and nourishing. This pineapple chicken and rice recipe brings a little sunshine to the table, even on the most hectic nights. It’s become a family tradition in our house, and I hope it finds a permanent place in yours too!

What Ingredients You Will Need

This pineapple chicken and rice recipe shines because it uses simple, wholesome ingredients that come together for a knockout flavor. Most of these are pantry staples, with just a few fresh touches to keep things interesting. You can swap or adjust a few things based on what you have—don’t be afraid to make it your own!

• For the Chicken & Marinade:
  • 1 pound (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces (thighs stay extra juicy, but breasts work too)
  • 2 tablespoons (30ml) soy sauce (I like to use low-sodium)
  • 1 tablespoon (15ml) pineapple juice (from the can, it’s the secret flavor booster)
  • 1 teaspoon (5ml) sesame oil (optional, but adds a lovely toasty note)
  • 1 clove garlic, minced
  • 1/2 teaspoon (2.5g) fresh grated ginger (ground ginger works in a pinch)
  • Pinch of black pepper
• For the Skillet:
  • 1 tablespoon (15ml) olive oil (or any neutral oil)
  • 1 small onion, diced (yellow or white)
  • 1 bell pepper, diced (red or orange for color and sweetness)
  • 1 cup (185g) uncooked long grain white rice (jasmine or basmati for best results)
  • 1 can (20oz/570g) pineapple chunks in juice, drained (reserve juice for marinade)
  • 2 cups (480ml) low-sodium chicken broth
  • 2 tablespoons (30ml) soy sauce (extra for the skillet, trust me it’s worth it)
  • 1 tablespoon (15g) brown sugar (balances the tangy pineapple)
• For Garnish (Optional but awesome):
  • 2 green onions, sliced
  • Sesame seeds
  • Fresh cilantro, chopped
  • Crushed red pepper flakes (if you like a little heat)

Ingredient Notes & Swaps:

• You can use boneless chicken thighs if you want extra tenderness; chicken breasts are leaner and just as tasty.
• Swap jasmine rice for brown rice (add 10-15 minutes of cook time and extra broth), or even cauliflower rice for a low-carb version.
• If you’re out of fresh ginger, 1/4 teaspoon ground ginger does the trick.
• Fresh pineapple is amazing if you have it, but canned is a lifesaver on busy nights.
• For a soy-free version, coconut aminos work well.

My favorite brands for this recipe: I usually reach for Kikkoman or San-J for soy sauce. For rice, Lundberg jasmine never fails. And if you can snag Dole pineapple chunks, they’re always juicy and just the right size.

Equipment Needed

One of the best things about this pineapple chicken and rice recipe is the minimal equipment required. You don’t need a fancy kitchen or tons of gadgets—just a handful of basics and you’re set!

• Large Skillet or Sauté Pan: Nonstick or stainless steel, at least 12 inches. A deep skillet is perfect for fitting everything without spills. I’ve used both cast iron and nonstick—both work, but nonstick makes cleanup even easier.
• Sharp Knife & Cutting Board: For prepping chicken, bell peppers, and pineapple.
• Measuring Cups & Spoons: For accuracy, especially with rice and liquids.
• Wooden Spoon or Spatula: For stirring and scraping up all those delicious browned bits.
• Mixing Bowl: For marinating the chicken. Any medium bowl will do.

Alternatives & Tips: If you don’t have a large skillet, you can use a Dutch oven, which holds heat really well. For a budget-friendly option, I’ve used my $15 supermarket nonstick pan and it works just fine—just don’t crank the heat too high. If you’re using cast iron, season it after washing to keep it nonstick.

Preparation Method

Ready to make this pineapple chicken and rice recipe? Here’s exactly how I do it, step by step. I promise, it’s straightforward and stress-free—even if you’re new to weeknight skillet meals.

1. Marinate the Chicken (5 minutes):
   • In a medium bowl, combine 1 pound (450g) chicken pieces with 2 tablespoons (30ml) soy sauce, 1 tablespoon (15ml) pineapple juice, 1 teaspoon (5ml) sesame oil, 1 minced garlic clove, 1/2 teaspoon (2.5g) grated ginger, and a pinch of black pepper.
   • Toss well to coat and set aside while you prep the veggies. (Even 5-10 minutes makes a difference!)
2. Prep the Vegetables and Rice (5 minutes):
   • Dice 1 small onion and 1 bell pepper.
   • Drain the pineapple chunks, reserving 1 tablespoon (15ml) juice for the marinade if you haven’t already.
   • Rinse 1 cup (185g) jasmine rice under cold water until the water runs mostly clear—this helps the rice cook up fluffy, not sticky.
3. Brown the Chicken (5 minutes):
   • Heat 1 tablespoon (15ml) olive oil in your large skillet over medium-high heat.
   • Add marinated chicken in a single layer. Let it sear undisturbed for 2-3 minutes, then stir to brown all sides. (Don’t worry if it’s not fully cooked—it’ll finish later.)
   • Remove chicken to a plate and set aside. This step keeps the chicken juicy and flavorful.
4. Sauté the Veggies (3 minutes):
   • In the same skillet, add diced onion and bell pepper. Cook for 2-3 minutes until softened and fragrant, scraping up any brown bits.
5. Toast the Rice (2 minutes):
   • Add rinsed rice to the skillet, stirring to coat with oil and veggies. Toast for just a minute or two—this helps develop flavor and keeps the rice from getting mushy.
6. Add Liquids and Pineapple (2 minutes):
   • Pour in 2 cups (480ml) chicken broth, 2 tablespoons (30ml) soy sauce, and 1 tablespoon (15g) brown sugar.
   • Stir in the drained pineapple chunks.
   • Bring everything to a gentle simmer.
7. Simmer and Finish Cooking (15 minutes):
   • Return the browned chicken (and any juices) to the skillet, nestling the pieces into the rice.
   • Reduce heat to low, cover, and let simmer for 15 minutes. Check occasionally to make sure nothing’s sticking. If pan seems too dry, add a splash of broth or water.
   • After 15 minutes, check rice—grains should be tender and liquid mostly absorbed. If rice is still crunchy, cover and cook another 2-3 minutes, adding a bit more broth as needed.
8. Fluff and Serve (3 minutes):
   • Remove from heat and let rest, covered, for 3 minutes.
   • Fluff rice with a fork. Taste and adjust seasoning—sometimes a dash of soy sauce or a squeeze of lime perks things up.
   • Top with sliced green onions, sesame seeds, chopped cilantro, and a sprinkle of red pepper flakes if you like a little kick.

Troubleshooting Tips:

• If your rice looks undercooked but the skillet is dry, add a few tablespoons of water and cover for a couple more minutes.
• Chicken should be cooked through (internal temp 165°F/74°C). If pieces are thick, slice them to help cook faster.
• For extra browning, broil the finished dish for 2 minutes—watch closely!

I always set a timer for the simmering step—multitasking is real when you’re wrangling dinner and homework at the same time!

Cooking Tips & Techniques

After dozens of rounds with this pineapple chicken and rice recipe, I’ve picked up a few tricks that make all the difference. Here are my go-to pointers for skillet success:

• Don’t Skip the Marinade: Even a quick soak in soy sauce and pineapple juice tenderizes the chicken and infuses it with flavor. I tried rushing this step once—never again!
• Sear, Don’t Steam: Let the chicken cook undisturbed for the first couple of minutes to get that golden crust. Overcrowding the pan leads to sad, pale chicken.
• Rinse the Rice: Rinsing removes extra starch, so you get fluffy, not gummy, rice. If you skip it, the texture can get a little gluey—ask me how I know.
• Stir Gently: Once you add liquids, avoid stirring too much. It helps the rice cook evenly and keeps it from breaking up.
• Watch the Liquid: Every stove is different—if you notice the rice drying out, add a bit more broth or water. On the flip side, if things are too soupy, uncover for the last few minutes to let some steam escape.
• Multitask Smartly: While the skillet simmers, I use the downtime to prep garnishes or whip up a simple side salad.
• Consistency Counts: Cutting chicken and veggies into even pieces ensures everything cooks at the same rate. I learned this the hard way when some bites were dry and others undercooked.

Above all, be flexible! This dish is hard to mess up as long as you taste and adjust as you go. A splash of soy here, an extra handful of pineapple there—you’ll quickly find your sweet spot. And if you ever end up with leftovers that look a little dry, a quick zap in the microwave with a splash of water brings everything back to life.

Variations & Adaptations

This pineapple chicken and rice recipe is endlessly adaptable. Whether you’re cooking for allergies, adding seasonal flair, or just want to switch things up, here are some of my favorite tweaks:

• Dietary Swaps:
  • Make it gluten-free by swapping regular soy sauce for tamari or coconut aminos.
  • For a lower-carb option, use riced cauliflower in place of jasmine rice. Just reduce the broth to 1/2 cup (120ml) and cook uncovered for the last few minutes.
  • Vegetarian? Substitute firm tofu cubes for chicken—marinate and sear just like you would the meat.
• Seasonal & Flavor Variations:
  • In summer, add diced mango or fresh bell peppers for extra color and sweetness.
  • Spice things up with a spoonful of chili garlic sauce or Sriracha mixed into the broth.
  • Try coconut milk (swap for half of the chicken broth) for a creamier, richer twist—so good!
• Cooking Method Adjustments:
  • Instant Pot or pressure cooker fans: Sauté chicken and veggies, then add rice, liquids, and pineapple. Cook on high pressure for 6 minutes, natural release for 10 minutes.
  • Oven-baked version: After browning the chicken and sautéing veggies, combine everything in an oven-safe dish, cover, and bake at 375°F (190°C) for 25-30 minutes.

One of my favorite versions uses leftover grilled chicken—it adds a smoky kick and saves even more time. Don’t be afraid to toss in whatever veggies are lingering in your fridge. This pineapple chicken and rice recipe is all about making dinner work for you!

Serving & Storage Suggestions

I love serving this pineapple chicken and rice recipe straight from the skillet—it feels rustic and homey, and everyone can help themselves. For a little extra flair, I sprinkle on green onions, sesame seeds, and sometimes a few cilantro leaves. It’s just as good at room temperature, so don’t stress if your timing’s a little off.

• Serving Temperature: Best served hot, but honestly, leftovers taste amazing cold (I’ve been known to sneak a forkful straight from the fridge).
• Presentation: Pile onto a wide serving platter or keep it family-style in the skillet. A wedge of lime on the side brightens things up.
• Side Dish Pairings: Try with a crisp cucumber salad, steamed edamame, or even a quick miso soup. For kids, I sometimes serve with extra pineapple on the side.

Storage Instructions:

• Refrigerate leftovers in an airtight container for up to 3 days. The flavors get even better overnight.
• Freeze individual portions for up to 2 months. Thaw overnight in the fridge and reheat gently in the microwave or on the stove with a splash of water or broth.
• Rice can firm up in the fridge—add a little extra liquid before reheating to keep it moist.

If you’re meal prepping, portion into containers and top with fresh garnishes just before eating. The pineapple keeps everything juicy, so you won’t end up with dry chicken or rice!

Nutritional Information & Benefits

This pineapple chicken and rice recipe is as nourishing as it is delicious. Here’s a rough breakdown per serving (based on 4 servings):

• Calories: 430
• Protein: 28g
• Carbohydrates: 54g
• Fat: 9g
• Fiber: 3g
• Sugar: 13g (mostly from pineapple)

Health Highlights: Lean chicken provides high-quality protein, while pineapple adds vitamin C and digestive enzymes. Rice offers satisfying complex carbs. The dish is naturally dairy-free and can easily be made gluten-free with tamari. Just a heads-up: if you have soy or pineapple allergies, be sure to sub as needed.

From a wellness perspective, I love that this meal feels indulgent but doesn’t weigh you down. It’s balanced and filling, making it a regular in my healthy weeknight lineup.

Conclusion

There’s a reason this pineapple chicken and rice recipe is a family favorite in my house—it’s fast, flavorful, and just plain fun to eat. Whether you’re feeding a hungry crew or just want something new for dinner, you’ll love how simple and satisfying this meal is. Don’t be afraid to make it your own—switch up the veggies, play with the spices, or toss in some nuts for crunch.

Personally, I keep coming back to this recipe because it never fails to cheer up a hectic weeknight. The smile on my kids’ faces (and the empty plates) says it all. If you try it, I’d love to hear your spin—leave a comment, share your favorite twist, or snap a pic for Pinterest. Cooking should be joyful, a little messy, and always delicious. I hope this recipe brings a little extra sunshine to your dinner table!

Frequently Asked Questions

How do I keep the rice from getting mushy?

Rinse your rice before cooking and don’t over-stir once the liquid is added. Use the right rice-to-broth ratio and simmer covered until tender.

Can I use brown rice instead of white rice?

Yes! Just increase the broth to 2.5 cups (600ml) and simmer for 35-40 minutes, or until the rice is cooked through.

What’s the best way to reheat leftovers?

Add a splash of water or broth and microwave covered for 1-2 minutes, or heat gently on the stove until warmed through. This keeps the rice from drying out.

Can I make this pineapple chicken and rice recipe ahead of time?

Absolutely. It keeps well in the fridge for up to 3 days and the flavors get even better. Just reheat before serving and add fresh garnishes.

Is this recipe gluten-free?

It can be—just use tamari or coconut aminos instead of regular soy sauce. Always double-check labels if allergies are a concern.

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