I still remember the first time I tossed pineapple into a simple chicken-and-rice skillet — the sweet tang cut through the savory soy and warmed the whole kitchen like a mini holiday. Pineapple Chicken and Rice is an unfussy one-pan meal that balances sweet, salty, and umami in every forkful. Folks make it for weeknight dinners, casual potlucks, or anytime they want something that’s both comforting and a little bright. If you like quick meals that feel special without fuss, this is one to keep in rotation — and it pairs nicely with other easy crowd-pleasers like a creamy buffalo chicken dip with cottage cheese for appetizers.
Why you’ll love this dish
This recipe hits several marks: it’s fast, budget-friendly, and kid-approved. The pineapple provides natural sweetness so you can cut back on added sugar. Using cooked rice means the meal comes together in about 20–30 minutes, which is ideal for busy evenings. It’s also flexible — swap white rice for brown, or use chicken thighs instead of breasts. The combination of textures (tender chicken, juicy pineapple, soft rice, and crunchy bell pepper) keeps every bite interesting.
How this recipe comes together
Before you start, here’s a short roadmap so you know what to expect. You’ll sweat aromatics (onion, pepper, garlic), brown cubed chicken, add pineapple and soy sauce for glaze, then fold in cooked rice to marry flavors. The method is fast: cook the fresh ingredients, heat through, then finish with green onions. No oven required and very little cleanup.
What you’ll need
- 1 lb chicken breast, cubed
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 cups cooked rice (day-old rice works best)
- 1 bell pepper, diced (any color)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Green onions for garnish
Notes: For a gluten-free version, use tamari instead of soy sauce. If you prefer more sauce, add a tablespoon of water mixed with a teaspoon of cornstarch to thicken slightly.
Step-by-step instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and diced bell pepper. Sauté until softened, about 4–5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Push the vegetables to the side and add the cubed chicken. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes.
- Pour in the pineapple chunks and soy sauce. Stir to coat the chicken and cook for 2–3 minutes until the pineapple is warmed and the sauce is slightly reduced.
- Add the cooked rice and mix well so the rice soaks up the sauce and heats through, about 2–3 minutes.
- Taste and season with salt and pepper as needed.
- Remove from heat and garnish with chopped green onions before serving.
Best ways to enjoy it
Serve this straight from the skillet for casual family dinners. For a brighter plate, spoon onto a bed of steamed greens or serve with a crisp cucumber salad. If you want to elevate it for guests, tuck the rice mixture into butter lettuce leaves for hand-held wraps and sprinkle toasted sesame seeds on top. For dessert or a light finish, try a complementary citrusy treat or one of our lighter sides like cottage cheese and jello recipes.
Storage and reheating tips
Cool leftovers quickly and store in an airtight container in the fridge for up to 3–4 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the rice and avoid drying out. For microwave reheating, cover and heat in 60-second intervals, stirring between cycles. To freeze, portion into freezer-safe containers and keep up to 3 months; thaw overnight in the fridge before reheating. Always ensure reheated chicken reaches 165°F (74°C) for safety.
Helpful cooking tips
- Use day-old rice when possible — it’s drier and won’t clump when mixed into the skillet.
- Pat chicken dry before cubing to get better browning.
- If the soy sauce makes the dish too salty, balance with a squeeze of fresh lime or a teaspoon of honey.
- For extra caramelization, let the pineapple brown a bit in the pan before adding the soy sauce.
- Make it a one-pan dinner by adding quick-cooking vegetables like snap peas or shredded carrots with the bell pepper.
Creative twists
- Hawaiian-style: add diced ham or swap some soy sauce for teriyaki for a sweeter glaze.
- Spicy kick: stir in sriracha or red pepper flakes when adding the soy sauce.
- Low-carb: replace rice with cauliflower rice and reduce the pineapple if you want less sugar.
- Protein swaps: use boneless skinless chicken thighs, cubed tofu, or shrimp for variety.
Your questions answered
Q: How long does this take to make?
A: Active cooking time is about 20–30 minutes if you have cooked rice ready. Prep (chopping and cubing) adds another 10 minutes.
Q: Can I use canned pineapple?
A: Yes. Drain it well to avoid excess liquid. Canned pineapple works fine and is great year-round.
Q: Is this kid-friendly?
A: Very much so. The sweet pineapple balances the soy, and you can reduce aromatics or spices to suit young palates.
Q: Can I make this gluten-free?
A: Yes. Substitute tamari or a gluten-free soy sauce alternative for regular soy sauce.
Q: Can I meal-prep this?
A: Yes. Store in fridge containers for up to 4 days. Reheat thoroughly, adding a splash of liquid to keep it moist.
Conclusion
Pineapple Chicken and Rice is a dependable, flavor-forward weeknight meal that’s quick to assemble and easy to adapt. For another simple skillet version and more inspiration, check out Southern Plate’s easy pineapple chicken and rice skillet.
Print
Pineapple Chicken and Rice
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A quick and easy one-pan meal combining sweet pineapple with savory chicken and rice.
Ingredients
- 1 lb chicken breast, cubed
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 cups cooked rice (day-old rice works best)
- 1 bell pepper, diced (any color)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and diced bell pepper. Sauté until softened, about 4–5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Push the vegetables to the side and add the cubed chicken. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes.
- Pour in the pineapple chunks and soy sauce. Stir to coat the chicken and cook for 2–3 minutes until the pineapple is warmed and the sauce is slightly reduced.
- Add the cooked rice and mix well so the rice soaks up the sauce and heats through, about 2–3 minutes.
- Taste and season with salt and pepper as needed.
- Remove from heat and garnish with chopped green onions before serving.
Notes
For a gluten-free version, use tamari instead of soy sauce. If you prefer more sauce, add a tablespoon of water mixed with a teaspoon of cornstarch to thicken slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian