Looking for a weeknight dinner that feels a little extra without a lot of extra work? You’re in the right place! This Pineapple Chicken and Rice recipe has quickly become a favorite in our house. It’s that perfect balance of sweet, savory, and a little bit fresh — and honestly, every bite just tastes like a mini tropical vacation.
I first made this dish on a busy Tuesday night when I needed something quick but didn’t want to resort to takeout (again). We had some leftover pineapple sitting in the fridge and a bag of jasmine rice in the pantry, and let me tell you — magic happened. It’s one of those meals that looks and tastes way fancier than it really is, which is always a win in my book.
Plus, it’s packed with colorful veggies, tender chicken, and just the right amount of zing from fresh ginger. And can we talk about how everything comes together in one skillet? Minimal dishes = maximum happiness.
Alright, let’s dive in because once you see how easy this is, you’ll want to add it to your weekly rotation too!
Ingredients You’ll Need
-
1 pound chicken breast, cubed
-
1 cup pineapple, cubed
-
1 tablespoon olive oil
-
1 onion, chopped
-
2 cloves garlic, minced
-
1 red bell pepper, diced
-
1 cup jasmine rice
-
2 cups chicken broth
-
1 tablespoon soy sauce
-
1 teaspoon ginger, grated
-
Salt and pepper to taste
-
1/4 cup green onions, sliced
-
1 tablespoon sesame seeds
This ingredient list might look a little long, but don’t worry — most of these are pantry staples or things you probably already have hanging out in your kitchen.
Steps to Make Pineapple Chicken and Rice
Step 1: Cook the Chicken
Start by heating your olive oil in a large skillet over medium heat. Once it’s hot, add your cubed chicken. Cook the chicken until it’s golden brown on the outside and fully cooked through. This should take about 5–7 minutes, depending on the size of your cubes.
Once the chicken is done, go ahead and remove it from the skillet and set it aside for a bit. We’ll be adding it back in later!
Step 2: Sauté the Veggies
Using that same skillet (no need to clean it — hello, flavor!), toss in your chopped onion, minced garlic, and diced red bell pepper. Cook them for about 3 to 4 minutes, stirring occasionally, until everything softens up and smells amazing.
This is the base of flavor for the whole dish, so don’t rush it!
Step 3: Add the Pineapple
Next, stir in the cubed pineapple. Let it cook for about 2 minutes with the veggies. The heat will help the pineapple release its juices and start blending those sweet and savory flavors together. Trust me, this step really makes a difference.
Why You’ll Love This Pineapple Chicken and Rice
-
Easy Cleanup: One skillet means fewer dishes at the end of the night.
-
Customizable: Add more veggies, swap out the chicken for shrimp, or adjust the spice level to your taste.
-
Family-Friendly: Kids love the sweet pineapple chunks, and adults appreciate the bold flavors.
If you’re anything like me, recipes that don’t require a grocery store run get bonus points — and this one definitely qualifies.
How to Finish Making Pineapple Chicken and Rice
Alright, now that we’ve got the chicken cooked and the veggies sizzling with pineapple goodness, it’s time to bring everything together into one super flavorful meal. Here’s how to make sure your rice turns out fluffy and packed with flavor!
Steps to Complete Pineapple Chicken and Rice
Step 4: Stir in Rice and Broth
Once your pineapple and veggies have had a couple of minutes to get cozy together in the skillet, it’s time to stir in the jasmine rice. Pour in the chicken broth, add your soy sauce, and sprinkle in that freshly grated ginger. Give it all a good stir so that the rice is fully coated with all the juices and seasonings.
Don’t forget a pinch of salt and pepper here. It might seem small, but seasoning at each step really layers the flavor!
Step 5: Simmer Until Tender
Now, bring everything to a gentle boil. Once it’s bubbling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer away for about 18 to 20 minutes.
You’ll want to resist the urge to peek too often — keeping the lid on helps trap the steam and ensures the rice cooks perfectly. After the time is up, the rice should be tender and most of the liquid should be absorbed.
If you check it and it still looks a little wet, just give it a few more minutes uncovered on low heat to let some of the extra moisture cook off.
Step 6: Add the Chicken Back In
Remember that golden, juicy chicken we set aside earlier? Time to bring it back into the party! Stir the chicken into the skillet, mixing it well with the rice, pineapple, and veggies. Let everything cook together for another 2 to 3 minutes, just until the chicken is heated through.
At this point, your kitchen will smell absolutely incredible, and you’ll know you’re just a few minutes away from digging in.
Step 7: Garnish and Serve
Finally, sprinkle sliced green onions and a handful of sesame seeds over the top. Not only do they add a little crunch and freshness, but they also make the dish look extra pretty — which we all love.
Scoop it onto plates or serve it family-style straight from the skillet. Either way, it’s a dinner that looks as good as it tastes.
Tips for Success
-
Use Fresh Pineapple if You Can: Fresh pineapple gives the dish a brighter, more natural sweetness. But if you’re using canned, make sure it’s packed in juice, not syrup.
-
Don’t Overcook the Rice: Keep an eye on it toward the end of cooking. Overcooked rice can get mushy, and you want those grains nice and fluffy.
-
Customize Your Veggies: Feel free to toss in peas, carrots, snap peas, or even baby corn. This dish is super flexible and perfect for cleaning out your veggie drawer.
-
Spice It Up: If you like a little kick, add a pinch of red pepper flakes when you’re sautéing the veggies.
Why Jasmine Rice Works Best
If you’re wondering why we’re using jasmine rice specifically, it’s because it has a naturally light, floral aroma that pairs beautifully with the pineapple and ginger. Plus, it cooks up tender without getting sticky, which is exactly what you want for a dish like this.
If you don’t have jasmine rice on hand, you can substitute with long-grain white rice. Just keep in mind that cooking times might vary slightly, so keep an eye on it.
Pineapple Chicken and Rice: FAQs and Final Thoughts
Before you head off to start cooking, let’s quickly run through some of the most common questions that pop up when making this dish. A little extra info never hurts when you’re aiming for mealtime perfection!
Frequently Asked Questions
Can I use brown rice instead of jasmine rice?
You can definitely swap in brown rice, but keep in mind that it takes longer to cook — usually about 40 to 45 minutes. You might need to add a little extra chicken broth if it starts to dry out before the rice is fully tender.
What if I don’t have fresh ginger?
No problem. You can substitute 1/4 teaspoon of ground ginger for the fresh grated ginger. It won’t have quite the same punch, but it will still add that warm, spicy note to the dish.
Can I make this recipe ahead of time?
Absolutely! Pineapple Chicken and Rice reheats beautifully. Just store it in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat it in the microwave or on the stovetop with a splash of broth to bring it back to life.
Is there a vegetarian version of this dish?
Sure thing. You can easily swap out the chicken for tofu or even chickpeas if you’re looking for a plant-based version. Just make sure to sauté the tofu until golden before adding it to the rice.
Can I freeze Pineapple Chicken and Rice?
Yes, this recipe freezes pretty well. Let it cool completely, then store it in freezer-safe containers. It’s best enjoyed within 2 months. When you’re ready to eat, thaw it overnight in the fridge and reheat it gently on the stove.
What can I serve with Pineapple Chicken and Rice?
This dish is pretty hearty on its own, but it pairs really nicely with a simple side salad, steamed broccoli, or even some extra grilled pineapple slices if you’re feeling fancy.
How do I know when the rice is done?
The rice is done when it’s tender but still a little firm to the bite, and all the liquid has been absorbed. If it’s still a little crunchy, add a splash more broth, cover it again, and cook for a few more minutes.
Final Thoughts: Why You’ll Love Making This Again and Again
There’s just something about the sweet pineapple, tender chicken, and flavorful rice that makes this dish a total crowd-pleaser. It’s easy enough for a quick weeknight meal but special enough to serve when you’re having guests over for a casual dinner.
Plus, it’s one of those recipes that you can tweak depending on what you have on hand — different veggies, a little more spice, even swapping in shrimp or pork if you want to change things up. Once you’ve made it once, you’ll see how versatile and forgiving it is.
If you give this Pineapple Chicken and Rice recipe a try, I’d love to hear how it turns out! Feel free to leave a comment with any fun variations you come up with. Happy cooking, friends!
Print
Pineapple Chicken and Rice
Description
Pineapple Chicken and Rice is a vibrant and flavorful dish that perfectly balances the sweetness of pineapple with the savory notes of tender chicken and aromatic jasmine rice. With colorful vegetables and a hint of ginger, this meal feels fresh and light yet hearty enough to satisfy. It’s a great option for an easy weeknight dinner that’s packed with both taste and nutrition.
Ingredients
1 pound chicken breast, cubed
1 cup pineapple, cubed
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 cup jasmine rice
2 cups chicken broth
1 tablespoon soy sauce
1 teaspoon ginger, grated
Salt and pepper to taste
1/4 cup green onions, sliced
1 tablespoon sesame seeds
Instructions
1️⃣ In a large skillet, heat the olive oil over medium heat. Add the cubed chicken and cook until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
2️⃣ In the same skillet, add the chopped onion, minced garlic, and diced red bell pepper. Cook for about 3 to 4 minutes, or until the vegetables are softened and fragrant.
3️⃣ Add the cubed pineapple to the skillet and cook for an additional 2 minutes to allow the juices to release and the flavors to meld.
4️⃣ Stir in the jasmine rice, chicken broth, soy sauce, grated ginger, salt, and pepper. Bring the mixture to a boil, stirring occasionally.
5️⃣ Once boiling, reduce the heat to low, cover the skillet with a lid, and simmer for 18 to 20 minutes, or until the rice is tender and has absorbed the liquid.
6️⃣ Return the cooked chicken to the skillet, stirring to combine with the rice and vegetables. Cook for another 2 to 3 minutes, or until everything is heated through.
7️⃣ Serve the pineapple chicken and rice hot, garnished with sliced green onions and a sprinkle of sesame seeds for a fresh, flavorful finish.
Notes
For extra flavor, you can marinate the chicken beforehand in a little soy sauce and ginger. If you prefer a spicier dish, add a pinch of red pepper flakes along with the vegetables. Fresh pineapple gives the best results, but canned pineapple (in juice, not syrup) can be used in a pinch. This dish is highly versatile and can be customized with additional vegetables like peas, carrots, or snap peas to add even more color and texture.
