Name: Pineapple Chicken Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, diced; 3 cups cooked white or jasmine rice (preferably day-old); 1 1/2 cups pineapple chunks (fresh, canned, or frozen); 3 tbsp soy sauce; 2 cloves garlic, minced; 1 tsp fresh ginger, grated or minced; 1 small onion, diced; 1 bell pepper, chopped; 2 green onions, sliced (for garnish); 2 tbsp olive oil or sesame oil; Salt and black pepper, to taste; Optional: 1/2 tsp crushed red pepper flakes or 1 tsp sriracha

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Pineapple Chicken Rice is a sweet, savory, and satisfying one-pan dish that brings together juicy chicken, tender rice, and sweet pineapple chunks for a tropical-inspired meal I can whip up in under an hour. Whether I’m cooking for a family dinner or meal-prepping for the week, this recipe hits the perfect balance of bold flavor and simplicity.

Why You’ll Love This Recipe

I love how this recipe blends the sweet tang of pineapple with the savory, umami flavor of soy-marinated chicken. It’s easy, colorful, and can be made with pantry staples and frozen or canned ingredients. I usually throw everything into one skillet or pot, which makes cleanup a breeze. It’s also very adaptable—I can make it spicy, veggie-packed, or even turn it into a stir-fry depending on what I’m craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast or thighs, diced
Cooked white or jasmine rice
Pineapple chunks (fresh, canned, or frozen)
Soy sauce
Garlic, minced
Ginger, grated or minced
Onion, diced
Bell pepper, chopped
Green onions, sliced (for garnish)
Olive oil or sesame oil
Salt and black pepper
Optional: crushed red pepper flakes or sriracha for heat

Directions

I heat oil in a large skillet or wok over medium-high heat.
I add the diced chicken, season with salt and pepper, and cook until golden brown and cooked through. I remove it from the pan and set it aside.
In the same skillet, I sauté onion, garlic, and ginger until fragrant.
I stir in the chopped bell pepper and pineapple chunks, cooking until the peppers are slightly softened and the pineapple caramelizes a bit.
I return the chicken to the skillet, then stir in the soy sauce (and optional sriracha or chili flakes).
I add the cooked rice and mix everything well, letting it fry for a few minutes so the rice gets a little crispy at the bottom.
I taste and adjust seasoning if needed, then garnish with green onions before serving hot.

Servings and timing

This recipe serves 4 people.
Total time: About 35 minutes

Prep time: 10 minutes
Cook time: 25 minutes

Variations

I sometimes add scrambled egg for a fried rice feel, or toss in veggies like peas, corn, or broccoli for more color and texture. If I want a saucier version, I add a splash of pineapple juice mixed with soy sauce and a bit of cornstarch for thickening. For a Thai-inspired twist, I stir in a spoonful of red curry paste or finish with chopped cilantro and lime juice.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat with a splash of water or soy sauce, or microwave it for 1–2 minutes until hot. It holds up well and is great for next-day lunches.

FAQs

Can I use leftover rice?

Yes, I prefer using day-old rice because it holds its shape better and doesn’t get mushy. Freshly cooked rice works too, but I let it cool slightly before adding it to the pan.

Is canned pineapple okay?

Definitely. I use canned pineapple when fresh isn’t available—just make sure to drain the juice before adding it to the pan. I sometimes reserve a little juice to use in the sauce.

What type of chicken is best?

I usually go with boneless chicken thighs for juiciness, but chicken breast works just as well. If I have leftover roasted chicken, I shred it and toss it in at the end.

Can I make this vegetarian?

Yes. I swap the chicken for tofu or extra veggies like mushrooms and snap peas. I cook the tofu until crispy before adding the rest of the ingredients.

How do I prevent the rice from sticking?

I use a nonstick skillet or a well-seasoned wok, and I make sure the rice is cold or slightly dried out before adding it. I also stir frequently and don’t overcrowd the pan.

Conclusion

Pineapple Chicken Rice is one of those dishes I never get tired of—it’s flavorful, quick, and endlessly adaptable. The sweet and savory combo makes it a family favorite, and I love how I can pull it together with simple ingredients I usually have in my kitchen. Whether I’m making a fast dinner or prepping meals for the week, it’s always a winner.