Pineapple Chicken and Rice (Easy One‑Pan Sweet & Savory Dinner)

Rinse the jasmine rice under cold water until the water runs mostly clear to remove excess starch and prevent clumping.
In a medium saucepan, combine the rice, chicken broth, butter or oil, and salt. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 15–18 minutes, until the liquid is absorbed and the rice is tender.
Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork. Keeping the lid on allows the steam to finish the cooking and yields light, separate grains.

Cooking rice in broth instead of plain water adds savory depth that pairs well with the sweet pineapple chicken.

2. Prep and Coat the Chicken

Pat the chicken pieces dry with paper towels and season lightly with salt and pepper. Toss them in a bowl with 2 tablespoons of cornstarch until lightly coated; this helps the chicken brown nicely and also thickens the sauce later as the coating absorbs flavor.

3. Whisk the Pineapple Sauce

In a mixing cup or bowl, whisk together the pineapple juice, soy sauce, brown sugar or honey, vinegar, ketchup, and ginger until smooth. Set aside. Keep the cornstarch slurry separate; you will add it toward the end to control the sauce thickness.

4. Brown the Chicken

Heat the oil in a large skillet or wok over medium‑high heat. Add the coated chicken in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2–3 minutes per side until lightly browned and almost cooked through. Transfer the chicken to a plate; it will finish cooking in the sauce.

Browning the chicken first creates delicious caramelized edges and fond on the bottom of the pan, which adds complexity to the finished sauce.

5. Sauté the Vegetables and Pineapple

In the same skillet, add a bit more oil if needed. Sauté the onion and red bell pepper for 3–4 minutes, just until starting to soften but still crisp‑tender. Stir in the garlic and cook for 30 seconds, until fragrant.

Add the pineapple chunks and cook for another 1–2 minutes. Fresh pineapple will caramelize a little at the edges, concentrating its sweetness and giving that glossy, golden look you see in your image.

6. Simmer Everything in the Sauce

Pour the prepared pineapple sauce into the skillet with the vegetables and pineapple, scraping up any browned bits. Bring to a gentle simmer.

Return the browned chicken (and any juices) to the skillet, stirring to coat everything in the sauce. Simmer for about 4–5 minutes, until the chicken is cooked through and the flavors meld.

Stir the cornstarch slurry, then drizzle it into the pan while stirring. Continue simmering for 1–2 minutes more, until the sauce thickens to a glossy, spoon‑coating consistency. If it gets too thick, add a splash of water or pineapple juice; if it is still thin after a minute, you can whisk a bit more slurry and add gradually.

How to Serve Pineapple Chicken and Rice

Spoon a bed of warm jasmine rice into bowls, then ladle the pineapple chicken and its sauce on top. Finish with sliced green onions, sesame seeds, cilantro, or a pinch of red pepper flakes for color and contrast. The final dish should look vibrant and saucy, with golden chicken and bright pineapple cubes nestled among peppers and onions, echoing the colorful image on your card.

For a lighter option, you can serve the pineapple chicken over cauliflower rice or mixed greens, but jasmine rice provides the most classic flavor pairing.

Tips for the Best Pineapple Chicken and Rice

Use fresh pineapple when possible: Fresh fruit delivers better texture and acidity than canned, but well‑drained canned pineapple in juice works well and is convenient for weeknights.
Cut everything to similar size: Keeping chicken cubes and pineapple chunks roughly even ensures quick, even cooking and a more attractive presentation.
Balance sweet and tangy: Taste the sauce before thickening; adjust with extra vinegar for brightness or a teaspoon more sugar/honey for sweetness to match your audience’s preference.
Avoid overcooking the chicken: Pull it from the pan as soon as it is just cooked through; simmering too long can dry it out even in sauce.

Variations and Add‑Ins

Offering variation ideas helps SEO and gives readers reasons to bookmark and revisit the recipe.

Spicy Pineapple Chicken: Add sriracha, chili garlic sauce, or red pepper flakes to the sauce for a sweet‑heat profile.
Coconut Pineapple Chicken: Replace 1 cup of the broth in the rice or part of the pineapple juice in the sauce with coconut milk for a creamier, island‑inspired twist.
Veggie‑Loaded Version: Add snap peas, broccoli florets, or carrots along with the bell pepper to increase color and nutrition.
Sheet‑Pan Pineapple Chicken: Toss chicken, vegetables, and pineapple with the sauce and roast on a sheet pan, then serve over rice cooked separately for an oven‑baked variation.

What to Serve With Pineapple Chicken and Rice

While this dish is a complete meal on its own, simple sides make it feel restaurant‑worthy:

Steamed or roasted broccoli, green beans, or bok choy
A crisp cucumber salad with rice vinegar dressing
Egg rolls or spring rolls for an at‑home “takeout” spread
Fresh fruit salad featuring extra pineapple, mango, or berries

These side ideas appeal to readers looking for balanced family dinners and help keep them on the page longer, which can support SEO performance.

Storage, Meal Prep, and Reheating

Pineapple chicken and rice is excellent for meal‑prep bowls.

Refrigerator: Store chicken and sauce in one container and rice in another for 3–4 days. Keeping them separate preserves texture.
Freezer: The chicken mixture freezes well for up to 2 months; rice can be frozen too, though jasmine rice is best fresh. Cool completely before freezing and use airtight containers.
Reheating: Rewarm gently in a skillet over medium‑low heat or in the microwave. Add a splash of water or broth to loosen the sauce if it thickens in the fridge. Stir occasionally so the chicken heats evenly.

SEO‑Friendly FAQ

Can I make pineapple chicken and rice ahead of time?
Yes. Cook the chicken and sauce, cool, and refrigerate separately from the rice. Reheat both just before serving so the rice stays fluffy and the chicken does not dry out.

Can I use brown rice instead of jasmine rice?
Absolutely. Brown rice adds a nuttier flavor and more fiber; just increase the cooking time and liquid according to package directions.

Is this recipe gluten‑free?
Use gluten‑free soy sauce or tamari and confirm your broth and other seasonings are gluten‑free. The rest of the ingredients are naturally gluten‑free.

Can I substitute another protein for chicken?
Yes. Pork tenderloin, turkey breast, or firm tofu all work well with the pineapple sauce. Adjust cooking times so your chosen protein cooks through without drying out.

Final Thoughts

This pineapple chicken and rice recipe turns a short list of simple ingredients—chicken, pineapple, onion, garlic, red bell pepper, jasmine rice, and chicken broth—into a colorful, satisfying bowl that feels both comforting and fresh. With its one‑pan sauce, make‑ahead potential, and crowd‑pleasing sweet‑savory flavor, it is exactly the kind of recipe that performs well on search engines and keeps readers coming back for more printable versions and variations.