I first made this Pineapple Chicken and Rice on a cramped weeknight when I had one pan and a hungry family. The sweet pineapple and savory soy-chicken combo won everyone over — including picky kids — and cleanup was blissfully quick. This is the kind of comfort-meets-tropical dish that’s easy enough for a busy evening but bright enough to feel a little special. If you like hearty one-pan meals (think along the same lines as my favorite buffalo chicken dip with cottage cheese), this will slide into regular rotation.
Why you’ll love this dish
Pineapple chicken and rice hits a sweet spot: it’s fast, economical, and crowd-pleasing. The rice cooks in the same pan as the chicken and pineapple, which concentrates flavor and saves time. The natural acidity and sweetness of pineapple balance the savory soy sauce and browned chicken, creating a simple sweet-and-salty profile that’s approachable for kids yet interesting enough for adults. Make it for a busy weeknight, a casual potluck, or whenever you want a bright, no-fuss meal with minimal dishes.
“A one-pan dinner that tastes like a mini vacation — sweet, savory, and ready in under 30 minutes.” — happy home cook
How this recipe comes together
Quick overview before you start:
- Sauté aromatics (onion and bell pepper) to build the base flavor.
- Brown the chicken to get those caramelized notes.
- Add rice, broth, soy sauce, and pineapple so the rice cooks in the flavorful liquid and absorbs juices from the chicken and fruit.
- Simmer covered until the rice is tender and the chicken is cooked through.
This method keeps everything moist and lets the pineapple flavor perfume the whole dish without making the rice soggy.
What you’ll need
- 1 lb chicken thighs or breasts
- 1 cup pineapple chunks (fresh or canned)
- 1 cup rice (white or brown)
- 1 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 onion, diced
- Salt and pepper to taste
- Green onions for garnish
Notes: Use thighs for more forgiving, juicier meat; breasts work if you prefer leaner protein. If using brown rice, increase the liquid and cook time slightly (see Tips below).
Step-by-step instructions
- Heat the olive oil in a large pan over medium heat until shimmering.
- Add the diced onion and bell pepper. Sauté for 3–4 minutes, or until softened and fragrant.
- Push the vegetables to the side and add the chicken pieces. Cook, turning occasionally, until browned on all sides — about 4–6 minutes.
- Stir the rice into the pan so it gets coated in oil and pan juices for a minute.
- Pour in the chicken broth, soy sauce, and pineapple chunks (including any juice if using canned). Stir to combine.
- Season with salt and pepper to taste. Bring the mixture to a boil.
- Reduce the heat to low, cover the pan, and simmer for 20–25 minutes until the rice is tender and the chicken is cooked through (internal temp 165°F / 74°C).
- Fluff with a fork, taste and adjust seasoning, then garnish with sliced green onions before serving.
Best ways to enjoy it
Serve this straight from the pan for a rustic family-style meal. Suggestions:
- Pair with a crisp cucumber salad or simple steamed broccoli to add freshness and crunch.
- Spoon over a bed of baby spinach for an extra vegetable boost.
- Add a squeeze of lime or a drizzle of sriracha for acidity or heat.
For a party, spoon into lettuce cups for handheld bites, or offer warm tortillas and let guests make wraps.
How to store & freeze
Refrigerator: Let the dish cool to room temperature, then transfer to an airtight container. Keep for up to 3–4 days. Reheat gently in a skillet with a splash of water or broth, or in the microwave until steaming hot (165°F / 74°C throughout).
Freezer: Freeze cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. Note: pineapple texture can soften after freezing, so frozen leftovers may be best used in bowls rather than plated mains.
Food safety tip: Don’t leave cooked chicken and rice out for more than 2 hours at room temperature; refrigerate promptly.
Pro chef tips
- Browning matters: Don’t rush the chicken — a good sear adds caramelized flavor that lifts the whole dish.
- Rice technique: Toasting the rice briefly with the veggies before adding liquid improves texture and flavor.
- Liquid ratio: If using brown rice, increase the broth to about 1 1/4–1 1/2 cups and extend the simmer time by 10–15 minutes.
- Pineapple choice: Fresh pineapple gives brighter flavor and firmer texture; canned pineapple is convenient and still tasty — include some juice for extra sweetness.
- One-pan shortcut: Chop the chicken small (bite-sized) to speed cooking and get more caramelized edges in less time.
Creative twists
- Make it smoky: Stir in 1/2 teaspoon smoked paprika or use a smoky soy sauce.
- Add nuts: Toasted cashews or macadamia nuts add crunch and tropical flair.
- Go lighter: Swap rice for cauliflower rice and reduce the simmer time for a low-carb swap.
- Fusion spin: Stir in a tablespoon of hoisin and a splash of rice vinegar for a more Chinese-inspired glaze.
If you want an easy side to pair with this and keep the meal light, try these cottage cheese and jello recipes for a nostalgic, protein-rich accompaniment.
Helpful answers
Q: How long does this take from start to finish?
A: About 30–35 minutes total — 10 minutes prep and 20–25 minutes cooking.
Q: Can I use leftover cooked chicken?
A: Yes. Reduce the simmer time and stir in diced cooked chicken near the end so it heats through without overcooking.
Q: Is it safe to use canned pineapple with juice?
A: Absolutely. The juice can be added to the broth for extra sweetness, but if you prefer less sugar, drain the chunks and add just a tablespoon or two of juice.
Q: Can I make this gluten-free?
A: Use a gluten-free tamari or coconut aminos in place of soy sauce and confirm your chicken broth is gluten-free.
Q: Will the rice get mushy?
A: Follow the rice-to-liquid ratio and don’t lift the lid during simmering. If you find the rice is still firm after the time given, add a splash more broth and cook a few minutes longer.
Conclusion
If you want another one-pan pineapple-chicken idea to compare techniques and seasoning, check out this generously tested skillet version from Southern Plate: Easy Pineapple Chicken and Rice Skillet – Southern Plate.
Print
Pineapple Chicken and Rice
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A one-pan dish featuring sweet pineapple, savory chicken, and fragrant rice, perfect for busy weeknights.
Ingredients
- 1 lb chicken thighs or breasts
- 1 cup pineapple chunks (fresh or canned)
- 1 cup rice (white or brown)
- 1 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 onion, diced
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Heat the olive oil in a large pan over medium heat until shimmering.
- Add the diced onion and bell pepper. Sauté for 3–4 minutes, or until softened and fragrant.
- Push the vegetables to the side and add the chicken pieces. Cook, turning occasionally, until browned on all sides — about 4–6 minutes.
- Stir the rice into the pan so it gets coated in oil and pan juices for a minute.
- Pour in the chicken broth, soy sauce, and pineapple chunks (including any juice if using canned). Stir to combine.
- Season with salt and pepper to taste. Bring the mixture to a boil.
- Reduce the heat to low, cover the pan, and simmer for 20–25 minutes until the rice is tender and the chicken is cooked through (internal temp 165°F / 74°C).
- Fluff with a fork, taste and adjust seasoning, then garnish with sliced green onions before serving.
Notes
Use chicken thighs for juicier meat; breasts for leaner protein. If using brown rice, increase the liquid and cook time slightly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Tropical