Sweet and Savory Pineapple Chicken and Rice

There’s something magical about the balance of sweet and savory in this Pineapple Chicken and Rice recipe. Juicy chicken breast, tender rice, and vibrant vegetables come together in a skillet with golden pineapple chunks to create a wholesome, flavor-packed meal the entire family will love. The natural sweetness of pineapple contrasts beautifully with the umami richness of soy sauce, the kick of fresh ginger, and the warmth of sautéed garlic and onions.

This one-pan dish is perfect for busy weeknights or when you’re craving something tropical and comforting. It’s light yet filling, satisfying without being heavy, and wonderfully aromatic from the garlic, onion, and ginger base. With jasmine rice cooked right in the skillet, there’s no need to juggle multiple pots or pans. Each bite is infused with balanced flavors, from savory chicken to sweet pineapple, with just enough tang to keep you going back for more.

Whether served fresh from the skillet or packed up for lunch the next day, Pineapple Chicken and Rice is as convenient as it is craveable. It’s a quick dinner idea that doesn’t skimp on flavor—and it looks just as good on the plate as it tastes.

Why You’ll Love This Recipe

1. One-Pan Simplicity – Everything cooks in one skillet for easy prep and cleanup.
2. Tropical Flavor Twist – Pineapple adds a naturally sweet burst to every bite.
3. Perfect Balance of Sweet and Savory – Ginger, soy sauce, and garlic pair perfectly with the fruitiness.
4. Family-Friendly and Kid-Approved – Mild, colorful, and full of familiar flavors.
5. Meal Prep-Friendly – Makes delicious leftovers that store and reheat beautifully.

Ingredients

• Chicken breast (cubed)
• Pineapple (cubed)
• Olive oil
• Onion (chopped)
• Garlic (minced)
• Red bell pepper (diced)
• Jasmine rice
• Chicken broth
• Soy sauce
• Ginger (grated)
• Salt and pepper
• Green onions (sliced)
• Sesame seeds

Variations

• Spicy Kick: Add a chopped chili or drizzle of sriracha for heat.
• Swap the Protein: Use shrimp, pork, or tofu instead of chicken.
• Brown Rice Option: Use brown rice instead of jasmine—just increase cooking time and liquid slightly.
• Tropical Fusion: Stir in a splash of coconut milk for a creamy, island-style variation.
• Veggie Boost: Add snap peas, carrots, or baby spinach for extra nutrition.

How to Make the Recipe

Step 1: Cook the Chicken

• Heat olive oil in a large skillet over medium heat.
• Add cubed chicken and cook until golden and cooked through.
• Remove from skillet and set aside.

Step 2: Sauté the Vegetables

• In the same skillet, sauté chopped onion, garlic, and diced red bell pepper until softened.

Step 3: Add Pineapple

• Stir in the cubed pineapple and cook for 2 minutes to lightly caramelize the edges.

Step 4: Cook the Rice

• Stir in jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper.
• Bring to a boil, then reduce heat, cover, and simmer for 18–20 minutes until rice is tender.

Step 5: Finish and Serve

• Return cooked chicken to the skillet.
• Stir to combine and heat through.
• Garnish with sliced green onions and sesame seeds.

Tips for Making the Recipe

• Use Fresh Pineapple: Fresh pineapple caramelizes better and adds richer flavor than canned.
• Don’t Skip the Ginger: Fresh grated ginger gives the dish a signature aromatic bite.
• Evenly Dice Ingredients: Small, uniform pieces cook more evenly and quickly.
• Sear Chicken First: Browning adds flavor and seals in juices.
• Let the Rice Sit Covered: After cooking, let the rice rest off heat for 5 minutes for fluffier grains.

How to Serve

• Serve hot straight from the skillet for a rustic family-style meal.
• Plate with lime wedges for an extra citrusy touch.
• Pair with a simple cucumber salad or steamed greens for a balanced meal.
• Spoon into meal prep containers with extra pineapple for a tropical lunchbox.

Make Ahead and Storage

Storing Leftovers

• Store in an airtight container in the refrigerator for up to 3 days.

Freezing

• Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

• Reheat in a skillet over medium heat with a splash of broth or water to loosen.
• Microwave in 1-minute intervals, stirring between, until hot throughout.

FAQs

1. Can I use canned pineapple instead of fresh?

Yes, but drain well and use pineapple chunks in juice (not syrup) for best results.

2. What kind of rice works best?

Jasmine rice is ideal for its aroma and texture, but basmati or long grain rice also work.

3. Can I use chicken thighs instead of breasts?

Yes, thighs are flavorful and stay juicy—just ensure they’re boneless and diced.

4. How do I make it vegetarian?

Swap chicken for tofu or chickpeas and use vegetable broth.

5. Is this recipe gluten-free?

It can be! Use gluten-free soy sauce or tamari.

6. Can I cook the rice separately?

Yes, you can cook rice ahead and stir it in with the chicken at the end.

7. How can I make it spicier?

Add chili flakes, chopped jalapeño, or more ginger and pepper.

8. Can I prep it ahead of time?

Yes, dice the chicken and vegetables and store separately. Assemble and cook when ready.

9. Can I use leftover cooked chicken?

Definitely! Add it at the end to warm through after the rice has cooked.

10. What sides go well with this dish?

Steamed broccoli, Asian slaw, or cucumber salad are great companions.

Conclusion

Sweet and Savory Pineapple Chicken and Rice is the kind of feel-good recipe that checks all the boxes—easy, flavorful, satisfying, and quick. It’s the perfect weeknight meal for when you want something different but don’t want to spend hours in the kitchen. With just one skillet and a handful of vibrant ingredients, you’ll have a tropical-inspired dinner that’s sure to become a household favorite.

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