If you love the sweet‑meets‑savory flavors of your favorite takeout but want something fresher and lighter, this pineapple chicken and rice needs to be on your menu. Tender bites of chicken breast simmer with juicy pineapple chunks, red bell pepper, onion, and garlic in a glossy, tangy sauce, then get spooned over fragrant jasmine rice cooked in chicken broth for extra flavor. It looks vibrant in the bowl, comes together in about 30 minutes, and uses ingredients you probably already recognize from classic American‑Asian–inspired recipes.
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Secondary keywords: one pan pineapple chicken, pineapple chicken bowl, sweet and sour chicken with rice, easy weeknight chicken and rice.
Why This Recipe Works
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One‑pan plus rice: The saucy pineapple chicken cooks in one skillet while jasmine rice simmers in broth, so you get a full meal with minimal cleanup.
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Balanced flavor: Fresh pineapple adds natural sweetness and acidity that pairs perfectly with savory chicken, garlic, and soy‑based sauce, avoiding an overly sugary taste.
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Meal‑prep friendly: The leftovers reheat beautifully for lunch bowls the next day, so this recipe fits busy weekday schedules and budget‑conscious readers.
Ingredients
For the jasmine rice
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1 1/2 cups jasmine rice, rinsed
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3 cups low‑sodium chicken broth
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1 tablespoon butter or oil
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1/2 teaspoon salt (adjust if broth is salty)
For the pineapple chicken
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1 1/2 pounds (about 680 g) boneless, skinless chicken breasts or thighs, cut into 1‑inch cubes
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Salt and black pepper to taste
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2 tablespoons cornstarch (for light coating)
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2 tablespoons vegetable or canola oil
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1 small onion, sliced or diced
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1 red bell pepper, sliced into thin strips
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3 cloves garlic, minced
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2 cups fresh pineapple chunks (or well‑drained canned pineapple in juice, not syrup)
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3 green onions, sliced, for garnish
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Optional: sesame seeds, cilantro, or red pepper flakes for serving
For the pineapple sauce
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1 cup pineapple juice (from the fresh pineapple core or reserved juice)
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1/3 cup low‑sodium soy sauce
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3 tablespoons brown sugar or honey
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2 tablespoons rice vinegar or apple cider vinegar
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1 tablespoon ketchup (for color and umami)
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1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
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2 teaspoons cornstarch mixed with 2 tablespoons cold water (slurry)
This combination mirrors what readers expect from popular pineapple chicken stir‑fries while remaining original and easy to follow.
