- In the same pan, add onion and bell pepper. Cook 3–4 minutes until softened.
- Add garlic and ginger. Cook 20–30 seconds until fragrant.
3) Toast the rice
- Add uncooked rice to the pan and stir for 1 minute to lightly toast and coat it in flavor.
4) Add liquids and simmer
- Stir in chicken broth (and pineapple juice if using) and bring to a gentle simmer.
- Return chicken to the pan and stir.
- Cover, reduce heat to low, and cook for 16–18 minutes (or until rice is tender).
- Turn off heat and rest (covered) for 5 minutes, then fluff with a fork.
5) Finish with pineapple and sauce
- In a small bowl, whisk soy sauce, honey, vinegar, ketchup (optional), sesame oil (optional), and chili/sriracha (optional).
- Stir pineapple chunks into the rice mixture.
- Pour sauce into the pan and toss gently to combine.
- If you want it thicker and glossier, stir in the cornstarch slurry and simmer 30–60 seconds until slightly thickened.
- Top with green onions and sesame seeds. Add lime wedges if desired.
Serving and Storage
Serving
Serve hot straight from the pan. This dish is a full meal on its own, but it’s also great with a side of steamed broccoli, a crisp salad,
or cucumber slices for crunch. For extra “takeout vibes,” drizzle with spicy mayo or add a spoon of sweet chili sauce on top.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze portions for up to 2 months (pineapple softens slightly after thawing, but flavor remains great).
Reheating
- Microwave: Add a splash of broth/water, cover loosely, and heat in intervals, stirring once.
- Stovetop: Reheat on low with a splash of broth until warmed through.
Tips
- Use thighs for best texture: They stay juicy and forgiving.
- Drain canned pineapple well: Too much liquid can make the rice mushy.
- Don’t skip the rest time: Resting 5 minutes finishes steaming the rice perfectly.
- Control sweetness: Pineapple varies—start with less honey, then adjust after tasting.
- Want deeper flavor? Brown the chicken well and scrape those browned bits into the broth.
- Make it saucier: Add an extra 1/4 cup broth + a touch more soy/honey, then simmer briefly.
Variations
1) Pineapple Teriyaki Chicken Rice
Swap the sauce for a teriyaki-style mix: extra soy sauce + mirin (or a little extra honey) + a touch more ginger. Finish with sesame seeds and scallions.
2) Spicy Pineapple Chicken
Add sriracha to the sauce and toss in sliced jalapeños or chili flakes. Serve with lime for a bright spicy finish.
3) Hawaiian-Style
Add diced ham or cooked bacon and extra bell peppers. A sprinkle of toasted coconut on top is optional—but fun.
4) Veggie-Loaded
Stir in peas, shredded carrots, broccoli florets, or snap peas. Add firmer veggies earlier so they cook through.
5) Low-Carb Option
Replace rice with cauliflower rice. Cook chicken and veggies, then add sauce and pineapple at the end (no long simmer needed).
Conclusion
Pineapple Chicken and Rice is an easy, flavorful, one-pan dinner that hits the perfect sweet-savory balance. With juicy chicken, tender rice,
and bright pineapple in every bite, it’s the kind of recipe that feels exciting but stays simple—ideal for weeknights, meal prep, or feeding a crowd.
Once you try it, you’ll love how many ways you can customize it to match your mood.
FAQ
Can I use chicken breast instead of thighs?
Yes. Breast works well, but cook gently and avoid overcooking. Cutting it into even pieces helps it stay tender.
Can I use brown rice?
You can, but it needs more liquid and a longer cook time. Follow your brown rice package ratio/time, then add pineapple and sauce at the end.
What if my rice is still hard?
Add 2–4 tablespoons broth, cover, and cook on low for a few more minutes, then rest covered to finish steaming.
Is fresh pineapple better than canned?
Fresh tastes bright and less sweet, while canned is convenient and consistent. Both work—just drain canned pineapple well.
How do I keep the dish from getting too sweet?
Use low-sodium soy sauce, reduce the honey, and add a little extra vinegar or lime juice to balance sweetness.
Can I make this ahead for meal prep?
Yes. Store in portions and reheat with a splash of broth. It’s one of those recipes that tastes even better the next day.
