I whipped up a One Pan Pineapple Chicken and Rice that pairs tender chicken with sweet pineapple and savory seasonings into an easy, family-friendly weeknight meal.
I never meant to make a Simple Pineapple Chicken Recipe, but after a messy week I tossed boneless skinless chicken thighs and pineapple chunks into a skillet and something wild happened. The sweet bits caramelize and cling to the chicken, the rice soaks up that sticky tang and suddenly dinner feels like a little win.
This One Pan Pineapple Chicken And Rice looks like I spent all night, but it’s way easier than it seems. I’m still surprised how fast it comes together, and yeah I messed up my first attempt.
If you like bold sweet savory combos, you’ll wanna try this.
Ingredients
- Chicken thighs: Rich in protein and iron keeps dish hearty and slightly fatty very satisfying
- Rice: Starchy carbohydrate base fills you up absorbs flavors and balances sweet tangy juices
- Pineapple: Sweet and tangy adds vitamin C and fiber caramelizes nicely when heated
- Soy sauce: Brings salty savory umami low sodium versions keep dish healthier
- Brown sugar: Sweetens and deepens flavor a little goes long way adds caramel notes
- Red bell pepper: Crunchy vitamin packed adds color freshness and a mild sweet peppery note
- Garlic and ginger: Aromatics that punch up savory anti inflammatory benefits sharp warm bite
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1 1/2 cups long grain white or jasmine rice, rinsed
- 1 (20 ounce) can pineapple chunks, drained, plus 1/2 cup pineapple juice
- 2 cups low sodium chicken broth
- 3 tablespoons low sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch (optional)
- 2 green onions, sliced (optional)
- 1 teaspoon sesame seeds (optional)
How to Make this
1. Drain the pineapple chunks, reserve about 1/2 cup of the juice, and pat the chicken pieces dry; season them with the 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon vegetable oil in a large deep skillet or Dutch oven over medium-high heat. Brown the chicken in batches so you don’t crowd the pan, about 3 minutes per side until golden but not fully cooked. Remove chicken and set aside.
3. Add the diced onion and red bell pepper to the same pan and sauté 3 to 4 minutes until softened, scraping up browned bits. Add the minced garlic and grated ginger, cook about 30 seconds until fragrant.
4. Stir in the rinsed long grain or jasmine rice and cook 1 to 2 minutes more, tossing to coat and lightly toast the rice.
5. Pour in 2 cups low sodium chicken broth, the reserved 1/2 cup pineapple juice, 3 tablespoons low sodium soy sauce and 2 tablespoons brown sugar. Scrape the bottom of the pan, bring to a gentle boil.
6. Return the chicken and any juices to the pan, add the drained pineapple chunks, reduce heat to low, cover and simmer 18 to 20 minutes until the rice is tender and most of the liquid is absorbed.
7. If you want a thicker sauce, mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry, stir it into the pan and simmer uncovered 1 to 2 minutes until it thickens.
8. Taste and adjust seasoning if needed, then remove from heat and let sit covered for 5 minutes to finish steaming.
9. Fluff with a fork, sprinkle sliced green onions and 1 teaspoon sesame seeds if using, and serve warm.
Equipment Needed
1. Large deep skillet or Dutch oven for browning the chicken and cooking the rice
2. Cutting board, plus a sharp chef’s knife for cutting the chicken and veggies
3. Measuring cups and measuring spoons to portion rice, broth, soy sauce and sugar
4. Colander or fine mesh strainer to drain the pineapple and rinse the rice
5. Tongs or a slotted spoon to turn and remove the chicken from the pan
6. Wooden spoon or heatproof spatula to sauté and scrape up the browned bits
7. Small bowl and a fork or small whisk to mix the cornstarch slurry
8. Liquid measuring cup for the chicken broth and reserved pineapple juice
9. Fork to fluff the rice, and a small spoon for sprinkling green onions and sesame seeds
FAQ
Pineapple Chicken And Rice Recipe Substitutions and Variations
- Chicken thighs: boneless skinless chicken breasts (same cut, cook a little less), pork tenderloin or pork loin (similar bite, adjust time), firm tofu or tempeh for a vegetarian swap (press tofu and brown first), shrimp (add at the end, they cook fast).
- Rice: brown rice (use about 20% more liquid and longer cook), basmati or jasmine (same method, slightly different aroma), quinoa (more protein, rinse first and reduce liquid), cauliflower rice (low carb, stir fry briefly instead of simmer).
- Pineapple chunks: fresh pineapple (same flavor, save a little juice), canned crushed pineapple (easier to distribute), mango or peaches (sweeter, less tang), extra pineapple juice plus a squeeze of lemon if you only have juice.
- Soy sauce: tamari (gluten free, same salty umami), coconut aminos (lower sodium, slightly sweeter), regular soy sauce if low sodium not available, a splash of Worcestershire in a pinch (different but adds depth).
Pro Tips
1) Pat the chicken totally dry and brown it in batches, dont crowd the pan or you’ll just steam instead of sear. If pieces are different sizes cut them to match so everything cooks evenly, and use a really hot pan and oil so you get those browned bits.
2) Toast the rice in the pan a minute or two before you add liquid, it adds nuttiness and helps keep the grains separate. Remember the pineapple juice counts toward the total liquid so follow the rice package ratio rather than guessing.
3) Taste and balance the sauce as you go, its way easier to fix than to start over — if it’s too sweet add a splash of rice vinegar or lime, if it’s too salty add a little extra pineapple juice or a pinch of sugar. For a glossy thicker sauce mix the cornstarch with cold water first, whisk it in and simmer just until it thickens.
4) Let the pot sit covered off the heat for 5 minutes before fluffing so the rice finishes steaming, then fluff gently with a fork. For leftovers sprinkle a little water on the rice before reheating so it doesnt dry out, and this keeps well in the fridge for a few days or can be frozen for meal prep.
Pineapple Chicken And Rice Recipe
I whipped up a One Pan Pineapple Chicken and Rice that pairs tender chicken with sweet pineapple and savory seasonings into an easy, family-friendly weeknight meal.
6
servings
516
kcal
Equipment: 1. Large deep skillet or Dutch oven for browning the chicken and cooking the rice
2. Cutting board, plus a sharp chef’s knife for cutting the chicken and veggies
3. Measuring cups and measuring spoons to portion rice, broth, soy sauce and sugar
4. Colander or fine mesh strainer to drain the pineapple and rinse the rice
5. Tongs or a slotted spoon to turn and remove the chicken from the pan
6. Wooden spoon or heatproof spatula to sauté and scrape up the browned bits
7. Small bowl and a fork or small whisk to mix the cornstarch slurry
8. Liquid measuring cup for the chicken broth and reserved pineapple juice
9. Fork to fluff the rice, and a small spoon for sprinkling green onions and sesame seeds
Ingredients
-
1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
-
1 1/2 cups long grain white or jasmine rice, rinsed
-
1 (20 ounce) can pineapple chunks, drained, plus 1/2 cup pineapple juice
-
2 cups low sodium chicken broth
-
3 tablespoons low sodium soy sauce
-
2 tablespoons brown sugar
-
1 tablespoon vegetable oil
-
1 medium yellow onion, diced
-
1 red bell pepper, diced
-
3 cloves garlic, minced
-
1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger
-
1/2 teaspoon kosher salt
-
1/4 teaspoon black pepper
-
1 tablespoon cornstarch (optional)
-
2 green onions, sliced (optional)
-
1 teaspoon sesame seeds (optional)
Directions
- Drain the pineapple chunks, reserve about 1/2 cup of the juice, and pat the chicken pieces dry; season them with the 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Heat 1 tablespoon vegetable oil in a large deep skillet or Dutch oven over medium-high heat. Brown the chicken in batches so you don't crowd the pan, about 3 minutes per side until golden but not fully cooked. Remove chicken and set aside.
- Add the diced onion and red bell pepper to the same pan and sauté 3 to 4 minutes until softened, scraping up browned bits. Add the minced garlic and grated ginger, cook about 30 seconds until fragrant.
- Stir in the rinsed long grain or jasmine rice and cook 1 to 2 minutes more, tossing to coat and lightly toast the rice.
- Pour in 2 cups low sodium chicken broth, the reserved 1/2 cup pineapple juice, 3 tablespoons low sodium soy sauce and 2 tablespoons brown sugar. Scrape the bottom of the pan, bring to a gentle boil.
- Return the chicken and any juices to the pan, add the drained pineapple chunks, reduce heat to low, cover and simmer 18 to 20 minutes until the rice is tender and most of the liquid is absorbed.
- If you want a thicker sauce, mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry, stir it into the pan and simmer uncovered 1 to 2 minutes until it thickens.
- Taste and adjust seasoning if needed, then remove from heat and let sit covered for 5 minutes to finish steaming.
- Fluff with a fork, sprinkle sliced green onions and 1 teaspoon sesame seeds if using, and serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 379g
- Total number of serves: 6
- Calories: 516kcal
- Fat: 15g
- Saturated Fat: 3.3g
- Trans Fat: 0.1g
- Polyunsaturated: 3.5g
- Monounsaturated: 8.5g
- Cholesterol: 105mg
- Sodium: 367mg
- Potassium: 513mg
- Carbohydrates: 57g
- Fiber: 1.7g
- Sugar: 15g
- Protein: 26.3g
- Vitamin A: 800IU
- Vitamin C: 41mg
- Calcium: 33mg
- Iron: 1.7mg
