Can I use canned pineapple?

Absolutely. Canned pineapple chunks work great. If you’re using canned pineapple in juice, you can use that juice for the sauce too. (If it’s in syrup, it’ll be sweeter—just reduce the honey a bit.)

Can I swap the chicken for something else?

Yes! Shrimp cooks faster (add at the end), and tofu works nicely too—just crisp it up first. This Pineapple Chicken and Rice flavor combo plays well with others.

Jasmine rice is extra cozy here, but white, brown, or even cauliflower rice works. Use what fits your life.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3–4 days . Reheat gently in the microwave or on the stove with a splash of water or pineapple juice to loosen the sauce.

Can I make it less sweet?

Totally. Use 1 tablespoon honey instead of two, or choose unsweetened pineapple juice if available. You can also bump up ginger or add a tiny squeeze of lime for balance.

Pineapple Chicken and Rice: A Joyful 30-Minute Winner

Description

Sweet, savory, and incredibly comforting, this Pineapple Chicken and Rice recipe combines tender chicken, juicy pineapple chunks, and a glossy soy-honey sauce served over warm rice. It’s a quick 30-minute dinner that tastes like your favorite takeout but is made easily at home with simple ingredients.

Ingredients

Scale

1 lb (450 g) chicken breast or chicken thighs, diced
1 tablespoon cooking oil
Salt and black pepper to taste
2 cups cooked rice (white, jasmine, or brown)
1 cup pineapple chunks (fresh or canned)
1/2 cup pineapple juice
1/4 cup soy sauce
2 tablespoons honey or brown sugar
1 tablespoon cornstarch
2 cloves garlic, minced
1 teaspoon grated ginger (optional)
Green onions for garnish
Sesame seeds for garnish (optional)

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Instructions

Cook the chicken
Heat oil in a large skillet over medium-high heat. Season diced chicken with salt and pepper. Cook for 6–8 minutes until golden and fully cooked. Remove from skillet and set aside.
Prepare the sauce
In a bowl, whisk together pineapple juice, soy sauce, honey (or brown sugar), cornstarch, minced garlic, and grated ginger until smooth.
Cook pineapple and sauce
Add pineapple chunks to the same skillet. Pour in the sauce mixture and bring to a gentle simmer. Cook for 2–4 minutes, stirring occasionally, until the sauce thickens.
Combine chicken and sauce
Return the cooked chicken to the skillet. Toss everything together until the chicken is well coated in the sauce.
Serve
Spoon the pineapple chicken over warm rice and garnish with green onions and sesame seeds before serving.

Notes

• Chicken thighs will give a juicier result, but chicken breast works great too.
• For extra vegetables, add bell peppers, broccoli, or snap peas.
• If the sauce gets too thick, add a splash of pineapple juice or water.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 12 g
Sodium: 780 mg
Fat: 9 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 75 mg