Pineapple Chicken and Rice (One-Pan Skillet)
There are some meals that instantly brighten the dinner table, and this Pineapple Chicken and Rice is one of those recipes in our home. I first made it after a friend told me about combining juicy pineapple with savory chicken in a one-pan meal. At first, I wasn’t sure how sweet fruit would work with dinner, but after the very first bite, I completely understood why it’s such a popular combination.
Last weekend, I made this for my family after a busy afternoon, and it couldn’t have been easier. Everything cooked together in one skillet, filling the kitchen with the delicious aroma of garlic, ginger, and sweet pineapple. The chicken stayed tender, the rice soaked up all the flavorful sauce, and the juicy pineapple added the perfect burst of sweetness. Everyone cleaned their plates, and there wasn’t a spoonful left by the end of dinner.
This has become one of my favorite recipes for busy weeknights because it saves time, creates very little cleanup, and still feels like a comforting homemade meal. Whenever I want something colorful, satisfying, and packed with flavor, this recipe is always at the top of my list.
If you’re looking for an easy one-pan dinner that’s sweet, savory, and family-approved, this Pineapple Chicken and Rice is sure to become a regular in your meal rotation.
Why You’ll Love This Recipe
Everything cooks in one skillet
Sweet and savory flavors everyone loves
Ready in about 40 minutes
Perfect for busy weeknights
Great for meal prep and leftovers
Ingredients
1½ pounds (680 g) boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 small onion, diced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, diced
1½ cups pineapple chunks (fresh or canned, drained)
1½ cups uncooked long-grain jasmine rice
2¾ cups low-sodium chicken broth
2 tablespoons low-sodium soy sauce
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon smoked paprika
½ teaspoon black pepper
2 green onions, sliced
1 tablespoon sesame seeds (optional)
Fresh cilantro, for garnish (optional)
Instructions
Step 1: Cook the Chicken
Heat the olive oil in a large skillet over medium-high heat.
Season the chicken lightly with black pepper and smoked paprika.
Cook for 5–6 minutes, stirring occasionally, until lightly browned.
Transfer the chicken to a plate.
Step 2: Sauté the Vegetables
In the same skillet, cook the onion and bell pepper for 3–4 minutes.
Add the garlic and ginger, cooking for another 30 seconds until fragrant.
Step 3: Add the Rice
Stir in the uncooked rice and cook for 1 minute, allowing it to lightly toast.
Step 4: Simmer
Return the chicken to the skillet.
Add the pineapple chunks, chicken broth, soy sauce, honey, and sesame oil.
Bring to a gentle boil.
Reduce the heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and the liquid has been absorbed.
Step 5: Finish
Remove the skillet from the heat and let it rest for 5 minutes.
Fluff the rice with a fork.
Garnish with sliced green onions, sesame seeds, and fresh cilantro before serving.
Tips
Fresh pineapple adds the brightest flavor, but canned pineapple works well too.
Avoid lifting the lid while the rice cooks to ensure even steaming.
Cut the chicken into evenly sized pieces for consistent cooking.
Toasting the rice adds extra flavor.
Let the skillet rest before fluffing the rice for the best texture.
Variations
Add broccoli, snap peas, or carrots for extra vegetables.
Use boneless chicken thighs for a richer flavor.
Stir in cashews for a crunchy finish.
Make it spicy by adding sriracha or crushed red pepper flakes.
Swap jasmine rice for brown rice (adjust cooking time and liquid as needed).
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave or in a skillet with a splash of chicken broth to keep the rice moist.
Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4 servings
Nutrition (Approximate Per Serving)
Calories: 465
Protein: 34g
Carbohydrates: 43g
Fat: 15g
Fiber: 2g
Sugar: 10g
Sodium: 480mg
Frequently Asked Questions
Can I use brown rice instead of jasmine rice?
Yes. Brown rice works well, but it requires a longer cooking time and additional broth. Follow the package instructions for the best results.
Can I use canned pineapple?
Absolutely. Just be sure to drain the pineapple well to prevent the dish from becoming too watery.
Can I make this recipe ahead of time?
Yes. It reheats beautifully, making it a great option for meal prep or next-day lunches.
What vegetables pair well with this dish?
Broccoli, snap peas, carrots, zucchini, and edamame are all excellent additions.
Can I make this gluten-free?
Yes. Simply substitute the soy sauce with a certified gluten-free tamari or coconut aminos.
How do I keep the rice from becoming mushy?
Measure the liquid carefully, avoid stirring while it simmers, and let the skillet rest for 5 minutes after cooking so the rice can finish steaming.
