Chicken Pineapple and Rice is an easy meal that mixes chicken, pineapple, and vegetables in a tasty sauce. It’s quick to make and doesn’t need any fancy tools. If you want a simple dish that still feels special, this one is a great choice.
Why We Love This Chicken Pineapple and Rice Recipe
There’s something magical about the pairing of chicken and pineapple. The sweet and tangy notes of the pineapple perfectly balance the savory flavor of chicken, while the colorful vegetables bring texture and nutrients to the dish. What makes this recipe stand out is its simplicity and flexibility. You can make it with basic ingredients you likely already have, and the whole meal comes together in just over half an hour. The sauce is what ties it all together—it’s rich, tangy, slightly sweet, and so satisfying over fluffy white rice. Plus, it’s a crowd-pleaser that even picky eaters will enjoy.
Ingredients about Chicken Pineapple and Rice
You don’t need a long shopping list to make this wholesome dish. Most of the ingredients are easy to find and affordable. The balance between sweet and savory is what makes the flavor profile truly unforgettable.
- 1 1/2 to 2 pounds chicken breast, cut into small 3/4-inch chunks
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded carrots
- 1 1/2 heaping cups onion slices (1/4-inch thick)
- 2 cloves garlic, chopped
- 2 tablespoons minced ginger
- 1 (20 oz) can pineapple slices or chunks (drain and reserve 1/2 cup juice)
- 1 cup scallion greens, cut into 1-inch strips
- 2 tablespoons vegetable or canola oil
For the Rice:
- 2 cups uncooked white rice
- 3 cups water
For the Sauce:
- 1 cup low-sodium chicken broth
- 1/2 cup reserved pineapple juice
- 1/4 cup ketchup
- 5 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
How to Make Chicken Pineapple and Rice Directions
Start by cooking the rice. In a medium saucepan, bring 3 cups of water to a boil. Once it’s boiling, turn the heat down to just above low. Stir in the rice and let it simmer with the lid on for 18 to 20 minutes. Don’t lift the lid while it’s cooking. Once time is up, turn off the heat and let it rest covered. Fluff the rice with a fork just before serving.
While the rice is cooking, it’s time to prep the rest of the dish. Drain the pineapple and keep half a cup of juice for the sauce. If you’re using sliced pineapple, chop it into bite-sized chunks. In a mixing bowl, combine the sauce ingredients: chicken broth, reserved pineapple juice, ketchup, soy sauce, salt, pepper, brown sugar, and cornstarch. Whisk until smooth and set aside.
Season your chicken pieces with salt and pepper. Heat a large skillet (about 12 inches wide) on medium heat and add the oil. When the oil is hot, place the chicken in a single layer. Let it cook undisturbed for about 3 minutes so it can brown. Flip the pieces and cook for another 3 minutes. Once the chicken is opaque but not fully cooked through, remove it from the skillet and set it aside.
If your skillet has extra liquid, drain it but leave about 2 tablespoons. If there’s no liquid left, you can add 2 tablespoons of water to help with the next step. Spread the shredded carrots in an even layer in the skillet. Cover with a lid and cook for 2 minutes. Then add the ginger, garlic, and onion slices. Cover again and cook for 2 more minutes. Stir occasionally and watch the garlic carefully so it doesn’t burn.
Give the sauce mixture another good whisk before pouring it into the skillet. Stir it with the vegetables and let it come to a gentle bubble. As it heats up, it will thicken slightly. Once the sauce is bubbling, return the chicken to the skillet. Make sure it’s coated well and submerged in the sauce. Top with the pineapple chunks and scallion greens. Cover the skillet and let it simmer for about 7 to 8 minutes until the chicken is cooked through and everything is well blended. Serve it hot over the cooked rice.
How to Serve Chicken Pineapple and Rice
Serving Chicken Pineapple and Rice is as easy as scooping it into a bowl. Start with a base of the warm, fluffy rice. Then spoon the chicken, vegetables, and pineapple on top, making sure to drizzle some of the sauce over everything. The final result should be colorful and steamy with a glossy, rich sauce. You can sprinkle a few more fresh scallions over the top for a pop of green. This dish looks beautiful served family-style or plated individually. It’s perfect with a side of simple steamed greens or a crisp cucumber salad for a refreshing contrast.
Expert Tips: Chicken Pineapple and Rice
Here are some practical tips to make your cooking experience smoother and tastier:
- Cut Evenly: Keep your chicken chunks uniform in size for even cooking.
- Don’t Overcrowd the Pan: Cook the chicken in a single layer to get a nice sear.
- Use Fresh Garlic and Ginger: Fresh ingredients give better aroma and flavor than pre-minced or powdered versions.
- Pineapple Juice Substitute: If you don’t have canned pineapple, you can use fresh pineapple and bottled juice.
- Make it Spicy: Add a dash of red chili flakes or sriracha if you like a bit of heat.
- Rice Variety: You can use jasmine, basmati, or brown rice depending on your preference. Adjust cooking time and water accordingly.
- Pre-Cut Veggies: If you’re short on time, look for pre-cut carrots and onions to save prep time.
How to Store Chicken Pineapple and Rice
Store any leftovers in an airtight container and place it in the fridge. It will keep well for up to 4 days. If you’re planning to store the rice and chicken separately, store them in separate containers to maintain texture. To reheat, microwave for a couple of minutes or warm it on the stovetop with a splash of water to prevent drying out. This dish also works great for meal prep—just portion it out into containers for easy grab-and-go meals during the week.
Variation of Chicken Pineapple and Rice
There are many ways to customize this recipe:
- Vegetarian Version: Replace the chicken with tofu or tempeh. Pan-fry the tofu first to make it crispy.
- Different Protein: You can substitute chicken with turkey breast or even shrimp for a lighter variation.
- Low-Carb Option: Serve it with cauliflower rice instead of regular rice.
- More Veggies: Add bell peppers, broccoli, or snap peas for extra color and crunch.
- Gluten-Free: Use tamari instead of soy sauce to keep it gluten-free.
- Fruit Swap: Try mango or peach chunks instead of pineapple for a different flavor.
Feel free to experiment with your favorite vegetables or sauces to make this dish your own.
FAQ about Chicken Pineapple and Rice
Can I use frozen pineapple for this recipe? Yes, you can use frozen pineapple chunks. Thaw them first and save the juice if you can.
Can I use chicken thighs instead of breast? Absolutely. Chicken thighs offer more flavor and stay juicy. Just make sure to cook them thoroughly.
What type of rice is best for this dish? White rice works great, but you can also use jasmine, basmati, or brown rice. Adjust the cooking time based on the type.
Can I make this ahead of time? Yes. You can prepare the entire dish and store it in the fridge for a few days. Reheat when ready to serve.
How do I thicken the sauce more? If your sauce is too thin, mix an extra teaspoon of cornstarch with cold water and stir it in while simmering.
Is this recipe spicy? Not at all. It’s mild, but you can add chili flakes or hot sauce if you want more kick.
Can I make this a one-pot meal? It’s close! You can cook the rice separately, but everything else can be made in one skillet.
Chicken Pineapple and Rice
Ingredients
- 1 1/2 to 2 pounds chicken breast (cut into 3/4-inch chunks)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded carrots
- 1 1/2 cups onion slices (1/4-inch thick)
- 2 cloves garlic (chopped)
- 2 tablespoons minced ginger
- 1 can pineapple slices or chunks (20 oz, drain and reserve 1/2 cup juice)
- 1 cup scallion greens (cut into 1-inch strips)
- 2 tablespoons vegetable or canola oil
- 2 cups uncooked white rice
- 3 cups water
- 1 cup low-sodium chicken broth
- 1/2 cup reserved pineapple juice
- 1/4 cup ketchup
- 5 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
Instructions
- Cook the rice: In a medium saucepan, bring 3 cups of water to a boil. Stir in the rice, reduce heat, cover, and simmer for 18-20 minutes. Do not lift the lid. Once done, let it rest covered.
- Prep the pineapple: Drain the pineapple and reserve 1/2 cup of juice. If using slices, chop them into bite-sized pieces.
- Make the sauce: In a mixing bowl, combine chicken broth, reserved pineapple juice, ketchup, soy sauce, salt, pepper, brown sugar, and cornstarch. Whisk until smooth.
- Cook the chicken: Season chicken with salt and pepper. Heat oil in a large skillet over medium heat. Cook chicken in a single layer for about 6 minutes, flipping halfway, until opaque. Remove and set aside.
- Cook the vegetables: In the same skillet, add shredded carrots and cover. Cook for 2 minutes, then add ginger, garlic, and onion. Cover and cook for 2 more minutes, stirring occasionally.
- Combine everything: Pour the sauce into the skillet with vegetables and bring to a gentle bubble. Add the chicken back to the skillet, along with pineapple and scallions. Simmer for 7-8 minutes until chicken is cooked through.
- Serve: Spoon the chicken and vegetable mixture over the cooked rice and enjoy!
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