Table of Contents

Spread the love

I love one-pan dinners that feel like a small celebration, and Pineapple Chicken and Rice does exactly that — sweet, tangy pineapple meets savory seared chicken and fluffy rice in a simple skillet. I’ve made versions with thighs and breasts; my favorite swaps came after testing sear times and liquid ratios for perfectly tender chicken and rice every time. For another easy chicken-and-rice option, try this baked chicken legs and rice for a hands-off alternative.

Why Make This Recipe

Bright, balanced flavors: the pineapple adds acidity and sweetness that cuts through the richness of the chicken.
Weeknight convenience: it’s mostly hands-off after a short sear and a covered simmer, ready in about 35–45 minutes.
Family-friendly and versatile: kids usually love the sweet notes, and you can stretch it with extra vegetables.
Good nutrition: protein from chicken, complex carbs from rice, and vitamin C from pineapple make it a satisfying meal.
Personal insight: I love this recipe because the caramelized pineapple edges add texture and a restaurant-like finish without fuss, and it pairs well with simple sides like steamed greens or a quick slaw. For a creamier spin, consider this creamy garlic chicken and rice bowls.

Recipe Overview

Prep time: 10 minutes.
Cook time: 25–30 minutes.
Total time: 35–40 minutes.
Servings: 4.
Difficulty: Easy.
Method: Sear chicken in a heavy skillet, sauté aromatics, add rice and liquid (including pineapple juice), simmer covered until rice is tender, finish with pineapple chunks and a short rest. I recommend a 12-inch oven-safe skillet or a heavy-bottomed Dutch oven.

My Experience Making This Recipe

I tested this using both boneless skin-on thighs and breasts; thighs tolerate longer simmering and stay juicier. I learned to reserve some pineapple chunks to add at the end so they keep texture and don’t completely dissolve into the sauce. Using a tight-fitting lid made the rice cook evenly every time.

How to Make Pineapple Chicken and Rice

Start by seasoning 1½ lb boneless chicken thighs (or breasts) with salt and pepper and sear in 2 tbsp oil over medium-high heat until golden, about 4–5 minutes per side. Remove the chicken, sauté 1 small onion and 2 cloves minced garlic for 2–3 minutes, then stir in 1 cup long-grain rice to toast briefly. Add 1¾ cups low-sodium chicken broth, ½ cup pineapple juice, 1 cup drained pineapple chunks, 1 tbsp soy sauce (optional), and return the chicken to the pan; cover and simmer gently for 18–20 minutes over low heat until rice is tender and chicken reaches 165°F (74°C). Let rest covered 5 minutes, then fluff rice and finish with scallions or cilantro.

For more casserole-style variations or to bake rather than simmer, this chicken and rice casserole is a helpful reference.

Expert Tips for Success

Use a heavy skillet or Dutch oven: it distributes heat evenly and prevents hot spots that scorch rice. See my note on stovetop versus oven methods in the next tip.
Toast the rice briefly: 1–2 minutes of toasting in the pan adds a nutty layer of flavor and helps the grains separate.
Measure liquid precisely: use 1¾ cups broth for 1 cup long-grain rice; if using jasmine, you may use 1½–1¾ cups depending on brand.
Rest before serving: letting the dish sit covered for 5–10 minutes lets the steam finish cooking the rice and keeps juices locked into the chicken.
Swap pan for oven safely: after searing, you can transfer the covered skillet to a 350°F oven for 18–20 minutes if your stove’s simmer is uneven. For inspiration on other rice-and-chicken techniques, check this butter chicken and rice approach.

How to Serve Pineapple Chicken and Rice

Plate it family-style from the skillet garnished with chopped cilantro, sliced scallions, and lime wedges for brightness.
Serve with a simple cucumber or carrot slaw to add crunch and contrast the sweet pineapple.
For a heartier meal, add steamed broccoli or snow peas and sprinkle toasted sesame seeds for texture.
This dish works well for casual dinners, potlucks, or a weeknight when you want something a bit special without extra effort.

Storage and Reheating Guide

Refrigerate: cool to room temperature within 2 hours and store in an airtight container for up to 3–4 days.
Freeze: portion into freezer-safe containers and freeze for up to 2 months; thaw overnight in the fridge before reheating.
Reheat: on the stovetop over low heat with a splash of chicken broth or water (2–3 tbsp per serving) and cover to steam until warmed through. Microwaving works too—add a teaspoon of water per serving and heat in 1-minute intervals, stirring to distribute heat.

Recipe Variations

Gluten-free: omit soy sauce or use tamari; use naturally gluten-free rice and check labels on broth.
Low-sodium: use low-sodium broth and no-salt-added canned pineapple; finish with lime juice instead of more salt.
Tropical spice: add 1 tsp grated fresh ginger and ½ tsp crushed red pepper flakes for warmth.
Soup-style swap: if you prefer a looser, brothy version, increase liquid and try a method inspired by this chicken and wild rice soup approach for texture ideas.

Nutritional Highlights

Good protein source: chicken provides lean protein; use thighs for higher iron and richer flavor.
Vitamins and fiber: pineapple adds vitamin C and some fiber; pairing with vegetables increases micronutrients.
Allergen note: soy sauce contains gluten and soy; substitute tamari (gluten-free) or coconut aminos if needed.
Portion guidance: aim for about 1 to 1¼ cups of the finished dish per adult serving to balance protein and carbs.

Troubleshooting Common Issues

Rice remains undercooked: ensure the pot was simmering gently and the lid was tight; add ¼ cup extra hot broth, cover, and cook 5–7 more minutes.
Chicken is dry: you likely overcooked it; use bone-in thighs or reduce simmer time and check with an instant-read thermometer (165°F / 74°C target).
Sauce is too thin: remove chicken and simmer uncovered 3–5 minutes to concentrate liquid, or stir in a slurry of 1 tsp cornstarch and 1 tbsp cold water.

Frequently Asked Questions

Q: Can I use brown rice instead of white rice?
A: Yes, but brown rice requires more liquid and a longer cook time—use about 2¼ cups broth per cup of brown rice and simmer 35–45 minutes. Check doneness and keep extra broth on hand.

Q: Is it better to use chicken thighs or breasts?
A: Thighs are more forgiving and stay juicy with the simmer method; breasts work if you reduce simmer time and monitor internal temperature closely (remove at 160°F and rest to reach 165°F).

Q: Can I make this in a slow cooker or Instant Pot?
A: Instant Pot works well: brown chicken on Sauté, then pressure cook with 1 cup rice and 1½ cups broth for 6–8 minutes with natural release. For slow cooker, use parboiled rice or expect softer texture and add less liquid—cook on low 2–3 hours.

Q: How do I prevent the pineapple from making the dish too sweet?
A: Balance sweetness with acidity and umami—use a splash of lime juice, a teaspoon of rice vinegar, or a bit of soy sauce (or tamari) during cooking to round flavors.

Conclusion

For another easy skillet-style take on pineapple chicken, see this Easy Pineapple Chicken and Rice Skillet – Southern Plate which offers a similar one-pan concept and useful tips for variations.