Name: Pineapple Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1½ lb (700 g) boneless chicken thighs or breasts; 1 medium onion, diced; 2 cloves garlic, minced; 1 cup long-grain rice; ½ cup pineapple juice; 1 cup low-sodium chicken broth; 1 cup diced pineapple; 1 tsp cornstarch; 1 tbsp water; Neutral oil (e.g., avocado or canola) for searing; Toasted sesame seeds, for garnish; Chopped green onions, for garnish; Lime wedges, for serving

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Pineapple Chicken and Rice is a sunshiny weeknight dish that balances sweet pineapple with savory soy and tender chicken. I’ve made this dozens of times for family dinners and found it hits the sweet spot between comfort food and something a little special. For a ready reference, see this pineapple chicken and rice recipe I used as a launching point while testing.

Why Make This Recipe

Bright, balanced flavor: sweet pineapple, savory soy, and a touch of acid make every bite lively.
One-pan convenience: you can brown the chicken and finish with rice and sauce in the same skillet.
Family-friendly: picky eaters love the sweetness, while adults appreciate the savory depth.
Easy to scale for meal prep or company.
Personal insight: I love this dish because a quick sear and a short simmer turns simple ingredients into a crowd-pleaser I can trust on busy nights. Also great when you want a twist on comfort food similar to these Korean BBQ chicken rice cups for variety.

Recipe Overview

Prep time: 15 minutes (including 10 minutes to chop pineapple and chicken)
Cook time: 25–30 minutes
Total time: 40–45 minutes
Servings: 4 (about 1 to 1 1/4 cups per person)
Difficulty: Easy
Method: Stovetop sear, deglaze, simmer rice with pineapple and sauce in a covered skillet or Dutch oven.

My Experience Making This Recipe

When I first tested it, the biggest discovery was how much flavor comes from deglazing the pan with pineapple juice. I also learned that finishing the rice covered for 15–18 minutes yields fluffy grains without stirring. Repeating the dish multiple times helped me dial in the rice-to-liquid ratio.

How to Make Pineapple Chicken and Rice

Start by seasoning 1½ lb (700 g) boneless chicken thighs or breasts and searing them in a 12-inch skillet over medium-high heat until golden, about 3–4 minutes per side. Remove the chicken, sauté aromatics (1 medium onion, 2 cloves garlic), then add 1 cup long-grain rice and toast 1–2 minutes. Deglaze with 1/2 cup pineapple juice and 1 cup low-sodium chicken broth, return the chicken, add 1 cup diced pineapple, and simmer covered on low for 15–18 minutes until rice is tender and chicken reaches 165°F (74°C). Finish with a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) if you want a thicker sauce.

Expert Tips for Success

Pat the chicken dry so it sears and browns instead of steaming; use a neutral oil with a smoke point like avocado or canola.
Measure rice and liquid precisely (1 cup rice : 1.5 cups liquid for many long-grain varieties) to avoid mushy or undercooked rice.
Use an instant-read thermometer to verify chicken at 165°F (74°C); it prevents overcooking and dryness.
If using canned pineapple, reserve the juice for part of the cooking liquid for extra flavor and to deglaze the pan.
For best nonstick and fond development, use a heavy-bottomed skillet or a 4–5 qt Dutch oven and avoid overcrowding the pan.

How to Serve Pineapple Chicken and Rice

Serve with a sprinkle of toasted sesame seeds, chopped green onions, and a lime wedge for brightness.
Pair with steamed broccoli or snap peas for color and crunch.
For a casual meal, spoon into warmed bowls and top with cilantro and a drizzle of sriracha mayo.
This dish works well for potlucks or weeknight leftovers and complements lighter salads or simple cucumber pickles—see a similar comfort-casserole vibe in this chicken and rice casserole.

Storage and Reheating Guide

Refrigerate in an airtight container within 2 hours of cooking; keep 3–4 days.
Freeze up to 3 months in a freezer-safe container; leave a little headspace for expansion.
To reheat from refrigerated: rewarm gently on the stovetop over low heat with a splash (1–2 tbsp) of chicken broth to refresh the sauce, covered, for 4–6 minutes.
To reheat from frozen: thaw overnight in the fridge, then reheat as above. Microwaving works—cover and use 70% power in 1-minute intervals, stirring between bursts to keep rice texture even.

Recipe Variations

Gluten-free: swap soy sauce for tamari or gluten-free coconut aminos; confirm canned pineapple has no added gluten-containing ingredients.
Lower sugar: use fresh pineapple and reduce added sugar; add a splash of rice vinegar for balance.
Vegetarian: replace chicken with 14 oz firm tofu, pressed and pan-fried until golden, and use vegetable broth.
Spicy-sweet: add 1–2 tbsp chili-garlic sauce or chopped jalapeño when sautéing aromatics for heat.

Nutritional Highlights

Good source of protein from chicken and vitamin C from fresh pineapple.
Watch added sugars if you use canned pineapple in syrup—choose pineapple packed in juice or fresh fruit.
Allergen note: soy sauce contains soy and gluten (use tamari for gluten-free); cornstarch is safe for gluten-free diets but check labels for cross-contamination.
Portion guidance: ~1 to 1.25 cups makes a balanced main; pair with veggies to round out the meal.

Troubleshooting Common Issues

Rice is mushy: likely too much liquid or overcooked; next time reduce liquid by 1/4 cup and check the rice type for needed adjustments.
Chicken is dry: don’t overcook; aim for 165°F (74°C) and remove from heat promptly; thighs are more forgiving than breasts.
Sauce is too thin: simmer uncovered a few minutes or add a 1:1 cornstarch slurry (start with 1 tsp cornstarch) and cook until thickened.

Frequently Asked Questions

Q1: Can I use brown rice instead of white rice?
A1: Yes — increase liquid to 2 cups per 1 cup brown rice and simmer for 35–45 minutes covered, or cook brown rice separately and fold in during the last 5 minutes so the chicken and sauce infuse the rice.

Q2: Is fresh pineapple necessary?
A2: Fresh pineapple gives brighter texture and less syrupy sweetness, but canned pineapple packed in juice works well. Reserve some juice for deglazing and taste before adding extra sugar.

Q3: Can I finish this in the oven?
A3: Absolutely. After searing, combine everything in a 3–4 qt ovenproof pan, cover, and bake at 350°F (175°C) for 20–25 minutes until rice is tender and chicken reaches 165°F (74°C).

Q4: How do I scale the recipe for meal prep?
A4: Multiply ingredients and use a large Dutch oven or two pans to avoid crowding. Cool quickly, divide into single-serving airtight containers, and refrigerate for up to 4 days or freeze portions for up to 3 months.

Conclusion

For a quick, crowd-pleasing meal that balances sweet and savory, this dish delivers reliable flavor and simple technique—perfect for weeknights or casual entertaining. If you’d like a commercial-style reference to compare flavors and convenience options, check out this Pineapple Chicken | Healthy Choice for inspiration and product ideas: Pineapple Chicken | Healthy Choice.