Hey there, my friend 👋. You are about to make the tastiest pineapple chicken and rice ever. The mix of sweet pineapple, savory chicken, and fluffy rice is a game-changer.
And oh, by the way, my special way of cooking the rice makes sure it soaks up every bit of flavor. No bland bites here.
Utensils You Need
These are the utensils and equipment you need to make this recipe.
- Large skillet or wok
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Small bowl for mixing sauce
- Can opener (if using canned pineapple)
Important Info
- Servings: 4 plates
- Estimated Cost to make this recipe: About $10, depending on ingredient prices
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Calories per serving: About 450
- Cook method: Stovetop
- Season: Perfect all year round
- Courses: Main Course
- Cuisine: Asian-inspired
- Diets: GlutenFreeDiet, DairyFreeDiet
How to Make Pineapple Chicken and Rice
Now I am going to tell you what ingredients you need to make this dish and how to cook it.
Ingredients You Need
- 1 cup jasmine rice
- 1 ½ cups water or chicken broth
- 2 tablespoons oil (vegetable or sesame)
- 2 chicken breasts, cut into bite-sized pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 cup pineapple chunks (fresh or canned, drained)
- ½ cup diced bell peppers (red, green, or yellow)
- ½ teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons chopped green onions (for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative Option |
|---|---|
| Jasmine rice | Basmati rice or long-grain rice |
| Chicken breasts | Chicken thighs or tofu |
| Soy sauce | Tamari (for gluten-free) or coconut aminos |
| Honey | Maple syrup or brown sugar |
| Rice vinegar | Apple cider vinegar or lemon juice |
| Pineapple chunks | Mango or peaches |
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents it from getting sticky.
- In a pot, bring 1 ½ cups of water (or chicken broth) to a boil. Add the rice, lower the heat, cover, and let it simmer for 15 minutes. Once done, turn off the heat and let it sit covered for 5 minutes before fluffing with a fork.
- While the rice cooks, heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Season the chicken pieces with salt, black pepper, garlic powder, and ginger powder.
- Add the chicken to the skillet and cook for about 5 minutes, stirring occasionally, until golden brown and cooked through. Remove from the pan and set aside.
- In the same pan, add the remaining tablespoon of oil. Toss in the bell peppers and cook for 2 minutes until slightly softened.
- Stir in the pineapple chunks and let them caramelize for about 2 minutes. This step brings out their natural sweetness.
- In a small bowl, mix the soy sauce, honey, and rice vinegar. Pour this sauce into the skillet.
- Return the chicken to the pan and mix everything together. Let it cook for another 2-3 minutes until everything is well coated and heated through.
- Serve the pineapple chicken over the fluffy rice. Garnish with chopped green onions and sesame seeds.
Helpful Tips
- If you want extra flavor, marinate the chicken in the soy sauce mixture for 15 minutes before cooking.
- Use fresh pineapple for a stronger, natural sweetness. Canned works too but drain it well.
- Want a crispy touch? Stir-fry the cooked rice for a few minutes before serving.
- Add cashews or peanuts for a bit of crunch.
- Store leftovers in an airtight container. They taste even better the next day.
What to Serve with Pineapple Chicken and Rice
This dish is a full meal on its own, but you can pair it with:
- Steamed broccoli or green beans
- A simple cucumber salad
- Fried plantains for a sweet contrast
How Do You Serve the Recipe?
A wide bowl works best for serving. It holds the rice and chicken nicely, making it easy to scoop up each bite. Chopsticks or a spoon are great for eating it.
Where Do You Serve This Recipe the Most?
This is a great meal for a quick weeknight dinner, a casual family lunch, or even meal prepping for the week. It’s also perfect for summer cookouts when pineapples are in season.
Storage
Short-Term Storage (Room Temperature)
- If you are eating within 2 hours, keep it covered to prevent drying out.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a microwave or skillet with a splash of water to prevent dryness.
Freezing
- Freeze in portion-sized containers for up to 2 months.
- Thaw overnight in the fridge and reheat before serving.
Frequently Asked Questions
Can I use brown rice instead of jasmine rice?
Yes, but it will take longer to cook. Brown rice needs about 40 minutes, so adjust the cooking time accordingly.
Can I make this recipe without soy sauce?
Yes. You can use coconut aminos or tamari for a similar taste. If avoiding soy completely, try a mix of Worcestershire sauce and a pinch of salt.
How do I make this dish spicier?
Add more red pepper flakes, a splash of hot sauce, or fresh chopped chilies. Adjust the heat level to your preference.
Is this dish good for meal prep?
Yes. The flavors get even better the next day. Store it in portion-sized containers for an easy grab-and-go meal.
Can I use frozen pineapple?
Yes. Just thaw and drain it well before cooking to avoid excess liquid in the pan.
