Pineapple Chicken and Rice 🍍🍗🍚
Sweet, tangy, and savory—this one-pan wonder combines juicy chicken, caramelized pineapple, and fluffy rice in a sticky, tropical glaze. Perfect for weeknights!
Ingredients
For the Chicken & Rice:
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1½ lbs boneless, skinless chicken thighs (or breasts)
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1 tbsp olive oil
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1 cup jasmine or long-grain rice, rinsed
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1¼ cups chicken broth
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1 (8 oz) can crushed pineapple (juice reserved)
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1 red bell pepper, diced
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3 green onions, sliced
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2 cloves garlic, minced
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1 tsp fresh ginger, grated
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Salt & pepper to taste
For the Sauce:
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¼ cup reserved pineapple juice (from the can)
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3 tbsp soy sauce
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2 tbsp honey (or brown sugar)
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1 tbsp rice vinegar
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1 tsp sriracha (optional for heat)
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1 tbsp cornstarch
Garnish (optional):
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Toasted sesame seeds
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Fresh cilantro
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Lime wedges
Instructions
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Prep the chicken:
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Season chicken with salt & pepper. Heat oil in a large skillet (with a lid) over medium-high.
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Sear chicken 3–4 minutes per side until golden. Remove and set aside.
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Sauté veggies:
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In the same skillet, add bell pepper, garlic, and ginger. Cook 1 minute.
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Stir in rice, coating it with the pan juices.
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Simmer the rice:
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Pour in chicken broth, pineapple juice, and sauce ingredients (soy sauce, honey, vinegar, sriracha).
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Bring to a boil, then reduce heat to low. Place chicken on top of rice, cover, and simmer 18–20 minutes (or until rice is tender).
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Add pineapple & finish:
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Uncover, fluff rice, and stir in crushed pineapple and green onions.
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Optional: Broil 2–3 minutes for caramelized edges.
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Serve:
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Garnish with sesame seeds, cilantro, and lime. Drizzle with extra sauce if desired.
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Tips & Variations
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Pineapple options: Use fresh pineapple chunks for brighter flavor (add with green onions).
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Vegetarian? Swap chicken for tofu or chickpeas and use veggie broth.
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Spice it up: Add red pepper flakes or extra sriracha.
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Meal prep: Stores well in the fridge for 3 days—reheat with a splash of broth.
This Pineapple Chicken and Rice is a tropical escape in every bite! 🌴🔥
Would you like a slow cooker or grilled version? 😊