Name: Pineapple Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 lb boneless skinless chicken thighs (or breasts); 1-2 tablespoons oil; 1 small onion, chopped; 2 cloves garlic, minced; 1½ cups long-grain rice, rinsed; ½ cup pineapple juice; 1 cup low-sodium chicken broth; 1 can (8-20 oz) pineapple chunks, drained; 2 tablespoons soy sauce; 1 tablespoon brown sugar; Chopped green onions or cilantro for garnish

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Pineapple Chicken and Rice is a bright, savory-sweet one-pan meal that comes together quickly and feeds a hungry family with minimal fuss. I’ve made this version dozens of times—searing the chicken first and simmering with pineapple juices gives a glossy, flavorful sauce every time. If you like easy weeknight wins, this recipe settles in as a reliable favorite and plays well with leftovers and reheats (see tips below and a similar pineapple chicken and rice for inspiration).

Why Make This Recipe

Fast: One skillet from start to finish in about 45 minutes saves cleanup and time.
Flavor balance: Tangy pineapple, savory soy, and a little brown sugar create a crowd-pleasing sweet-sour sauce.
Versatile: Works as a weeknight dinner, meal-prep entree, or potluck main. I often double it because the flavors deepen after a day in the fridge.
Balanced: Protein, rice (carbs), and optional veggies make it a complete meal.
Kid-friendly: The familiar sweet-savory profile appeals to kids and adults alike, and it layers easily with other recipes like a chicken and rice casserole if you want to change texture.

Recipe Overview

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4 (about 1 cup rice + 4–6 oz chicken per person)
Difficulty: Easy
Method: One-pan stovetop skillet — sear chicken for browning, deglaze, add rice, liquid, pineapple, cover and simmer until rice is tender. Use a heavy skillet (10–12 inch) with a tight-fitting lid for best results.

My Experience Making This Recipe

When I first tested this dish, the liquid ratio needed tweaking — too much pineapple juice made the rice gummy. Adjusting to roughly 1.25–1.5 cups liquid per cup of long-grain rice gave a fluffy result while keeping a glossy sauce. I also learned that searing the chicken first locks in flavor and prevents the meat from getting rubbery.

How to Make Pineapple Chicken and Rice

Start by seasoning 1 lb boneless skinless chicken thighs (or breasts) and searing in 1–2 tablespoons oil over medium-high heat until golden, about 3–4 minutes per side. Remove chicken, sauté aromatics (1 small onion, 2 cloves garlic) in the same pan, then add 1½ cups rinsed long-grain rice to toast briefly. Deglaze with 1/2 cup pineapple juice and 1 cup low-sodium chicken broth, stir in 1 can (8–20 oz) drained pineapple chunks, 2 tablespoons soy sauce, 1 tablespoon brown sugar, return chicken, cover and simmer gently for 18–22 minutes until rice is tender and chicken registers 165°F. Rest covered 5 minutes, fluff rice, and finish with chopped green onions or cilantro.

Expert Tips for Success

Sear for flavor: Get a deep brown crust on the chicken using a hot, dry pan (medium-high heat) before simmering. That Maillard reaction builds the base flavor.
Use the right rice: Long-grain white or jasmine gives separate grains; if you use brown rice, increase liquid to 2–2¼ cups per cup and add 20–25 minutes to cook time.
Control acidity: If the sauce tastes too tangy from pineapple, stir in 1 teaspoon honey or a pinch of baking soda (tiny amount) to balance.
Equipment: A 10–12 inch heavy-bottomed skillet with a tight lid or a Dutch oven prevents steam loss and uneven cooking.
Don’t lift the lid: Resist checking the rice during the simmer; every peek lets steam escape and can lengthen cooking time or create uneven rice.

(For creative serving ideas, check a similar comforting bowl like chicken and wild rice soup to borrow garnishes and textures.)

How to Serve Pineapple Chicken and Rice

Plate it family-style from the skillet and garnish with chopped cilantro, sliced scallions, and sesame seeds for a fresh finish.
Serve with a simple cucumber salad or steamed broccoli to add a crisp, green contrast.
For a tropical twist, add toasted coconut flakes and lime wedges at the table.
Turn it into a bowl: layer rice and chicken with pickled red onions and a drizzle of sriracha mayo—see ideas mirrored in creamy garlic chicken and rice bowls for bowl-building inspiration.

Storage and Reheating Guide

Refrigerate: Cool to room temperature then store in airtight containers for up to 3–4 days. Use shallow containers to cool quickly.
Freeze: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat on stovetop: Gently reheat in a skillet over medium-low with a splash (2–3 tablespoons) of water or broth to revive moisture; cover to steam for 4–6 minutes.
Reheat in microwave: Add a tablespoon of water per serving, cover loosely, and microwave in 60–90 second bursts, stirring midway for even heat.

Recipe Variations

Gluten-free: Use tamari or coconut aminos instead of soy sauce and verify broth is gluten-free.
Lower-sugar: Use fresh pineapple and reduce brown sugar to 1 teaspoon or replace with a few drops of liquid stevia; adjust to taste.
Creamy version: Stir in 1/4 cup coconut milk at the end for a richer, tropical sauce—pair with jasmine rice for fragrance.
Smothered style: For a saucier, heartier dish, add an extra 1/2 cup broth and finish with a splash of heavy cream or a pat of butter, similar in feel to a creamy smothered chicken and rice.

Nutritional Highlights

Protein-rich: Chicken thighs or breasts supply lean protein for satiety and muscle repair.
Vitamin C and manganese: Pineapple adds vitamin C and manganese, supporting immunity and metabolism.
Allergens: Contains soy (soy sauce) — swap with tamari or coconut aminos for those with soy sensitivities. For peanut/tree-nut allergies, avoid garnish of nuts.
Portion guidance: Aim for ~4–6 oz cooked chicken and 1 cup rice per adult serving for a balanced meal.

Troubleshooting Common Issues

Rice turns mushy: Likely too much liquid or over-stirring. Use the correct rice-to-liquid ratio and avoid stirring once covered.
Chicken is dry: Don’t overcook—check for 165°F internal temperature; prefer thighs for juiciness and remove from heat a few degrees before target, then rest.
Sauce is thin: Simmer uncovered briefly after removing chicken to reduce and thicken, or whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir in, cooking 1–2 minutes.

Frequently Asked Questions

Q: Can I use chicken breasts instead of thighs?
A: Yes. Use boneless, skinless breasts but reduce cooking time slightly; slice thicker breasts in half or pound to even thickness. Sear and then simmer until the internal temperature reaches 165°F to avoid drying out.

Q: What rice works best in one-pot cooking?
A: Long-grain white or jasmine rice cooks reliably in about 18–22 minutes and gives separate, fluffy grains. Brown rice or wild rice blends need more liquid and longer cooking times; adjust accordingly and test for doneness.

Q: Can I make this in the oven?
A: Yes. After searing, transfer everything to a covered Dutch oven and bake at 350°F for 25–30 minutes until rice is tender and chicken reaches 165°F. This is handy if you prefer hands-off cooking.

Q: How do I prevent the pineapple from becoming mealy or too soft?
A: Use canned pineapple chunks drained for consistent texture, or add fresh pineapple in the last 8–10 minutes of cooking if you want firmer pieces. Avoid very long high-heat exposure which breaks down fruit texture.

Conclusion

For another easy, skillet-style take on pineapple chicken, check this helpful recipe: Easy Pineapple Chicken and Rice Skillet – Southern Plate.

Pineapple Chicken and Rice