Too hot to spend hours in the kitchen this summer? This pineapple chicken and rice is your new best friend for busy evenings.
It brings tropical vibes right to your dining table in just 35 minutes. You get juicy chicken, sweet fruit, and a savory glaze the whole family will love. It is fresh, bright, and perfectly balanced for a healthy reset.
Why You’ll Love This Recipe
This dish is a total lifesaver when you need a high-protein meal fast. It combines lean chicken breast with fiber-rich peppers for a filling dinner. The sweet pineapple juice pairs beautifully with salty soy sauce for a restaurant-quality glaze.
It is also a budget-friendly winner because it uses simple pantry staples. You can use fresh or canned pineapple depending on what you have. Your kids will love the sweetness, and you will love the minimal cleanup after cooking.
Simple Cooking Method
Making this meal is incredibly straightforward and beginner-friendly. You will start by searing the chicken until it is golden and tender. Then, you toss the veggies and pineapple in the same pan to soak up those flavors.
The magic happens when you pour the ginger-garlic sauce over everything. It thickens quickly and coats the rice beautifully. You can even use leftover rice to save more time on busy weeknights.
Ingredients You’ll Need
This recipe relies on fresh produce and simple seasonings to create big flavors.
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 3 cups cooked jasmine rice
- 1 cup pineapple chunks, canned in juice or fresh
- 2 tablespoons vegetable oil
- 1 large red bell pepper, diced
- 1/2 medium red onion, diced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons pineapple juice
- 1 tablespoon honey
- 1 teaspoon fresh ginger, minced
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 2 tablespoons green onions, sliced for garnish
Step-by-Step Directions
- Prepare the sauce by whisking together the soy sauce, pineapple juice, honey, minced ginger, and minced garlic in a small bowl; set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the cubed chicken to the skillet, season with black pepper, and sear until golden brown and cooked through (internal temperature of 165°F), approximately 8 minutes.
- Remove chicken from the skillet and set aside on a plate.
- In the same skillet, add the diced bell pepper and red onion, sautéing for 3 to 4 minutes until the vegetables are tender-crisp.
- Add the pineapple chunks to the skillet and cook for an additional 2 minutes to slightly caramelize the edges.
- Return the cooked chicken to the skillet and pour the sauce mixture over the ingredients.
- Stir in the cooked jasmine rice, tossing continuously for 2 to 3 minutes until the rice is heated through and evenly coated in the sauce.
- Garnish with sliced green onions and serve immediately.
Best Ways to Enjoy It
Serve this pineapple chicken and rice in deep bowls while it is steaming hot. The jasmine rice absorbs all that delicious ginger-garlic sauce. For a fun summer touch, serve it inside a hollowed-out pineapple half.
Pair it with a light cucumber salad or some steamed broccoli. You can also add a squeeze of fresh lime for extra brightness. It is a complete meal that feels like a tropical vacation on a plate.
Storage & Reheating
This recipe is excellent for meal prep because it stays moist. Store leftovers in an airtight container in the fridge for up to four days. The flavors actually deepen and improve the next day.
To reheat, simply pop it in the microwave for two minutes. You can also warm it in a skillet with a splash of water. This keeps the rice fluffy and light instead of drying out.
Tips for Best Results
- Don’t skip searing the chicken until it has a golden crust.
- Use cold, day-old rice to prevent the grains from getting mushy.
- Avoid overcrowding the pan so the vegetables stay tender-crisp.
- Whisk your sauce ahead of time for a stress-free cooking experience.
- Add a pinch of red pepper flakes if you enjoy a little heat.
- Garnish with toasted sesame seeds for an extra crunch.
- Use fresh ginger over ground ginger for the brightest flavor.
Easy Flavor Ideas
- Swap the chicken for shrimp for a quicker summer seafood twist.
- Use cauliflower rice for a lower-carb, healthy reset option.
- Add snap peas or carrots for extra garden-fresh crunch.
- Substitute honey with maple syrup for a different kind of sweetness.
Common Questions
Can I use canned pineapple?
Yes, canned pineapple works perfectly for this recipe. Just make sure to save the juice for the sauce. It is a great pantry staple for quick weeknight meals.
Is this recipe good for meal prep?
Absolutely, it is one of my favorites for lunch. The rice and chicken reheat beautifully without losing their texture. It makes your workday feel a lot more tropical.
I hope this simple meal brings a little sunshine to your kitchen today. It is proof that healthy, high-protein dinners can be fast and delicious. Happy cooking!
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 3 cups cooked jasmine rice
- 1 cup pineapple chunks, canned in juice or fresh
- 2 tablespoons vegetable oil
- 1 large red bell pepper, diced
- 1/2 medium red onion, diced
- 1/4 cup low -sodium soy sauce
- 2 tablespoons pineapple juice
- 1 tablespoon hone y
- 1 teaspoon fresh ginger, minced
- 2 cloves garlic , minced
- 1/2 teaspoon black pepper
- 2 tablespoons green onions, sliced for garnish
Instructions
- Prepare the sauce by whisking together the soy sauce, pineapple juice, honey, minced ginger, and minced garlic in a small bowl; set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the cubed chicken to the skillet, season with black pepper, and sear until golden brown and cooked through (internal temperature of 165°F), approximately 8 minutes.
- Remove chicken from the skillet and set aside on a plate.
- In the same skillet, add the diced bell pepper and red onion, sautéing for 3 to 4 minutes until the vegetables are tender-crisp.
- Add the pineapple chunks to the skillet and cook for an additional 2 minutes to slightly caramelize the edges.
- Return the cooked chicken to the skillet and pour the sauce mixture over the ingredients.
- Stir in the cooked jasmine rice, tossing continuously for 2 to 3 minutes until the rice is heated through and evenly coated in the sauce.
- Garnish with sliced green onions and serve immediately.
