Name: Pineapple Chicken Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American (with tropical flair)
Ingredients: 1 pound chicken breast, cubed; 1 cup pineapple, cubed; 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 cup jasmine rice; 2 cups chicken broth; 1 tablespoon soy sauce; 1 teaspoon grated ginger; Salt and pepper, to taste; ¼ cup green onions, sliced (for garnish); 1 tablespoon sesame seeds (for garnish)

Why You’ll Love This Recipe

What I love most about this dish is how it manages to feel both cozy and exotic at the same time. The pineapple brings a burst of sweetness that perfectly balances the savory chicken and umami-rich soy sauce. I can make it all in one pan, which means less cleanup. It’s also dairy-free and easily adaptable depending on what I have in the fridge. Whether I serve it as a weeknight dinner or as part of a casual gathering, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound chicken breast, cubed
1 cup pineapple, cubed
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 cup jasmine rice
2 cups chicken broth
1 tablespoon soy sauce
1 teaspoon fresh ginger, grated
Salt and pepper, to taste
¼ cup green onions, sliced
1 tablespoon sesame seeds

Directions

I start by heating the olive oil in a large skillet over medium heat. Once hot, I add the chicken cubes and cook them until golden brown and cooked through, then I remove them from the skillet and set them aside.
In the same skillet, I sauté the chopped onion, minced garlic, and diced red bell pepper until the vegetables are soft and fragrant.
I stir in the cubed pineapple and let it cook for about 2 minutes, just enough to bring out its juices.
Then I add the jasmine rice, chicken broth, soy sauce, grated ginger, and a bit of salt and pepper. I bring it all to a boil.
Once boiling, I reduce the heat to low, cover the skillet, and let it simmer for about 18–20 minutes, or until the rice is tender and fully cooked.
I return the cooked chicken to the skillet and stir everything together until the chicken is heated through.
To finish, I garnish the dish with sliced green onions and a sprinkle of sesame seeds before serving.

Servings and Timing

This recipe makes 4 servings. The prep time is about 10 minutes, the cook time is 30 minutes, and the total time to get this on the table is 40 minutes.

Variations

Spicy Version: I sometimes add a chopped chili or a splash of sriracha for some heat.
Vegetarian Option: I swap the chicken for tofu or chickpeas and use vegetable broth instead of chicken broth.
Tropical Twist: Adding a splash of coconut milk to the rice gives it a richer, creamier texture with island vibes.
More Veggies: I like tossing in snap peas, shredded carrots, or baby spinach for extra color and nutrition.
Brown Rice Swap: I use brown rice for a whole grain option, but I increase the simmering time to account for the longer cook time.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I simply microwave a portion or warm it in a skillet with a splash of broth or water to loosen up the rice. It also freezes well—perfect for meal prep.

FAQs

Can I use canned pineapple?

Yes, I often use canned pineapple chunks when fresh pineapple isn’t available. I just make sure to drain them well before adding to the pan.

What type of rice works best?

I prefer jasmine rice because it’s fragrant and cooks up fluffy, but long-grain white rice or even basmati works well too.

How do I prevent the rice from getting mushy?

I make sure not to over-stir during cooking and I use the right ratio of liquid to rice. I also keep the lid on while simmering to trap the steam properly.

Can I make this dish in advance?

Absolutely. I make it ahead of time and store it in the fridge. The flavors deepen overnight, so leftovers taste even better.

Is this dish gluten-free?

To make it gluten-free, I use gluten-free soy sauce or tamari. Everything else in the recipe is naturally gluten-free.

Conclusion

This Pineapple Chicken Rice is everything I want in a dinner: it’s flavorful, comforting, and comes together with ease. The sweet pineapple, savory chicken, and fragrant rice blend into a dish that’s as satisfying as it is simple. I love how versatile it is, and that I can make it all in one pan. Whether I’m serving it for dinner tonight or packing it for lunch tomorrow, this recipe never lets me down.