Can I use canned pineapple for Pineapple Chicken and Rice?

Yes, canned pineapple works perfectly as long as it's drained. Use the juice for the sauce to add sweetness and depth.

What type of rice is best for this recipe?

Jasmine or long-grain white rice are ideal. They stay fluffy and absorb the pineapple glaze without getting sticky.

How do I keep the chicken tender and juicy?

Sear the chicken quickly on medium-high heat and avoid overcooking. The pineapple’s natural sugars help keep it moist.

Can I make Pineapple Chicken and Rice ahead of time?

Definitely. Store it in airtight containers for up to four days and reheat with a splash of water or broth for best texture.

Is Pineapple Chicken and Rice healthy?

Yes. Use lean chicken, low-sodium soy sauce, and brown or cauliflower rice for a lighter, nutritious version.

Pineapple Chicken and Rice – 5-Star Sweet & Savory Comfort Meal

Description

Pineapple Chicken and Rice brings together juicy chicken, sweet pineapple, and fluffy rice in a glossy, tangy sauce that’s easy to make and full of tropical flavor. This comforting one-pan dish offers the perfect balance of sweet and savory, ideal for weeknight dinners.

Ingredients

Scale

1 ½ pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 cup diced fresh pineapple (or drained canned pineapple chunks)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 cups cooked white rice (jasmine or long-grain)
½ cup low-sodium soy sauce
¼ cup pineapple juice
2 tablespoons honey or brown sugar
1 tablespoon cornstarch mixed with 2 tablespoons water
½ teaspoon red pepper flakes (optional)
2 tablespoons chopped green onions
Sesame seeds for garnish

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Instructions

Cut chicken into even-sized chunks and drain pineapple if using canned.
Heat oil in a skillet over medium-high heat and sear the chicken until golden and cooked through.
Add garlic and ginger; stir until fragrant.
Pour in soy sauce, pineapple juice, and honey. Simmer for a few minutes until slightly thickened.
Mix in the cornstarch slurry and stir until the sauce becomes glossy.
Add pineapple chunks and cook briefly to warm them.
Fold in the rice or serve the chicken mixture over rice.
Garnish with green onions and sesame seeds before serving.

Notes

Use fresh pineapple for best texture and flavor.
For a spicier kick, add chili flakes or sriracha.
Store leftovers in the fridge for up to 4 days; reheat with a splash of broth to restore texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 420
Sugar: 14g
Sodium: 780mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 30g
Cholesterol: 85mg