Pineapple Chicken and Rice: A Tropical Delight for Your Table

This Pineapple Chicken and Rice is a perfect blend of sweet and savory flavors that transport you straight to the tropics. With caramelized chicken pieces, juicy pineapple chunks, and fluffy rice, this one-pan meal delivers a burst of sunshine in every bite. It’s quick enough for weeknights but special enough for company!

Quick Info

• Servings: 4
• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Calories: 380 per serving
• Fat: 8g per serving
• Cuisine: Asian-Fusion/Hawaiian

The History Behind Pineapple Chicken

Pineapple chicken dishes have roots in several culinary traditions, most notably Hawaiian and Chinese-American cuisine. The combination of chicken and pineapple became popular in Hawaii during the 20th century when the pineapple industry was booming on the islands. Local cooks began incorporating the abundant tropical fruit into traditional dishes.

Meanwhile, Chinese-American cuisine developed sweet and sour dishes that often featured pineapple, particularly after the 1950s when American-Chinese restaurants began to flourish. The concept of pairing tangy pineapple with chicken also has connections to Polynesian-inspired tiki culture that swept through American restaurants in the mid-20th century.

This particular recipe draws inspiration from these various traditions, creating a simplified home-cook friendly version that maintains the delightful flavor combination that has made pineapple chicken a beloved dish worldwide. The addition of rice transforms it from a simple stir-fry into a complete one-pan meal, reflecting contemporary cooking preferences for convenient yet flavorful dishes.

Why You’ll Love This Recipe

1. Perfect Balance of Flavors – The sweet pineapple perfectly complements the savory soy-based marinade on the chicken.
2. Quick and Simple – Ready in about 40 minutes with minimal prep work, making it perfect for busy weeknights.
3. One-Pan Wonder – The entire meal comes together in a single pan, meaning less cleanup afterward.
4. Visually Striking – The colorful combination of golden-brown chicken, bright yellow pineapple, and green onions makes for a dish that’s as beautiful as it is delicious.
5. Customizable Heat Level – Easily adjust the spice level to suit your family’s preferences by adding more or less red pepper flakes.
6. Kid-Friendly Option – The natural sweetness from the pineapple makes this dish appealing to younger palates while still satisfying adults.
7. Great for Meal Prep – Holds up well in the refrigerator, making excellent leftovers for lunch the next day.

Ingredients

For the Chicken Marinade:

• 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• ¼ teaspoon red pepper flakes (optional)
• 1 tablespoon cornstarch

For the Dish:

• 2 tablespoons vegetable oil, divided
• 1 fresh pineapple, peeled, cored, and cut into chunks (about 2 cups) or 1 can (20 oz) pineapple chunks, drained
• 1 red bell pepper, diced (optional)
• 3 green onions, sliced, white and green parts separated
• 2 cups cooked white rice (jasmine or basmati work well)
• 1 tablespoon sesame seeds, for garnish
• Cilantro leaves, for garnish (optional)

Instructions

Marinate the Chicken:

1. In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using).
2. Add the cornstarch and whisk until completely dissolved.
3. Add the chicken pieces and toss to coat evenly. Let marinate for at least 15 minutes (or up to 4 hours in the refrigerator).

Cook the Dish:

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Remove the chicken from the marinade (reserve the marinade) and add to the hot pan in a single layer. Don’t overcrowd the pan; cook in batches if necessary.
3. Cook without stirring for 2-3 minutes to allow the chicken to develop a nice caramelized crust.
4. Turn the chicken pieces and continue cooking until golden brown on all sides and cooked through, about 4-5 minutes total. Transfer to a plate.
5. In the same pan, add the remaining tablespoon of oil.
6. Add the white parts of the green onions and red bell pepper (if using). Stir-fry for 1 minute.
7. Add the pineapple chunks and cook for 2-3 minutes until slightly caramelized.
8. Pour in the reserved marinade and bring to a simmer. Cook for 1-2 minutes until the sauce thickens.
9. Return the chicken to the pan and toss to coat with the sauce. Cook for another minute to reheat the chicken.
10. Remove from heat and stir in the green parts of the green onions.

Serve:

1. Spoon the hot cooked rice into bowls or onto plates.
2. Top with the pineapple chicken mixture.
3. Garnish with sesame seeds and cilantro leaves (if using).
4. Serve immediately while hot.

Recipe Notes

1. Pineapple Tips: Fresh pineapple provides the best flavor and caramelization, but canned pineapple chunks in juice (not syrup) work well too. Be sure to drain canned pineapple thoroughly to prevent the dish from becoming too wet.
2. Protein Options: While chicken thighs provide the most flavor and tenderness, you can substitute chicken breast if preferred. Just be careful not to overcook it. This recipe also works well with pork or shrimp.
3. Rice Variations: For a healthier option, use brown rice or cauliflower rice. Coconut rice also pairs beautifully with these flavors – simply cook your rice in coconut milk instead of water.
4. Make It Spicier: For heat lovers, add a thinly sliced jalapeño or serrano pepper with the bell pepper, or increase the red pepper flakes in the marinade.
5. Vegetable Additions: Feel free to add more vegetables like snap peas, broccoli florets, or carrots to boost the nutritional value. Just add firmer vegetables earlier in the cooking process.
6. Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet with a splash of water.
7. Sauce Thickness: If you prefer a thicker sauce, mix an additional teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering sauce.
8. Grilling Option: This chicken marinade works beautifully for grilled chicken skewers alternated with pineapple chunks for a summer barbecue variation.

This Pineapple Chicken and Rice is a vibrant, flavorful dish that brings a taste of the tropics to your dinner table. The caramelized edges of the chicken, the sweet and tangy pineapple, and the savory sauce create a perfectly balanced meal that’s sure to become a family favorite. Enjoy this little escape to paradise, no matter the season!

Pineapple Chicken and Rice

Serves: 4 Prep Time: 15 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 380 per serving calories 8g per serving fat

Rating: 5.0/5

( 1 voted )

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Ingredients

For the Chicken Marinade:

• 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• ¼ teaspoon red pepper flakes (optional)
• 1 tablespoon cornstarch

For the Dish:

• 2 tablespoons vegetable oil, divided
• 1 fresh pineapple, peeled, cored, and cut into chunks (about 2 cups) or 1 can (20 oz) pineapple chunks, drained
• 1 red bell pepper, diced (optional)
• 3 green onions, sliced, white and green parts separated
• 2 cups cooked white rice (jasmine or basmati work well)
• 1 tablespoon sesame seeds, for garnish
• Cilantro leaves, for garnish (optional)

Instructions

Marinate the Chicken:

1. In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using).
2. Add the cornstarch and whisk until completely dissolved.
3. Add the chicken pieces and toss to coat evenly. Let marinate for at least 15 minutes (or up to 4 hours in the refrigerator).

Cook the Dish:

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Remove the chicken from the marinade (reserve the marinade) and add to the hot pan in a single layer. Don't overcrowd the pan; cook in batches if necessary.
3. Cook without stirring for 2-3 minutes to allow the chicken to develop a nice caramelized crust.
4. Turn the chicken pieces and continue cooking until golden brown on all sides and cooked through, about 4-5 minutes total. Transfer to a plate.
5. In the same pan, add the remaining tablespoon of oil.
6. Add the white parts of the green onions and red bell pepper (if using). Stir-fry for 1 minute.
7. Add the pineapple chunks and cook for 2-3 minutes until slightly caramelized.
8. Pour in the reserved marinade and bring to a simmer. Cook for 1-2 minutes until the sauce thickens.
9. Return the chicken to the pan and toss to coat with the sauce. Cook for another minute to reheat the chicken.
10. Remove from heat and stir in the green parts of the green onions.

Serve:

1. Spoon the hot cooked rice into bowls or onto plates.
2. Top with the pineapple chicken mixture.
3. Garnish with sesame seeds and cilantro leaves (if using).
4. Serve immediately while hot.

Notes

• Pineapple Tips: Fresh pineapple provides the best flavor and caramelization, but canned pineapple chunks in juice (not syrup) work well too. Be sure to drain canned pineapple thoroughly to prevent the dish from becoming too wet.
• Protein Options: While chicken thighs provide the most flavor and tenderness, you can substitute chicken breast if preferred. Just be careful not to overcook it. This recipe also works well with pork or shrimp.
• Rice Variations: For a healthier option, use brown rice or cauliflower rice. Coconut rice also pairs beautifully with these flavors - simply cook your rice in coconut milk instead of water.
• Make It Spicier: For heat lovers, add a thinly sliced jalapeño or serrano pepper with the bell pepper, or increase the red pepper flakes in the marinade.
• Vegetable Additions: Feel free to add more vegetables like snap peas, broccoli florets, or carrots to boost the nutritional value. Just add firmer vegetables earlier in the cooking process.
• Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet with a splash of water.
• Sauce Thickness: If you prefer a thicker sauce, mix an additional teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering sauce.
• Grilling Option: This chicken marinade works beautifully for grilled chicken skewers alternated with pineapple chunks for a summer barbecue variation.