Name: Pineapple Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 pieces chicken breasts, diced (Thighs can replace breasts for richer flavor.); 1 cup pineapple chunks (Fresh or canned pineapple both work.); 1 cup rice (Use white long-grain rice for fastest cooking.); 1 cup chicken broth (Low-sodium recommended.); 1/2 cup bell pepper, diced (Any color bell pepper works.); 1/2 cup onion, diced (Common yellow or white onion.); 2 cloves garlic, minced (Add more for stronger flavor.); 1 tablespoon soy sauce (Low-sodium soy sauce can be used.); to taste Salt and pepper (Adjust as needed.); as needed tablespoon Olive oil for cooking (Can substitute with avocado oil.)

Pineapple Chicken and Rice is a bright, savory-sweet one-pan meal with tender bits of chicken, juicy pineapple, and fluffy rice that soaks up a simple savory sauce. The texture balances soft cooked rice, slightly caramelized chicken, and pops of tender pineapple and bell pepper. It’s an easy weeknight dish that cooks mostly in one pan, uses pantry-friendly ingredients, and comes together in about 30–40 minutes. Serve it with a light green salad or steamed vegetables, or spoon it into lettuce cups for a lighter bite. If you like a different sweet-savory twist, check this teriyaki chicken and rice stuffed peppers with pineapple for inspiration.

Why You’ll Love This Pineapple Chicken and Rice

Fast, one-pan cooking: sauté, add liquid, simmer — cleanup is minimal.
Balanced flavors: sweet pineapple brightens savory chicken and soy sauce.
Great texture: tender chicken, soft rice, and crunchy bell pepper contrast well.
Flexible meal: works as a weeknight dinner, meal prep, or casual potluck dish.
Pantry-friendly: common items like rice, soy sauce, and canned or fresh pineapple.
Kid-friendly: mild, sweet-savory profile appeals to many palates.
Easily scaled: double or halve the recipe without changing technique.

What Is Pineapple Chicken and Rice?

Pineapple Chicken and Rice is a simple stovetop dish where diced chicken is browned, then cooked together with rice, pineapple chunks, aromatics, and chicken broth until the rice is tender and the flavors meld. It tastes mildly sweet from the pineapple, savory from the soy sauce and chicken, and aromatic from onion and garlic. The method is one-pan braise/simmer — cook the protein and aromatics, stir in rice and liquid, cover and let it steam until done. The overall vibe is easy, comforting weeknight fare with a tropical twist.

Ingredients for Pineapple Chicken and Rice

Main Ingredients

2 chicken breasts, diced
1 cup pineapple chunks
1 cup rice
1 cup chicken broth
1/2 cup bell pepper, diced
1/2 cup onion, diced
2 cloves garlic, minced
1 tablespoon soy sauce
Salt and pepper to taste
Olive oil for cooking

Ingredient Notes (Substitutions, Healthy Swaps)

Rice: Use white long-grain rice for fastest cooking. Brown rice can be used (optional), but increase broth and cook time — see notes below.
Chicken: Thighs can replace breasts for richer flavor (optional). Dice evenly for even cooking.
Pineapple: Fresh or canned pineapple both work. If using canned, drain the juice to avoid a watered-down dish.
Soy sauce: Use low-sodium soy sauce to control salt, especially if using salted chicken broth.
Oil: Swap olive oil with avocado or a neutral oil if you prefer. For lower fat, use a non-stick pan and reduce oil amount.
Broth: Vegetable broth can be used for a lighter flavor (optional). Water + a pinch of salt also works in a pinch.

Step-by-Step Instructions

Step 1 – Prep the ingredients
Dice the chicken, bell pepper, and onion; mince the garlic; measure rice, pineapple, broth, and soy sauce. Pat the chicken dry with a paper towel and season lightly with salt and pepper.
Visual cue: Chicken pieces should be roughly the same size (about 1/2 inch) for even browning.

Step 2 – Brown the chicken
Heat a couple tablespoons of olive oil in a large pan over medium heat. Add diced chicken and cook until golden brown and no longer pink on the outside, about 4–6 minutes. Remove chicken briefly to a plate.
Pro cue: Don’t crowd the pan—if pieces are too close they steam instead of brown. Work in batches if needed.

Step 3 – Sauté the aromatics and vegetables
In the same pan, add a touch more oil if needed. Add onion, garlic, and bell pepper. Sauté 2–3 minutes until softened and fragrant. Scrape up any browned bits from the bottom of the pan — they add flavor.

Step 4 – Combine rice and liquids
Return the chicken to the pan. Stir in the rice, pineapple chunks, chicken broth, soy sauce, and a pinch of salt and pepper. Mix well to distribute ingredients and bring the pan to a boil over medium-high heat.
Visual cue: Liquid should bubble around the rice — this is your signal to cover.

Step 5 – Simmer covered until rice is cooked
Once at a boil, reduce heat to low, cover the pan, and simmer about 20 minutes, or until rice is tender and liquid is absorbed. Avoid lifting the lid frequently — steam is what finishes the rice.
Pro cue: If rice is still firm and liquid is absorbed, add 2–3 tablespoons more broth or water, cover, and cook a few more minutes.

Step 6 – Fluff and finish
Remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork, taste and adjust salt and pepper. Serve hot.
Visual cue: Fluffed rice grains should be separate, not mushy.

Pro Tips for Success

Dry the chicken before seasoning—this helps it brown rather than steam.
Use even dice: all pieces should be similar size for uniform cooking.
Toast the rice briefly with the aromatics before adding broth for nuttier flavor (optional).
Keep the heat low during simmering to prevent rice from scorching on the bottom.
If using brown rice, increase broth to 1 3/4 cups and simmer 35–40 minutes.
Taste before adding salt — soy sauce and broth may already have enough sodium.
Let it rest covered after cooking; steam finishes the rice and prevents a gluey texture.
For a crisp finish, spoon cooked mixture into a hot oiled pan and sear briefly for a crunchy bottom layer (optional).

Flavor Variations

Optional: Pineapple teriyaki — add 1 tablespoon hoisin or extra soy sauce and a splash of rice vinegar for a deeper glaze.
Optional: Spicy kick — stir in 1/2 teaspoon crushed red pepper flakes or a dash of sriracha.
Optional: Green onion + sesame — finish with sliced green onions and a sprinkle of toasted sesame seeds.
Optional: Veggie boost — add peas, carrots, or chopped broccoli when you add the rice. Adjust broth if adding more dry ingredients.
Optional: Coconut twist — replace 1/2 cup chicken broth with 1/2 cup light coconut milk for a creamier, tropical flavor.

Serving Suggestions

Serve with a crisp green salad and lime wedges for a bright contrast.
Spoon into shallow bowls and garnish with chopped cilantro or green onions.
Make into lettuce cups for a lighter, handheld meal.
Pair with steamed or roasted vegetables for a full balanced plate.
Bring to potlucks — keep warm in a shallow baking dish and stir occasionally.
Serve with sliced avocado on the side for creaminess.

Make-Ahead, Storage & Reheating

Make-ahead: Dice chicken and vegetables and measure rice and broth up to 24 hours ahead. Store covered in the fridge. Pineapple can be canned or drained fresh beforehand.
Refrigeration: Store leftovers in an airtight container for up to 3–4 days. The rice will absorb moisture over time.
Reheating best practice: Reheat gently on the stove over low heat with a splash of water or broth to loosen the rice, or microwave in short bursts, stirring and adding liquid as needed. Cover while reheating to retain moisture.
Texture changes: Rice may firm up or become slightly drier after chilling; adding a few tablespoons of liquid and reheating gently restores its texture.

Storage and Freezing Instructions

Freezing: Fully cooked rice dishes with chicken can be frozen, but texture will change — rice can become drier or slightly grainy. If freezing, cool completely, pack into freezer-safe containers, remove excess air, and freeze up to 2 months.
Thawing & reheating: Thaw overnight in the refrigerator and reheat on the stove with a splash of broth, stirring to restore moisture.
If you prefer to avoid freezer texture changes, freeze components separately (cooked chicken and pineapple in one container, rice in another) and combine after reheating.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
525 kcal | 40 g | 60 g | 9 g | 2 g | 600 mg

Estimates vary by brands and portions.

FAQ About Pineapple Chicken and Rice

Q: My rice is still hard after 20 minutes — what should I do?
A: Add 2–4 tablespoons more broth or water, cover, and cook on low for another 5–7 minutes.
Q: The dish turned out too salty — how can I fix it?
A: Add a small handful of uncooked rice or a few extra pineapple chunks and a splash of water, simmer briefly to dilute salt. For immediate service, serve over plain cooked rice.
Q: Can I use instant rice?
A: Not recommended. Instant rice cooks much faster and may become mushy. Cook instant rice separately and stir in toward the end.
Q: How do I prevent the chicken from being dry?
A: Don’t overcook during the initial browning stage, and cut chicken into even pieces. Finish cooking gently while covered with the rice and broth.
Q: Can I make this vegetarian?
A: Optional: Replace chicken with firm tofu or extra vegetables and use vegetable broth instead of chicken broth.
Q: Can I double the recipe?
A: Yes. Use a larger pan, and maintain roughly the same liquid-to-rice ratio. Increase simmer time slightly if needed.

TastyInspo Notes

Finish with fresh lime juice for a bright lift right before serving.
A quick sprinkle of chopped cilantro or parsley adds freshness and color.
For attractive plating, spoon into a ring mold and garnish with a pineapple chunk and sliced green onions.
Use a wide, shallow pan to ensure even cooking and easier stirring.
If serving to kids, mix the pineapple well into the rice so the sweetness is mild and even.

Troubleshooting

Bland flavor: Increase soy sauce slightly, add a pinch of salt, or finish with a squeeze of lime.
Too watery: Uncover and simmer on low heat to reduce liquid, or stir in a small extra tablespoon of rice and cook until absorbed.
Mushy rice: Likely overcooked or too much liquid. Next time use slightly less broth or reduce simmer time.
Burning on bottom: Lower the heat, stir gently to loosen stuck bits, and use a thicker-bottomed pan to distribute heat.
Dry leftovers: Add a splash of broth or water when reheating and cover to steam.

Final Thoughts

This Pineapple Chicken and Rice recipe is simple, balanced, and ready to become a weeknight favorite — it’s forgiving, quick, and easily tweaked to suit the family. The sweet pineapple brightens the savory base, and the one-pan method keeps cleanup easy. Try the variations and tips above to make it your own.

Conclusion

For a slightly different take on sweet-and-savory chicken with rice, you can compare techniques and ideas from this Easy Pineapple Chicken and Rice Skillet – Southern Plate recipe to pick up extra flavor ideas or serving suggestions.