Pineapple Chicken and Rice is a bright, homey skillet meal that balances sweet pineapple with savory chicken and soy. The chicken browns slightly for a tender, juicy bite, while the rice cooks in the same pan to soak up a sweet-savory broth — soft rice with pops of pineapple and tender vegetables. This is an easy one-pan dinner that comes together fast and cleans up fast. It’s perfect for a busy weeknight, yet tasty enough for company. For a quick finish, sprinkle fresh green onions or a few toasted sesame seeds before serving. For another take on a similar dish, see this pineapple chicken and rice version.

Why You’ll Love This Pineapple Chicken and Rice

One-pan cooking: brown the chicken, sauté veggies, then simmer rice — fewer dishes and less fuss.
Balanced flavor: sweet pineapple and salty soy sauce create a simple, crowd-pleasing contrast.
Tender texture: chicken stays juicy and rice cooks soft in the same pan for consistent flavors.
Fast weeknight meal: hands-on time is short; simmer and let it finish covered.
Easy to scale: double the quantities in a large pan or use the same method for more servings.
Flexible serve options: pairs with simple sides or stands alone as a full meal.
Good for meal prep: leftovers reheat well and make a satisfying lunch.

What Is Pineapple Chicken and Rice?

Pineapple Chicken and Rice is a one-pan savory-sweet skillet dish where diced chicken, rice, and pineapple cook together until the rice absorbs seasoned broth. The flavor is a blend of sweet fruit, salty soy, mild aromatics (onion and garlic), and a touch of pepper from the bell pepper. The cooking method is stovetop browning then covered simmering — quick and direct. The vibe is casual comfort food with a tropical twist, great for weeknights, simple family dinners, or a relaxed weekend lunch.

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 long-grain white rice as written. For a chewier texture, try brown rice (note: brown rice needs more liquid and longer cooking time; see Step-by-Step notes).
Chicken: Use boneless skinless breasts as listed. You can swap for boneless thighs (same diced amount) for more fat and deeper flavor.
Pineapple: Canned pineapple chunks (drained) work fine if fresh isn’t available. Reserve a little juice for extra flavor if you like, but reduce the chicken broth slightly so rice isn’t too wet.
Soy sauce: Low-sodium soy sauce is a good swap to reduce salt. Adjust extra salt to taste.
Chicken broth: Use water plus a bouillon cube if that’s what you have, but taste for salt before serving.
Olive oil: Use a neutral oil like canola for higher-heat browning if preferred.
Garlic/onion: Use garlic powder or onion powder only if fresh isn’t available, but fresh aromatics give the best flavor.

Step-by-Step Instructions

Follow these 6 clear steps. Work with medium heat and a lid that fits your pan.

Step 1 – Prep the ingredients
Dice the chicken, bell pepper, and onion. Mince the garlic. Measure the rice, pineapple, broth, and soy sauce. Pat the chicken dry with a paper towel and season lightly with salt and pepper.
Visual cue: Dry chicken browns better; it should release easily from the pan when ready to turn.

Step 2 – Brown the chicken
Heat a couple tablespoons of olive oil in a large pan over medium heat. Add the diced chicken in a single layer and cook until golden on the outside and no longer pink on the surface, about 4–6 minutes. Remove the chicken to a plate and set aside briefly.
Pro cue: Do not overcrowd the pan — brown in batches if needed. Proper browning adds flavor.

Step 3 – Sauté the aromatics and vegetables
In the same pan, add a touch more oil if needed. Add the diced onion, minced garlic, and bell pepper. Sauté 2–3 minutes until softened and fragrant, stirring to pick up any browned bits left from the chicken.
Visual cue: Onions should become translucent and fragrant, not browned.

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 so the rice is evenly distributed and the liquid surrounds the grains. Bring the mixture to a boil over medium-high heat.
Pro cue: Scrape the bottom of the pan while stirring to loosen any fond (browned bits) for better flavor.

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. Do not lift the lid often — steam is what cooks the rice.
Visual cue: When the rice is done, the surface will look set and the liquid will be absorbed.

Step 6 – Fluff and finish
Remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork, taste, and adjust seasoning with salt and pepper. Serve hot.

Pro Tips for Success

Use a heavy-bottomed pan or skillet for even heat and less risk of hot spots that scorch rice.
Pat chicken dry before seasoning — wet chicken steams instead of browns.
If rice sticks early, lower heat and add a tablespoon of broth to deglaze the pan, scraping up browned bits.
Keep the lid on during simmering to trap steam; lifting the lid lengthens cook time.
If using brown rice, increase broth to about 1 3/4 cups and simmer 35–40 minutes.
Taste before adding extra salt — soy sauce and broth already contribute sodium.
Let the finished dish rest 5 minutes; this firms the rice slightly and improves texture.

Flavor Variations

All optional — keep the base recipe the same and try one change at a time.

Optional: Add a splash of rice vinegar or lime juice at the end for a bright tang.
Optional: Stir in a small drizzle (1 teaspoon) of honey if you prefer a sweeter glaze.
Optional: Swap bell pepper for carrot or peas for a different color and texture.
Optional: Add a pinch of red pepper flakes or a dash of chili sauce while sautéing for heat.
Optional: Fold in chopped fresh cilantro or green onions right before serving for freshness.
Optional: Use teriyaki sauce (1 tbsp) in place of soy sauce for a sweeter, thicker finish — add carefully, as teriyaki adds sugar.

Serving Suggestions

Serve in shallow bowls topped with sliced green onions or sesame seeds.
Add a simple side salad dressed with a light vinaigrette to balance the sweet notes.
Pair with steamed broccoli or bok choy for extra greens.
Spoon over a bed of leafy lettuce as a warm main in a bowl for lighter eating.
Pack leftovers into containers for an easy work lunch the next day.
Serve with lime wedges for diners to squeeze over individual portions.

Make-Ahead, Storage & Reheating

Make-ahead: Dice the chicken, chop the vegetables, and measure rice and broth up to 24 hours ahead and keep refrigerated. Store pineapple separately until ready to cook to keep textures fresh.
Storage: Cool leftovers quickly and store in an airtight container in the fridge for up to 3–4 days.
Reheating: Reheat on the stove in a skillet over medium-low heat with a splash of water or broth to restore moisture; cover briefly to steam. You can also microwave with a small splash of liquid, stirring halfway through.
Texture note: Refrigeration may firm the rice and solidify any fat; add a little liquid when reheating to restore a fluffier texture.

Storage and Freezing Instructions

Short-term fridge: Keep in an airtight container for 3–4 days.
Freezing: Freezing is possible but not ideal because cooked rice can become drier and grainy when frozen and reheated. If you freeze: cool quickly, place in freezer-safe containers, and freeze up to 2 months. Thaw overnight in fridge then reheat gently with extra broth or water to regain moisture.
If you prefer best texture, freeze only the browned chicken and vegetables separately and cook fresh rice when ready to eat.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
560 kcal | 35 g | 60 g | 10 g | 3 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 do I do?
A: Add 1/4 cup more chicken broth, cover, and simmer 5–10 more minutes on low. Brown rice requires more time and liquid.

Q: The dish is too watery after simmering. How to fix it?
A: Remove the lid and simmer uncovered for a few minutes to reduce excess liquid, stirring gently to avoid sticking.

Q: Can I use leftover cooked rice instead of raw rice?
A: Yes — reduce the broth greatly (use about 1/4 cup) and add cooked rice near the end, heating until warmed through; finish uncovered if texture is loose.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs are slightly fattier and more forgiving; dice and brown the same way.

Q: How can I reduce sodium?
A: Use low-sodium chicken broth and low-sodium soy sauce, and skip any added table salt until after tasting.

Q: My chicken overcooked and is dry. Any rescue tips?
A: Remove pieces that are too dry and shred them into the rice so they blend with sauce; add a little extra broth when simmering to moisten the whole dish.

Notes

Finish with a small squeeze of lime for brightness if you have it on hand — optional but effective.
Toast sesame seeds in a dry pan for 1–2 minutes and sprinkle on top for a nutty crunch.
For easier slicing, dice chicken into even pieces so it cooks uniformly.
Use a tight-fitting lid to trap steam and cook rice evenly.
If your skillet is shallow, use a large pan with higher sides to prevent spills during simmering.

Troubleshooting

Bland flavor: Add a splash more soy sauce or a pinch of salt; a squeeze of acid (lime or vinegar) lifts flavors.
Rice burning on the bottom: Lower the heat and add a few tablespoons of broth, scraping gently. Transfer to a cooler burner if needed.
Chicken not browning: Make sure the pan and oil are hot and chicken is dry; don’t crowd the pan.
Too salty: Add a small peeled potato while simmering to absorb salt (remove before serving) or add more plain cooked rice.
Soggy pineapple: Drain canned pineapple well; add fresh pineapple later in cooking to keep texture.

Final Thoughts

This Pineapple Chicken and Rice recipe gives you an easy, one-pan meal that balances sweet and savory with tender textures and simple ingredients. It’s fast, flexible, and friendly for leftovers. Try the small variations and tips above to make it your own, and enjoy a reliable go-to dinner.

Conclusion

If you want another simple skillet version for inspiration, check out this Easy Pineapple Chicken and Rice Skillet – Southern Plate.