why make this recipe
Pineapple Chicken and Rice is a delightful dish that brings together the sweetness of pineapple and the heartiness of chicken and rice. This recipe is easy to make and perfect for busy weeknights. It combines flavors that both kids and adults enjoy, making it a family favorite. Plus, it’s a one-pan meal, which means less cleanup for you!
how to make Pineapple Chicken and Rice
Ingredients:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned)
- 1 cup jasmine or basmati rice
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Green onions or cilantro for garnish
Directions:
- In a large skillet or pan, heat olive oil over medium heat.
- Add the onion and garlic, sauté until fragrant.
- Add the chicken pieces, season with salt and pepper, and cook until browned.
- Stir in the pineapple chunks and soy sauce.
- Add the rice and chicken broth, stir to combine.
- Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes until the rice is cooked and has absorbed the liquid.
- Fluff with a fork and garnish with green onions or cilantro before serving.
how to serve Pineapple Chicken and Rice
Serve Pineapple Chicken and Rice hot, straight from the pan. It can be enjoyed on its own or paired with a simple side salad for a complete meal. A sprinkle of green onions or cilantro on top adds freshness and color.
how to store Pineapple Chicken and Rice
To store leftovers, let the dish cool down, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it for a longer time, you can freeze it for up to 2 months. Just make sure to thaw it in the refrigerator before reheating.
tips to make Pineapple Chicken and Rice
- Use fresh pineapple for a burst of flavor, but canned pineapple works just as well.
- Make sure the chicken is cooked through but not overdone to keep it juicy.
- If you enjoy a bit of heat, consider adding a pinch of red pepper flakes or some chopped chili.
- Adjust the soy sauce to your taste; you can add more for a stronger flavor or less if you prefer it milder.
Make-Ahead & Meal-Prep Guide
Weeknight-simple, lunchbox-ready.
Prep today, cook tomorrow: Dice chicken; chop onion/garlic; measure rice/broth; drain pineapple (reserve juice). Store separately in the fridge up to 24 hours.
Golden sear, better flavor: Pat chicken dry and brown in a single layer before adding liquids—this builds fond for a deeper, teriyaki-like base.
Saucy upgrade (optional): Whisk ¼ cup reserved pineapple juice + 1 tsp cornstarch + 1 tsp soy sauce. Stir in during the last 2–3 minutes until glossy.
Fluffy rice insurance: Rinse rice until water runs clear; keep the lid on while simmering. If liquid remains when rice is tender, uncover and cook 1–2 minutes to steam off.
Veg add-ins, perfect timing: Quick-cook veg (peas, bell peppers, snap peas) go in the last 5 minutes so they stay crisp-tender.
Pack & reheat: Portion into airtight containers; chill within 2 hours. Refrigerate up to 3 days or freeze up to 2 months. Reheat with a splash of broth or water to re-fluff grains.
variation
You can customize this recipe by adding your favorite vegetables, such as bell peppers, snap peas, or even carrots. For a different kind of protein, try using shrimp instead of chicken.
FAQs
1) Can I use brown rice?
Yes—plan for 40–45 minutes simmer time and add ½–1 cup extra broth as needed. Keep the lid on and resist stirring to avoid gummy grains.
2) Fresh vs. canned pineapple—does it matter?
Both work. With canned, drain well so the rice doesn’t turn overly sweet or soupy. Reserve ¼ cup juice for the optional quick sauce (see guide).
3) How do I keep the rice from getting mushy?
Rinse rice, measure liquid accurately, and avoid stirring once it’s simmering. If liquid remains at the end, uncover and cook briefly to evaporate; then rest 5 minutes off heat before fluffing.
Pineapple Chicken and Rice
Ingredients
Main Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned) Fresh pineapple is preferred for flavor.
- 1 cup jasmine or basmati rice
- 2 cups chicken broth Adjust based on rice type.
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce Adjust to taste.
- 1 tablespoon olive oil
- Salt and pepper to taste
- Green onions or cilantro for garnish
Instructions
Cooking
- In a large skillet or pan, heat olive oil over medium heat.
- Add the onion and garlic, sauté until fragrant.
- Add the chicken pieces, season with salt and pepper, and cook until browned.
- Stir in the pineapple chunks and soy sauce.
- Add the rice and chicken broth, stir to combine.
- Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes until the rice is cooked and has absorbed the liquid.
- Fluff with a fork and garnish with green onions or cilantro before serving.