Go Back
Pineapple chicken and rice skillet with juicy caramelized pineapple chunks, golden chicken, bell peppers, and savory sweet sauce over fluffy white rice

Pineapple Chicken and Rice

A one-pan dinner of golden seared chicken, sweet pineapple chunks, and fluffy rice cooked together in a savory pineapple soy sauce with ginger, garlic, and red bell pepper. Naturally dairy-free and ready in 35 minutes, this is a light, flavorful weeknight meal that works equally well for fresh serving or meal prep containers throughout the week.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 478
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs or breasts, cut into 1.5-inch pieces
  • 1.5 cups long grain white rice, rinsed until water runs clear
  • 1 can (20 oz) pineapple chunks in juice, juice reserved
  • 1 cup low sodium chicken broth combined with pineapple juice to make 2.5 cups total liquid
  • 3 tbsp low sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 2 tbsp neutral oil for searing
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 whole red bell pepper, sliced into strips
  • 3 whole green onions, whites and greens separated
  • 1 tsp cornstarch mixed with 1 tbsp cold water optional, for thickening
  • 1 small bunch fresh cilantro for serving
  • 1 tbsp sesame seeds optional garnish
  • 1 whole lime, cut into wedges for serving

Equipment

  • Large Deep Skillet or Wide Saucepan with Tight-Fitting Lid
  • Fine Mesh Strainer for Rinsing Rice
  • Measuring Cup

Method
 

  1. Combine reserved pineapple juice with enough chicken broth to reach exactly 2.5 cups total liquid. Set aside.
  2. Pat chicken dry, season with salt and pepper. Sear in neutral oil over medium-high heat, 3 to 4 minutes on one side until golden. Flip, cook 2 more minutes. Remove and set aside.
  3. Cook garlic, ginger, and white onion parts in sesame oil over medium heat 1 to 2 minutes. Add red bell pepper and cook 2 minutes.
  4. Add rinsed rice to the pan, stir to coat 1 minute. Pour in pineapple-broth liquid, soy sauce, rice vinegar, and honey. Bring to a boil. Nestle chicken in and scatter pineapple chunks on top.
  5. Cover tightly, reduce to low, and cook 18 minutes. Do not lift the lid. Remove from heat and rest covered 5 minutes.
  6. Uncover, stir in cornstarch slurry if sauce is loose, fold gently. Taste and adjust seasoning. Top with green onion greens, cilantro, and sesame seeds. Serve with lime wedges.

Notes

  • Rinse rice until water runs clear before cooking - this prevents sticky, clumped grains in the finished dish.
  • Measure the total pineapple juice plus broth to exactly 2.5 cups - eyeballing the liquid is the most common cause of mushy or undercooked rice.
  • Do not lift the lid during the 18-minute covered cook time - steam loss causes uneven cooking and dry patches.
  • Sear chicken before adding to the pan - the browned surface balances the sweetness of the pineapple in the finished dish.
  • If using fresh pineapple, add 1/2 cup extra broth to compensate for the missing canned juice volume.