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Easy Pineapple Chicken Rice: Sweet and Savory Weeknight Dinner

A close-up bowl of vibrant pineapple chicken rice mixed with chunks of pineapple and bright red bell peppers.
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Make this simple, family-approved pineapple chicken rice. This sweet and savory Asian chicken and fruit recipe comes together quickly for a satisfying tropical dinner.

Ingredients

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  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup uncooked white rice
  • 1 3/4 cups chicken broth
  • 1 cup diced fresh or canned pineapple, drained (reserve juice if using canned)
  • 1/2 cup diced red bell pepper
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon grated fresh ginger
  • 1/2 cup frozen peas
  • 2 green onions, sliced, for garnish

Instructions

  1. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces, salt, and pepper. Cook until the chicken is browned on all sides, about 5 to 7 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion to the skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the uncooked white rice, coating it in the pan drippings. Cook for 1 minute.
  4. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the skillet, and simmer for 15 minutes. Do not lift the lid during this time.
  5. After 15 minutes, remove the skillet from the heat and let it stand, covered, for 5 minutes.
  6. Gently fluff the rice with a fork. Stir in the cooked chicken, diced pineapple, red bell pepper, soy sauce, brown sugar, and ginger.
  7. Return the skillet to low heat, cover, and cook for another 5 minutes, or until the vegetables are tender-crisp and the chicken is heated through.
  8. Stir in the frozen peas during the last minute of cooking.
  9. Remove from heat. Garnish with sliced green onions before serving your pineapple chicken rice.

Notes

  • For extra flavor, use reserved pineapple juice instead of 1/4 cup of the chicken broth.
  • If you prefer a baked version, transfer the mixture to a casserole dish after step 5 and bake at 375 degrees F for 20 minutes before adding the fruit and finishing on the stovetop or in the oven.
  • This recipe works well with brown rice, but you will need to increase the cooking time by about 15 to 20 minutes.

Nutrition

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