Dinner

Pineapple Chicken and Rice: A Sweet and Savory Tropical Delight Recipe

ByZoe Lane December 22, 2025December 22, 2025

Introduction

Dive into this Pineapple Chicken and Rice dish, where sweet and savory flavors come together for a meal that’s as delightful to eat as it is to prepare! This tropical-inspired dish combines tender chicken with pineapple and a flavorful sauce, served over warm rice for a satisfying and easy dinner.

A close-up of a bowl with three main layers: the bottom layer is light brown cooked rice with soft texture, the middle layer has golden-brown grilled chicken chunks with a shiny glaze and slight charring, and the top layer is bright yellow pineapple pieces that look juicy and fresh, scattered evenly, with small green chopped herbs sprinkled on all layers. The bowl is white with a light gray speckled rim and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Chicken Breast – 1 lb (substitute with chicken thighs for a juicier option)
Olive or Sesame Oil – 2 tbsp (sesame oil adds a nutty flavor)
Garlic – 2 cloves, minced (or 1 tsp garlic powder)
Soy Sauce – 1/2 cup (low sodium if preferred)
Pineapple Juice – 1/3 cup (from canned pineapple for convenience)
Honey or Brown Sugar – 2 tbsp (maple syrup can be substituted)
Rice Vinegar or Apple Cider Vinegar – 1 tbsp (white vinegar in a pinch)
Cornstarch – 1 tsp
Water – 1 tbsp (for mixing with cornstarch)
Cooked Rice – 1.5 cups (white, brown, or jasmine rice)
Pineapple Chunks – 1 cup (fresh or drained canned)
Red Bell Pepper – 1/2, diced (can substitute with other bell peppers or snap peas)
Green Onions – 1/4 cup, chopped (chives can be used)
Optional toppings: Sesame seeds or crushed red pepper

Instructions

Step 1: Heat olive or sesame oil in a large pan over medium heat. Add chicken breast pieces and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
Step 2: In the same pan, add minced garlic and sauté for about 30 seconds until fragrant. Pour in soy sauce, pineapple juice, honey, and vinegar. Stir well and bring to a simmer.
Step 3: Mix cornstarch with water thoroughly, then stir into the simmering sauce. Cook for 2-3 minutes until the sauce thickens and becomes glossy.
Step 4: Return the cooked chicken to the pan. Add pineapple chunks and diced red bell pepper, stirring to coat everything evenly in the sauce.
Step 5: Fold in the cooked rice gently until warmed through and well combined, about 2 minutes.
Step 6: Remove from heat and garnish with chopped green onions and a sprinkle of sesame seeds or crushed red pepper, if desired. Serve hot and enjoy!

Tips & Variations

Use chicken thighs instead of breast for a juicier texture.
Add sriracha or red pepper flakes to the sauce for a spicy kick.
Swap rice for cauliflower rice to make it a low-carb meal.
Incorporate extra veggies like broccoli, carrots, or snap peas for added nutrition and color.
Try different fruits such as mango or peaches for a tropical twist.
Top with chopped cashews or slivered almonds for a crunchy texture.
Garnish with fresh cilantro or basil instead of green onions for a fresh herb flavor.
If the sauce is too thick, add a few tablespoons of water or pineapple juice to thin it out.
Use coconut aminos instead of soy sauce for a soy-free alternative.

Storage

Store leftover Pineapple Chicken and Rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to maintain moisture. For longer storage, freeze the dish in a sealed container for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Prevent rice clumping by allowing cooked rice to cool before mixing and storing.

How to Serve

A white bowl filled with three layers: at the bottom, light brown cooked rice grains with a slightly fluffy texture; the middle layer consists of golden-brown grilled chicken pieces with char marks and a shiny glaze; the top layer is composed of bright yellow pineapple chunks that look juicy and glossy, sprinkled with small pieces of fresh green herbs. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of chicken is best for this recipe?

Chicken breast is lean and cooks quickly, making it the primary choice. However, substituting chicken thighs will yield a juicier, more flavorful result. Just be sure to cook the thighs thoroughly until tender.

How do I store leftovers of Pineapple Chicken and Rice?

Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water to keep the dish moist and flavorful.

Can I freeze Pineapple Chicken and Rice?

Yes, you can freeze the dish for 2-3 months in an airtight container. Thaw it overnight in the refrigerator before reheating on the stovetop or in the microwave, stirring occasionally for even heating.

Are there any dietary considerations I should keep in mind?

If you have soy allergies, try using coconut aminos or a homemade soy sauce alternative. For a healthier option, swap white rice for brown rice. Always check ingredient labels to ensure they meet your dietary needs.

Can I add more vegetables to this dish?

Absolutely! Adding shredded carrots, snap peas, broccoli, or other vegetables is a great way to boost the nutrition and add color. Just toss them in when combining the chicken and sauce.

Zoe Lane