Craving sweet and savory takeout flavors at home? This pineapple chicken and rice recipe delivers tender chicken, juicy pineapple chunks, and crisp bell peppers in a glossy honey-soy glaze, all served over fluffy rice in just 30 minutes with one-pan ease.

Pineapple Chicken and Rice (30-Minute One-Pan Recipe) 8

Why You’ll Love This Recipe

This dish balances tropical sweetness from pineapple with umami-rich soy sauce and warm ginger notes. Home cooks appreciate its simplicity using pantry staples.

Ready in 30 minutes from start to finish, perfect for busy weeknights.
One-pan method means minimal cleanup and maximum flavor infusion.
Kid-friendly taste that adults rave about, with customizable heat and veggies.
Meal prep superstar: stores well for 4 days or freezes for quick future meals.
Packed with lean protein, vitamin C, and natural enzymes for a wholesome family dinner.

Ingredients

: A vibrant hero image for a pineapple chicken and rice recipe: overhead wide shot on a rustic wooden table, blue ceramic plate piled with fluffy jasmine rice topped with glossy honey-soy glazed chicken bites, bright yellow pineapple chunks, crisp red bell pepper dice, garnished with chopped green onions and sesame seeds. Steam rising subtly, two fresh pineapple wedges on side, gold fork, warm natural sunlight filtering in, professional food photography style with shallow depth of field, high detail, appetizing colors, 3:2 landscape.

Gather these simple ingredients, most likely already in your kitchen. Yields 4 servings.

Category	Ingredients	Notes/Substitutions
Protein	1 lb boneless skinless chicken breast, diced into bite-sized pieces	Chicken thighs for richer flavor; tofu for vegetarian
Vegetables	1 bell pepper (any color), diced	Add shredded carrots or snap peas for extra crunch
Fruit	1 can (15 oz) pineapple chunks, drained (reserve 1/4 cup juice)	Fresh pineapple: 1.5 cups chunks
Rice	2 cups cooked white or jasmine rice	Day-old preferred; cauliflower rice for low-carb
Sauce	1/4 cup reserved pineapple juice, 2 tbsp low-sodium soy sauce, 1 tbsp honey, 1/2 tsp garlic powder, 1/2 tsp ground ginger	Tamari for gluten-free; fresh minced garlic/ginger if available
Cooking	1 tbsp olive oil or avocado oil, salt and black pepper to taste	–
Garnishes	2 green onions, sliced; sesame seeds (optional)	Chili flakes for spice

Step-by-Step Instructions

Follow these numbered steps for foolproof results. Total cook time: 25 minutes.

Cook the Chicken (6-8 minutes): Heat oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through (internal temp 165°F), stirring occasionally. Remove excess fat if needed but keep golden bits for flavor.
Add Bell Peppers (2-3 minutes): Stir in diced bell pepper. Cook until slightly softened but still crisp, about 2-3 minutes. This adds color and texture contrast.
Incorporate Pineapple (2 minutes): Add drained pineapple chunks. Stir for 2 minutes until warmed and fragrant, letting natural juices release.
Make and Add Sauce (1 minute): Whisk reserved pineapple juice, soy sauce, honey, garlic powder, and ginger in a small bowl. Pour into skillet, stirring to coat everything evenly.
Simmer to Perfection (4-5 minutes): Simmer uncovered on medium-low until sauce thickens to a glossy glaze, 4-5 minutes. Stir occasionally. Taste and adjust seasoning.
Serve Hot: Spoon chicken-pineapple mixture over warm rice. Garnish with green onions and sesame seeds.

Expert Tips for Success

Achieve restaurant-quality results every time with these pro techniques.

Use uniform chicken pieces for even cooking and tenderness.
Day-old rice prevents mushiness; spread fresh rice on a sheet pan and chill if needed.
Reserved pineapple juice is key for natural sweetness and sauce consistency.
For crisp veggies, avoid overcooking bell peppers.
Sauce too thick? Add a splash of water. Too thin? Simmer longer.

Delicious Variations

Customize to your pantry or preferences without compromising flavor.

Spicy Kick: Stir in 1/2 tsp red pepper flakes or sriracha with the sauce.
Veggie Boost: Add 1/2 cup broccoli florets or snap peas in step 2.
Fried Rice Style: Mix rice directly into the skillet in step 5 for takeout vibes.
Protein Swap: Use shrimp (cook 2-3 minutes) or cubed tofu.
Low-Carb: Swap rice for cauliflower rice or zucchini noodles.
Nutty Crunch: Sprinkle 1/4 cup cashews or peanuts at the end.

Serving Suggestions

Pair with simple sides for a complete meal.

Fresh cucumber salad with rice vinegar.
Steamed broccoli or egg rolls.
Tropical fruit salad for dessert.

Nutrition Information (Per Serving)

Approximate values based on 4 servings with white rice.

Nutrient	Amount
Calories	450
Protein	30g
Carbohydrates	50g
Fat	12g
Fiber	3g
Vitamin C	60% DV

Lean chicken provides protein for muscle repair, while pineapple and peppers deliver immune-boosting vitamin C. Pineapple enzymes aid digestion.

Meal Prep and Storage

This recipe shines for weekly meal planning.

Fridge: Store in airtight containers up to 4 days. Reheat with a splash of water to revive sauce.
Freezer: Freeze up to 3 months. Thaw overnight, then stovetop reheat.
Pro Tip: Portion rice separately to avoid sogginess.

Frequently Asked Questions

Can I use fresh pineapple?
Yes! Use 1.5 cups chunks and 1/4 cup fresh juice. It offers firmer texture and brighter tang.

Is this gluten-free?
Swap soy sauce for tamari. Check other labels.

How do I know chicken is done?
Internal temperature reaches 165°F; juices run clear, no pink center.

Can I double the recipe?
Yes, use a larger skillet or batches to ensure browning, not steaming.

No honey? What else?
Brown sugar, maple syrup, or white sugar (1:1 ratio). Adjust to taste.

Make it in Instant Pot?
Sauté chicken and peppers on sauté mode, add rest, pressure cook 4 minutes.

Air fryer version?
Toss chicken/pineapple/veggies in sauce, air fry 400°F for 12-15 minutes, stirring halfway.

Enjoy this pineapple chicken and rice as your new go-to dinner!

Pineapple Chicken and Rice (30-Minute One-Pan Recipe)