Easy pineapple chicken with rice is one of my favorite meals when I’m craving something sweet, savory, and satisfying without spending hours in the kitchen. Tender chicken is coated in a flavorful pineapple glaze and served over fluffy rice, making every bite juicy and full of tropical flavor. It’s a perfect weeknight dinner that always hits the spot.
Why You’ll Love This Recipe
I love this recipe because it brings together just the right balance of sweet and tangy with juicy pineapple, savory chicken, and a sticky, glossy sauce. It’s quick to prepare, uses simple ingredients, and tastes like something from a takeout menu—but fresher and better. I also enjoy how easy it is to customize with veggies or extra spice.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
salt
pepper
cornstarch (for coating)
vegetable oil or sesame oil (for cooking)
garlic (minced)
fresh or canned pineapple chunks (with juice)
soy sauce
honey or brown sugar
rice vinegar or apple cider vinegar
ketchup (optional, for extra tang and color)
cooked white or brown rice
green onions and sesame seeds (optional, for garnish)
Directions
I start by seasoning the chicken with salt and pepper, then tossing it lightly in cornstarch for a crispy coating when cooked.
In a large skillet or wok, I heat oil over medium-high heat and cook the chicken until golden and cooked through, about 5–7 minutes.
I remove the chicken and set it aside. In the same pan, I sauté garlic for about 30 seconds.
I stir in the pineapple chunks (and a bit of juice), soy sauce, honey, vinegar, and ketchup if using.
I bring the sauce to a simmer and let it thicken slightly, about 3–5 minutes.
I return the chicken to the pan and toss it in the sauce until well-coated and glossy.
I serve it hot over a bed of cooked rice and garnish with green onions and sesame seeds if I have them.
Servings and timing
This recipe makes about 4 servings and takes only 30 minutes from start to finish. It’s perfect for busy nights when I still want something homemade and flavorful.
Variations
Sometimes I toss in bell peppers, snap peas, or broccoli to make it a one-pan meal with veggies. I’ve also used shrimp instead of chicken for a seafood version. For a little heat, I add red pepper flakes or a splash of sriracha. And if I’m in a hurry, I use pre-cooked rotisserie chicken and just simmer it in the sauce.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stovetop or in the microwave with a splash of water or pineapple juice to loosen the sauce. It’s just as tasty the next day.
FAQs
Can I use canned pineapple?
Yes. I often use canned pineapple chunks in juice. I avoid using syrup-packed ones unless I want a sweeter sauce.
How do I make the sauce thicker?
The cornstarch from the chicken helps, but if I want it thicker, I mix a teaspoon of cornstarch with water and stir it into the simmering sauce.
Can I make this ahead?
Definitely. I prep the sauce and chicken separately, then just combine and reheat when ready to serve.
Is this recipe freezer-friendly?
Yes. I freeze the cooked chicken and sauce in a sealed container for up to a month. I thaw and reheat on the stove before serving over fresh rice.
What kind of rice works best?
I usually go with jasmine or basmati rice for a fluffy texture, but brown rice or even cauliflower rice work great too.
Conclusion
Easy pineapple chicken with rice is a delicious, no-fuss meal that brings bold flavor and comfort to the table. With its juicy chicken, sticky-sweet sauce, and tender pineapple, it’s a recipe I come back to again and again when I want something simple, quick, and totally satisfying.
