When dinner feels like just another thing on your already-too-long to-do list, this Pineapple Chicken and Rice swoops in like a tropical vacation on a plate. Sweet, savory, and full of vibrant colors (and let’s be honest, we eat with our eyes first), this dish is the perfect solution for busy weeknights or when you’re just tired of cooking the same old chicken dish… again.
This isn’t your average chicken stir-fry tossed over plain rice. Nope. We’re talking juicy chicken and rice in a pineapple-loaded pan with tangy lime, bright bell peppers, and a kiss of honey. It’s quick, colorful, and totally craveable. Let’s dig in.
Table of Contents
Why You’ll Love This Pineapple Chicken and Rice
If your family’s taste buds are stuck in a dinner rut, pineapple chicken with rice is your ticket out. Here’s why you’ll be reaching for this recipe on repeat:
- Fast & fuss-free – Ready in about 30 minutes!
- Kid-approved – Sweet pineapple makes it irresistible, even to picky eaters.
- Healthy-ish – Balanced with protein, veggies, and whole grains (hey there, brown rice).
- Make-ahead friendly – Great for meal prep and fridge leftovers.
Plus, it’s a total conversation starter when you serve it in a hollowed-out pineapple. (Totally optional, but highly Instagrammable.)
Ingredients That Bring the Magic
You probably have most of this in your kitchen already—and if not, a quick grocery run will set you up for success.
- 4 cups chilled cooked rice (brown or white both work)
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tbsp coconut oil, divided
- ½ yellow onion, chopped
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- 1 large garlic clove, minced
- 1-inch piece fresh ginger, grated
- 2 tbsp soy sauce (go gluten-free if needed)
- 1 tbsp honey
- 1½ cups pineapple, cubed (fresh or canned in juice)
- ¾ cup frozen peas
- Juice of 1 small lime
- Green onions & sesame seeds for garnish (because pretty food tastes better, right?)
How to Make Pineapple Chicken and Rice
Let’s turn your kitchen into a tropical flavor fiesta—minus the plane ticket.
Step 1: Prep your chicken.
Season the chicken pieces with salt and let them hang out for 10–15 minutes while you chop, mince, and get everything else ready. Pat them dry with a paper towel before cooking—this helps them get a nice golden color.
Step 2: Cook the chicken.
Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Add the chicken and cook, stirring occasionally, until it’s cooked through (about 5–7 minutes). Set it aside on a plate.
Step 3: Sauté the veggies.
In the same skillet, melt the last tablespoon of coconut oil. Add the onion and cook for about 3–4 minutes, just until softened. Toss in the bell peppers, garlic, and ginger. Stir and cook for another 2–3 minutes.
Step 4: Bring in the flavor.
Pour in the soy sauce and scrape up any golden bits from the bottom of the pan (they’re flavor gold!). Then stir in your cooked rice, honey, pineapple, and the chicken you set aside. Turn the heat to low and cook for 5 more minutes, until it’s all warmed through.
Step 5: Final touches.
In the last couple of minutes, stir in the peas and squeeze in that fresh lime juice. Done!
Step 6: Garnish & serve.
Scoop it onto plates (or into that pineapple bowl, you wild thing) and top with green onions and sesame seeds. Watch how fast it disappears.
Tips for the Best Chicken and Rice in a Pineapple
- Use day-old rice – It fries up better without getting mushy. If you’re in a pinch, spread freshly cooked rice on a baking sheet and chill it in the fridge for 20–30 minutes.
- Pineapple power – Fresh is fab, but canned in juice (not syrup!) works just fine. Drain well.
- Want extra heat? Toss in a pinch of red pepper flakes or a few dashes of sriracha.
This Dish Has a Story…
I first made this pineapple chicken and rice on a night when I needed something fast but exciting. You know those days—everyone’s hungry, and cereal for dinner is this close to happening. The pineapple was on its last leg, and I had leftover rice from takeout. The result? Magic. Now it’s a regular in our dinner rotation, especially when I want to bring a little sunshine to a gray day.
FAQs About Pineapple Chicken with Rice
Can I use chicken breasts instead of thighs?
Absolutely! Just keep an eye on the cook time—breasts cook a bit faster and can dry out if overcooked.
How should I store leftovers?
Pop them in an airtight container and refrigerate for up to 4 days. It reheats like a dream for lunch or dinner.
Can I make this ahead for meal prep?
Yes, it’s meal prep gold. You can even portion it into containers and freeze it for up to 2 months.
Is it okay to add other veggies?
Of course! Snap peas, carrots, or even baby spinach would all be delicious.
How do you make chicken and pineapple rice?
It’s as easy as sauté, mix, and serve! You cook seasoned chicken, stir-fry some veggies with garlic and ginger, add rice, honey, pineapple, and a splash of soy sauce, then warm it all together until it’s perfectly blended. The full recipe above walks you through every delicious step.
What pairs well with pineapple chicken?
This dish is pretty complete on its own, but if you’re looking to serve it alongside something, try a crisp cucumber salad, roasted green beans, or even a light miso soup.
Is chicken and rice really healthy?
Totally! Especially when you’re using lean chicken, whole grain rice, and loading it up with veggies and fruit. It’s balanced, nourishing, and keeps you feeling full without the heavy food coma.
Can we eat chicken with pineapple juice?
Yes, and it’s delicious! Pineapple juice not only adds natural sweetness, but also contains enzymes that can help tenderize the chicken. Just don’t marinate it too long or the texture might get a little too soft.
Conclusion
This pineapple chicken and rice recipe is your tropical escape, without leaving your kitchen. It’s the kind of meal that gets you compliments, requests for seconds, and maybe even a quiet moment at the dinner table (moms, you know that’s the real win). Give it a try this week, and let me know what you think. Bonus points if you serve it in an actual pineapple—because dinner should be fun, too. 🥄🍍
Happy cooking,
Aneta ❤️
More Delicious Chicken Recipes You’ll Love
If you enjoyed this tropical twist on dinner, you’re going to fall head over heels for these other flavorful favorites! These handpicked recipes add variety, bold taste, and simplicity to your weekly meal plan:
- Craving even more tropical flair? Try these juicy and flavor-packed Hawaiian BBQ Chicken and Pineapple Foil Packets for an easy grilled dinner that brings the island vibes.
- If you’re all about one-pan wonders, don’t miss this comforting and easy-to-clean-up One-Pan Bold Honey BBQ Chicken Rice—a perfect follow-up to tonight’s meal.
- Need something hearty and soul-warming? This creamy and satisfying Chicken and Asparagus Casserole is weeknight gold.
- For a fusion of sweet and savory with a little kick, check out the Teriyaki Pineapple Chicken Rice Stuffed Peppers. It’s another must-try spin on chicken and pineapple done right.
Explore more at Chicken Magic Recipes where every bite comes with a sprinkle of love—and a dash of fun!
Print
Pineapple Chicken and Rice
- Total Time: 35 mins
- Yield: 4 servings 1x
Description
This vibrant Pineapple Chicken and Rice is a sweet and savory one-pan dinner that’s quick, colorful, and totally craveable. Made with juicy chicken thighs, golden pineapple chunks, fresh bell peppers, and a sticky soy-honey glaze, it’s a tropical twist the whole family will love!
Ingredients
4 cups cooked brown or white rice, chilled
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
3 tablespoons coconut oil, divided
½ yellow onion, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
1 large garlic clove, minced
1-inch piece fresh ginger, grated
2 tablespoons soy sauce (gluten-free, if needed)
1 tablespoon honey
1 ½ cups cubed pineapple
¾ cup frozen peas
1 small lime, juiced
Green onions and sesame seeds, for garnish
Instructions
Season chicken with salt and let sit for 10–15 minutes. Pat dry before cooking.
In a large skillet, melt 2 tbsp of coconut oil over medium heat. Add chicken and cook until no longer pink, about 5–7 minutes. Remove and set aside.
In the same pan, melt remaining 1 tbsp coconut oil. Add onion and sauté 3–4 minutes. Add bell peppers, garlic, and ginger. Cook 2–3 more minutes.
Pour in soy sauce and scrape up any browned bits.
Add rice, honey, pineapple, and cooked chicken. Stir and reduce heat to low. Cook 5 minutes until heated through.
Stir in peas and lime juice during the last few minutes.
Garnish with green onions and sesame seeds. Serve warm and enjoy!
Notes
Use day-old rice for the best texture—fresh rice can be too soft for stir-frying.
Feel free to use chicken breast instead of thighs, just reduce the cook time slightly.
Fresh pineapple is ideal, but canned (in juice) works great too—just drain well.
Want a kick of heat? Add red pepper flakes or a dash of sriracha!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 435 Kcal
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 90 mg