Pineapple Chicken and Rice

Pineapple Chicken and Rice is a sweet‑savory skillet dinner with juicy chicken, tender rice, and bursts of caramelized pineapple all cooked together in one pan. It has a simple, family‑friendly flavor profile—lightly garlicky with a touch of soy and ginger—that tastes like takeout but uses everyday ingredients.​

Cooking the chicken first for golden edges, then simmering rice in broth, pineapple juice, and seasonings builds layers of flavor while keeping cleanup minimal. A handful of green onions and sesame seeds at the end makes it feel fresh and a little tropical.​​

Ingredients

• 1 pound chicken breast, cubed
• 1 cup pineapple, cubed (fresh or canned, drained; reserve 1/4–1/2 cup juice if using canned)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced (optional but recommended)
• 1 cup jasmine or long‑grain white rice, rinsed
• 2 cups chicken broth
• 2–3 tablespoons soy sauce (to taste)
• 1 tablespoon honey or brown sugar
• 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
• Salt and pepper, to taste
• 1/4 cup sliced green onions
• 1 tablespoon sesame seeds (optional)​​

Step‑by‑Step Instructions

1. Brown the chicken

1. Heat olive oil in a large deep skillet over medium‑high heat.
2. Season cubed chicken lightly with salt and pepper, then add to the hot pan in a single layer.
3. Cook 5–7 minutes, stirring occasionally, until the chicken is browned and mostly cooked through. Transfer to a plate and set aside.​

2. Sauté aromatics and pineapple

1. In the same skillet, add chopped onion and red bell pepper. Cook 3–4 minutes until softened.
2. Stir in garlic and cook 30–60 seconds until fragrant.
3. Add the pineapple cubes and cook another 2 minutes so they warm and start to caramelize slightly.​​

3. Add rice and liquids

1. Stir the rinsed rice into the skillet and cook 1–2 minutes, stirring, so some grains turn slightly translucent.
2. Pour in chicken broth, reserved pineapple juice (up to 1/2 cup, reducing broth if needed), soy sauce, honey or brown sugar, and ginger.
3. Stir well, scraping up any browned bits from the bottom. Bring to a gentle boil.​

4. Simmer with chicken

1. Return the browned chicken and any juices to the skillet, nestling it into the rice mixture.
2. Reduce heat to low, cover, and simmer 18–20 minutes without lifting the lid, until the rice is tender and most liquid is absorbed.
3. Remove from heat and let stand covered 5 minutes to finish steaming. Fluff rice gently with a fork.​

5. Finish and serve

• Taste and adjust soy, sweetness, salt, or pepper as needed.
• Sprinkle with sliced green onions and sesame seeds, then serve hot straight from the skillet.
  
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