It’s 6pm. You’re tired. Dinner needs to happen fast using what you have on hand. This pineapple chicken and rice is a total lifesaver for those busy nights. It uses simple canned goods to create a meal your family will love. You don’t even need to run to the grocery store.
This recipe delivers a perfect balance of sweet and savory flavors. It is filling, high in protein, and incredibly comforting. You can have a hot, homemade meal on the table in just 30 minutes. It is the ultimate solution for a stress-free evening.
Why This Recipe Is a Winner
This dish is a true pantry hero for any night of the week. It relies on shelf-stable items that you likely already have in your cupboard. This makes it a fantastic budget-friendly option when you are between grocery trips. You get plenty of protein without the fuss of handling raw meat.
The combination of soy sauce and pineapple juice creates a glossy, restaurant-style glaze. Kids love the sweetness of the fruit chunks. Adults appreciate how satisfying and nutritious the meal feels. It is a reliable go-to that never fails to please a hungry crowd.
Simple Method
You will be amazed at how quickly this all comes together. While the rice simmers, you simply whisk the sauce ingredients in a skillet. There is no heavy chopping or complicated prep involved here. Even if you are a beginner cook, you can master this easily. It is a foolproof way to serve a delicious dinner.
Simple Ingredients
Most of these items are long-lasting staples you can keep in your emergency stash.
- 2 cups long-grain white rice
- 4 cups water
- 25 ounces canned chunk chicken breast, drained
- 20 ounces canned pineapple chunks in juice
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
Step-by-Step
- In a medium pot, bring 4 cups of water to a boil.
- Add rice, cover, and simmer on low heat for 18 minutes.
- In a separate large skillet, combine pineapple with juice, soy sauce, and sugar.
- Stir in the garlic powder and ground ginger.
- Simmer the sauce over medium heat for 5 minutes until slightly reduced.
- Gently stir in the drained canned chicken to heat through for 5 minutes.
- Fluff the rice with a fork and portion into bowls.
- Top the rice with the pineapple chicken mixture and serve immediately.
Best Ways to Enjoy It
Scoop the fluffy rice into your favorite deep bowls. Top it with a generous portion of the golden pineapple chicken. If you have them, a sprinkle of sesame seeds adds a nice touch. It pairs beautifully with a side of steamed green beans or broccoli. Set the table, take a breath, and enjoy a simple meal.
Keep It Fresh
Store any leftovers in an airtight container in your refrigerator. They will stay fresh and tasty for up to four days. This recipe is wonderful for easy weekday lunches the next morning. To reheat, simply use the microwave until warmed through. Add a splash of water to keep the rice from drying out.
Tips for Best Results
- Rinse your rice before cooking to ensure it stays perfectly fluffy.
- Avoid over-stirring the chicken so the chunks stay large and tender.
- Use the juice from the pineapple can for maximum flavor in your sauce.
- Add a pinch of red pepper flakes if you enjoy a little heat.
- Keep these ingredients in your pantry for a reliable emergency meal.
- Double the sauce if you like your rice extra saucy and flavorful.
Ways to Switch It Up
- Swap white rice for brown rice for a nuttier, wholesome flavor.
- Add canned water chestnuts for a lovely, refreshing crunch.
- Use honey instead of brown sugar for a different kind of sweetness.
- Try it with canned ham for a fun twist on the protein.
Common Questions
Can I use fresh chicken instead?
Yes, you definitely can. Just sauté bite-sized pieces in the skillet until fully cooked before adding the sauce. It will still be delicious.
Is this recipe gluten-free?
To make this gluten-free, simply swap the soy sauce for tamari. Always check your canned chicken label to be completely sure. It is very easy to adapt.
I hope this simple meal brings a little peace to your busy evening. There is nothing better than a warm, filling dinner that comes together without any stress. You’ve got this!
— Katie Wood
Ingredients
- 2 cups long -grain white rice
- 4 cups wate r
- 25 ounces canned chunk chicken breast, drained
- 20 ounces canned pineapple chunks in juice
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
Instructions
- In a medium pot, bring 4 cups of water to a boil, then add rice, cover, and simmer on low heat for 18 minutes.
- In a separate large skillet or saucepan, combine the canned pineapple with its juice, soy sauce, brown sugar, garlic powder, and ground ginger.
- Bring the sauce mixture to a simmer over medium heat for 5 minutes until the sugar is fully dissolved and the liquid reduces slightly.
- Add the drained canned chicken to the sauce, stirring gently to avoid breaking up the chunks, and heat for 3 to 5 minutes until warmed through.
- Fluff the cooked rice with a fork and portion into bowls.
- Top the rice with the pineapple chicken mixture and serve immediately.
