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.

Pineapple Chicken and Rice: 3 Best Weeknight Meals

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

Scale

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

Cook Mode Prevent your screen from going dark

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