Perfect for busy cooks: A 30-minute sweet-meets-savory pineapple chicken and rice recipe that makes cleanup a breeze
Key Takeaways:
- Ready in just 30 minutes with simple pantry ingredients
- Perfect balance of sweet pineapple and savory soy flavors
- Foolproof technique for tender chicken and fluffy rice every time
- Makes 4 generous servings with minimal cleanup
Why You Need This Sweet and Savory Pineapple Chicken and Rice Recipe
Ever stood in your kitchen at 6 PM, staring blankly into your fridge? This sweet and savory pineapple chicken and rice recipe is about to become your new weeknight hero. I’ve perfected this one-pan wonder that combines juicy chicken, bright pineapple, and perfectly cooked rice. The magic happens when the pineapple’s sweetness meets the savory soy sauce, creating a sauce that’ll have everyone asking for seconds.
This sweet and savory pineapple chicken and rice recipe is beginner-friendly but tastes like you spent hours in the kitchen. Trust me, even my pickiest eaters clean their plates when I make this. And if you’re looking for other ways to jazz up chicken and rice, my oven-baked chicken and rice uses a similar technique with different flavors.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 425 |
| Protein | 28g |
| Carbohydrates | 48g |
| Fat | 14g |
| Fiber | 3g |
| Sugar | 12g |
| Sodium | 620mg |
Sweet and savory pineapple chicken and rice recipe is gluten-free if using tamari instead of soy sauce
What You’ll Need
Kitchen Tools
| Tool | Why You Need It |
|---|---|
| 12-inch skillet with lid | Keeps everything in one pan |
| Measuring cups/spoons | For accurate measurements |
| Sharp chef’s knife | To cut chicken and pineapple |
| Cutting board | Prep surface |
| Fine-mesh strainer | For rinsing rice |
| Wooden spoon | Won’t scratch your pan |
| Meat thermometer | Ensures food safety |
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken thighs, boneless | 1.5 pounds | Cut into 1-inch pieces |
| Jasmine rice | 2 cups | Rinsed well |
| Fresh pineapple | 2 cups | Cubed (1 medium pineapple) |
| Red bell pepper | 1 medium | Diced |
| Garlic | 3 cloves | Minced |
| Chicken broth | 2 cups | Low-sodium preferred |
| Pineapple juice | 1 cup | No sugar added |
| Soy sauce | 1/4 cup | Low-sodium option available |
| Brown sugar | 2 tablespoons | Light or dark works |
| Rice vinegar | 1 tablespoon | Adds tang |
| Sesame oil | 1 teaspoon | For flavor |
| Cooking oil | 2 tablespoons | For sautéing |
| Green onions | 4 stalks | Sliced thinly |
| Salt & pepper | To taste | For seasoning |
Optional Substitutions
- Swap chicken thighs for chicken breast (cooking time may vary)
- Use canned pineapple chunks if fresh isn’t available
- Brown rice works but will need longer cooking time
- Tamari makes this sweet and savory pineapple chicken and rice recipe gluten-free
- Add hot sauce or red pepper flakes for heat (my chicken nanban recipe has a similar sweet-spicy balance)
Super Detailed Step-by-Step Instructions
Preparation Phase (10 minutes)
1. Set Up Your Kitchen (2 minutes)
- Clear and clean your counter
- Get all tools and ingredients ready
- Place a small bowl for food scraps nearby
- Wash hands with soap for 20 seconds
2. Prep the Rice (2 minutes)
- Measure 2 cups jasmine rice
- Place in fine-mesh strainer
- Rinse under cold water
- Gently stir with fingers
- Continue until water runs clear (3-4 rinses)
- Shake to remove excess water
- Set aside
3. Prepare the Chicken (3 minutes)
- Place chicken thighs on cutting board
- Pat dry with paper towels (important!)
- Cut into 1-inch cubes (about thumb-tip size)
- TIP: Even-sized pieces cook evenly
- Season with 1/4 teaspoon each salt and pepper
- Set aside on clean plate
4. Prepare Fruits and Vegetables (3 minutes)
- Pineapple:
- Remove skin and core
- Cut into 1-inch chunks
- Measure 2 cups
- Save extra juice for sauce
- Bell Pepper:
- Cut in half
- Remove seeds and white membranes
- Dice into 1/2-inch pieces
- Garlic:
- Peel 3 cloves
- Mince finely or press
- Set aside with other veggies
- Green Onions:
- Trim root ends
- Slice thinly
- Set aside for garnish
5. Mix the Sauce (2 minutes)
- In small bowl, combine:
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- Stir until sugar dissolves
- Set aside
Cooking Phase (20 minutes)
1. Cook the Chicken (6-7 minutes)
- Place large skillet over medium-high heat
- Add 2 tablespoons cooking oil
- Wait until oil shimmers (about 1 minute)
- Test with a tiny piece of chicken – should sizzle immediately
- Add chicken pieces one by one
- IMPORTANT: Don’t crowd the pan
- Leave space between pieces
- Cook 3 minutes until golden brown
- Turn each piece with tongs
- Cook another 2-3 minutes
- Remove to clean plate
- NOTE: Chicken won’t be fully cooked yet – that’s okay!
2. Start the Rice Base (3-4 minutes)
- Keep skillet on medium-high heat
- Check if you need more oil (add 1 teaspoon if pan looks dry)
- Add minced garlic
- Stir constantly for 30 seconds (watch carefully – garlic burns quickly!)
- Add rinsed rice
- Stir for 1 minute to coat with oil
- Add:
- 2 cups chicken broth
- 1 cup pineapple juice
- Prepared sauce mixture
- Stir to combine
- Bring to simmer (small bubbles around edge of pan)
3. Combine Everything (10 minutes)
- Return chicken to skillet
- Add pineapple chunks
- Add diced bell pepper
- Stir gently just once to distribute
- Reduce heat to LOW
- Cover with tight-fitting lid
- Set timer for 15 minutes
- IMPORTANT: Do not lift lid during cooking!
4. Finishing Touches (5 minutes)
- After 15 minutes, turn off heat
- Leave covered for 5 minutes (don’t skip this step!)
- Remove lid
- Check chicken with thermometer (should read 165°F)
- Fluff rice gently with fork
- Sprinkle sliced green onions on top
- Let sit 2 minutes before serving
Troubleshooting This Sweet and Savory Pineapple Chicken and Rice Recipe
Rice Issues
Rice Still Hard?
- Check if liquid was fully absorbed
- Add 1/4 cup hot water or broth
- Cover and cook 3-5 minutes more
- Next time, make sure heat wasn’t too high
Rice Too Wet?
- Remove lid and cook 2-3 minutes more
- Spread on wider surface to cool slightly
- Next time, use exactly 3 cups total liquid
Chicken Problems
Chicken Not Done?
- Use thermometer to check (must reach 165°F)
- If below temperature, cover and cook 2-3 minutes more
- Cut largest piece to visually check (should not be pink)
- TIP: Consistent piece sizes prevent this issue
Chicken Too Dry?
- Next time:
- Use chicken thighs (more forgiving than breast)
- Don’t overcook in first stage
- Make pieces slightly larger
- If you love perfectly cooked chicken, check out my garlic parmesan chicken technique
Flavor Balance
Too Sweet?
- Add 1 teaspoon soy sauce
- Squeeze fresh lime juice over top
- Next time, reduce sugar or pineapple juice
Too Salty?
- Add more fresh pineapple
- Serve with plain rice on side
- Next time, use low-sodium soy sauce
Variations on This Sweet and Savory Pineapple Chicken and Rice Recipe
Hawaiian Style
- Add 1/2 cup diced ham
- Include 1/4 cup toasted macadamia nuts
- Sprinkle with coconut flakes before serving
Spicy Version
- Add 1-2 teaspoons sriracha to sauce
- Include 1 diced jalapeño with vegetables
- Finish with crushed red pepper flakes
Veggie Loaded
- Add 1 cup snow peas
- Include 1/2 cup shredded carrots
- Mix in 1 cup broccoli florets (small pieces)
Storing and Reheating
How to Store
- Cool completely (about 30 minutes)
- Divide into airtight containers
- Refrigerate up to 4 days
- Freeze up to 2 months in freezer-safe containers
Best Reheating Methods
- Microwave:
- Place portion in microwave-safe dish
- Sprinkle with 1-2 teaspoons water
- Cover with damp paper towel
- Heat 2 minutes at 70% power
- Stir halfway through
- Check temperature and heat more if needed
- Stovetop:
- Place in skillet over medium-low heat
- Add 2 tablespoons water or broth
- Cover with lid
- Heat 5-7 minutes, stirring occasionally
- Ensure internal temperature reaches 165°F
Safety Tips for Beginners
- Always wash hands before and after handling raw chicken
- Use separate cutting boards for meat and produce
- Never reuse utensils that touched raw chicken without washing
- Refrigerate leftovers within 2 hours
- Always cook chicken to 165°F
- When reheating, ensure food reaches 165°F throughout
Pro Tips for Sweet and Savory Pineapple Chicken and Rice Recipe Success
- Read the entire recipe before starting
- Prep all ingredients before turning on heat
- Don’t skip rinsing the rice (removes excess starch)
- Use a timer for each stage
- Let the dish rest covered after cooking
- For best flavor, make sauce a day ahead and refrigerate
- If doubling recipe, use a larger pot instead of a skillet
This sweet and savory pineapple chicken and rice recipe is perfect for beginners but impressive enough for company. Make it once, and I guarantee it’ll become part of your regular rotation!
