A vibrant dish that perfectly balances the sweet tang of pineapple with the savory depth of seasoned chicken and fragrant jasmine rice. I love how the golden pineapple and colorful peppers make it pop on the plate—perfect for a family dinner or casual gathering.

Why You’ll Love This Recipe

I’ll tell you why this recipe stands out: the juicy pineapple complements the tender chicken, while the soy and ginger bring a depth that makes every bite satisfying. It’s versatile too—I can tweak the sweetness, add heat, or swap proteins to suit my mood.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb chicken breast, cubed
1 cup pineapple, cubed
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 cup jasmine rice
2 cups chicken broth
1 tbsp soy sauce
1 tsp grated ginger
Salt and pepper, to taste
¼ cup sliced green onions
1 tbsp sesame seeds

directions

I heat the olive oil in a large skillet over medium heat, then cook the cubed chicken until golden and cooked through. I remove and set it aside.
In the same skillet, I sauté the onion, garlic, and red bell pepper until soft.
Next, I stir in the pineapple and cook for about 2 minutes.
I add the rice, chicken broth, soy sauce, ginger, salt, and pepper. Once it boils, I lower the heat, cover, and simmer for 18–20 minutes until the rice is tender.
I return the chicken to the skillet, mix thoroughly, and heat through.
Finally, I serve it topped with green onions and sesame seeds.

Servings and timing

Servings: 4
Prep time: about 10 minutes
Cook time: around 30 minutes
Total time: roughly 40 minutes

If your recipe didn’t include this info, I looked it up—this timing is based on a similar version from Knedir and aligns well.

Variations

Protein swap: Chicken thighs add juiciness; tofu makes it vegetarian.
Rice choice: Brown rice or cauliflower rice for a fiber boost or low-carb option.
Heat level: A pinch of red pepper flakes or a squirt of sriracha adds a kick.
Sauce tweak: Stir in a little honey or brown sugar for extra sweetness, or a splash of lime juice for zest.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I gently warm it in a pan (adding a splash of broth if dry) or zap it in the microwave until heated through.

FAQs

What can I use if I don’t have jasmine rice?

I sometimes use long-grain white or brown rice instead. Just adjust cooking time—brown rice takes a bit longer.

Can I use canned pineapple?

Absolutely. I prefer fresh, but canned in juice works fine—just drain it before cooking.

Is this freezer-friendly?

Yes! I freeze portions (cooled first) and they last about 2–3 months. I thaw overnight in the fridge before reheating.

Can I make it spicier?

Definitely. I’ll add chili flakes, diced jalapeño, or a swirl of sriracha to taste.

How do I make it vegetarian?

I swap chicken for cubes of firm tofu or even chickpeas, and cook them the same way. It still tastes amazing!

Conclusion

Pineapple Chicken and Rice is one of my go-to meals—fast, flavorful, and flexible. With its tropical notes and hearty comfort, it’s a dish I’m always excited to make and proud to serve.