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One-Pan Sweet and Tangy Pineapple Chicken and Rice

Close-up of a white plate filled with savory pineapple chicken and rice mixture.
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This is a simple, family-friendly recipe for juicy chicken and sweet pineapple cooked with rice, perfect for a quick weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 medium yellow onion, chopped
  • 1 cup uncooked white rice (long grain)
  • 1 (15 ounce) can crushed pineapple, undrained
  • 1 cup chicken broth
  • 1/2 cup water
  • 1/4 cup brown sugar, packed
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1 cup fresh or canned pineapple chunks (drained if canned)
  • 1/2 cup frozen peas
  • 2 green onions, sliced, for garnish

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the cubed chicken and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion to the skillet and cook until softened, about 3 minutes.
  3. Stir in the uncooked rice, crushed pineapple (with juice), chicken broth, water, brown sugar, soy sauce, rice vinegar, ginger, and garlic powder. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to low, cover the skillet tightly, and simmer for 15 minutes without lifting the lid.
  5. After 15 minutes, remove the skillet from the heat. Gently stir in the reserved cooked chicken and the pineapple chunks. Cover again and let it stand for 5 minutes to allow the rice to absorb the remaining liquid.
  6. Stir in the frozen peas until they are heated through. Fluff the rice mixture gently with a fork.
  7. Serve immediately, garnished with sliced green onions. This makes a great Hawaiian chicken and rice recipe.

Notes

  • For a richer flavor, substitute half of the chicken broth with coconut milk. This creates a flavorful coconut pineapple chicken and rice.
  • If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water and stir it into the liquid mixture just before covering for the final simmer.
  • This recipe works well for meal prep pineapple chicken rice; store leftovers in airtight containers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://carlacooking.com/pineapple-chicken-and-rice/