Pineapple Chicken and Rice
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I still make this skillet when I need a weeknight dinner that feels like a mini celebration — sweet pineapple, tender chicken, and fragrant jasmine rice all in one pan. It’s a simple, one-skillet meal that’s great for busy families, picky eaters, or anyone craving a balance of savory and sweet without a lot of fuss. If you like the idea but want an air-fryer twist, I’ve also experimented with an air fryer pineapple chicken version that’s handy for crisping the chicken separately.
Why you’ll love this dish
This recipe is the kind of dinner that comes together quickly, uses pantry-friendly ingredients, and pleases both kids and adults. The pineapple gives bright acidity and natural sweetness that cuts the richness of the soy and sesame. Using jasmine rice keeps the texture light and aromatic, while cooking everything in one skillet saves time on cleanup.
“A guaranteed weeknight winner — fast to make, juicy chicken, and a perfect sweet-savory balance that my kids actually ask for twice a week.” — a home-cook review
Beyond taste, this dish is:
- Time-efficient: one pan, about 30–40 minutes from start to finish.
- Budget-friendly: simple protein and pantry staples.
- Flexible: easy to swap proteins, increase veg, or make it vegetarian.
How this recipe comes together
Step-by-step overview:
- Brown the cubed chicken in olive oil until fully cooked; remove and reserve.
- Sauté aromatics (onion, garlic) and bell pepper in the same skillet to build flavor.
- Add pineapple to warm and release juices for sweetness.
- Stir in jasmine rice, chicken broth, soy sauce, and grated ginger; bring to a boil.
- Cover and simmer gently until rice is tender (about 18–20 minutes).
- Return the chicken to the pan, heat through, and finish with green onions and sesame seeds.
This preview helps you pace the cook: sear first, make the rice step the hands-off part, then finish by combining and garnishing.
Gather these items
What you’ll need:
- 1 pound chicken breast, cut into cubes (sub: thighs for more flavor)
- 1 cup pineapple, diced (fresh or canned, drained if canned)
- 1 tablespoon olive oil (sub: vegetable or avocado oil)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely diced
- 1 cup jasmine rice
- 2 cups chicken broth (sub: vegetable broth for vegetarian)
- 1 tablespoon soy sauce (use low-sodium if preferred)
- 1 teaspoon grated ginger (sub: 1/4 tsp ground ginger)
- Salt and pepper to taste
- 1/4 cup sliced green onions
- 1 tablespoon sesame seeds
Note: If you prefer less sodium, reduce the soy sauce and add a splash of rice vinegar for brightness. For a creamier, tropical twist, swap half the broth for light coconut milk (see variations).
Also handy: a meat thermometer to ensure chicken reaches 165°F (74°C).
Directions to follow
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the cubed chicken in a single layer. Cook, turning occasionally, until golden brown and cooked through (about 6–8 minutes). Remove the chicken and set it aside.
- In the same skillet, add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are soft and fragrant, about 4–5 minutes.
- Add the diced pineapple and cook for another 2 minutes to warm and slightly caramelize it.
- Stir in the jasmine rice, then pour in the chicken broth. Add the soy sauce, grated ginger, and season with salt and pepper. Stir to combine.
- Bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the skillet from heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork.
- Return the cooked chicken to the skillet, stir to combine, and heat through for 1–2 minutes.
- Sprinkle with sliced green onions and sesame seeds before serving.
Quick safety note: if you used leftover or pre-cooked chicken, ensure it’s reheated to steaming hot. If your rice isn’t fully done at 20 minutes, add 2–3 tablespoons of extra hot water, cover, and cook a few more minutes.
Best ways to enjoy it
Serving suggestions:
- Spoon into shallow bowls and garnish with extra sliced green onions and a lime wedge for brightness.
- Pair with a crisp green salad or steamed broccoli for added veggies.
- For a party, serve with a side of pickled cucumbers or kimchi to add acid and crunch.
- Drizzle a little toasted sesame oil or a squirt of Sriracha for extra heat.
Plating tip: use a ring mold to mound the rice in the center of the plate and arrange chicken and pineapple around it for a restaurant-style presentation.
How to store & freeze
Storage and reheating tips:
- Refrigerate: Cool leftovers to room temperature within 2 hours and store in an airtight container for up to 3–4 days.
- Reheat: Warm gently in a skillet over medium heat with a splash of water or broth, or microwave in 1-minute bursts, stirring between intervals.
- Freeze: Portion into freezer-safe containers and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat until piping hot.
Food safety: always reheat to at least 165°F (74°C) and discard if left out longer than 2 hours at room temperature.
Pro chef tips
Helpful cooking tips:
- Don’t crowd the pan when searing chicken; work in batches if needed to get a good golden crust.
- After removing chicken, deglaze the pan with 1–2 tablespoons of broth before sautéing the vegetables — those browned bits add deep flavor.
- Rinse jasmine rice quickly under cold water to remove excess starch if you want fluffier grains.
- Let the cooked rice rest, covered, for 5 minutes before fluffing to finish the steam-cooking process.
- If you like a little char, briefly place the pineapple under a hot broiler for 1–2 minutes before adding to the skillet.
If you want a crispier finish on the chicken, try my stovetop-to-oven method in this alternate recipe I tested: crispy air fryer-inspired method.
Creative twists
Recipe variations:
- Coconut pineapple: replace 1 cup of chicken broth with light coconut milk for a creamier, tropical rice.
- Spicy-sweet: add 1–2 tablespoons of sriracha or sambal and a drizzle of honey for heat and glaze.
- Swap the protein: use shrimp (cook last for 3–4 minutes) or cubed pork shoulder for a heartier version.
- Brown rice or basmati: if using brown rice, increase liquid and cooking time (about 40–45 minutes), and start with 2 1/2 cups broth.
- Vegetarian: omit chicken and use extra-firm tofu, roasted until golden, and vegetable broth.
If you prefer a quick stir-fried take, you can adapt the same flavors into an easy pineapple chicken fried rice inspired by other home cooks: a fried rice variant I tested.
Your questions answered
Common questions:
Q: How long does this take from start to finish?
A: About 30–40 minutes. Searing the chicken (8 minutes), sautéing vegetables (6 minutes), then simmering the rice (18–20 minutes).
Q: Can I use frozen pineapple?
A: Yes. Thaw and drain extra liquid before adding to prevent watering down the dish. You can also add frozen pineapple straight to the pan but cook a little longer to evaporate excess moisture.
Q: Can I make this gluten-free?
A: Yes — use tamari or a gluten-free soy sauce. Confirm any stock or store-bought sauces are labeled gluten-free.
Q: My rice is undercooked after 20 minutes. What now?
A: Add 2–4 tablespoons of hot water or broth, cover tightly, and cook another 4–6 minutes. Then rest 5 minutes and fluff.
Q: Is this safe to freeze?
A: Yes, but note texture changes. Pineapple can become softer after freezing; tofu or shrimp variants may change texture more than chicken.
Conclusion
If you want another approach to the same sweet-savory idea, this Easy Pineapple Chicken and Rice Skillet – Southern Plate offers a slightly different take that’s great for comparison. For a stir-fry style and quick lunch option, check out this Easy Pineapple Chicken Fried Rice | Dude That Cookz. And if you’re tempted by coconut-flavored rice under a pineapple-topped chicken, this recipe is a lovely inspiration: 30 Minute Pineapple Chicken with Coconut Rice. – Half Baked Harvest.
Pineapple Chicken and Rice Skillet
Ingredients
Method
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the cubed chicken in a single layer. Cook, turning occasionally, until golden brown and cooked through (about 6–8 minutes). Remove the chicken and set it aside.
- In the same skillet, add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are soft and fragrant, about 4–5 minutes.
- Add the diced pineapple and cook for another 2 minutes to warm and slightly caramelize it.
- Stir in the jasmine rice, then pour in the chicken broth. Add the soy sauce, grated ginger, and season with salt and pepper. Stir to combine.
- Bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the skillet from heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork.
- Return the cooked chicken to the skillet, stir to combine, and heat through for 1–2 minutes.
- Sprinkle with sliced green onions and sesame seeds before serving.
