Easy Pineapple Chicken with Rice is a sweet, savory, and slightly tangy dish that’s full of flavor and ready in under 30 minutes. Juicy chicken pieces are cooked in a sticky pineapple sauce and served over fluffy rice for a meal that’s satisfying, colorful, and perfect for weeknights. I love how tropical and comforting it tastes with minimal effort.
Why You’ll Love This Recipe
I love how this dish brings together sweet pineapple and savory chicken in the most delicious way. The sauce is simple but packed with flavor, and the rice soaks it up beautifully. It’s quick, family-friendly, and feels like takeout—but way healthier and fresher. I also like that I can toss in vegetables or customize the protein based on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breast or thighs (cut into bite-sized pieces)
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Pineapple chunks (fresh, canned, or frozen)
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Pineapple juice
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Soy sauce
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Brown sugar or honey
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Garlic, minced
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Cornstarch
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Olive oil or sesame oil
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Cooked white or brown rice
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Green onions (optional, for garnish)
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Red bell pepper or snap peas (optional, for added veggies)
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Salt and black pepper
Directions
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I heat oil in a large skillet over medium-high heat.
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I season the chicken with salt and pepper, then add it to the skillet and cook until browned and cooked through—about 6–8 minutes.
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While the chicken cooks, I whisk together pineapple juice, soy sauce, brown sugar, garlic, and cornstarch in a bowl until smooth.
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I add the sauce to the skillet with the cooked chicken and stir until it thickens and coats everything—about 2–3 minutes.
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I stir in the pineapple chunks (and bell pepper or snap peas, if using) and cook for another 2–3 minutes until heated through.
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I serve the pineapple chicken over a bed of warm rice and top with green onions if I want some extra freshness.
Servings and timing
This recipe serves 4 and takes about 25–30 minutes from start to finish. It’s ideal for a quick dinner with big flavor and minimal cleanup.
Variations
Sometimes I swap the chicken for shrimp or tofu for a different protein. I’ve also added sriracha or red pepper flakes to the sauce for a bit of heat. If I want a thicker, richer sauce, I add a splash of hoisin or a bit more cornstarch.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove or in the microwave until hot. If the sauce thickens too much, I add a splash of water or broth to loosen it. It also makes a great meal prep option for lunch the next day.
FAQs
Can I use canned pineapple?
Yes, I often use canned pineapple in juice—not syrup—for convenience. I use both the chunks and the juice in the sauce.
How do I keep the chicken tender?
I avoid overcooking and use thighs for extra juiciness, but breasts work well too if I don’t cook them too long.
Can I make this ahead of time?
Yes. I make the chicken and sauce, then store it separately from the rice until ready to reheat and serve.
What veggies go well in this dish?
I’ve used bell peppers, broccoli, snap peas, or carrots. They add color, crunch, and nutrition to the meal.
Is this recipe gluten-free?
It can be. I just use gluten-free soy sauce or tamari to keep the sauce gluten-free.
Conclusion
Easy Pineapple Chicken with Rice is the perfect mix of sweet and savory in one fast, satisfying dish. I love how customizable it is, how quickly it comes together, and how much flavor it packs into each bite. Whether I’m making dinner for the family or prepping lunch for the week, this dish never lets me down.
