Description

Pineapple Chicken and Rice is a vibrant, sweet-savory dish featuring tender diced chicken, juicy pineapple chunks, and fragrant jasmine rice. This easy one-skillet meal blends tropical flavors with Asian-inspired seasonings like soy sauce, honey, and rice vinegar, creating a perfect balance of sweet, tangy, and umami tastes. Ideal for a quick weeknight dinner, this recipe offers a satisfying combination of textures and bright flavors that appeal to the whole family.

Ingredients

Scale

Rice

2 cups jasmine rice
Salt, to taste (for cooking rice)

Main Ingredients

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts, diced
1 cup fresh pineapple chunks (or canned, drained)
1 small red bell pepper, diced
1 small onion, chopped
2 cloves garlic, minced
2 green onions, sliced (for garnish)

Sauce

1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1/2 teaspoon crushed red pepper flakes (optional)
Salt and pepper, to taste

Instructions

Cook Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions, typically bringing it to a boil, then simmering covered for around 15 minutes until fluffy. Set aside and keep warm.
Cook Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced chicken, season with salt and pepper, and cook for 6-8 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
Sauté Aromatics: In the same skillet, add chopped onion and minced garlic. Sauté for 2-3 minutes or until fragrant and translucent, being careful not to burn the garlic.
Cook Vegetables and Pineapple: Add diced red bell pepper and pineapple chunks to the skillet. Cook for 3-4 minutes, stirring occasionally until the bell pepper softens and pineapple heats through.
Prepare Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, and crushed red pepper flakes if using.
Combine and Simmer: Pour the sauce into the skillet, stirring to coat the vegetables and pineapple evenly. Return the cooked chicken to the skillet and mix well. Let it cook together for 2-3 minutes allowing the sauce to thicken slightly and flavors to meld.
Serve: Spoon the pineapple chicken mixture over the cooked jasmine rice. Garnish with sliced green onions before serving.

Notes

Using fresh pineapple adds more brightness, but canned works fine if drained well.
Adjust crushed red pepper flakes to control the heat level or omit if desired.
Serve with steamed greens or a side salad for a complete meal.
Leftovers keep well in the refrigerator for 2-3 days and reheat nicely in a skillet or microwave.
For a gluten-free option, substitute soy sauce with tamari or coconut aminos.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Asian Fusion

Keywords: pineapple chicken, jasmine rice, sweet and savory chicken, Asian-inspired chicken, one skillet dinner, quick chicken recipe