I love making Pineapple Chicken And Rice when I want something comforting, slightly sweet, and incredibly easy. This dish brings together tender chicken, juicy pineapple, and fluffy rice in one satisfying meal that feels both homey and special. It’s the kind of recipe I turn to on busy days when I still want big flavor without much effort.
Why You’ll Love This Recipe
I enjoy this recipe because it comes together in one pan and uses simple ingredients I usually already have. The combination of savory chicken and sweet pineapple creates a balanced flavor that never feels heavy. I also like how flexible it is, since I can serve it with rice, noodles, or even on its own the next day.
Ingredients
(Tip: You’ll find 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 cup uncooked rice
2 cups chicken broth
2 tablespoons soy sauce
1 tablespoon brown sugar
Salt and pepper to taste
Optional green onions for garnish
Directions
I start by heating the olive oil in a large skillet or deep pan over medium heat. I add the cubed chicken, season it lightly with salt and pepper, and cook it until it’s lightly browned on all sides. Once the chicken is cooked, I remove it from the pan and set it aside.
In the same pan, I add the chopped onion and cook it until soft and fragrant. I stir in the garlic and let it cook for about 30 seconds. Next, I add the uncooked rice, chicken broth, soy sauce, and brown sugar, stirring everything together.
I bring the mixture to a gentle boil, then lower the heat, cover the pan, and let it simmer until the rice is tender. Once the rice is cooked, I return the chicken to the pan along with the pineapple. I gently stir everything together and let it cook for a few more minutes so the flavors blend nicely.
Servings And Timing
I usually get about 4 servings from this recipe. It takes roughly 15 minutes to prepare and about 30 minutes to cook, making it a great option for a weeknight dinner.
Variations
I sometimes add bell peppers or snap peas for extra color and crunch. When I want a little heat, I mix in a pinch of red pepper flakes or a splash of hot sauce. I also like swapping the rice for egg noodles when I’m in the mood for something different.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove or in the microwave with a small splash of water or broth to keep it from drying out.
FAQs
Can I use canned pineapple instead of fresh?
I often use canned pineapple when fresh isn’t available. I just make sure to drain it well before adding it to the dish.
Can I make this recipe ahead of time?
I like making it ahead and storing it in the fridge. The flavors actually get better as it sits.
What type of rice works best?
I usually use long-grain white rice, but jasmine rice also works really well in this recipe.
Can I use chicken thighs instead of chicken breast?
I sometimes use boneless, skinless chicken thighs, and they turn out just as tender and flavorful.
Is this recipe freezer-friendly?
I can freeze it, but I find the rice texture is best when enjoyed fresh or refrigerated rather than frozen.
Conclusion
I keep coming back to this Pineapple Chicken And Rice because it’s simple, comforting, and full of flavor. Whether I serve it fresh for dinner or enjoy the leftovers the next day, it’s always a meal that feels satisfying and easy to love.
This Pineapple Chicken And Rice is a one-pan meal that’s savory, slightly sweet, and perfect for busy weeknights. Juicy pineapple, tender chicken, and fluffy rice come together in a flavorful and comforting dish.
Total Time:45 minutes
Yield:4 servings
Ingredients
1 pound chicken breast, cubed
1 cup pineapple, cubed
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup uncooked rice
2 cups chicken broth
2 tablespoons soy sauce
1 tablespoon brown sugar
Salt and pepper to taste
Optional green onions for garnish
Instructions
Heat olive oil in a large skillet or deep pan over medium heat.
Add cubed chicken, season with salt and pepper, and cook until lightly browned. Remove from the pan and set aside.
In the same pan, sauté chopped onion until soft. Add minced garlic and cook for 30 seconds.
Add uncooked rice, chicken broth, soy sauce, and brown sugar. Stir to combine and bring to a gentle boil.
Reduce heat to low, cover, and simmer until rice is tender, about 20–25 minutes.
Return the chicken to the pan along with the pineapple. Stir gently and cook for a few more minutes until heated through and well combined.
Garnish with green onions if desired and serve warm.
Notes
Use canned pineapple if fresh is not available, but drain it well.
Add vegetables like bell peppers or snap peas for extra flavor and color.
For added spice, mix in red pepper flakes or hot sauce.
