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If your family loves sweet and tangy flavors, they are going to adore this Pineapple Chicken and Rice! I like to think of it as a super family-friendly sweet and sour chicken, but made incredibly easy in one pan without any deep frying.
It’s a kid-friendly chicken and rice dish with that perfect touch of sweetness that gets a thumbs-up from everyone at the table. This simple pineapple chicken and rice recipe is a flavor-packed weeknight dinner that combines juicy chicken with fresh pineapple and Asian flavors.
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Why You’ll Love This Pineapple Chicken and Rice
This pineapple chicken and rice bowl delivers the perfect balance of sweet pineapple and savory chicken in every bite. The one-pan skillet cooking method means less cleanup, and the sweet-and-savory glaze coats everything beautifully with crispy edges and tender centers.
Plus, it’s incredibly versatile and budget-friendly! This best pineapple chicken and rice recipe works for meal prep, adapts to various dietary needs like weight watchers pineapple chicken and rice portions, and uses simple ingredients you probably already have. The technique is similar to how I prepare my creamy white cheddar chicken pasta with layers of flavor building in one pan.
Ingredients for Pineapple Chicken and Rice
This hawaiian pineapple chicken and rice recipe proves that amazing flavors don’t require exotic ingredients. Simple pantry staples create restaurant-quality results.
What You’ll Need
For the Chicken:
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons coconut oil (high-heat cooking)
- Salt and black pepper
- 2 cups day-old or chilled rice (jasmine or white)
For the Pineapple and Vegetables:
- 2 cups fresh pineapple chunks (or canned, drained, reserve pineapple juice)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup snap peas or green beans
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For the Sauce:
- 1/3 cup reserved pineapple juice
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon cornstarch
- 1/4 teaspoon red pepper flakes (optional)
For Garnish:
- Green onions, sliced
- Sesame seeds
- Fresh cilantro
Why These Ingredients Matter
Using tender bite-sized chicken ensures quick, even cooking while maximizing the surface area for that delicious caramelization. Day-old or chilled rice is essential for the best texture because fresh rice gets mushy when stir-fried. Fresh pineapple provides natural enzymes that help tenderize the chicken while adding sweetness, and don’t forget to reserve pineapple juice for the sauce. The bell peppers and vegetables mix adds texture contrast with crisp veggies that balance the tender chicken. Coconut oil’s high-heat tolerance makes it perfect for achieving those crispy edges without burning.
Instructions for Making Pineapple Chicken and Rice
This pineapple chicken and rice stir fry method creates restaurant-quality results with simple home cooking techniques.
Step-by-Step Directions
Step 1: In a small bowl, whisk together pineapple juice, soy sauce, honey, rice vinegar, lime juice, cornstarch, and red pepper flakes. Set aside for sauce thickening.
Step 2: Heat 1 tablespoon coconut oil in a large skillet or wok over high heat. Season chicken with salt and pepper.
Step 3: Add chicken to the hot skillet in a single layer. Cook without moving for 3-4 minutes until golden brown on the bottom, then flip and cook another 3 minutes until cooked through. Remove and set aside.
Step 4: Add remaining coconut oil to the skillet. Add bell peppers, snap peas, garlic, and ginger. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
Step 5: Add pineapple chunks and cook for 2 minutes until slightly caramelized and golden at the edges.
Step 6: Push everything to the sides of the pan. Add the chilled rice to the center and break up any clumps. Stir-fry for 3-4 minutes until rice is heated through and slightly crispy.
Step 7: Return chicken to the pan. Pour the sauce over everything and toss to coat. Cook for 2-3 minutes until the sauce thickens and creates a beautiful glaze.
Step 8: Remove from heat. Garnish with green onions, sesame seeds, and fresh cilantro. Add a lime juice finish for extra brightness.
Hint: Don’t overcrowd the pan! If your skillet isn’t large enough, cook in batches to ensure everything gets crispy rather than steamed.
Top Tip
Use high heat and work quickly for the best results. The key to great stir-fry is having everything prepped before you start cooking because once you begin, it moves fast. That high heat creates caramelization and keeps vegetables crisp.
Let the rice get a little crispy in the pan before tossing. Those slightly crunchy bits add amazing texture to the final dish. This technique works perfectly for other rice-based meals too, like my taco lasagna where layering flavors creates depth.
My Pineapple Chicken and Rice Story
Last winter, I was craving something bright and tropical to chase away the cold-weather blues when Grandma called with her usual perfect timing. “Jazzy,” she said, “sometimes you need a little island sunshine on your plate to warm up from the inside.” She walked me through her old fashioned pineapple chicken and rice recipe that she’d been making since the 70s, a version that’s become as beloved as the pineapple chicken and rice pioneer woman features in her collections.
We spent the evening cooking together, and she taught me her secret about letting the pineapple caramelize in the pan before adding it to the dish. “That’s what makes it special,” she explained, “those golden edges add sweetness you can’t get any other way.” When we sat down to eat, that first bite transported me straight to a tropical beach.
Now this best pineapple chicken and rice recipe allrecipes style has become my go-to comfort meal whenever I need a pick-me-up. Every time I make it, I think about Grandma’s wisdom that good food can change your whole mood and outlook, much like when she taught me to make my wonton soup with sesame chili oil with the same attention to building flavors.
Substitutions for Pineapple Chicken and Rice
Chicken – shrimp, tofu, or pork work beautifully with the same sweet-and-savory glaze
Fresh pineapple – canned pineapple chunks are perfectly fine, just drain well and reserve that juice
Jasmine rice – brown rice, cauliflower rice, or quinoa all work for different dietary needs
Coconut oil – vegetable oil or avocado oil work great for high-heat cooking
Variations on Pineapple Chicken and Rice
Baked pineapple chicken and rice – combine everything in a baking dish and bake at 375°F for 35-40 minutes for hands-off cooking
Pineapple chicken and rice crock pot – cook everything in the slow cooker on low for 4 hours for hands-off convenience
Pineapple chicken and rice instant pot – pressure cook rice and chicken together for 12 minutes with quick release
Pineapple chicken and rice casserole – layer everything in a 9×13 dish and bake for a comforting family-style meal
Pineapple chicken and rice on blackstone – cook this entire meal on a flat-top griddle for amazing caramelization and easy entertaining
Pineapple chicken and rice in pineapple – hollow out pineapple halves and serve the rice mixture inside for stunning presentation
Equipment for Pineapple Chicken and Rice
Large skillet or wok – essential for achieving high heat and proper stir-fry technique
Sharp chef’s knife – makes prep work quick and ensures even-sized pieces for uniform cooking
Rice cooker or pot – for making perfect rice ahead of time that’s ready to stir-fry
Wooden spatula or wok spatula – helps toss everything without scratching your pan
Storage Tips for Pineapple Chicken and Rice
Refrigerator – store in airtight containers for up to 4 days, perfect for meal prep lunches
Reheating – reheat in a skillet over medium-high heat to restore some crispness, or microwave for 2-3 minutes
Freezing – this freezes well for up to 3 months, though the vegetables may be slightly softer when thawed
Grandma’s Secret for Pineapple Chicken and Rice
Cold rice is key – Grandma always tells me, “Jazzy, never use fresh hot rice for stir-fry. It’ll turn to mush. Day-old rice from the fridge is your secret weapon”
Don’t stir constantly – she insists on letting things sit and develop color because “if you keep moving everything around, nothing gets crispy. Patience makes flavor”
Sauce at the end – “Add that sauce in the last few minutes, honey. It needs high heat for sauce reduction and thickening, but not so long that everything gets soggy”
Look at that gorgeous golden chicken and caramelized pineapple glistening with that sweet-and-savory glaze! This is exactly what your finished pineapple chicken and rice should look like – colorful, glossy, and absolutely restaurant-worthy.
FAQ about Pineapple Chicken and Rice
Can we eat chicken and pineapple together?
Absolutely! Pineapple contains enzymes that actually help tenderize chicken, and the sweet-savory combination is a classic pairing in many cuisines, especially Hawaiian and Asian cooking.
What does marinating chicken in pineapple juice do?
Pineapple juice contains bromelain, an enzyme that breaks down proteins and tenderizes meat. It also adds natural sweetness and helps the chicken absorb other marinade flavors more effectively.
Can you put pineapple with chicken?
Yes! Pineapple pairs beautifully with chicken. The sweetness complements the mild flavor of chicken, and when caramelized, pineapple adds depth and complexity to the dish.
What to add to chicken and rice to make it taste better?
Layer flavors with aromatics like garlic and ginger, use a flavorful sauce with sweet and savory elements, add texture with crisp vegetables, and finish with fresh herbs and citrus for brightness.
Conclusion
It’s such a joy to find that one meal that brings smiles to everyone’s faces, isn’t it? I hope this easy, sweet, and tangy Pineapple Chicken and Rice becomes a new go-to for your happy family dinners!
It pairs beautifully with other comfort favorites like my steak cheese dirty fry burritos for a complete flavor-packed menu. If you’re looking for more pineapple and chicken inspiration, I found these amazing Pineapple Chicken Tenders that offer a fun appetizer twist on the classic combination!.
Grandma’s Sunshine Pineapple Chicken and Rice
Equipment
- 1 Large skillet or wok A heavy-bottomed one works best to get a great sear.
- 1 Sharp chef’s knife For all the chopping
- 1 Small bowl For whisking the sauce together
- 1 Wooden Spatula Grandma always preferred wood so it wouldn't scratch her pans
Ingredients
For the Chicken
- 1.5 pounds boneless, skinless chicken breasts or thighs Cut into, bite-sized 1-inch pieces.
- 2 tablespoons coconut oil Divided for cooking.
- Salt and black pepper To taste.
- 2 cups day-old or chilled rice Jasmine or white rice works best.
For the Pineapple and Vegetables
- 2 cups fresh pineapple chunks Canned works too; just be sure to drain it and save the juice!
- 1 red bell pepper Diced.
- 1 yellow bell pepper Diced.
- 1 cup snap peas Or green beans, trimmed.
- 3 cloves garlic Minced.
- 1 tablespoon fresh ginger Grated.
For the Sauce
- 1/3 cup reserved pineapple juice This is liquid gold!
- 3 tablespoons soy sauce Low-sodium if you prefer.
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice Freshly squeezed is always best.
- 1 tablespoon cornstarch To thicken the sauce.
- 1/4 teaspoon red pepper flakes Optional, for a tiny bit of warmth.
For Garnish
- Green onions Sliced.
- Sesame seeds
- Fresh cilantro
Instructions
- In a small bowl, let's whisk together the heart of our dish. Grandma always said, 'Get your sauce ready first, Jazzy. A calm cook is a good cook.' Combine the [reserved pineapple juice], [soy sauce], [honey], [rice vinegar], [lime juice], [cornstarch], and optional [red pepper flakes]. Set it aside for later
- Heat 1 tablespoon of [coconut oil] in your skillet over high heat until it shimmers. Season the [boneless, skinless chicken breasts or thighs] with [Salt and black pepper]. Add the chicken in a single layer and don't touch it for 3-4 minutes! Grandma's voice is in my ear, 'Let the pan do the work, honey. That's how you get those beautiful golden-brown edges.' Flip and cook for another 3 minutes until it's cooked through, then remove it from the pan and set it aside
- Add the remaining tablespoon of [coconut oil] to the skillet. Toss in the [red bell pepper], [yellow bell pepper], and [snap peas]. Stir-fry them for just 2-3 minutes. We want them bright and crisp-tender, just like Grandma taught me. Then, add the minced [garlic] and grated [fresh ginger] and cook for another 30 seconds until you can smell that wonderful aroma
- Now for the magic touch. Add the [fresh pineapple chunks] to the pan and cook for about 2 minutes. Let them get slightly golden and caramelized at the edges. This was Grandma's secret, it makes all the difference, bringing out a sweetness you just can't get any other way
- Push everything in the pan to the sides to make a space in the center. Add the [day-old or chilled rice]. Grandma insisted on this! 'Fresh rice will turn to mush, dear,' she'd say. Let it sit for a minute to get a little crispy on the bottom before breaking it up and stir-frying for 3-4 minutes until it's heated all the way through
- Time to reunite the family! Add the cooked chicken back into the skillet. Give that beautiful sauce one last whisk and pour it all over everything. Gently toss to coat every single piece and let it bubble away for 2-3 minutes until the sauce thickens into a perfect, glossy glaze
- Remove from the heat. Grandma always said a little green makes everything look and taste brighter. Sprinkle generously with sliced [Green onions], [Sesame seeds], and [Fresh cilantro]. Serve it hot and watch everyone smile
Notes
- Grandma’s #1 Rule: Always use cold, day-old rice! It’s the secret weapon for a perfect stir-fry texture, preventing any mushiness and allowing some bits to get wonderfully crispy.
- Don’t Crowd the Pan: “Give your food room to breathe, Jazzy!” Grandma would say. If your skillet isn’t large enough, cook the chicken in two separate batches to ensure it sears properly instead of steaming.
- Substitutions: This recipe is so forgiving. Shrimp or firm tofu are wonderful substitutes for chicken. You can also use brown rice or quinoa, just make sure it’s cooked and chilled ahead of time.
- Storage: Leftovers are a true delight for lunch the next day. Store in an airtight container in the refrigerator for up to 3 days.
