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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
Cook Time 40 minutes
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.