Pineapple Chicken and Rice: A Tropical Twist on Comfort Food
Ever feel like your dinner could use a mini vacation? Something a little exotic, but not complicated enough to require a passport (or an entire afternoon)? That’s where Pineapple Chicken and Rice saves the day. It’s easy, family-friendly, and totally addicting.
And let’s be real—adding pineapple to a savory dish always raises eyebrows at first. But trust me, this combo just works. The sweetness of the pineapple, the umami of soy sauce, and the comfort of fluffy rice? Magic. ✨
Let’s dig in, shall we?
🥗 Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 450 |
| Protein | 32g |
| Carbohydrates | 44g |
| Fat | 16g |
| Saturated Fat | 4g |
| Fiber | 2g |
| Sugar | 12g |
| Sodium | 680mg |
| Cholesterol | 85mg |
🛒 Ingredients You’ll Need
For the Chicken & Marinade:
- 1.5 lbs boneless, skinless chicken thighs or breasts, diced
- 1/2 cup pineapple juice (from the can is fine)
- 3 tablespoons soy sauce (low sodium preferred)
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- Salt & pepper, to taste
For the Stir-Fry:
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 small red onion, sliced
- 1/4 cup green onions, chopped
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
For the Rice:
- 1.5 cups jasmine or long-grain white rice
- 3 cups water or chicken broth
- 1/2 teaspoon salt
FYI: You can use leftover rice for this recipe, too—just fluff it up and you’re golden.
🔪 Step-by-Step Instructions
This recipe comes together fast, especially if you’ve got everything chopped and ready to roll. Let’s get cooking.
Step 1: Marinate the Chicken
In a large bowl, whisk together the pineapple juice, soy sauce, honey, sesame oil, garlic, ginger, salt, and pepper. Add your chicken, toss to coat, and let it sit for at least 20 minutes (or up to 2 hours if you’re planning ahead).
Pro tip: Don’t skip the marinade—it’s where all that juicy flavor comes from.
Step 2: Cook the Rice
While the chicken’s soaking up those sweet-salty flavors, cook your rice.
- Combine rice, water (or broth), and salt in a pot.
- Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes until fluffy.
- Fluff with a fork and set aside.
Ever wondered why restaurant rice is never mushy? Don’t stir while cooking—that’s the secret.
Step 3: Sear the Chicken
Heat olive oil in a large skillet or wok over medium-high heat. Remove chicken from the marinade (but keep the liquid—we’re using that in a sec).
- Sear chicken pieces for about 4–5 minutes, until golden brown and cooked through.
- Remove and set aside.
IMO, chicken thighs give the juiciest results, but if you’re team breast—go for it.
Step 4: Stir-Fry the Veggies and Pineapple
In the same pan:
- Toss in the bell pepper, onion, and pineapple chunks.
- Stir-fry for about 3–4 minutes until they’re slightly caramelized and tender-crisp.
- Add the chicken back to the skillet.
Step 5: Create the Sauce
To the same skillet, pour in the reserved marinade. In a small bowl, mix cornstarch + water, then stir it into the skillet to thicken the sauce.
- Let it simmer for 3–4 minutes, stirring frequently.
- Once thick and glossy, turn off the heat.
Is your sauce looking watery? Let it bubble a little longer—thick sauce is the goal here.
Step 6: Serve It Up!
Scoop a generous helping of rice into your bowl, top it with the sticky pineapple chicken mixture, and sprinkle with chopped green onions.
Optional (but not really): Add sesame seeds or a drizzle of sriracha if you like a little heat 🔥
🍽️ Perfect Pairings
This dish doesn’t need sides, but if you’re feeling extra:
- Steamed broccoli – Adds a nice green crunch
- Asian cucumber salad – Cool and refreshing
- Egg drop soup – Light but satisfying
🕒 When Should You Make This?
Honestly? Whenever you’re bored of boring chicken.
- Weeknights – Takes under 45 minutes, even with the marinade.
- Meal prep – Stores well and makes your coworkers jealous at lunch.
- Picky eaters – It’s sweet. It’s sticky. They’ll be too busy chewing to complain.
💡 Tips for Pineapple Chicken Success
Let’s make sure this dish doesn’t flop, shall we?
- Don’t over-marinate. Pineapple juice is acidic and can make your chicken mushy after a few hours.
- Use fresh pineapple if you want less sweetness and more bite.
- Leftover rice = better texture. Great for using up takeout leftovers or last night’s extra batch.
😬 Common Mistakes to Avoid
Nobody’s perfect—so here’s what to watch out for:
Chicken too dry?
- Probably overcooked. Keep a close eye and pull it once it hits 165°F.
Sauce too salty?
- Use low-sodium soy sauce next time, and skip adding extra salt.
Not enough sauce?
- Double the marinade/sauce ingredients. No shame in being a little saucy 😉
❓FAQ Time
Can I use canned pineapple?
Yes! Just make sure it’s in juice, not syrup. Drain it well.
Can I make this with frozen chicken?
Thaw it first. Marinating frozen chicken doesn’t work.
Can I make this vegetarian?
Absolutely—swap chicken for tofu or tempeh, and follow the same steps.
How long does it last in the fridge?
Up to 4 days. It’s even better the next day, TBH.
✌️ Final Thoughts
Pineapple Chicken and Rice is that dish that surprises you—in the best way. It’s tropical, comforting, and comes together without a single ingredient you can’t pronounce.
So if you’re tired of bland weeknight dinners and want something vibrant, easy, and crowd-pleasing, this recipe’s got you. And hey, bonus points if you serve it in a pineapple boat for extra flair. 🥄🍍