Sweet and Savory Pineapple Chicken and Rice Recipe

As a professional chef with years of culinary adventures under my belt, I’m thrilled to share one of my favorite crowd-pleasers: the Sweet and Savory Pineapple Chicken and Rice Recipe. This dish marries tender, juicy chicken with caramelized pineapple, fragrant spices, and fluffy rice to create a harmonious balance of flavors and textures. Whether you’re cooking for weeknight family dinners or hosting a weekend gathering, this recipe delivers an unforgettable combination of tastes that satisfy both the sweet-tooth and the savory-craving in every palate.

In this comprehensive guide, we’ll dive into every detail—from sourcing the freshest ingredients to plating like a pro. You’ll learn key chef tips, explore creative variations, and discover serving suggestions that elevate this pineapple chicken and rice into a restaurant-quality experience. Let’s get cooking!

Why You’ll Love This Recipe

• Flavor Harmony: Combines the natural sweetness of pineapple with a savory soy‑ginger marinade for a dynamic taste profile.
• One-Pan Simplicity: Cook chicken, pineapple, and rice in one pot (with a separate pan for searing), minimizing cleanup.
• Customizable: Adapt spice levels, swap proteins, or switch rice types to suit dietary needs.
• Family-Friendly: Loved by kids and adults alike—no picky eater left behind.
• Make-Ahead Potential: Perfect for meal prep; flavors deepen when refrigerated overnight.

Ingredients

Yields: 4–6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes

For the Chicken and Marinade

• 1½ pounds (680 g) chicken thighs or breasts, boneless and skinless, cut into 1-inch pieces
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• 2 garlic cloves, minced
• ¼ teaspoon crushed red pepper flakes (adjust to taste)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

For the Rice

• 1½ cups long-grain white rice (jasmine or basmati)
• 2 cups low-sodium chicken broth (or water)
• 1 tablespoon unsalted butter or oil
• Pinch of salt

For the Pineapple & Vegetables

• 1 medium fresh pineapple, cored and cut into 1-inch chunks (about 3 cups), or use canned (in juice, not syrup)
• 1 red bell pepper, seeded and diced
• 1 small red onion, thinly sliced
• 2 green onions, sliced on the bias (for garnish)
• 2 tablespoons chopped fresh cilantro (for garnish)

For the Sauce

• ¼ cup pineapple juice (reserved from fresh or canned pineapple)
• 2 tablespoons hoisin sauce
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons water

Essential Equipment

1. Large Mixing Bowl – for marinating the chicken.
2. Heavy-Bottomed Skillet or Wok – for searing chicken and sautéing pineapple.
3. Medium Saucepan with Lid – to cook the rice.
4. Whisk and Small Bowl – for combining the sauce.
5. Sharp Chef’s Knife and Cutting Board – for prep.
6. Wooden Spoon or Silicone Spatula – for stirring without damaging cookware.

Preparation Steps

1. Marinate the Chicken
   • In a large bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, red pepper flakes, salt, and black pepper.
   • Add the chicken pieces, tossing to coat.
   • Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
2. Rinse and Prep Rice
   • Place rice in a fine-mesh sieve and rinse under cold water until the water runs clear to remove excess starch.
   • Measure out chicken broth and keep ready.
3. Prep Pineapple & Veggies
   • Core and chop fresh pineapple (or drain canned).
   • Dice red bell pepper and slice red onion.
   • Slice green onions and cilantro for garnish.
4. Make the Pineapple Sauce
   • In a small bowl, whisk pineapple juice, hoisin sauce, brown sugar, cornstarch, and water until smooth.
   • Set aside.

Cooking Instructions

1. Cook the Rice

1. In a medium saucepan, heat butter or oil over medium heat.
2. Add rinsed rice, stirring to coat grains and toast slightly (about 1 minute).
3. Pour in chicken broth and salt; bring to a gentle boil.
4. Once boiling, reduce heat to low, cover, and simmer undisturbed for 15–18 minutes, until liquid is absorbed.
5. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork just before serving.

2. Sear the Chicken

1. While rice cooks, heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
2. Remove chicken from marinade, letting excess drip off, and reserve the marinade.
3. Sear chicken in batches, ensuring pieces aren’t overcrowded—cook 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.

3. Sauté Pineapple & Vegetables

1. In the same skillet, add the remaining tablespoon oil if needed.
2. Sauté red onion and bell pepper for 2–3 minutes until slightly softened.
3. Add pineapple chunks; cook 4–5 minutes until pineapple begins to caramelize at the edges.

4. Combine Everything & Finish

1. Return chicken to the skillet with the veggies and pineapple.
2. Pour in reserved marinade and bring to a gentle boil, scraping up any browned bits from the pan.
3. Stir in the prepared sauce, cooking 2–3 minutes until the sauce thickens and coats the chicken and pineapple beautifully.
4. Taste and adjust seasoning: add a pinch of salt, pepper, or a splash of soy if needed.

5. Plate & Garnish

• Spoon a bed of fluffy rice onto each plate.
• Top with the sweet and savory pineapple chicken.
• Garnish with sliced green onions and chopped cilantro for freshness and color.

Chef’s Tips for Success

1. Marination Matters: Even 30 minutes enhances flavor, but 1–2 hours yields a deeper, more complex taste.
2. High Heat Searing: Ensure your pan is hot before adding chicken; this creates a caramelized crust and locks in juices.
3. Don’t Overcrowd the Pan: Cook chicken in batches to avoid steaming and to achieve a proper sear.
4. Balancing Sweet & Savory: Taste the finished sauce before plating; adjust with a touch more brown sugar for sweetness or a dash of soy for saltiness.
5. Fresh vs. Canned Pineapple: Fresh offers brightness and texture; canned is perfectly acceptable—just drain the juice into your sauce.
6. Rice Variations: For extra fragrance, substitute half the water with coconut milk or stir in ¼ teaspoon turmeric for color.

Delicious Variations

• Spicy Kick: Add 1–2 teaspoons of Sriracha or chopped fresh chili when whisking the sauce.
• Coconut Pineapple Chicken and Rice: Use coconut milk for cooking the rice and stir in shredded coconut for tropical flair.
• Vegetarian “Chicken”: Replace chicken with tofu or seitan; press tofu to remove moisture and pan-fry until golden.
• Brown Rice or Quinoa: Swap white rice for brown rice (increase liquid and cook time) or protein-rich quinoa.
• Grilled Version: Thread marinated chicken and pineapple onto skewers and grill for summer cookouts.

Serving Suggestions & Pairings

1. Side Salads
   • Tangy Asian slaw with lime dressing
   • Crisp cucumber salad with sesame seeds
2. Vegetable Sides
   • Steamed broccoli or sugar snap peas
   • Roasted baby carrots with honey glaze
3. Beverage Pairings
   • White Wine: A crisp Riesling or Sauvignon Blanc balances sweetness.
   • Beer: A light lager or wheat beer complements tropical flavors.
   • Non-Alcoholic: Sparkling pineapple or ginger ale.
4. Plating Tips
   • Serve on a wide, shallow bowl to showcase colors.
   • Drizzle extra sauce around the rice for visual appeal.
   • Garnish with microgreens or edible flowers for an upscale touch.

Storage & Make-Ahead Strategies

• Refrigeration: Store in an airtight container for up to 3 days. Separate rice and chicken if possible to maintain texture.
• Freezing: Freeze chicken mixture (without rice) for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop.
• Reheating: Add a splash of water or broth when reheating to loosen the sauce. Microwave on medium power or reheat in a skillet over low heat.
• Meal Prep: Portion rice and pineapple chicken into individual meal‑prep containers for grab‑and‑go lunches.

Nutrition Information (Per Serving)

Estimated values; varies with ingredients and portion sizes.

• Calories: 480 kcal
• Protein: 32 g
• Carbohydrates: 55 g
  • Sugars: 14 g
• Fat: 14 g
  • Saturated Fat: 3 g
• Fiber: 3 g
• Sodium: 780 mg

Frequently Asked Questions (FAQs)

Q: Can I use frozen pineapple?
A: Absolutely! Thaw and drain excess liquid first. Frozen pineapple works well in this recipe and saves prep time.

Q: Is this recipe gluten-free?
A: Use tamari instead of soy sauce and ensure hoisin sauce is gluten-free. The rest of the ingredients are naturally gluten-free.

Q: How can I make this dish less sweet?
A: Reduce the brown sugar in the sauce by half and omit honey from the marinade, then season with a bit more soy to balance.

Q: Can I cook everything in one pot?
A: For ultimate simplicity, use a large Dutch oven: cook rice first, remove, then sear chicken and pineapple in the same pot before returning rice and adding sauce. Adjust liquid accordingly.

Q: What’s the best way to shred leftover chicken?
A: If you have leftover roasted chicken, simply shred with two forks and warm in the pineapple sauce for a quick version of this recipe.

Conclusion

The Sweet and Savory Pineapple Chicken and Rice Recipe is a versatile, flavor-packed masterpiece that combines the tropical sweetness of pineapple with umami-rich chicken, all served atop perfectly cooked rice. With easy make-ahead options, endless variations, and chef‑driven tips to guarantee success, this dish will become a staple in your culinary repertoire. So don your apron, gather your ingredients, and treat yourself (and anyone lucky enough to taste) to a symphony of sweet, savory, and satisfying flavors.

Happy cooking, and may your kitchen adventures be forever delicious!

Sweet and Savory Pineapple Chicken and Rice Recipe

A one‑pan, flavor-packed fusion of tender chicken, caramelized pineapple, and fragrant rice in a tangy soy‑ginger sauce—ready in under an hour for a quick, family‑friendly dinner that’s both sweet and savory.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 480 kcal

Ingredients

  

Chicken & Marinade

• 1½  lb boneless skinless chicken thighs or breasts, cut into 1″ pieces
• 2  Tbsp soy sauce or tamari
• 1  Tbsp rice vinegar
• 1  Tbsp honey
• 1  tsp sesame oil
• 1  tsp freshly grated ginger
• 2 garlic cloves minced
• ¼  tsp red pepper flakes
• ½  tsp kosher salt
• ¼  tsp black pepper

Rice

• 1½  cups long‑grain white rice jasmine or basmati
• 2  cups low‑sodium chicken broth
• 1  Tbsp butter or neutral oil
• Pinch of salt

Pineapple & Veggies

• 3  cups fresh pineapple chunks or canned in juice, drained
• 1 red bell pepper diced
• 1 small red onion thinly sliced
• 2 green onions sliced (garnish)
• 2  Tbsp chopped cilantro garnish

Finishing Sauce

• ¼  cup reserved pineapple juice
• 2  Tbsp hoisin sauce
• 1  Tbsp brown sugar
• 1  Tbsp cornstarch
• 2  Tbsp water

Instructions

 

Marinate Chicken:

• Whisk soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, red pepper flakes, salt, and pepper.
• Toss chicken pieces to coat; refrigerate 30 min–2 hrs.

Cook Rice:

• Rinse rice under cold water.
• In a saucepan, melt butter over medium heat, toast rice 1 min.
• Add broth and salt, bring to boil, then cover and simmer 15–18 min until absorbed. Rest 5 min, fluff.

Sear Chicken:

• Heat 1 Tbsp oil in a skillet over medium‑high.
• Remove chicken (reserve marinade), sear in batches 3–4 min per side until golden. Transfer to a plate.

Sauté Veggies & Pineapple:

• In same pan, add remaining oil. Sauté onion and bell pepper 2–3 min.
• Add pineapple, cook 4–5 min until edges caramelize.

Make Sauce & Combine:

• Whisk pineapple juice, hoisin, brown sugar, cornstarch, and water.
• Return chicken to pan with reserved marinade, bring to boil.
• Stir in sauce, cook 2–3 min until thickened. Adjust seasoning.

Plate & Garnish:

• Spoon rice onto plates; top with pineapple chicken.
• Sprinkle green onions and cilantro over the dish.

Notes

• Make‑Ahead: Marinate chicken up to 2 hrs ahead; sauce flavors deepen when chilled overnight.
• Storage: Refrigerate leftovers (separate rice) for up to 3 days; reheat gently with a splash of water. Freeze chicken mixture for up to 2 months.
• Variations: Spice it up with Sriracha, swap rice for quinoa, or grill chicken and pineapple on skewers for a smoky twist.