When summer rolls around, my kitchen shifts into “sunshine mode.” That means light, fresh meals full of flavor—and this Pineapple Chicken and Rice recipe is exactly that. It’s a dish that brings together juicy chicken, the tropical sweetness of pineapple, and perfectly seasoned rice, all in one satisfying bowl. I remember the first time my Nonna tried pineapple in a savory dish—she was skeptical, but one bite changed her mind. Since then, I’ve played with this dish until I found the perfect summer balance.
This recipe is designed to be easy enough for a weeknight dinner but flavorful enough to serve at your next backyard barbecue. Let’s dive in.
Why You’ll Love This Pineapple Chicken and Rice
• Quick and simple—ready in under 40 minutes
• Uses pantry and summer-fresh ingredients
• Balanced sweet and savory flavors
• Family-friendly and perfect for meal prep
• One-pan version for easy cleanup
Ingredients (Serves 4)
For the Chicken:
• 500g (about 1 lb) boneless skinless chicken thighs or breasts, cubed
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 small red bell pepper, sliced
• 1 small green bell pepper, sliced
• Salt and pepper, to taste
For the Sauce:
• 1 cup pineapple juice (from the can or fresh)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp honey or brown sugar
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
For the Rice:
• 1 cup jasmine or basmati rice
• 2 cups chicken broth or water
• 1 tbsp butter or oil
• ½ tsp salt
Optional Garnishes:
• ½ cup pineapple chunks
• Sliced scallions
• Toasted sesame seeds
• Fresh cilantro
How to Make Pineapple Chicken and Rice
1. Cook the Rice
In a medium saucepan, bring the chicken broth or water to a boil. Add the rice, butter, and salt. Reduce heat to low, cover, and simmer for 18–20 minutes or until the rice is tender and fluffy. Fluff with a fork and set aside.
Chef’s tip: For extra flavor, add a splash of pineapple juice to the cooking water!
2. Prepare the Sauce
While the rice cooks, mix the pineapple juice, soy sauce, vinegar, honey, and grated ginger in a small bowl. Stir in the cornstarch slurry. Set aside.
3. Cook the Chicken
In a large skillet over medium heat, heat the olive oil. Add the chicken pieces and season with salt and pepper. Cook for 5–6 minutes, until golden brown.
Add the garlic and sliced bell peppers. Sauté for another 3–4 minutes until fragrant and slightly tender.
4. Add the Sauce
Pour the pineapple sauce into the skillet. Stir to combine and cook for another 5–6 minutes, or until the sauce thickens and the chicken is fully cooked.
Optional: Toss in the pineapple chunks during the last 2 minutes of cooking.
5. Serve It Up
Spoon the fluffy rice into bowls and top with the pineapple chicken mixture. Garnish with scallions, sesame seeds, and fresh cilantro for a bright, fresh finish.
Serving Suggestions
• Pair it with a crisp summer salad or grilled veggies.
• Add a squeeze of lime for a tangy twist.
• Serve cold the next day—it makes a delicious tropical rice bowl.
Tips for the Perfect Dish
• Rice swap? Use quinoa or cauliflower rice for a lighter option.
• Make it spicy: Add a dash of chili flakes or sriracha to the sauce.
• Meal prep tip: This dish stores well in the fridge for up to 4 days.
Why Pineapple Chicken and Rice Is a Summer Staple
There’s something magical about sweet pineapple caramelizing with savory chicken on a warm summer day. It’s a tropical escape without ever leaving your kitchen. This dish embodies that sweet-salty contrast we love in American summer cuisine, drawing inspiration from Hawaiian and Asian fusion flavors.
Growing up, I’d help my Nonna make chicken with citrus glazes in the summer, and this pineapple version is my own twist on that family tradition.
For More Flavorful Fun
• Perfect Jasmine Rice Every Time
Frequently Asked Questions (FAQs)
Can I use canned pineapple for this recipe?
Yes! Canned pineapple works wonderfully, especially since you can use the juice for the sauce. Just make sure it’s packed in juice, not syrup, to avoid an overly sweet dish.
Can I make this dish ahead of time?
Definitely. It stores well in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of water to loosen the sauce.
Is it possible to freeze Pineapple Chicken and Rice?
Yes. Freeze the chicken and sauce together (without the rice) in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating. Cook fresh rice for serving.
What can I substitute for rice?
Cauliflower rice, quinoa, brown rice, or even noodles work well as substitutes. Just adjust cooking times accordingly.
How do I make it vegetarian?
You can substitute the chicken with tofu or tempeh. Just pan-fry until golden before adding the sauce.
Conclusion
Pineapple Chicken and Rice is that magical combo of cozy and tropical—it hits all the right notes for a refreshing summer meal. It’s quick, packed with flavor, and looks just as good as it tastes. Whether you’re cooking for your family, prepping meals for the week, or impressing guests at a summer get-together, this dish brings brightness to the table.
I hope this recipe brings the same sunshine to your home that it brings to mine.