Last Thursday after work, I walked through the front door feeling like the whole day had stretched itself twice as long. My daughter had dance class gear spread out everywhere, my son was loudly “practicing” guitar, and my husband was trying to assemble a shelf without reading the instructions. The house felt chaotic in the funniest way, but I could tell everyone was hungry and waiting for me to work my usual after-work magic in the kitchen. That’s when the idea for Pineapple Chicken And Rice came rushing back to me.
Earlier that week, I had passed by a small Polynesian food truck while grabbing groceries during lunch break. The air smelled sweet and tangy with grilled pineapple drifting through the parking lot, and I stood there thinking, “I need that flavor at home… but faster and cheaper.” I didn’t have the time or patience that night to marinate anything overnight, grill anything outside, or babysit a long recipe after a full day at the office.
So I pulled out a bag of chicken, a can of pineapple I’d forgotten I had, and some spices. Within minutes, that warm mix of garlic, ginger, and caramelized pineapple began filling the kitchen, and everyone peeked in like little curious kittens. By the time I spooned the chicken over a bed of jasmine rice, the whole house smelled bright and comforting. The first bite was sweet, savory, and tender all at once, and we all sat down feeling like dinner had turned our long day around. That’s when I knew this recipe needed to be shared on the blog for all the busy families who need something delicious without the stress.
Short Description
Pineapple Chicken And Rice is a sweet, savory skillet dish made with tender chicken, juicy pineapple, and a glossy garlic-ginger sauce served over fluffy rice for a quick and comforting family meal.
Key Ingredients
Chicken and Marinade
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce
- 1 red bell pepper diced
- 1 cup pineapple chunks fresh or canned
- ½ cup pineapple juice
- ¼ cup low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 garlic cloves minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Additional
- 2 cups cooked white or jasmine rice
- 2 tablespoons chopped green onions optional
- Sesame seeds for garnish optional
Tools Needed
- Large skillet
- Cutting board
- Sharp knife
- Mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
Cooking Instructions
Step 1: Prepare and Cook the Chicken
Heat 1 tablespoon olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then add it to the skillet. Cook for 6 to 8 minutes until chicken pieces are browned and cooked through. Remove the chicken and set aside. If the chicken releases too much moisture, increase the heat slightly to encourage browning.
Step 2: Cook the Bell Pepper
In the same skillet, add the diced red bell pepper. Cook for 3 to 4 minutes until it softens slightly but still keeps some crispness. The edges should look bright and glossy.
Step 3: Make the Sauce
In a bowl, whisk together pineapple juice, low sodium soy sauce, honey, rice vinegar, minced garlic, and fresh ginger. Pour the sauce mixture into the skillet with the bell pepper. Let it come to a gentle simmer for 2 to 3 minutes so the flavors combine and the honey begins to melt smoothly.
Step 4: Thicken the Sauce
Add the cornstarch slurry to the skillet while stirring. Continue simmering for 1 to 2 minutes until the sauce thickens into a shiny glaze. If it becomes too thick, add 1 to 2 tablespoons water or extra pineapple juice.
Step 5: Combine Chicken and Pineapple
Add the cooked chicken back into the skillet along with 1 cup pineapple chunks. Stir and simmer everything together for 3 minutes. The pineapple should warm through without losing its juiciness. Taste and adjust the balance of sweetness or saltiness if needed.
Step 6: Serve Over Rice
Spoon the pineapple chicken over a bowl of warm cooked white or jasmine rice. Garnish with chopped green onions or sesame seeds for extra brightness.
Why You’ll Love This Recipe
Fast enough for busy weeknights yet flavorful enough for weekends
Uses inexpensive, easy-to-find ingredients you may already have at home
Naturally sweetened with pineapple and honey
Loved by both kids and adults thanks to its sweet and savory balance
Pairs well with rice, noodles, or vegetables
Makes excellent leftovers for next-day lunches
Mistakes to Avoid & Solutions
Overcrowding the skillet
Too much chicken in the pan causes steaming instead of browning.
Solution: Cook in two batches if needed to achieve golden pieces with better flavor.
Using too much cornstarch
Excess thickener makes the sauce gluey rather than glossy.
Solution: Stick to 1 tablespoon mixed with water, and thin the sauce with extra juice if needed.
Burning the garlic
Garlic burns fast and creates bitterness.
Solution: Add garlic as part of the sauce mixture rather than directly to hot oil.
Adding pineapple too early
Cooking pineapple for too long makes it mushy.
Solution: Add pineapple in the final few minutes only to warm it through.
Not seasoning the chicken before cooking
Unseasoned chicken tastes flat and bland even with a good sauce.
Solution: Always season chicken with salt and pepper before browning.
Serving and Pairing Suggestions
Serve as a main dish over rice or cooked noodles
Pair with steamed broccoli, sautéed green beans, or a simple cabbage slaw
Present buffet-style for gatherings with rice served separately for easy customization
Enjoy with iced green tea, citrus-infused water, or light ginger soda to complement the sweet and savory flavors
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days
Expect the sauce to thicken slightly as it chills
Reheat gently on the stovetop for 4 to 5 minutes, adding a splash of water or pineapple juice if needed
If using the microwave, heat in 45-second intervals and stir between each
Avoid reheating rice multiple times to maintain texture and food safety
FAQs
1. Can I use chicken thighs instead of chicken breasts
Yes. Thighs stay juicy and work perfectly in this recipe.
2. Can I use frozen pineapple
Absolutely. Thaw and drain before adding to prevent watering down the sauce.
3. Can I make this dish spicier
Add chili flakes, sriracha, or diced jalapeño to the sauce mixture.
4. Can I use brown rice
Yes. Brown rice adds more fiber and works great as a base.
5. Can this be made gluten free
Use gluten-free soy sauce or coconut aminos to make the dish safe for gluten-sensitive eaters.
Tips & Tricks
Cut chicken into uniform pieces so they cook evenly.
Use fresh ginger for the brightest flavor.
Add a splash of lime juice at the end for a citrus twist.
Toast sesame seeds before garnishing for deeper aroma.
Double the sauce ingredients if you prefer extra to drizzle over rice.
Recipe Variations
Sweet and Spicy Pineapple Chicken
Add ½ teaspoon chili flakes and use spicy honey. Cook following the same steps. The result is a sweet and fiery glaze that balances beautifully with rice.
Tropical Coconut Pineapple Chicken
Replace half the pineapple juice with ½ cup coconut milk. Simmer as directed. This creates a creamy, island inspired sauce with a mild sweetness.
Veggie Loaded Version
Add snap peas, carrots, or snow peas in Step 2. Cook as usual. The vegetables add color, crunch, and nutrients without changing the core flavor.
Pineapple Teriyaki Chicken
Swap soy sauce with teriyaki sauce and reduce honey to 1 tablespoon. Simmer and thicken the same way. This gives the dish a deeper caramelized taste.
Final Thoughts
Making Pineapple Chicken And Rice has a way of adding a little brightness to the dinner table, even on our busiest days. The sweetness of the pineapple blending with the savory ginger garlic glaze fills the kitchen with a cheerful aroma that always grabs my family’s attention. The moment the sauce starts to bubble, my kids wander in from every corner of the house, and it’s clear that dinner is about to become one of those small, happy pauses in our routine.
Cooking meals like this always shows me how rewarding simple food can be, especially for families juggling full schedules. Some dishes don’t need extra fuss to feel comforting, and this one has earned a steady place in our weekly rotation. May it add that same sense of warmth and ease to your table, one flavorful bite at a time.
Pineapple Chicken And Rice
Ingredients
Chicken and Marinade
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce
- 1 red bell pepper diced
- 1 cup pineapple chunks fresh or canned
- ½ cup pineapple juice
- ¼ cup low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 garlic cloves minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Additional
- 2 cups cooked white or jasmine rice
- 2 tablespoons chopped green onions optional
- Sesame seeds for garnish optional
Instructions
- Cook the seasoned chicken in olive oil for 6 to 8 minutes until browned, then set aside.
- Sauté the diced red bell pepper for 3 to 4 minutes until slightly softened.
- Whisk the pineapple juice, soy sauce, honey, rice vinegar, garlic, and ginger, then pour into the skillet to simmer.
- Add the cornstarch slurry and cook 1 to 2 minutes until the sauce thickens.
- Return the chicken and add pineapple chunks, simmering a few minutes to warm through.
- Serve over warm rice and garnish as desired.
