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Pineapple Chicken and Rice Recipe
Ben Carraoli

Pineapple Chicken and Rice Recipe

I have to admit, I wasn’t sure what to expect the first time I made this Pineapple Chicken and Rice recipe. The combination of sweet pineapple with tender chicken seemed unusual, but once I took that first bite, I was hooked. The dish is bursting with flavor, yet it’s incredibly easy to make.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast diced – ensures even cooking and tender bites
  • 1 tbsp olive oil – gives a golden slightly crispy exterior
  • Salt and pepper to taste – simple seasoning that enhances flavor
  • 1 bell pepper diced – adds crunch and color; any color works
  • 1 can 15 oz pineapple chunks, drained – juicy sweetness that balances savory notes
  • 2 cups cooked white rice – acts as a fluffy base to soak up the sauce
  • ¼ cup reserved pineapple juice – natural sweetness and tang
  • 2 tbsp soy sauce – adds depth and umami
  • 1 tbsp honey – balances the saltiness of soy sauce
  • ½ tsp garlic powder – brings aromatic warmth
  • ½ tsp ground ginger – adds a gentle spicy note
  • Green onions or sesame seeds – for added color and flavor

Method
 

  1. Heat olive oil in a skillet over medium heat. Season the diced chicken with salt and pepper. Cook until the chicken is golden and fully cooked, about 6–8 minutes.
  2. Toss in the diced bell peppers and cook for 2–3 minutes. They should remain slightly crisp for a nice texture contrast.
  3. Stir in the pineapple chunks and cook for another 2 minutes. This allows the tropical aroma to infuse the dish.
  4. In a small bowl, whisk together the reserved pineapple juice, soy sauce, honey, garlic powder, and ginger. Pour the sauce over the chicken and vegetables, stirring to coat evenly.
  5. Simmer uncovered for 4–5 minutes. The sauce will thicken and cling to every piece of chicken and pineapple, creating a glossy finish.
  6. Spoon the pineapple chicken over a bed of fluffy rice. Garnish with sliced green onions or sesame seeds for a restaurant-quality presentation.

Notes

  • I like to marinate the chicken in a bit of soy sauce for 10 minutes before cooking for extra flavor.
  • Using fresh pineapple instead of canned can enhance the tropical taste.
  • I always cook the rice a little underdone so it absorbs the sauce better.
  • Letting the sauce simmer longer thickens it beautifully and intensifies flavor.