Looking for a quick tropical dinner? Pineapple chicken and rice combines sweet, tangy pineapple with savory chicken in a simple one-pan meal ready in just 30 minutes.
Pineapple Chicken and Rice
This tropical-inspired dish brings Hawaii to your dinner table with tender chunks of chicken, sweet pineapple, bell peppers, and fluffy rice, all coated in a perfectly balanced sweet-tangy sauce. It’s a complete meal in one pan that will transport your taste buds to a beachside paradise!
Pineapple chicken and rice combines protein, carbs, and fruits in one delicious meal that both kids and adults will enjoy. The bright colors and flavors make it perfect for brightening up weeknight dinners or serving at casual gatherings.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cups jasmine rice, rinsed
- 1 can (20 oz) pineapple chunks in juice, drained (reserve juice)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 3 cups chicken broth
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, freshly grated
- 2 green onions, sliced (for garnish)
- 1/4 cup cilantro, chopped (for garnish)
- Salt and pepper to taste
Tools Used to Make Pineapple Chicken and Rice
- Large skillet or wok with lid
- Measuring cups and spoons
- Sharp knife and cutting board
- Can opener
- Rice colander (for rinsing)
- Wooden spoon or spatula
- Small bowl (for sauce mixing)
How to Make Pineapple Chicken and Rice
- Prepare the rice: Rinse jasmine rice until water runs clear. This removes excess starch and prevents clumping.
- Make the sauce: In a small bowl, combine the reserved pineapple juice, soy sauce, brown sugar, rice vinegar, and grated ginger. Whisk until sugar dissolves.
- Cook the chicken: Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then add to the skillet. Cook for 5-6 minutes until golden brown and cooked through. Remove chicken and set aside.
- Sauté the vegetables: Add the remaining oil to the same skillet. Add onions and cook for 2 minutes, then add bell peppers and garlic. Sauté for 3-4 minutes until vegetables begin to soften.
- Combine everything: Add the rinsed rice to the skillet with vegetables and stir for 30 seconds. Pour in the sauce mixture and chicken broth, then bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- Add pineapple and chicken: Once rice is almost tender, gently fold in the cooked chicken and pineapple chunks. Cover and cook for an additional 5 minutes until rice is fully cooked and liquid is absorbed.
- Garnish and serve: Remove from heat, fluff the rice with a fork, and let stand for 5 minutes. Garnish with sliced green onions and chopped cilantro before serving.
Serving Pineapple Chicken and Rice
Serve this colorful dish in a large bowl or platter, allowing everyone to see the vibrant mix of ingredients. The pineapple chicken and rice is a complete meal on its own, but you can enhance the presentation with additional garnishes like:
- Extra pineapple chunks
- Toasted cashews or macadamia nuts
- Thinly sliced chili peppers for those who enjoy heat
- A wedge of lime for a fresh citrus squeeze
This dish pairs wonderfully with a simple green salad or some homemade cheese bread for a more substantial meal. For a fun tropical-themed dinner, serve with a side of fresh spring salad with herb vinaigrette.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple works wonderfully. You’ll need about 2 cups of fresh pineapple chunks. For the sauce, substitute the juice with 1/4 cup pineapple juice or orange juice.
Can I make this recipe with brown rice?
Yes, but you’ll need to adjust the cooking time. Brown rice typically requires about 35-40 minutes to cook, so add an extra cup of broth and increase the covered cooking time accordingly.
How can I meal prep this dish?
This recipe is perfect for meal prep! Cook as directed, then portion into airtight containers once completely cooled. It will stay fresh in the refrigerator for up to 4 days. Reheat in the microwave with a tablespoon of water to prevent the rice from drying out.
Is pineapple chicken and rice gluten-free?
To make this recipe gluten-free, simply substitute regular soy sauce with tamari or a certified gluten-free soy sauce.
Can I freeze pineapple chicken and rice?
Yes! Cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat with a splash of water or broth to restore moisture.
Final Thoughts
Pineapple chicken and rice is the perfect tropical escape on a busy weeknight. Try this vibrant, flavorful dish tonight, and transport your family to a Hawaiian paradise without leaving your kitchen!