Pineapple Chicken and Rice

Pineapple Chicken and Rice is a colourful, flavourful one-pan meal that combines tender pieces of chicken, juicy sweet pineapple, crisp red bell pepper, aromatic onion and garlic, and fluffy jasmine rice. The combination of savoury chicken and naturally sweet pineapple creates a delicious sweet-and-savoury flavour that makes this dish especially satisfying.

Everything cooks together with chicken broth and soy sauce, allowing the rice to absorb the delicious flavours while the chicken stays tender and juicy. It is a simple dinner that comes together with everyday ingredients and doesn’t require complicated preparation.

This recipe is perfect for busy weeknights when you want a filling homemade meal without spending hours in the kitchen. It can also be customised with additional vegetables, spices, or garnishes depending on your preferences.

Ingredients

Main Ingredients

• 1 pound chicken breast, cut into bite-sized cubes
• 1 cup fresh or canned pineapple, cut into cubes
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 cup jasmine rice, rinsed
• 2 cups low-sodium chicken broth
• 1 tablespoon soy sauce
• ½ teaspoon salt, or to taste
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon ground ginger, optional
• 2 tablespoons chopped fresh parsley or green onion, for garnish
• 1 teaspoon sesame seeds, optional

Description

This pineapple chicken and rice is the kind of meal that tastes like it took much more effort than it actually did. The chicken is lightly seasoned and browned until golden, while the onion, garlic, and bell pepper create a fragrant base.

Pineapple adds little bursts of sweetness throughout the dish, balancing the savoury soy sauce and chicken broth. Jasmine rice cooks directly in the same pan, absorbing all those flavours and becoming fluffy and aromatic.

The result is a satisfying meal with tender chicken, colourful vegetables, juicy pineapple, and perfectly seasoned rice in every bite.

It can be served as a complete meal on its own or paired with a simple cucumber salad, steamed vegetables, or a fresh green salad.

Preparation

Start by preparing all of your ingredients before turning on the stove. Cut the chicken into small, evenly sized pieces so they cook at approximately the same rate.

If using fresh pineapple, remove the skin and core before cutting it into bite-sized cubes. If using canned pineapple, drain it well and gently pat it dry with paper towels.

Rinse the jasmine rice under cool water until the water runs mostly clear. This removes excess surface starch and helps produce fluffier rice.

Dice the onion and red bell pepper, and mince the garlic.

Having everything ready makes the cooking process much easier because several steps happen fairly quickly.

Instructions

Step 1: Season the Chicken

Place the cubed chicken breast in a bowl.

Season with black pepper, paprika, and a small amount of salt. Remember that soy sauce and chicken broth can already contain sodium, so avoid adding too much salt at this stage.

Toss the chicken until evenly coated.

Step 2: Brown the Chicken

Heat 1 tablespoon of olive oil in a large deep skillet or sauté pan over medium-high heat.

Add the seasoned chicken pieces in a single layer.

Cook for approximately 4–6 minutes, stirring occasionally, until the chicken develops some golden-brown colour on the outside.

The chicken does not need to be completely cooked through at this stage because it will continue cooking later with the rice.

Transfer the chicken to a plate and set aside.

Step 3: Cook the Aromatics

Using the same skillet, add the chopped onion and red bell pepper.

Cook for approximately 3–4 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and optional ground ginger.

Cook for another 30–60 seconds until fragrant.

Be careful not to burn the garlic because burnt garlic can become bitter.

Step 4: Add the Rice

Add the rinsed and drained jasmine rice to the skillet.

Stir the rice with the vegetables for about 1 minute. Lightly toasting the rice helps enhance its flavour.

Step 5: Add the Broth and Soy Sauce

Pour in the 2 cups of chicken broth.

Add 1 tablespoon of soy sauce and stir everything together.

If using low-sodium chicken broth, you can adjust the salt later after tasting.

Bring the mixture to a gentle boil.

Step 6: Return the Chicken

Add the browned chicken back into the skillet.

Stir gently so the chicken is distributed evenly throughout the rice.

Reduce the heat to low.

Cover the skillet tightly with a lid.

Step 7: Cook the Rice

Allow everything to simmer gently for approximately 15–18 minutes, or until the rice has absorbed most of the broth and the chicken is fully cooked.

Avoid lifting the lid repeatedly during cooking because escaping steam can affect the rice’s texture.

Once the rice is tender, turn off the heat and allow the skillet to rest, covered, for approximately 5 minutes.

Step 8: Add the Pineapple

After the rice has rested, gently fold in the pineapple cubes.

Adding the pineapple toward the end helps preserve its juicy texture and fresh flavour instead of allowing it to become overly soft.

Taste the dish and adjust the seasoning if necessary.

Step 9: Garnish

Sprinkle the finished pineapple chicken and rice with chopped fresh parsley or green onions.

For additional texture and presentation, sprinkle sesame seeds over the top.

Serve warm.

Servings

This recipe makes approximately 4 servings.

For a larger family, the recipe can be doubled. If doubling the recipe, use a larger skillet or Dutch oven and make sure the rice has enough room to cook evenly.

Prep Time

Approximately 15 minutes.

Cook Time

Approximately 30 minutes.

Total Time

Approximately 45 minutes.

Recipe Notes

Use fresh or canned pineapple.

Fresh pineapple provides a bright, juicy flavour, but canned pineapple is perfectly convenient. If using canned pineapple, choose pineapple packed in juice rather than heavy syrup when possible.

Don’t skip rinsing the rice.

Rinsing jasmine rice removes excess starch from the surface. This can help prevent the finished rice from becoming overly sticky.