Bring bold, tropical flavor to your dinner table with Pineapple Chicken and Rice—a simple, satisfying meal that combines juicy chicken, caramelized pineapple, and a sweet-savory glaze. This dish is all about balance: sweet and tangy pineapple, tender marinated chicken, and fluffy white or jasmine rice. It’s a quick weeknight option that feels like a special occasion meal. Perfect for family dinners, meal prep, or when you want something different without making things complicated.
Ingredients
For the Chicken and Marinade:
1 lb chicken breasts or thighs, cut into bite-sized pieces
3 tbsp soy sauce
2 tbsp honey or brown sugar
1 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp black pepper
For the Pineapple and Glaze:
1 1/2 cups fresh pineapple, cut into bite-sized chunks
1/4 cup green onions, chopped
2 tbsp olive oil or vegetable oil
1 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp honey
For Serving:
About 3 cups cooked white or jasmine rice
Instructions
In a mixing bowl, combine chicken with soy sauce, honey or brown sugar, garlic powder, ginger, and black pepper. Toss to coat and let marinate for at least 20 minutes
While the chicken marinates, cook the rice according to package instructions. Fluff and set aside
Heat oil in a skillet over medium-high heat. Add chicken in a single layer and sear for 5–7 minutes until browned and cooked through. Work in batches if necessary to avoid crowding the pan
Add the pineapple to the skillet and cook for 2–3 minutes until caramelized and golden around the edges
Pour in rice vinegar, soy sauce, and honey. Stir everything together and let it simmer for another 1–2 minutes until the sauce thickens slightly and coats the chicken
Spoon the chicken and pineapple mixture over bowls of warm rice. Sprinkle with chopped green onions and serve immediately
Notes
Fresh pineapple adds the best texture and flavor, but canned pineapple (drained) works in a pinch
You can substitute chicken thighs for a juicier bite or tofu for a vegetarian twist
Add bell peppers or snap peas for extra veggies and color
Double the marinade and save half as a dipping sauce or glaze for grilled meats
FAQs
Can I use canned pineapple instead of fresh?
Yes, just be sure to drain it well and use pineapple chunks in juice (not syrup) for a more balanced flavor
How long can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a skillet with a splash of water to loosen the sauce
Is this dish freezer-friendly?
It freezes well! Store the chicken and pineapple mixture separately from the rice. Thaw in the fridge overnight and reheat when ready to serve
Can I make this gluten-free?
Absolutely—just use a gluten-free soy sauce or tamari and double-check the rice vinegar and other sauces for hidden gluten
What vegetables go well in this dish?
Red bell peppers, snap peas, carrots, or broccoli all make great additions for added crunch and nutrients