Pineapple chicken rice

Why you’ll love this recipe

I love how simple and balanced this recipe is. I get protein, rice, and vegetables all cooked in one skillet, which makes cleanup easy and the flavors blend beautifully. The pineapple adds a natural sweetness that contrasts perfectly with the savory chicken and soy sauce, making every bite interesting and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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

Directions

1. I start by heating olive oil in a large skillet over medium heat. I add the chicken cubes and cook them until they are golden brown and fully cooked, then I remove them and set them aside.
2. In the same skillet, I add the chopped onion, garlic, and red bell pepper. I cook everything until the vegetables are soft and fragrant.
3. I add the pineapple cubes and let them cook for about 2 minutes so they release some of their juices.
4. I stir in the jasmine rice, chicken broth, soy sauce, grated ginger, salt, and pepper. I bring everything to a boil.
5. Once boiling, I reduce the heat to low, cover the skillet, and let it simmer for 18 to 20 minutes until the rice is tender and has absorbed the liquid.
6. I return the cooked chicken to the skillet, mix everything well, and let it heat through.
7. I serve the dish topped with sliced green onions and sesame seeds.

Servings and timing

I get about 4 servings from this recipe, which works well for a family meal or a couple of leftovers. The total time is around 40 minutes, making it a great option when I want something homemade without spending too long in the kitchen.

Variations

I like to switch things up depending on what I have available. Sometimes I use brown rice instead of jasmine rice, though I adjust the cooking time and liquid slightly. I also enjoy adding vegetables like peas, carrots, or snap peas for more color and texture. When I want extra heat, I add a pinch of chili flakes or a drizzle of chili sauce.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I usually add a splash of water or broth to keep the rice from drying out, then warm it gently on the stove or in the microwave until heated through.

FAQs

Can i use canned pineapple?

I can use canned pineapple if that is what I have, and I make sure to drain it well so the dish does not become too watery.

Can i substitute the chicken?

I can easily swap the chicken for shrimp or tofu if I want a different protein option.

What rice works best?

I prefer jasmine rice because of its fragrance and texture, but I can also use basmati or long-grain rice with good results.

Can i make this ahead of time?

I can prepare this dish ahead and store it in the fridge, then reheat it when I am ready to eat.

How do i keep the rice from sticking?

I make sure to keep the heat low while simmering and avoid stirring too much so the rice cooks evenly and does not stick.

Conclusion

I find this pineapple chicken rice to be a perfect balance of sweet and savory flavors in a simple, satisfying meal. It is easy to prepare, full of texture, and flexible enough to adapt based on what I have in my kitchen, which makes it a recipe I enjoy making again and again.