This one-pan sweet and savory pineapple chicken and rice recipe delivers perfectly tender chicken, fluffy jasmine rice, and bright tropical flavors in just 30 minutes. The secret? Fresh pineapple juice that caramelizes with soy sauce, creating a restaurant-quality glaze that makes this sweet and savory pineapple chicken and rice recipe impossible to resist.
SERVES: 4 | PREP: 10 MIN | COOK: 20 MIN | TOTAL: 30 MIN
Ingredients
For the Chicken and Rice:
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless chicken thighs | 1½ pounds | Cut into 1-inch pieces |
| Jasmine rice | 2 cups | Rinsed thoroughly |
| Fresh pineapple | 2 cups | Cubed (about 1 medium) |
| Red bell pepper | 1 medium | Diced |
| Garlic cloves | 3 | Minced |
| Chicken broth | 2 cups | Low-sodium preferred |
| Pineapple juice | 1 cup | Unsweetened |
| Green onions | 4 stalks | Sliced thin |
| Cooking oil | 2 tablespoons | Vegetable or canola |
For the Sauce:
| Ingredient | Amount |
|---|---|
| Soy sauce | ¼ cup |
| Brown sugar | 2 tablespoons |
| Rice vinegar | 1 tablespoon |
| Sesame oil | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Salt | ¼ teaspoon |
Step-by-Step Instructions
Preparation Phase (10 minutes)
1. Rinse the rice properly.
Pour 2 cups jasmine rice into a fine-mesh strainer. Run cold water over the rice while gently stirring with your fingers. Keep rinsing until the water runs completely clear instead of cloudy white. This removes excess starch that would make your rice gummy. Usually takes 3-4 rinses. Shake off excess water and set aside.
2. Cut the chicken into even pieces.
Pat the chicken thighs completely dry with paper towels. This helps them brown better instead of steaming. Cut into 1-inch cubes, keeping all pieces the same size so they cook evenly. Season with ¼ teaspoon each salt and pepper. Set on a clean plate.
3. Prep the pineapple and vegetables.
Cut fresh pineapple into 1-inch chunks, removing the core and skin. Measure exactly 2 cups. Dice the bell pepper into ½-inch pieces. Mince the garlic finely. Slice green onions thin, keeping white and green parts separate. Set everything aside in small bowls.
4. Mix the sauce together.
Combine ¼ cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and ½ teaspoon black pepper in a small bowl. Stir until the sugar dissolves completely. The sauce should smell sweet and salty at the same time.
Cooking Phase (20 minutes)
5. Brown the chicken first.
Heat your largest skillet over medium-high heat. Add 2 tablespoons cooking oil and wait 1 minute until it shimmers. Test by dropping in one small piece of chicken—it should sizzle immediately. Add chicken pieces in a single layer without crowding. Let cook undisturbed for 3 minutes until the bottom turns golden brown. Flip each piece with tongs and cook another 2-3 minutes. Remove to a clean plate. The chicken won’t be fully cooked yet—that’s fine.
6. Cook the garlic carefully.
Keep the skillet on medium-high heat. Add minced garlic and stir constantly for 30 seconds. Watch closely because garlic burns fast and turns bitter. You want it golden and fragrant, not brown.
7. Toast the rice.
Add rinsed rice to the garlic and stir for 1 minute. This coats each grain with oil, which helps keep them separate. You’ll hear a gentle crackling sound. The rice should smell nutty.
8. Add liquids and bring to simmer.
Pour in 2 cups chicken broth, 1 cup pineapple juice, and your prepared sauce. Stir everything together. Turn heat to high and bring to a simmer—you’ll see small bubbles forming around the edges of the pan.
9. Add chicken and vegetables.
Return browned chicken to the skillet. Add pineapple chunks and diced bell pepper. Stir everything gently just once to distribute evenly. The liquid should barely cover the rice.
10. Cook covered without peeking.
Reduce heat to LOW immediately. Cover with a tight-fitting lid. Set a timer for 15 minutes. Don’t lift the lid during this time—steam needs to stay trapped inside to cook the rice properly. If you’re tempted to check, resist!
11. Rest the dish before serving.
After 15 minutes, turn off the heat completely. Leave the lid on and let rest for 5 more minutes. This final rest lets the rice finish absorbing any remaining liquid and firms up the texture. Meanwhile, check the chicken with a meat thermometer—it must read 165°F in the thickest piece.
12. Fluff and finish.
Remove the lid. Use a fork to fluff the rice gently, scraping from the bottom up. Sprinkle sliced green onions over the top. Let sit uncovered for 2 minutes before serving so excess steam escapes.
Chef’s Notes
Use fresh pineapple when possible. Fresh pineapple juice creates a better glaze than canned because it has natural enzymes that tenderize the chicken while cooking. The texture stays firmer too. This sweet and savory pineapple chicken and rice recipe works with canned pineapple in a pinch, but drain it well and expect a slightly softer texture.
Don’t skip drying the chicken. Patting chicken completely dry before browning makes a huge difference. Wet chicken steams instead of browns, and you’ll miss that golden caramelized crust that adds deep flavor.
Rice rinsing is critical. Unwashed rice releases too much starch during cooking, making everything gummy and clumpy. Those few extra minutes of rinsing guarantee fluffy, separate grains every time.
Low heat prevents burning. Once you cover the pan, keep heat on LOW. Too-high heat causes the bottom to burn while the top stays undercooked. Similar techniques work great for my oven baked chicken and rice, though that version bakes instead of cooking on the stovetop.
Nutrition Information (Per Serving)
Calories: 425 | Protein: 28g | Carbohydrates: 48g | Fat: 14g | Fiber: 3g | Sugar: 12g | Sodium: 620mg
Use tamari instead of soy sauce to make this sweet and savory pineapple chicken and rice recipe gluten-free.
Variations to Try
Spicy Pineapple Chicken Version
Add 1-2 teaspoons sriracha to the sauce mixture before cooking. Include 1 diced jalapeño with the bell pepper. Sprinkle crushed red pepper flakes on top before serving. The sweet pineapple balances the heat perfectly. If you enjoy sweet-spicy combinations, try my chicken nanban which has a similar tangy-sweet glaze.
Hawaiian-Style Addition
Stir in ½ cup diced ham when you add the chicken back. Toast ¼ cup macadamia nuts in a dry pan until golden, then sprinkle on top. Add unsweetened coconut flakes as garnish. Feels like vacation on a plate.
Veggie-Loaded Version
Add 1 cup snow peas and ½ cup shredded carrots when you add the bell pepper. Toss in 1 cup small broccoli florets too. The vegetables steam perfectly while the rice cooks, and you get extra nutrition without extra steps.
Protein Swap
Replace chicken with 1½ pounds large shrimp, peeled and deveined. Add shrimp during the last 5 minutes of cooking instead of browning first. Shrimp cook fast and will get rubbery if added too early.
Storage & Reheating
Storing Leftovers
Let the sweet and savory pineapple chicken and rice recipe cool completely at room temperature, about 30 minutes. Divide into airtight containers. Refrigerate up to 4 days. For longer storage, freeze in freezer-safe containers up to 2 months. Label with the date.
Reheating in Microwave
Place one portion in a microwave-safe dish. Sprinkle 1-2 teaspoons water over the top to add moisture. Cover with a damp paper towel. Heat at 70% power for 2 minutes. Stir halfway through. Check temperature—should reach 165°F. Heat another 30-60 seconds if needed.
Reheating on Stovetop
Add portion to a skillet over medium-low heat. Pour in 2 tablespoons water or chicken broth. Cover with a lid and heat for 5-7 minutes, stirring occasionally. Make sure internal temperature hits 165°F before eating. This method keeps the rice fluffier than microwaving.
Troubleshooting Common Problems
Problem: Rice came out mushy and sticky
Your heat was probably too low, or you used too much liquid. For jasmine rice, the ratio should be 1.5 cups liquid per 1 cup rice. Measure carefully with proper measuring cups, not mugs or glasses. Also make sure you rinsed the rice thoroughly before cooking to remove excess starch.
Problem: Rice is still hard and crunchy in the middle
The heat was too high and liquid evaporated before rice finished cooking. Add ¼ cup hot water or broth, cover, and cook on LOW for 5 more minutes. Next time, confirm your burner is actually on LOW—some stoves run hot.
Problem: Chicken is dry and tough
You either overcooked it in the first browning stage or used chicken breast instead of thighs. Thighs have more fat and stay juicier. If using breast, reduce first browning to just 2 minutes per side. Check internal temp reaches exactly 165°F, not higher.
Problem: Everything tastes bland
Did you use low-sodium broth AND low-sodium soy sauce? That combination needs extra salt. Taste your sauce before adding it to the rice—it should taste quite salty on its own because it flavors all that rice. Also check your brown sugar actually dissolved. Undissolved sugar sits at the bottom instead of flavoring everything.
Problem: Sauce is too sweet or too salty
Too sweet? Add another tablespoon of rice vinegar or squeeze fresh lime juice over individual servings. Too salty? Serve extra plain rice on the side to balance it out. For next time, taste the sauce before cooking and adjust the sugar or soy sauce amount.
Equipment Essentials
12-inch skillet with lid – Must have a tight-fitting lid to trap steam properly. Glass lids let you peek without lifting.
Fine-mesh strainer – Essential for rinsing rice thoroughly. Regular colanders have holes too big.
Sharp chef’s knife – Makes cutting chicken and pineapple much easier and safer than a dull blade.
Meat thermometer – Only way to know chicken reached safe 165°F temperature without cutting it open.
Measuring cups and spoons – Accurate measurements matter for proper rice texture and sauce balance.
Wooden spoon – Won’t scratch your skillet’s surface like metal utensils will.
Shopping List by Store Section
Meat Department:
- Boneless chicken thighs (1½ pounds)
Produce Section:
- Fresh pineapple (1 medium)
- Red bell pepper (1)
- Garlic (1 bulb)
- Green onions (1 bunch)
Pantry Aisle:
- Jasmine rice (2 cups)
- Soy sauce
- Brown sugar
- Rice vinegar
- Sesame oil
Refrigerated Section:
- Chicken broth (2 cups)
Juice Aisle:
- Pineapple juice, unsweetened (1 cup)
Success Secrets
1. Room temperature chicken browns better. Take chicken out of the fridge 15 minutes before cooking. Cold chicken hits a hot pan and the temperature drops, causing steaming instead of browning. Room temp chicken sears immediately.
2. Don’t stir the rice after covering. Stirring releases steam and breaks rice grains, making everything mushy. Let it cook undisturbed. Trust the process.
3. Use the right pan size. A 12-inch skillet gives enough surface area for everything to fit in one layer. Smaller pans cause crowding, which steams food instead of cooking it properly.
4. Toast the rice before adding liquid. This step coats each grain with oil, creating a barrier that helps rice stay separate and fluffy instead of clumping together.
5. Let it rest at the end. That 5-minute rest after cooking isn’t optional. The rice finishes absorbing liquid and the texture firms up. Skipping this step means wetter, mushier rice.
This sweet and savory pineapple chicken and rice recipe delivers restaurant-quality results from one pan. The balance of tropical sweetness and savory depth makes it perfect for beginners who want impressive results without complicated techniques.
