There’s just something about the combo of sweet and savory that always hits the spot—and this Pineapple Chicken and Rice recipe is one of those meals I make on repeat. It’s super flavorful, easy to throw together on a weeknight, and honestly tastes even better the next day.
Whether you’re cooking for the whole family or just meal prepping for the week, this is one of those dishes that checks all the boxes. You’ve got juicy chicken, tender rice, and sweet pineapple in a sticky, savory sauce that tastes like takeout—but better. And bonus? It comes together in one pan.
Ingredients You’ll Need
Here’s everything I use to make this easy pineapple chicken and rice recipe:
- Chicken breast or thighs – I prefer boneless, skinless chicken thighs for flavor, but breast works too.
- Cooked rice – White rice or jasmine rice are great here. You can also use brown rice for extra fiber.
- Pineapple chunks – Fresh or canned both work. Just make sure to drain if using canned.
- Red bell pepper – Adds crunch and color. You can also throw in green or yellow peppers.
- Garlic and ginger – Freshly minced is best. It makes the sauce really pop.
- Soy sauce – I use low sodium to control the salt.
- Honey – For that natural sweetness to balance the tangy pineapple.
- Rice vinegar – Gives the sauce a little zing.
- Cornstarch + water – To thicken the sauce at the end.
- Green onions + sesame seeds – Optional toppings, but highly recommended.
Step-by-Step Instructions
1. Cook the Chicken
Cut your chicken into bite-sized pieces, season with salt and pepper, and sauté in a large skillet until browned and cooked through. I usually cook mine in a bit of sesame oil for added flavor.
2. Make the Sauce
In a small bowl, mix together soy sauce, honey, rice vinegar, garlic, ginger, and a bit of pineapple juice if you have some left from the can. Add this sauce to the skillet once the chicken is cooked.
3. Add Veggies and Pineapple
Toss in your diced red bell peppers and pineapple chunks. Stir to combine and let it simmer for a few minutes so the flavors meld together.
4. Thicken the Sauce
Mix cornstarch with water, then pour it into the skillet. Stir until the sauce thickens and coats everything.
5. Add Cooked Rice
Add your cooked rice directly into the skillet. Toss everything together so the rice soaks up all that flavor.
6. Garnish and Serve
Top with chopped green onions and sesame seeds if you like. I usually add a little squeeze of lime juice right before serving—it just brightens everything up.
40-piece meal prep containers
If you’re planning to prep a few wraps ahead of time, having the right containers makes all the difference. I personally love these 40-piece BPA-free meal prep containers—they’re lightweight, leak-proof, and stack perfectly in the fridge.
Variations to Try
Want to make it your own? Here are a few easy swaps and additions:
- Spicy Pineapple Chicken: Add red chili flakes or a splash of sriracha.
- Pineapple Chicken Fried Rice: Stir in scrambled eggs and peas for a fried rice twist.
- Low-Carb Version: Serve over cauliflower rice or shredded cabbage.
- Add Crunch: Top with chopped cashews or peanuts for texture.
- Vegan Version: Swap chicken for tofu and use maple syrup instead of honey.
Meal Prep & Storage
This pineapple chicken and rice recipe is ideal for meal prepping!
- Make Ahead Tip: Store in airtight containers for easy grab-and-go lunches.
- Storage: Lasts up to 4 days in the fridge.
- Freezer Friendly: Freeze in single portions. Thaw overnight and reheat in the microwave or stovetop.
Final Thoughts
If you’re looking for a dinner that’s quick, comforting, and packed with flavor, this pineapple chicken and rice checks every box. It’s one of those recipes I keep coming back to because it’s just so easy—and so satisfying.
Whether you’re cooking for your family or meal prepping for the week, this dish brings a little tropical twist to your table without much effort. Try it once, and I promise it’ll become a regular in your rotation. Let me know how you make it your own!
