Name: Sweet & Savory Pineapple Chicken Rice Skillet with Ginger Soy Glaze
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian Fusion
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

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This Sweet & Savory Pineapple Chicken Rice Skillet is one of those dishes I turn to when I want something hearty, flavorful, and easy to make in just one pan. The juicy pineapple adds a sweet burst that pairs perfectly with the savory soy sauce and warming ginger glaze. It’s balanced, colorful, and satisfies every craving in one comforting dish.

Sweet & Savory Pineapple Chicken Rice Skillet with Ginger Soy Glaze

Why You’ll Love This Recipe

I love how this recipe brings together sweet, savory, and umami notes with minimal prep and cleanup. Everything cooks in one skillet, which means less mess and more flavor as the ingredients mingle together. The pineapple caramelizes slightly, giving the dish a tropical brightness, while the ginger soy glaze deepens the overall flavor. It’s an ideal weeknight meal but impressive enough to serve to guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

I start by heating olive oil in a large skillet over medium heat. I add the cubed chicken and cook it for 5–6 minutes until it’s browned and fully cooked through. Then I remove the chicken and set it aside.
In the same skillet, I sauté the chopped onion, minced garlic, and diced red bell pepper for about 2–3 minutes, just until softened and fragrant.
I stir in the jasmine rice and let it toast for 1–2 minutes to bring out its nutty flavor.
Then I add the chicken broth, soy sauce, and grated ginger. After giving everything a good stir, I bring it to a boil.
Once boiling, I reduce the heat to low, cover the skillet, and let it simmer for 15–18 minutes until the rice is tender and all the liquid is absorbed.
I return the chicken to the skillet and add the pineapple chunks. Everything gets stirred together and heated through for another 2–3 minutes.
I season with salt and pepper to taste, then finish it off with sliced green onions and a sprinkle of sesame seeds before serving.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories per Serving: 480 kcal

Variations

I sometimes use boneless chicken thighs instead of breast for a richer flavor.
For extra heat, I add a pinch of red pepper flakes or a dash of sriracha.
If I’m out of jasmine rice, I use basmati or even brown rice (just adjust cooking time accordingly).
For a vegetarian twist, I swap the chicken for tofu and use vegetable broth.
I like to add snow peas or broccoli for extra greens when I want to bulk it up.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I simply warm it up in a skillet over medium heat with a splash of broth or water to loosen it up. The microwave also works well—just cover and heat for 1–2 minutes, stirring halfway through.

FAQs

How can I make this dish spicier?

I add crushed red pepper flakes, chili oil, or fresh chopped chili peppers to give it a kick. Adjust the spice level to taste.

Can I use canned pineapple instead of fresh?

Yes, I often use canned pineapple chunks when fresh isn’t available. I just make sure to drain the juice before adding them.

Is it okay to freeze leftovers?

Yes, I let it cool completely and then freeze it in portions. It keeps well for up to 2 months. I reheat straight from frozen or let it thaw overnight in the fridge.

What type of rice works best?

I prefer jasmine rice for its fragrant aroma and soft texture, but basmati or long grain white rice also work well.

Can I use pre-cooked chicken?

Yes, I’ve made it with rotisserie chicken before. I just add it in with the pineapple since it only needs to be heated through.

Conclusion

This Sweet & Savory Pineapple Chicken Rice Skillet has become a favorite in my kitchen. It’s easy, flavorful, and full of textures and tastes I can’t get enough of. Whether I’m cooking for my family or just want something quick and satisfying, this dish always hits the spot.