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Pineapple Chicken and Rice

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This Pineapple Chicken and Rice recipe is a quick, one-skillet family dinner packed with sweet, tangy pineapple, juicy chicken, and fluffy rice. Ready in just 30 minutes, it’s a comforting, flavor-packed meal perfect for busy weeknights.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon pineapple juice (from the can)
  • 1 teaspoon sesame oil (optional)
  • 1 clove garlic, minced
  • 1/2 teaspoon fresh grated ginger (or 1/4 teaspoon ground ginger)
  • Pinch of black pepper
  • 1 tablespoon olive oil (or any neutral oil)
  • 1 small onion, diced
  • 1 bell pepper, diced (red or orange)
  • 1 cup uncooked long grain white rice (jasmine or basmati preferred)
  • 1 can (20 oz) pineapple chunks in juice, drained (reserve juice for marinade)
  • 2 cups low-sodium chicken broth
  • 2 tablespoons soy sauce (for the skillet)
  • 1 tablespoon brown sugar
  • 2 green onions, sliced (for garnish)
  • Sesame seeds (for garnish)
  • Fresh cilantro, chopped (for garnish)
  • Crushed red pepper flakes (for garnish, optional)

Instructions

  1. In a medium bowl, combine chicken pieces with 2 tablespoons soy sauce, 1 tablespoon pineapple juice, 1 teaspoon sesame oil, minced garlic, grated ginger, and a pinch of black pepper. Toss to coat and set aside to marinate while prepping vegetables.
  2. Dice the onion and bell pepper. Drain the pineapple chunks, reserving 1 tablespoon juice for the marinade if needed. Rinse the rice under cold water until the water runs mostly clear.
  3. Heat olive oil in a large skillet over medium-high heat. Add marinated chicken in a single layer and sear undisturbed for 2-3 minutes, then stir to brown all sides. Remove chicken to a plate and set aside.
  4. In the same skillet, add diced onion and bell pepper. Sauté for 2-3 minutes until softened and fragrant.
  5. Add rinsed rice to the skillet, stirring to coat with oil and veggies. Toast for 1-2 minutes.
  6. Pour in chicken broth, 2 tablespoons soy sauce, and brown sugar. Stir in the drained pineapple chunks. Bring to a gentle simmer.
  7. 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 and add a splash of broth or water if needed.
  8. After 15 minutes, check rice for doneness. If still crunchy, cover and cook another 2-3 minutes, adding more broth as needed.
  9. Remove from heat and let rest, covered, for 3 minutes. Fluff rice with a fork. Taste and adjust seasoning as desired.
  10. Top with sliced green onions, sesame seeds, chopped cilantro, and red pepper flakes if desired. Serve hot.

Notes

For gluten-free, use tamari or coconut aminos instead of soy sauce. For a lower-carb version, substitute riced cauliflower for jasmine rice and reduce broth. Marinating the chicken, rinsing the rice, and not over-stirring during simmering are key for best texture. Leftovers reheat well with a splash of water or broth.

Nutrition

Keywords: pineapple chicken, chicken and rice, family dinner, one skillet, 30 minute meal, easy dinner, Asian chicken, pineapple rice, weeknight dinner, kid friendly

Find it online: https://bitematrix.com/pineapple-chicken-and-rice-recipe-easy-family-dinner-in-30-minutes/