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Pineapple Chicken With Rice A bowl of fluffy white rice topped with golden pineapple chunks and glazed chicken pieces, garnished with chopped herbs and red chili flakes.

Pineapple Chicken With Rice

A quick, one-pan tropical dinner combining tender Pineapple Chicken With Rice, sweet pineapple, and fluffy rice in a savory-sweet sauce. Perfect for weeknights or meal prep.
5 from 1 vote
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Course: Main Course
Cuisine: Asian-Inspired, Hawaiian, One-Pan Dinner
Keyword: Best pineapple chicken and rice recipe, Chicken and pineapple recipes BBC, Hawaiian pineapple chicken recipe, Pineapple chicken with rice chinese, Simple pineapple chicken recipe with rice
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Active Cooking Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 480kcal
Cost: $12

Equipment

  • 1 Large skillet or wok (For chicken and sauce)
  • 1 Medium pot with lid (For rice)
  • 1 Sharp knife (For cutting chicken and vegetables)
  • 1 Measuring Cups (For liquids and solids)
  • 1 Measuring spoons (For spices and sauces)
  • 1 Wooden spoon or spatula (For stirring chicken and sauce)

Ingredients

For the Chicken

  • 1.5 lbs Chicken breast or thighs - Cut into 1-inch pieces
  • 2 tablespoon Cornstarch - For coating chicken
  • 2 tablespoon Vegetable oil - For frying
  • To taste Salt
  • To taste Pepper

For the Pineapple Sauce

  • 2 cups Fresh pineapple chunks - Can use canned/frozen if needed
  • ½ cup Pineapple juice
  • ¼ cup Soy sauce
  • 3 tablespoon Brown sugar
  • 2 tablespoon Rice vinegar
  • 1 tablespoon Ginger - minced
  • 3 cloves Garlic - minced
  • 1 tablespoon Cornstarch - Mix with 2 tablespoon water for slurry

For the Rice

  • 2 cups Jasmine or long-grain rice - Rinsed under cold water
  • 3 cups Chicken broth or water
  • 1 tablespoon Butter
  • Pinch Salt

For Serving / Garnish

  • 1 Red bell pepper - Diced
  • 1 cup Snap peas or green beans - Optional
  • 3 Green onions - Sliced
  • To taste Sesame seeds - Optional
  • To taste Fresh cilantro - Optional

Instructions

  • Rinse rice under cold water, cook with broth and butter, then fluff.
    A metal strainer filled with uncooked white rice resting over a stainless-steel pot, with water droplets around the surface indicating the rice has just been rinsed.
  • Pat chicken dry, toss with cornstarch, salt, pepper, and cook in skillet until browned and cooked through.
  • Sauté garlic and ginger, add pineapple juice, soy sauce, brown sugar, rice vinegar, pineapple chunks, and simmer.
    A skillet on a stovetop filled with simmering pineapple chunks in a caramel-colored sauce, with liquid being poured in to deepen the glaze.
  • Stir in cornstarch slurry, return chicken, toss, add vegetables, cook until crisp-tender.
    A bowl of white rice topped with sautéed chicken, pineapple chunks, and vegetables, while a glossy brown pineapple sauce is being poured over the dish.
  • Serve rice in bowls, top with chicken, pineapple, vegetables, drizzle sauce, and garnish with green onions, sesame seeds, and cilantro.
    A bowl of fluffy white rice topped with golden pineapple chunks and glazed chicken pieces, garnished with chopped herbs and red chili flakes.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 450g | Calories: 480kcal (24%) | Carbohydrates: 60g (20%) | Protein: 35g (70%) | Fat: 12g (18%) | Saturated Fat: 2.5g (16%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 90mg (30%) | Sodium: 900mg (39%) | Potassium: 750mg (21%) | Fiber: 4g (17%) | Sugar: 14g (16%) | Vitamin A: 1200IU (24%) | Vitamin C: 35mg (42%) | Calcium: 40mg (4%) | Iron: 2.5mg (14%)
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