I grew up with sweet-and-sour flavors on the weeknight table, and this Pineapple Chicken and Rice hits that same nostalgic spot with half the fuss. Tender chicken bathed in a sticky, tangy-sweet sauce, bright pineapple chunks, and fluffy rice make it an easy crowd-pleaser for quick dinners, meal prep, or when you want takeout vibes without the drive. If you like comforting chicken recipes, you might also enjoy this classic bowl of Grandma’s Chicken Soup for a different kind of cozy meal.
Why you’ll love this dish
This recipe is a rare trifecta: fast, forgiving, and family-friendly. You get caramelized savory notes from soy and garlic balanced with the fruit-forward brightness of pineapple juice. It’s flexible enough for pantry swaps (canned pineapple, brown rice, or whatever’s in your fridge) and scales easily for leftovers or a week of lunches.
"My picky kids asked for seconds and then told me it tastes like restaurant food—without the wait." — a satisfied weeknight cook
Perfect occasions:
- Busy weeknight dinners when time and patience are limited
- Potlucks or casual gatherings where everyone digs into one skillet
- Meal prep: makes 3–4 servings that reheat well
How this recipe comes together
Short overview before you begin: you’ll quickly sear bite-sized chicken, make a simple pineapple-soy sauce, toss in the pineapple and peppers, thicken the sauce with a cornstarch slurry, then fold the sauced chicken into cooked rice. Expect about 20–30 minutes of active cooking if your rice is already cooked. The method keeps everything saucy without soggy rice by finishing off with rice last.
What you’ll need
- 1 lb chicken breast, cut into bite-sized pieces (substitute chicken thighs for juicier results)
- 2 tbsp olive oil or sesame oil for sautéing
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1/2 cup soy sauce (low-sodium works well)
- 1/3 cup pineapple juice (canned pineapple juice is convenient)
- 2 tbsp honey or brown sugar (maple syrup is a natural swap)
- 1 tbsp rice vinegar or apple cider vinegar (white vinegar in a pinch)
- 1 tsp cornstarch mixed with 1 tbsp water (slurry to avoid lumps)
- 1 tbsp water (for the slurry or to loosen sauce)
- 1.5 cups cooked rice (white, brown, or jasmine)
- 1 cup pineapple chunks (fresh or drained canned)
- 1/2 red bell pepper, diced (or other bell peppers / snap peas)
- 1/4 cup green onions, chopped (chives are fine)
- Sesame seeds for serving
- Crushed red pepper, optional for heat
Ingredient notes:
- Use chicken thighs if you prefer more forgiving meat—lower risk of drying out.
- If you’re swapping proteins, try ground turkey or turkey sausage; for a guide to a turkey alternative, check this Turkey Sausage Patties idea for flavor inspiration.
Step-by-step instructions
- Prep: Cut chicken into 1-inch pieces, mince garlic, dice the pepper, and drain pineapple if using canned. Mix soy sauce, pineapple juice, honey (or sugar), and vinegar in a bowl.
- Heat oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and sear until golden and no longer pink inside, about 4–6 minutes total depending on piece size. Remove chicken to a plate. (Chicken should reach 165°F.)
- In the same skillet, add a touch more oil if needed and sauté garlic for 30 seconds until fragrant. Add diced red pepper and pineapple chunks; sauté 2–3 minutes to warm and slightly caramelize.
- Pour the sauce mixture into the skillet and bring to a gentle simmer. Whisk together the cornstarch and water, then stir the slurry into the simmering sauce. Cook 1–2 minutes until sauce thickens and becomes glossy.
- Return the cooked chicken to the pan and toss to coat in sauce. Taste and adjust: add more honey/sugar for sweetness, more vinegar for tang, or a pinch of crushed red pepper for heat.
- Fold in cooked rice and green onions. Heat through until the rice has absorbed some sauce and everything is evenly coated, about 1–2 minutes.
- Serve immediately topped with sesame seeds and extra green onions or crushed red pepper if desired.
Best ways to enjoy it
- Plate in shallow bowls with extra sauce spooned over the top. The contrast of warm rice with juicy pineapple looks and tastes great.
- Pair with steamed broccoli, snap peas, or a simple cucumber salad to add crunch and brightness.
- For a themed tray, serve alongside egg rolls or a quick vegetable stir-fry.
- Garnish ideas: toasted sesame seeds, a wedge of lime, or a sprinkle of chopped cilantro for brightness.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container within 2 hours of cooking. Keeps well for 3–4 days.
- Freezing: Freeze in single portions for up to 3 months. Thaw overnight in the refrigerator before reheating. Texture of pineapple may soften after freezing.
- Reheating: Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave in 30–45 second bursts, stirring between intervals. Heat until internal temperature reaches 165°F.
- Food safety: Always bring reheated food to a full steaming hot temperature. Do not refreeze previously thawed cooked food unless it was defrosted in the refrigerator.
Helpful cooking tips
- Use high heat to get a quick sear on the chicken; this locks in juices and creates better caramelization.
- Avoid overcrowding the pan—work in batches if necessary—so the chicken browns instead of steaming.
- If your sauce separates, whisk in a teaspoon of cold water with the cornstarch slurry and simmer gently until it comes back together.
- To keep rice fluffy, make it a little undercooked when initially preparing it if you plan to reheat in the sauce (it will finish cooking when combined).
- Taste as you go—soy sauce and pineapple juice vary in salt/sweetness by brand.
Creative twists
- Tropical fusion: Add shredded coconut and swap sesame oil for coconut oil for a sweeter, island-inspired version.
- Spicy-sweet: Stir in sriracha or sambal oelek to the sauce and finish with extra crushed red pepper.
- Low-carb: Serve over cauliflower rice or a bed of sautéed greens.
- Vegetarian: Replace chicken with firm tofu or tempeh—press tofu first, then pan-fry until golden.
- Oven finish: After searing and saucing, transfer to a 375°F oven for 8–10 minutes for hands-off finishing.
FAQ
Q: Can I use frozen pineapple?
A: Yes—thaw and drain excess water before adding. Frozen pineapple can be juicier, so simmer a bit longer to concentrate the sauce.
Q: What’s the best rice to use?
A: Jasmine rice is aromatic and pairs nicely, but long-grain white or brown rice both work. Use already-cooked, cooled rice for faster assembly and better texture.
Q: How do I stop the chicken from drying out?
A: Cut uniform pieces, sear quickly on high heat, and avoid overcooking—remove when the internal temp reads 165°F. Using thighs reduces the chance of dryness.
Q: Can I make this gluten-free?
A: Use tamari or a certified gluten-free soy sauce to keep the same flavor profile.
Q: Is this suitable for meal prep?
A: Yes. Portion into airtight containers and store refrigerated up to 4 days. Add a fresh green garnish when ready to eat to brighten flavors.
If you want a printable shopping list or an alternate version with slow-cooker instructions, tell me which you’d prefer and I’ll adapt the recipe for you.
Pineapple Chicken and Rice
Ingredients
Main Ingredients
- 1 lb chicken breast, cut into bite-sized pieces Can substitute chicken thighs for juicier results
- 2 tbsp olive oil or sesame oil For sautéing
- 2 cloves garlic, minced Or 1 tsp garlic powder
- 1/2 cup soy sauce Low-sodium works well
- 1/3 cup pineapple juice Canned pineapple juice is convenient
- 2 tbsp honey or brown sugar Maple syrup is a natural swap
- 1 tbsp rice vinegar or apple cider vinegar White vinegar in a pinch
- 1 tsp cornstarch Mixed with 1 tbsp water for a slurry to avoid lumps
- 1 tbsp water For the slurry or to loosen sauce
- 1.5 cups cooked rice White, brown, or jasmine
- 1 cup pineapple chunks Fresh or drained canned
- 1/4 cup green onions, chopped Chives are fine
- to taste sesame seeds For serving
- to taste crushed red pepper Optional for heat
Instructions
Preparation
- Cut chicken into 1-inch pieces, mince garlic, dice the pepper, and drain pineapple if using canned.
- Mix soy sauce, pineapple juice, honey (or sugar), and vinegar in a bowl.
Cooking
- Heat oil in a large skillet over medium-high heat until shimmering.
- Add chicken in a single layer and sear until golden and no longer pink inside, about 4–6 minutes total depending on piece size. Remove chicken to a plate.
- In the same skillet, add a touch more oil if needed and sauté garlic for 30 seconds until fragrant.
- Add diced red pepper and pineapple chunks; sauté 2–3 minutes to warm and slightly caramelize.
- Pour the sauce mixture into the skillet and bring to a gentle simmer.
- Whisk together the cornstarch and water, then stir the slurry into the simmering sauce. Cook for 1–2 minutes until sauce thickens and becomes glossy.
- Return the cooked chicken to the pan and toss to coat in sauce. Taste and adjust: add more honey/sugar for sweetness, more vinegar for tang, or a pinch of crushed red pepper for heat.
- Fold in cooked rice and green onions. Heat through until the rice has absorbed some sauce and everything is evenly coated, about 1–2 minutes.
- Serve immediately topped with sesame seeds and extra green onions or crushed red pepper if desired.