Tips for the Best Pineapple Chicken and Rice
- Rinse rice until the water runs mostly clear to prevent gumminess and help it cook evenly.
- Cut chicken into evenly sized cubes (about 1 inch) so it cooks at the same rate and stays juicy.
- If the pan looks dry before the rice is done, add a splash of broth; if too wet at the end, uncover and simmer a couple of minutes more.
- Use some pineapple juice but not too much; a mix of broth and juice keeps the dish savory with just the right sweetness.
FAQs
Can I use leftover cooked rice instead of raw?
Yes. Cook the chicken, veggies, and pineapple as directed, then stir in 2–3 cups cooked rice with the sauce ingredients (broth, soy, juice, honey, ginger) and fry for several minutes until hot and slightly crispy in spots, similar to pineapple fried rice.
Can I substitute chicken thighs for breasts?
Boneless, skinless thighs work very well and stay extra tender; just trim excess fat, cube them, and cook the same way as breast meat.
How spicy can I make it?
Add a pinch of red pepper flakes, a diced jalapeño, or a spoonful of chili‑garlic sauce along with the garlic if you’d like some heat.
Does this reheat or freeze well?
Yes. Leftovers keep 3–4 days in the fridge and reheat easily in the microwave with a splash of water or broth. For longer storage, freeze in airtight containers and thaw overnight before reheating.
Why You’ll Love This Recipe
Pineapple Chicken and Rice delivers a full meal—protein, starch, and fruit‑forward sweetness—in a single pan with minimal prep and cleanup. The combination of tender chicken, fluffy rice, and bright pineapple feels both comforting and a little tropical, making it a reliable go‑to for quick weeknight dinners and easy meal prep.