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Pineapple Chicken and Rice

A comforting dish combining warm rice, juicy chicken, and caramelized pineapple, delivering a tropical twist for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Tropical
Calories: 560
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces Thighs keep the chicken juicy; can substitute breasts.
  • 1 teaspoon kosher salt Adjust to taste.
  • 0.5 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder Or use 2 cloves minced garlic.
  • 2 tablespoons soy sauce Use low-sodium if preferred.
  • 2 tablespoons vegetable oil Or canola; neutral oil for searing.
  • 1 medium yellow onion, finely diced Adds sweetness and depth.
  • 1 whole red bell pepper, diced For color and crunch.
  • 2 cloves garlic, minced For aromatic punch.
  • 1 teaspoon grated fresh ginger Or 1/4 teaspoon ground ginger.
  • 1.5 cups long-grain white rice, rinsed Helps fluffiness.
  • 2.5 cups low-sodium chicken broth Or water + bouillon.
  • 1 20-ounce can pineapple chunks in juice, drained Reserve 1/2 cup juice for the sauce.
  • 0.25 cups brown sugar Light or dark; balances the tart pineapple.
  • 2 tablespoons rice vinegar Or apple cider vinegar.
  • 2 tablespoons hoisin sauce Optional; deepens umami.
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water Slurry, optional for thicker sauce.
  • 2 green onions, thinly sliced for garnish
  • 1 tablespoon toasted sesame seeds Optional garnish.
  • 1 whole lime, cut into wedges Optional, for brightness at the table.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) if you plan to finish the dish in the oven.
  2. Pat the chicken pieces dry and season with salt, pepper, and garlic powder.
  3. Heat the oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering.
  4. Add chicken in a single layer and sear until golden brown on the edges, about 3–4 minutes per side. Transfer to a plate and set aside.
Main Filling
  1. Reduce heat to medium. Add the diced onion and red pepper; sauté until soft and fragrant, about 4–5 minutes.
  2. Add the garlic and grated ginger; sauté 30–45 seconds until aromatic.
  3. Pour in the reserved pineapple juice, brown sugar, soy sauce, rice vinegar, and hoisin (if using). Stir and let the mixture bubble gently for 1–2 minutes.
  4. Stir in the rinsed rice, coating each grain in the glossy sauce for a minute.
  5. Add the chicken broth, bring to a simmer, then nestle the seared chicken on top of the rice.
  6. Scatter the drained pineapple chunks across the surface and give the pan one gentle shake to even things out.
Assembly and Cooking
  1. If using the oven: cover the skillet tightly and bake at 375°F for 20–25 minutes.
  2. If finishing on the stovetop: cover and simmer on low heat for 18–22 minutes.
  3. Once cooked, let rest covered for 5–10 minutes.
  4. If a thicker sauce is desired, skim the juices into a small saucepan, whisk in the cornstarch slurry, simmer until glossy, then pour back over chicken and rice.
  5. Garnish with sliced green onions, toasted sesame seeds, and lime wedges before serving.

Notes

Rinse rice until water runs clear, pat chicken dry before searing, and reserve pineapple juice for sauce. Use thighs for more forgiving cooking; breasts can be used but watch closely.