This Pineapple Chicken and Rice dish is the perfect fusion of savory and sweet, combining juicy, caramelized chicken with tangy pineapple and tender rice. It's a colorful, tropical-inspired meal that brings brightness to the table in both flavor and appearance.
Why You’ll Love This Recipe
I love how quick and satisfying this dish is to make. It’s a great way to turn leftover rice into a delicious, hearty dinner. The sweet pineapple contrasts beautifully with the savory, slightly charred chicken, and everything comes together with vibrant green onions and a light sauce that clings to every bite. It’s balanced, filling, and full of flavor without being heavy.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breast or thighs
- Fresh pineapple chunks
- Cooked white or brown rice
- Soy sauce
- Garlic, minced
- Ginger, minced or grated
- Olive oil or sesame oil
- Green onions, chopped
- Carrots, diced
- Bell peppers, optional for extra crunch
- Lime (for garnish)
Directions
- I start by marinating the chicken in soy sauce, garlic, and ginger for about 20–30 minutes to build flavor.
- In a hot skillet, I cook the marinated chicken pieces until they are golden brown and slightly crispy on the edges.
- I remove the chicken and sauté the carrots and bell peppers until just tender.
- Then I stir in the cooked rice, making sure it heats through and soaks up any flavorful bits left in the pan.
- I add the chicken back in along with the pineapple chunks and give it all a good stir.
- Just before serving, I toss in the chopped green onions and squeeze over some fresh lime juice for brightness.
Servings and timing
This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
Sometimes I like to make it spicy by adding a touch of chili garlic sauce or red pepper flakes to the marinade. For a more tropical twist, I’ve also tried it with coconut rice instead of plain rice. If I want to keep it low-carb, I swap the rice for cauliflower rice—it still works beautifully.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I prefer using a skillet over medium heat to maintain the texture of the chicken and rice. If I'm short on time, a microwave works just fine—just a minute or two on high with a splash of water to keep it moist.
FAQs
How do I keep the chicken from drying out?
I make sure not to overcook it and always let it marinate for at least 20 minutes to lock in moisture and flavor.
Can I use canned pineapple instead of fresh?
Yes, I sometimes use canned pineapple when I’m in a pinch. I just make sure it’s packed in juice, not syrup, and drain it well.
What’s the best rice to use for this recipe?
I like using day-old cooked rice because it holds up better during stir-frying and doesn’t get mushy.
Can I make this recipe vegetarian?
Absolutely. I replace the chicken with tofu or even just load up on veggies like broccoli, zucchini, or snap peas.
Is this recipe freezer-friendly?
I don’t recommend freezing it, as the pineapple can change texture and the rice may get mushy, but it holds up great in the fridge for a few days.
Conclusion
This Pineapple Chicken and Rice dish is one of my go-to meals for a quick dinner that doesn’t compromise on flavor. It’s colorful, satisfying, and easy to adapt based on what I have in the kitchen. Whether I’m craving something tropical or just want a crowd-pleaser, this recipe never fails.
Pineapple Chicken and Rice
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Fusion
- Diet: Low Fat
Description
A colorful and flavorful dish that combines savory chicken, sweet pineapple, and tender rice for a satisfying, tropical-inspired meal.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, diced
- 1 cup fresh pineapple chunks
- 3 cups cooked white or brown rice
- ¼ cup soy sauce
- 2 cloves garlic, minced
- 1 tbsp ginger, minced or grated
- 2 tbsp olive oil or sesame oil
- 2 green onions, chopped
- ½ cup carrots, diced
- ½ cup bell peppers, diced (optional)
- 1 lime, cut into wedges (for garnish)
Instructions
- Marinate the chicken in soy sauce, garlic, and ginger for 20–30 minutes.
- Heat oil in a skillet and cook the marinated chicken until golden brown and slightly crispy.
- Remove the chicken and sauté the carrots and bell peppers until just tender.
- Add the cooked rice and stir until heated through, absorbing the flavors in the pan.
- Return the chicken to the skillet, add pineapple chunks, and mix well.
- Toss in chopped green onions and squeeze fresh lime juice over before serving.
Notes
- Use day-old rice for best texture during stir-frying.
- Substitute tofu for a vegetarian version.
- Chili garlic sauce or red pepper flakes can add heat.
- Try with coconut rice for a more tropical twist.
- Reheat in a skillet to maintain texture, or microwave with a splash of water.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 9g
- Sodium: 820mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
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