Pineapple Chicken and Rice is a bright, sweet-and-savory skillet meal that brings together juicy chicken, tender jasmine rice, and caramelized pineapple in one pan. As the chicken browns, it builds a flavorful base in the skillet. Then the onion, garlic, and red bell pepper soften in those same browned bits, creating a fragrant foundation before the pineapple goes in. A quick simmer with chicken broth, soy sauce, and freshly grated ginger lets the rice absorb every bit of that tropical, savory sauce. The final result is fluffy rice studded with chicken and pineapple, finished with fresh green onions and sesame seeds for color and crunch. It’s satisfying enough for dinner, yet light and fresh-tasting thanks to the pineapple and ginger.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: American
Difficulty: Intermediate
Ingredients
- 1 pound chicken breast, cubed
- 1 cup pineapple, cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Prepare the ingredients for smooth cooking.
Cut the chicken breast into even, bite-sized cubes so they cook at the same pace and brown nicely. Chop the onion, mince the garlic, and dice the red bell pepper. Cube the pineapple if it isn’t already. Measure the rice, broth, soy sauce, and grated ginger so everything is ready to add when the pan is hot. - Brown the chicken.
Place a large skillet on the stove over medium heat and add the olive oil. Let the oil warm for a moment so the chicken sears rather than steams. Add the cubed chicken in a single layer. Cook, turning and stirring occasionally, until the chicken is golden brown on the outside and cooked through. This browning step adds depth to the final dish, so let the pieces develop color before moving them too much. - Remove the chicken and keep it aside.
Once the chicken is fully cooked, transfer it to a plate. Leave any flavorful bits in the skillet—those will help season the vegetables and the rice. Keep the chicken nearby; you’ll return it to the pan near the end. - Cook the aromatics and soften the vegetables.
In the same skillet (no need to wash it), add the chopped onion, minced garlic, and diced red bell pepper. Stir well, scraping lightly as you go to lift any browned bits from the bottom of the pan. Cook until the vegetables are softened. The onion should look tender and slightly translucent, and the pepper should lose its raw crunch. - Add the pineapple and briefly cook it.
Stir the cubed pineapple into the softened vegetables. Cook for an additional 2 minutes, stirring to coat the pineapple in the savory onion-garlic mixture. This short cook warms the pineapple and helps it release some of its sweet, tangy juices into the pan.
- Add the rice and season the skillet.
Sprinkle in the jasmine rice and stir so the grains are evenly mixed with the vegetables and pineapple. Pour in the chicken broth, then add the soy sauce and grated ginger. Season with salt and pepper to taste. Stir thoroughly, making sure nothing is sticking to the bottom and that the rice is evenly distributed in the liquid. - Bring to a boil, then reduce to a gentle simmer.
Increase the heat just enough to bring the mixture to a boil. As soon as it reaches a steady boil, reduce the heat to low. Cover the skillet with a tight-fitting lid. This trapped steam is what cooks the rice properly and helps it turn fluffy. - Simmer until the rice is tender.
Let the covered skillet simmer for 18–20 minutes, or until the rice is cooked through and the liquid has been absorbed. Avoid lifting the lid repeatedly; keeping the heat and steam consistent helps the rice cook evenly. - Return the chicken and heat everything through.
Add the cooked chicken back into the skillet. Mix well so the chicken is evenly spread through the rice and pineapple. Let it heat through briefly so the chicken is hot and the flavors come together in the pan. - Garnish and serve.
Spoon the pineapple chicken and rice into bowls or onto plates. Finish with sliced green onions and a sprinkle of sesame seeds right before serving. The green onions add freshness, and the sesame seeds add a subtle crunch that contrasts nicely with the tender rice and juicy pineapple.
Nutrition Facts (Per Serving)
- Calories: 350
- Total Fat: 10 g
- Total Carbohydrate: 45 g
- Protein: 25 g