Easy Pineapple Chicken with Rice – Sweet & Savory One-Pan Dinner

Jump to Recipe Print Recipe

This Easy Pineapple Chicken with Rice is a tropical, sweet-and-savory one-pan meal that’s perfect for busy weeknights or a simple family dinner. Juicy chicken, tender rice, caramelized pineapple, and colorful bell peppers come together in a delicious sauce that’s both flavorful and comforting. Ready in under 30 minutes, it’s a complete meal in one pan, minimizing cleanup while maximizing taste.

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup long-grain white rice
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups chicken broth
  • 2 green onions, sliced, for garnish
  • Optional: sesame seeds for garnish

Instructions

1. Cook the Chicken

  1. Heat sesame oil in a large skillet or sauté pan over medium-high heat.
  2. Season chicken with salt and pepper, then add to the skillet. Cook until lightly browned but not fully cooked through, about 4–5 minutes. Remove and set aside.

2. Sauté Vegetables

  1. In the same pan, add onion, red and green bell peppers, and garlic. Sauté for 2–3 minutes until fragrant and slightly softened.

3. Add Rice and Liquid

  1. Stir in uncooked rice, chicken broth, soy sauce, and honey. Mix well to combine.
  2. Return chicken to the pan and stir in pineapple chunks.

4. Simmer Until Done

  1. Cover and reduce heat to medium-low. Cook for 15–20 minutes, stirring occasionally, until rice is tender and chicken is fully cooked.

5. Garnish and Serve

  1. Remove from heat, sprinkle with sliced green onions and optional sesame seeds. Serve hot directly from the skillet or plate individually.

Tips for Perfect Pineapple Chicken with Rice

  • Rice Options: Jasmine or basmati rice can also be used for a fragrant flavor.
  • Chicken Tips: Cut chicken into uniform pieces for even cooking.
  • Flavor Boost: Add a splash of lime juice before serving for extra zing.
  • Make Ahead: Assemble ingredients in a freezer-safe bag and cook fresh later.

Variations

  • Spicy Version: Add crushed red pepper flakes or a diced jalapeño.
  • Vegetable Boost: Include snow peas, broccoli florets, or carrots.
  • Protein Swap: Use shrimp, pork, or tofu for a different protein option.
  • Gluten-Free Option: Ensure soy sauce is tamari or gluten-free.

Serving Suggestions

  • Serve with extra pineapple slices or fresh cilantro on the side.
  • Pair with a simple side salad or steamed green beans.
  • Great for meal prep: portion into containers and refrigerate for up to 3 days.

Fun Facts

  • Pineapple chicken dishes are popular in Hawaiian and Asian cuisines for their sweet and savory flavor combinations.
  • One-pan meals like this are perfect for weeknight dinners because they save both time and cleanup.
  • Pineapple contains bromelain, an enzyme that can help tenderize chicken naturally while cooking.

Recipe Notes

  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • To reheat, add a splash of water or chicken broth to keep the rice moist.
  • Optional garnish: toasted sesame seeds or extra chopped green onions for presentation.

Nutrition (per serving)

  • Calories: 400
  • Carbohydrates: 45g
  • Protein: 30g
  • Fat: 12g
  • Saturated Fat: 2g
  • Cholesterol: 70mg
  • Sodium: 650mg
  • Fiber: 3g
  • Sugar: 12g
  • Vitamin A: 25%
  • Vitamin C: 70%
  • Calcium: 6%
  • Iron: 15%

Easy Pineapple Chicken with Rice

Juicy chicken, fluffy rice, and caramelized pineapple come together in a sweet and savory one-pan meal ready in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian, Tropical
Calories: 400

Ingredients
  

Chicken and Rice
  • 1.5 lbs chicken breasts boneless, cut into bite-sized pieces
  • 1 cup white rice long-grain
  • 1 cup pineapple chunks fresh or canned, drained
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups chicken broth
  • 2 green onions sliced, for garnish
  • sesame seeds optional, for garnish

Equipment

  • Skillet
  • Spoon or spatula

Method
 

  1. Heat sesame oil in a large skillet over medium-high heat.
  2. Season chicken with salt and pepper and cook until lightly browned, about 4–5 minutes. Remove and set aside.
  3. Sauté onion, red and green bell peppers, and garlic for 2–3 minutes.
  4. Stir in uncooked rice, chicken broth, soy sauce, and honey.
  5. Return chicken to the pan and stir in pineapple chunks.
  6. Cover, reduce heat to medium-low, and cook 15–20 minutes until rice is tender and chicken is fully cooked.
  7. Garnish with green onions and optional sesame seeds. Serve hot.

Notes

Leftovers can be stored in the fridge up to 3 days. Reheat with a splash of broth if rice is dry.

Leave a Reply