There’s just something magical about the combination of sweet and savory in one bite. And when you throw juicy pineapple, tender chicken, and savory aromatics into one skillet, you get this downright irresistible Pineapple Chicken and Rice dish. It’s the kind of meal that transports you straight to a warm, breezy island—even if you’re just sitting at your kitchen table with a fan on full blast.
I first started making this dish on a busy weeknight when I was craving takeout but wanted something homemade and just a little healthier. With a few pantry staples, fresh pineapple I had on hand (because it was on sale and smelled amazing), and some jasmine rice, this tropical-inspired dinner was born. And let me tell you—it has been on regular rotation ever since!
Not only is it simple and fast to pull together, but the flavors hit that perfect sweet-savory balance we all love. The soy sauce and ginger bring in those familiar Asian notes, while the pineapple adds a natural sweetness that pairs beautifully with the savory chicken and veggies. Plus, it’s all made in one skillet, which makes clean-up an absolute breeze.
Ready to bring the tropics to your dinner table? Let’s dive into the first part of this delicious recipe!
Ingredients You’ll Need
Here’s everything you’ll need to make this dish come to life:
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 fresh ginger, grated
Salt and pepper to taste
1/4 cup green onions, sliced
1 tablespoon sesame seeds
STEP 1: Sear the Chicken
Start by heating the olive oil in a large skillet over medium heat. Once it’s nice and hot, add the cubed chicken and cook it until it’s golden brown and cooked through. You’re looking for those slightly crispy edges and a nice even color. This should take about 6-8 minutes, depending on the size of your chicken pieces. Once done, remove the chicken from the skillet and set it aside—you’ll be adding it back in later.
Tip: If your skillet is a little crowded, work in batches so the chicken gets that nice sear instead of steaming.
STEP 2: Sauté the Veggies
In the same skillet (no need to clean it—you want those little browned bits!), toss in your chopped onion, minced garlic, and diced red bell pepper. Sauté everything together for about 3 to 4 minutes, until the veggies start to soften and become fragrant.
This is where the flavor base really starts to build. The garlic adds warmth, the onions bring sweetness, and the red bell pepper adds a mild crunch and pop of color.
STEP 3: Add the Pineapple
Now it’s time for the star of the show—pineapple! Stir in your cubed pineapple and let it cook with the vegetables for another 2 minutes. The goal here is to let it caramelize just a bit and absorb some of those delicious savory flavors from the pan.
Optional but Delicious: If you have a few extra minutes, let the pineapple sit untouched in the skillet for 30-45 seconds before stirring. This helps it get those golden brown edges that taste absolutely amazing.
STEP 4: Add Rice and Seasonings
Next, stir in the jasmine rice (uncooked), chicken broth, soy sauce, grated ginger, and a pinch of salt and pepper. Give it a good stir to make sure everything is well combined, then bring the mixture to a boil.
This step is where all the flavors start to come together. The rice will soak up the sweet-savory broth and become wonderfully fragrant as it cooks.
Tropical Pineapple Chicken and Rice Skillet: Simmer, Garnish, and Serve
Welcome back to Part 2 of this easy, one-skillet tropical dinner! By now, your kitchen should already be smelling amazing—from the sautéed garlic and ginger to that sweet caramelized pineapple. This next part is where everything comes together into a warm, comforting, and flavor-packed dish that’s just as beautiful to serve as it is delicious to eat.
I always love this part of the recipe because it’s mostly hands-off. Once the rice goes in, you just let the pan do the work while you maybe tidy up the kitchen or set the table. Let’s get back to it and finish this dish strong!
STEP 5: Let It Simmer
Once your pineapple, rice, broth, and seasonings are in the skillet and bubbling, reduce the heat to low. Cover the skillet with a tight-fitting lid and let it simmer gently for about 18 to 20 minutes. The rice will soak up all those flavorful juices—infused with the soy sauce, ginger, and chicken broth—and turn tender and aromatic.
Tip: Try not to lift the lid too often while it simmers. You want to trap in the steam so the rice cooks evenly and fluffs up perfectly.
If you’re using brown rice instead of jasmine, keep in mind that it’ll need more liquid and a longer simmer time (closer to 40 minutes). Just make sure you check the package directions and adjust accordingly.
STEP 6: Add Back the Chicken
Once the rice is tender and the liquid has been absorbed, it’s time to return the cooked chicken to the skillet. Stir it in gently so the pieces are evenly distributed throughout the rice and vegetables. Then, let everything heat through for another 2 to 3 minutes.
By adding the chicken back at the end, you keep it juicy and avoid overcooking it. Plus, letting it simmer just a bit with the rice helps it soak up any remaining flavors.
STEP 7: Garnish and Serve
Now comes the fun part—garnishing! Sprinkle the dish with freshly sliced green onions and a good pinch of sesame seeds. Not only does this add a pop of color, but it also gives the dish a subtle crunch and a little extra brightness in every bite.
Serve the Pineapple Chicken and Rice hot, straight from the skillet. It’s hearty enough to be a full meal on its own, but you could absolutely pair it with a crisp cucumber salad or some roasted edamame on the side if you’re feeling fancy.
Optional Add-Ins and Variations
One of my favorite things about this recipe is how versatile it is. You can easily customize it based on what you have on hand or what flavors you’re craving. Here are a few simple ways to switch it up:
Swap the Protein: Use boneless chicken thighs instead of breast for extra richness. You can also try shrimp or even tofu for a vegetarian version.
Add More Veggies: Stir in some snap peas, shredded carrots, or broccoli florets when you add the bell pepper. Just make sure to keep the veggie-to-rice ratio balanced.
Finish with a Twist: Add a splash of lime juice or a drizzle of teriyaki sauce just before serving for a little zing or extra umami.
Make It Spicy: Toss in a pinch of red pepper flakes or a dash of Sriracha if you like some heat with your sweet.
And if you happen to have leftover cooked rice in the fridge? You’re in luck. Just skip the uncooked rice and broth, and stir-fry everything together using pre-cooked rice for a quicker version—think of it as tropical fried rice.
Tropical Pineapple Chicken and Rice Skillet: FAQs and Final Thoughts
We’ve made it to the final part of this tropical comfort dish, and I hope you’re already imagining that first sweet and savory bite. Whether you’re serving this for your family on a weeknight or whipping it up for meal prep, this recipe is the kind of go-to dinner that’s flavorful, balanced, and seriously satisfying.
Before we wrap up, I wanted to answer a few of the most common questions I’ve gotten from friends and readers about this dish. These little tips and clarifications can help make sure your Pineapple Chicken and Rice turns out just right every time.
Frequently Asked Questions
1. Can I use canned pineapple instead of fresh?
Absolutely. Canned pineapple chunks work well in this recipe, just make sure to drain them first. If you’re using pineapple in syrup, rinse them gently or opt for pineapple in juice for a more natural sweetness.
2. What can I use instead of jasmine rice?
Jasmine rice gives this dish a wonderfully fragrant base, but you can also use basmati, long-grain white rice, or even brown rice. Just remember to adjust the cooking time and liquid if you use brown rice, as it takes longer to cook.
3. Can I make this dish ahead of time?
Yes! This meal holds up great in the fridge for up to 4 days. Store it in an airtight container and reheat gently on the stove or in the microwave. If the rice has dried out a bit, add a splash of water or broth before reheating.
4. How can I make it spicier?
If you like heat, you can add red pepper flakes when sautéing the veggies or stir in a spoonful of chili garlic sauce or Sriracha at the end. You can also top it with sliced fresh jalapeños if you’re feeling bold.
5. Is it okay to use frozen chicken or veggies?
Yes, just make sure to thaw the chicken before cooking so it sears properly. Frozen veggies like bell peppers or stir-fry mixes are a great shortcut—just add them at the same point you would the fresh ones.
6. Can I freeze this dish?
You can, though the texture of the rice might change slightly after thawing. Freeze in individual portions for easy grab-and-go lunches. Reheat gently with a splash of broth or water to revive the texture.
7. What if my rice isn’t fully cooked after 20 minutes?
If your rice still has a bit of crunch, add a few more tablespoons of broth or water, cover, and let it simmer for an additional 5 minutes. Stove temperatures and pan types can affect cooking time slightly, so this helps adjust on the fly.
Final Thoughts
This Pineapple Chicken and Rice skillet really hits all the right notes—it’s colorful, comforting, and packed with layered flavors that feel both familiar and exciting. It’s one of those dishes that proves you don’t need a complicated recipe to make a meal that feels special.
Personally, I love how this dish comes together so easily but tastes like something you might order at a restaurant. The sweet pineapple with the tender chicken and that perfectly cooked rice—it just works. And I’m all for any dinner that only uses one pan and leaves fewer dishes in the sink.
If you give this recipe a try, I’d love to hear how it turned out for you! Feel free to drop a comment with any tweaks you made, like extra veggies or how you served it. Recipes like this are made to be shared and adapted, and I’m always excited to see how others make it their own.
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Pineapple Chicken and Rice
Description
This tropical-inspired dish combines tender chicken, sweet pineapple, and savory vegetables over fragrant jasmine rice. The blend of ginger, garlic, and soy sauce adds an Asian flair, while the sesame seeds and green onions finish it off with crunch and freshness. It’s a one-skillet meal that’s easy to prepare and packed with vibrant flavor.
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
1️⃣ Heat the olive oil in a large skillet over medium heat. Add the cubed chicken and cook until it is golden brown and cooked through. Remove the chicken from the skillet and set aside.
2️⃣ In the same skillet, add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened and aromatic, about 3 to 4 minutes.
3️⃣ Add the cubed pineapple and cook for an additional 2 minutes to allow it to caramelize slightly and blend with the aromatics.
4️⃣ Stir in the jasmine rice, chicken broth, soy sauce, grated ginger, salt, and pepper. Bring the mixture to a boil.
5️⃣ Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 18 to 20 minutes, or until the rice is tender and has absorbed the liquid.
6️⃣ Return the cooked chicken to the skillet and stir to combine all the ingredients. Heat through for another 2 to 3 minutes.
7️⃣ Serve hot, garnished with sliced green onions and a sprinkle of sesame seeds for added texture and brightness.
Notes
For an extra layer of flavor, lightly brown the pineapple before adding the rice. You can also add a splash of lime juice or a drizzle of teriyaki sauce at the end for a tangy twist. This dish works well with leftover rice or can be adapted with brown rice—just adjust cooking time accordingly.
