There’s something magical that happens when sweet fruit meets savory dinner. It shouldn’t always work, but when it does, it’s pure comfort. This dish is exactly that—a cozy, one-skillet wonder that turns a regular weeknight into something just a little bit special.

Imagine tender chunks of chicken, bathed in a gingery, savory-sweet sauce, with pops of juicy pineapple and crisp vegetables. It all comes together in one pan, with minimal fuss, and lands on a fluffy bed of steaming rice. It’s the kind of meal that makes everyone at the table happy.

My friend Anne calls it her “happy food,” the recipe she pulls out when the day has been long and the spirit needs a lift. It’s vibrant, it’s satisfying, and it fills your kitchen with the most incredible aroma. Let’s make it.

Ingredients Needed for the Recipe

Gathering everything first is the secret to a smooth, enjoyable cooking process. Here’s what you’ll need to create this symphony of flavors.

• Chicken Breast (1 1/2 – 2 pounds): Cut into small, 3/4-inch chunks. This size ensures quick, even cooking and makes every bite perfectly fork-tender.
• Salt & Black Pepper: The essential starters for seasoning the chicken, making the foundation of the dish pop.
• Shredded Carrots (2 cups): They add a lovely color and a subtle sweetness that melts right into the sauce.
• Onion Slices (1 1/2 heaping cups): Sliced about 1/4-inch thick, they become soft and sweet, adding a wonderful texture.
• Garlic (2 cloves, chopped) & Ginger (2 tablespoons, minced): This is the flavor powerhouse. The ginger provides a warm, spicy kick, while the garlic brings its unmistakable savory depth.
• Canned Pineapple (20 oz can): You’ll use both the chunks (or slices you cut up) and, crucially, the juice. The juice is liquid gold for the sauce.
• Scallions (1 cup, greens only): Cut into 1-inch strips, they add a fresh, mild oniony finish and a beautiful green accent.
• Vegetable or Canola Oil (2 tablespoons): A neutral oil with a high smoke point, perfect for searing the chicken without overpowering the other flavors.

For the Rice

• Uncooked Rice (2 cups) & Water (3 cups): Simple, classic, and the perfect fluffy base to soak up all that amazing sauce. A rice cooker makes this step effortless.

For the Sauce

• Less-Sodium Chicken Broth (1 cup): This forms the savory backbone of the sauce. Using less-sodium gives you control over the saltiness.
• Reserved Pineapple Juice (1/2 cup): This is the star! It brings a natural, tropical sweetness that balances the salty and savory elements.
• Ketchup (1/4 cup) & Soy Sauce (5 tablespoons): An unlikely but fantastic duo. The ketchup adds a touch of tangy sweetness and body, while the soy sauce provides that deep, umami saltiness.
• Brown Sugar (1 tablespoon): Just a hint to round out the sweetness and help the sauce caramelize slightly.
• Cornstarch (2 tablespoons): The magic thickener. It transforms the liquid ingredients into a glossy, clingy sauce that coats every piece of chicken and pineapple beautifully.

How to make Chicken Pineapple and Rice?

This process is all about building layers of flavor, one simple step at a time. Don’t be intimidated by the number of steps; it’s a very straightforward dance.

Step 1: Start Your Rice First

Bring the 3 cups of water to a boil in a medium saucepan. Once it’s rolling, reduce the heat to just a touch above low—you want a gentle simmer. Immediately add your 2 cups of rice, give it one good stir for about 30 seconds, then cover it tightly.

Let it simmer gently for 18 to 20 minutes. When the time is up, shut off the heat and let it sit, covered, until you’re ready to serve. Just fluff it with a fork right before dishing it out. This hands-off method gives you perfect, separate grains.

Step 2: Prep Your Pineapple and Sauce

While the rice is working, open your can of pineapple. Drain the fruit in a colander over a bowl or measuring cup—you need to catch that juice! Reserve exactly 1/2 cup of the pineapple juice for the sauce. If you have pineapple slices, now is the time to chop them into bite-sized chunks.

In a medium bowl, combine all the sauce ingredients: the chicken broth, your reserved 1/2 cup of pineapple juice, ketchup, soy sauce, the extra 1/2 teaspoon of salt, 1/4 teaspoon of pepper, brown sugar, and cornstarch. Whisk it all together until it’s completely smooth and no lumps of cornstarch remain. Set this aside for now.

Step 3: Cook the Chicken to Golden Perfection

Season your chicken chunks evenly with the initial 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Place your large, 12-inch skillet over medium heat and let it get properly hot. Add the oil, then the chicken in a single layer—don’t crowd the pan.

Let the chicken cook undisturbed for about 3 minutes to get a beautiful golden-brown sear on one side. Then, turn all the pieces over and cook for another 3 minutes. The goal here is a good color; the chicken doesn’t need to be fully cooked through yet. Remove it to a clean plate.

Step 4: Sauté the Aromatics and Veggies

You should have some liquid left in the skillet. Drain off any excess, leaving just about 2 tablespoons behind. If it’s looking dry, just add 2 tablespoons of water. Add the shredded carrots in an even layer, cover the skillet, and let them cook for 2 minutes.

This quick steam softens them up perfectly. Now, uncover, stir in the onions, ginger, and garlic. Cover and cook for another 2 minutes. Keep a close eye here—you want the garlic and ginger to be fragrant, but never, ever burnt.

Step 5: Bring It All Together to Simmer

Give your sauce mixture another quick whisk—the cornstarch tends to settle—and pour it into the skillet. Stir constantly as it comes up to a bubble. You’ll feel it thicken almost immediately, becoming glossy and rich.

Now, return the partially cooked chicken to the skillet, nestling it down into the sauce. Gently place the drained pineapple chunks and the strips of scallion greens over the top. Don’t stir them in completely just yet. Cover the skillet, reduce the heat to a low simmer, and let it all cook together for 7 to 8 final minutes. This allows the chicken to finish cooking and the pineapple to warm through.

Step 6: The Final, Beautiful Serve

After simmering, the chicken will be cooked through and incredibly juicy. Give everything one gentle, final stir to combine. Spoon a generous amount of your fluffy white rice into a bowl, then ladle the chicken, pineapple, and that incredible sauce right over the top. Dinner is served.

Why This Dish is a Weeknight Hero

We all have those nights. You’re tired, maybe a little frazzled, and the thought of a complicated meal is just too much. This dish is the antidote to that feeling. It’s your reliable weeknight hero.

It comes together in the time it takes to cook a pot of rice, and most of the action happens in a single skillet. That means less time cleaning and more time relaxing. The ingredient list is filled with pantry staples and a few fresh items, making it accessible any day of the week.

Beyond the practicality, it’s a meal that genuinely delights. The combination of savory, sweet, and tangy is a universal crowd-pleaser, winning over both kids and adults. It turns a simple Tuesday into a mini-celebration.

Ingredient Substitutions

Don’t have every single ingredient? No problem. Cooking is about adaptability. Here are some easy swaps you can make without losing the spirit of the dish.

• Chicken: Boneless, skinless chicken thighs are a fantastic substitute for breast. They’re actually more forgiving and will stay incredibly moist and flavorful.
• Fresh Pineapple: Absolutely! Use about 2 cups of fresh pineapple chunks. For the juice, you can use store-bought 100% pineapple juice to measure out your 1/2 cup.

• Veggies: Feel free to add a chopped bell pepper (any color) with the onions. Frozen peas or edamame stirred in at the very end are also a great addition for color and nutrition.
• Sauce: For a gluten-free version, use tamari or a certified gluten-free soy sauce. You can substitute the ketchup with tomato paste thinned with a little water or vinegar.

Tips

A few small tricks can take this dish from great to absolutely exceptional. These are the little secrets that make all the difference.

• Don’t Skip the Sear. When browning the chicken, resist the urge to move it around. Let it sit for a full 3 minutes to develop a golden-brown crust. This “fond” on the bottom of the pan is packed with flavor that will dissolve into your sauce.
• Whisk Your Sauce Thoroughly. Cornstarch is a clumpy friend. Make sure you whisk the sauce ingredients until it’s completely smooth before it hits the heat. A few lumps in the bowl will turn into gelatinous blobs in the skillet.
• Control Your Heat with the Aromatics. Garlic and ginger burn in a heartbeat. When you add them with the onions, the moisture from the onions helps protect them. If your skillet seems too hot, don’t hesitate to lower the heat a notch.
• Let it Simmer, Don’t Boil. The final 7-8 minutes with the lid on should be a gentle simmer, not a rolling boil. This gentle heat finishes cooking the chicken without toughening it and allows the flavors to meld together perfectly.

How to Store and Reheat

This dish makes for fantastic leftovers, often tasting even better the next day as the flavors continue to mingle. Proper storage is key to keeping its texture and taste.

Let the chicken and rice cool completely before storing. Keep them in separate airtight containers in the refrigerator. They will stay fresh for up to 3-4 days. This prevents the rice from getting soggy from the sauce.

The best way to reheat is on the stovetop. Gently warm the chicken and pineapple mixture in a skillet over medium-low heat, adding a tiny splash of water or chicken broth to loosen the sauce. Reheat the rice separately in the microwave or by steaming it.

You can freeze the chicken and pineapple mixture for up to 2 months, though the pineapple may become a little softer upon thawing. I don’t recommend freezing the cooked rice, as it can become grainy and hard.

Best Time to Serve This Dish

While it’s a champion of the weeknight dinner rush, this dish is so much more versatile than that. Its vibrant colors and balanced flavors make it suitable for many occasions.

It’s a perfect casual weekend meal when you want something satisfying but don’t want to spend hours in the kitchen. It also shines as a easy, impressive dish for casual entertaining. Serve it family-style in the middle of the table and watch it disappear.

On a dreary, rainy day, the bright, sunny flavor of the pineapple is a genuine mood-lifter. Conversely, on a warm summer evening, it feels light and refreshing. It’s truly a recipe for all seasons.

Flavor Variations

Once you’ve mastered the classic version, feel free to get creative and make it your own. Here are a few ideas to spark your imagination.

For a Spicy Kick, add a teaspoon of Sriracha or a pinch of red pepper flakes to the sauce mixture. A drizzle of chili crisp over the top when serving is also phenomenal.

For a Creamier, Richer Sauce, stir a tablespoon or two of coconut milk into the sauce along with the chicken broth. It adds a wonderful tropical depth that pairs beautifully with the pineapple.

For a Different Texture, try adding a handful of cashews or chopped water chestnuts right at the end of cooking. They’ll provide a wonderful, satisfying crunch that contrasts with the tender chicken and soft pineapple.

Print Recipe

Chicken Pineapple and Rice Recipe

Author: katie Smith Cooking Method: Skillet Cuisine: Asian Courses: Main Course

Difficulty: easy Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 4 Estimated Cost: $ medium Calories: 480

Best Season: Spring, Summer, Fall, Winter

Description

This comforting one-pan Chicken Pineapple and Rice features tender chicken, sweet pineapple chunks, and crisp vegetables simmered in a savory-sweet gingery sauce. It’s a complete, flavorful weeknight meal that comes together in under 30 minutes and pairs perfectly with fluffy steamed rice.

ingredients

Servings

• 1.5–2 pounds chicken breast (cut into ¾-inch chunks)
• 0.5 teaspoon salt (for chicken)
• 0.25 teaspoon black pepper (for chicken)
• 2 cups shredded carrots
• 1.5 cups onion (sliced ¼-inch thick)
• 2 cloves garlic (chopped)
• 2 tablespoons fresh ginger (minced)
• 1 (20 oz) can pineapple chunks or slices (juice reserved (½ cup for sauce))
• 1 cup scallions (greens only, cut into 1-inch strips)
• 2 tablespoons vegetable or canola oil

For the Rice

• 2 cups uncooked white rice
• 3 cups water

For the Sauce

• 1 cup low-sodium chicken broth
• 0.5 cup reserved pineapple juice
• 0.25 cup ketchup
• 5 tablespoons soy sauce
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon brown sugar
• 2 tablespoons cornstarch

Instructions

1. Cook the rice

   Bring 3 cups of water to a boil in a medium saucepan. Add 2 cups rice, stir for 30 seconds, then reduce heat to low. Cover and simmer for 18–20 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
   Mark as complete

2. Prep ingredients

   While rice cooks, drain the pineapple, reserving ½ cup of juice for the sauce. Cut pineapple slices into chunks if needed. Season chicken with ½ tsp salt and ¼ tsp pepper.
   Mark as complete

3. Make the sauce

   In a medium bowl, whisk together chicken broth, reserved pineapple juice, ketchup, soy sauce, salt, pepper, brown sugar, and cornstarch until smooth. Set aside.
   Mark as complete

4. Cook the chicken

   Heat oil in a large 12-inch skillet over medium heat. Add chicken in a single layer and cook for 3 minutes per side until lightly browned and mostly cooked through. Transfer to a plate.
   Mark as complete

5. Sauté vegetables

   If needed, add 2 tablespoons water to the skillet. Add carrots, cover, and cook for 2 minutes. Stir in onion, garlic, and ginger. Cover and cook 2 more minutes—do not let garlic burn.
   Mark as complete

6. Simmer everything together

   Whisk sauce again and pour into the skillet. Bring to a gentle boil, stirring until slightly thickened. Return chicken to the pan, submerging in sauce. Top with pineapple and scallions. Cover and simmer for 7–8 minutes until chicken is fully cooked (165°F).
   Mark as complete

7. Serve

   Spoon the chicken-pineapple mixture over hot rice and enjoy immediately.
   Mark as complete

Nutrition Facts

Servings 4

Serving Size 1¼ cups chicken mixture + ¾ cup rice

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Amount Per Serving

Calories 480kcal

% Daily Value *

Total Fat 14g22%

Saturated Fat 2.5g13%

Cholesterol 85mg29%

Sodium 1150mg48%

Potassium 720mg21%

Total Carbohydrate 58g20%

Dietary Fiber 3g12%

Sugars 18g

Protein 32g64%

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Calcium 60 mg

Iron 2.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Rice tip: For best results, use day-old rice or cook fresh rice using the pasta method (boil in excess water, drain, and cool) if short on time.
• Customize veggies: Add bell peppers, snow peas, or zucchini for extra color and nutrition.
• Make it spicy: Add ¼–½ tsp red pepper flakes to the sauce for a kick.
• Storage: Keep leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave.

Keywords: chicken pineapple rice, easy chicken dinner, weeknight meal, one-pan chicken, sweet and savory chicken, Asian-inspired rice bowl