🍍 Pineapple Chicken and Rice (One-Pan Skillet)
Description
This Pineapple Chicken and Rice is a delicious one-pan meal featuring tender, juicy chicken, sweet pineapple chunks, colorful bell peppers, and onions tossed in a mouthwatering sweet-and-savory sauce. Served over fluffy rice, this easy family-friendly dinner is perfect for busy weeknights, meal prep, and satisfying comfort food cravings.
🛒 Ingredients
For the Chicken
– 1½ lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
– 1 tbsp olive oil
– 1 tsp garlic powder
– ½ tsp paprika
– ½ tsp black pepper
– ½ tsp salt, or to taste
For the Pineapple Sauce
– 1 cup pineapple chunks, fresh or canned
– ½ cup pineapple juice
– ¼ cup low-sodium soy sauce
– 2 tbsp honey or brown sugar
– 1 tbsp rice vinegar or apple cider vinegar
– 2 cloves garlic, minced
– 1 tsp freshly grated ginger (optional)
– 1 tbsp cornstarch
– 2 tbsp cold water
For the Vegetables and Rice
– 1 red bell pepper, sliced
– 1 green bell pepper, sliced
– 1 small onion, sliced
– 3 cups cooked rice, white or brown
– 2 green onions, sliced (optional)
– Sesame seeds for garnish (optional)
👩🍳 Instructions
1. Season the chicken
In a bowl, toss the chicken pieces with garlic powder, paprika, black pepper, and salt until evenly coated.
2. Brown the chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden on the outside. Transfer to a plate; the chicken will finish cooking later.
3. Cook the vegetables
Add the sliced onion and bell peppers to the same skillet. Cook for 3–4 minutes until slightly softened. Add the minced garlic and ginger, if using, and cook for another 30 seconds.
4. Prepare the pineapple sauce
Whisk together pineapple juice, soy sauce, honey or brown sugar, and vinegar in a small bowl. Pour the mixture into the skillet and stir to combine.
5. Add the pineapple and chicken
Stir in the pineapple chunks and return the chicken to the skillet. Bring the sauce to a gentle simmer, then cook for 5–8 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F (74°C).
6. Thicken the sauce
Mix cornstarch with cold water until smooth. Pour into the skillet while stirring gently. Simmer for 1–2 minutes until the sauce thickens and coats the chicken and vegetables.
7. Serve with rice
Spoon the pineapple chicken and sauce over warm, fluffy cooked rice. Garnish with sliced green onions and sesame seeds if desired.
📝 Recipe Notes
– Chicken: Boneless chicken thighs stay especially juicy, while chicken breasts offer a leaner option.
– Pineapple: Canned pineapple works well. Reserve the juice for the sauce.
– Rice: Use leftover cooked rice or freshly prepared rice.
– Sauce: Adjust the sweetness by adding more or less honey.
– Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
💡 Tips for the Best Results
– Avoid overcrowding the skillet when browning the chicken.
– Use fresh garlic and ginger for extra flavor.
– Add a pinch of red pepper flakes if you prefer a little heat.
– Prepare the rice separately to keep it fluffy.
– For meal prep, divide the chicken, vegetables, sauce, and rice into individual containers.
🍽️ Servings and Timing
– Servings: 4
– Prep time: 15 minutes
– Cook time: 25 minutes
– Total time: 40 minutes
📊 Approximate Nutritional Information
Per serving, including rice:
– Calories: 480
– Protein: 34 g
– Carbohydrates: 64 g
– Fat: 9 g
– Fiber: 3 g
– Sugar: 17 g
– Sodium: 700–1,000 mg
Nutrition varies depending on the chicken cut, rice portion, soy sauce, and sweetener used.
❤️ Benefits
– Protein-rich: Chicken provides protein to support muscle maintenance and growth.
– Provides energy: Rice supplies carbohydrates for everyday activities.
– Colorful vegetables: Bell peppers and onions contribute vitamins, minerals, and fiber.
– Pineapple goodness: Pineapple provides vitamin C and naturally sweet flavor.
– Meal-prep friendly: Easy to portion into containers for convenient lunches and dinners.
❓ Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes! Boneless, skinless chicken thighs work beautifully and tend to stay juicy.
Q: Can I use canned pineapple?
A: Absolutely. Drain the pineapple chunks and reserve the juice for the sauce.
Q: Can I make this recipe spicy?
A: Yes. Add red pepper flakes, a little sriracha, or your favorite chili sauce.
Q: Can I make it ahead of time?
A: Yes. Store the cooked chicken and rice in separate airtight containers in the refrigerator for up to 3–4 days. Reheat thoroughly.
Q: Can I use brown rice?
A: Definitely! Brown rice adds extra fiber and a slightly nutty flavor.
Q: Can I make this recipe gluten-free?
A: Yes. Use certified gluten-free tamari or soy sauce and check that all other ingredients are gluten-free.
Q: How do I prevent the chicken from drying out?
A: Avoid overcooking it and use a food thermom it reaches 165°F (74°C).
A sweet, savory, colorful dinner the whole family can enjoy! 🍍🍗❤️