If you’re looking for a dish that’s bursting with flavor and texture, Sweet and Savory Pineapple Chicken and Rice is the recipe for you! This dish combines tender chicken, vibrant pineapple, and fluffy rice, all tossed together in a deliciously tangy sauce. It’s the perfect balance of sweet and savory that will have your taste buds dancing. Plus, it’s simple enough for a weeknight dinner but flavorful enough to serve at a special gathering.
Why You’ll Love This Recipe?
There’s something magical about the combination of pineapple and chicken—it’s the sweet and savory harmony we all crave. The pineapple brings a bright, tropical sweetness that complements the juicy chicken, while the savory sauce ties everything together. The rice soaks up all the delicious flavors, making each bite even better. This recipe is not only delicious but also super easy to make, and it comes together in just under 30 minutes. It’s a one-pan meal that’s perfect for busy nights when you want something flavorful but don’t have a lot of time.
Ingredients
Here’s a quick overview of the ingredients you’ll need for this tasty dish. You can find the full list below.
- Chicken breasts or thighs (cut into bite-sized pieces)
- Pineapple (fresh or canned, cut into chunks)
- Rice (white or brown)
- Bell pepper (diced)
- Onion (diced)
- Garlic (minced)
- Soy sauce
- Honey or brown sugar
- Lime juice
- Olive oil
- Salt and pepper
- Green onions (for garnish)
- Red pepper flakes (optional, for heat)
Directions
Step 1: Cook the Rice
Start by cooking your rice. If you’re using white rice, follow the package instructions to cook it. For brown rice, it may take a bit longer—about 40-45 minutes. Once the rice is done, fluff it with a fork and set it aside.
Step 2: Sauté the Chicken
While the rice is cooking, heat a tablespoon of olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper, and then cook them in the skillet until they are browned and cooked through, about 6-8 minutes, depending on the size of the chicken pieces. Once cooked, remove the chicken from the skillet and set it aside.
Step 3: Sauté the Veggies
In the same skillet, add another drizzle of olive oil if needed. Toss in the diced onion, bell pepper, and minced garlic. Sauté for about 3-4 minutes, or until the vegetables are soft and fragrant. The garlic should be golden but not burned, as it will become bitter.
Step 4: Make the Sauce
Add the pineapple chunks (with their juice, if using canned), soy sauce, honey or brown sugar, and lime juice to the skillet. Stir to combine, and let the sauce simmer for a few minutes until it thickens slightly. If you prefer a spicier kick, you can also toss in a pinch of red pepper flakes at this point.
Step 5: Combine the Chicken, Rice, and Sauce
Return the cooked chicken to the skillet with the pineapple sauce. Stir everything together so the chicken is coated in the sauce. Then, add the cooked rice to the skillet, mixing it all in until the rice absorbs the sweet and savory sauce. Let everything cook together for another 2-3 minutes, allowing the flavors to meld together.
Step 6: Garnish and Serve
Once everything is well combined and heated through, serve the dish with a sprinkle of green onions for freshness and a little extra color. You can also add a squeeze of lime juice over the top for an extra burst of brightness.
Expert Tips and Tricks
- Use fresh pineapple: Fresh pineapple gives this dish a sweeter, juicier flavor compared to canned. However, if fresh isn’t available, canned pineapple in juice (not syrup) will work just fine.
- Adjust the sweetness: If you like your dish sweeter, feel free to add a little extra honey or brown sugar. You can also balance it out with more lime juice for acidity.
- Add some heat: If you enjoy a bit of spice, red pepper flakes, fresh chili, or even a dash of hot sauce can be added to the sauce to give it a kick.
- Make it a one-pan meal: This recipe already uses a skillet, but if you prefer less cleanup, you can cook the rice ahead of time and add it to the pan with the chicken and sauce for a quick one-pan meal.
Recipe Variations and Possible Substitutions
- Substitute chicken with shrimp or pork: If you’re in the mood for something different, shrimp or pork tenderloin work just as well in this dish. Just make sure to cook shrimp for about 2-3 minutes until they turn pink and tender, and cook pork until fully browned and cooked through.
- Use brown rice or quinoa: If you prefer a healthier grain, try swapping the white rice for brown rice or quinoa for added fiber and nutrients.
- Vegetarian version: For a vegetarian twist, substitute the chicken with tofu or tempeh. Just sauté it until crispy before adding it to the sauce.
Serving and Pairing Suggestions
This Sweet and Savory Pineapple Chicken and Rice is a delicious stand-alone meal, but you can also serve it alongside a side of steamed vegetables or a fresh salad for some extra crunch and freshness. If you’re in the mood for an appetizer, some crispy spring rolls or a light cucumber salad would pair nicely with the dish.
For drinks, a cold glass of iced tea, lemonade, or a chilled white wine like Sauvignon Blanc would complement the sweetness and tanginess of the pineapple perfectly.
Storage and Reheating Tips
This dish makes fantastic leftovers! Store any extra in an airtight container in the fridge for up to 2-3 days. To reheat, you can simply pop it in the microwave for 1-2 minutes or reheat it on the stovetop over low heat, adding a splash of water or extra soy sauce if it needs some moisture.
4 FAQs
1. Can I make this recipe ahead of time? Yes, you can prep the chicken, vegetables, and sauce ahead of time and store them separately in the fridge. When you’re ready to eat, cook the rice and then combine everything in the skillet.
2. Can I use frozen pineapple? Absolutely! If you have frozen pineapple on hand, just thaw it before using it in the recipe. Make sure to drain any excess water to avoid a soggy dish.
3. Can I freeze leftovers? Yes, you can freeze this dish for up to 1-2 months. To reheat, simply thaw it overnight in the fridge and reheat in the microwave or on the stovetop until warmed through.
4. Is this recipe gluten-free? Yes, this recipe can be gluten-free if you use tamari or a gluten-free soy sauce. Just double-check the soy sauce label for gluten-free options!
Conclusion
This Sweet and Savory Pineapple Chicken and Rice is the perfect meal when you want something flavorful, quick, and satisfying. The combination of juicy chicken, tangy pineapple, and savory sauce creates a balanced dish that’s both sweet and savory in all the right ways. It’s an easy weeknight dinner that feels special enough for a weekend treat. Whip it up for your family or guests, and watch it disappear from the plate in no time!
Print
Sweet and Savory Pineapple Chicken and Rice
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish, One-Pot Meal, Chicken
- Method: Stovetop
- Cuisine: Asian Fusion, Tropical
- Diet: Gluten Free
Description
Sweet and Savory Pineapple Chicken and Rice is a vibrant, tropical-inspired dish that combines the juicy sweetness of pineapple with savory chicken and fragrant rice. This one-pot meal is easy to make, perfectly balanced with protein, carbs, and the refreshing kick of pineapple, making it ideal for dinner or a casual weeknight meal.
Ingredients
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 cup long-grain white rice (uncooked)
- 1 1/2 cups chicken broth (low-sodium preferred)
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/4 cup soy sauce (low-sodium)
- 2 tablespoons honey
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon garlic (minced)
- 1 teaspoon fresh ginger (minced)
- 1/2 red bell pepper (diced)
- 1/4 cup green onions (sliced, for garnish)
- Salt and pepper (to taste)
- Optional: Sesame seeds or chopped cilantro for garnish
Instructions
- Cook the chicken: Heat olive oil in a large skillet or pan over medium heat. Season the chicken pieces with salt and pepper, then cook for 6-8 minutes, until browned and cooked through. Remove from the skillet and set aside.
- Prepare the rice: In the same pan, add the rice and sauté for 1-2 minutes, allowing it to lightly toast. Add the chicken broth, soy sauce, honey, and rice vinegar. Stir well to combine and bring the mixture to a simmer.
- Add the pineapple and vegetables: Stir in the pineapple chunks, red bell pepper, garlic, and ginger. Cover the pan with a lid, reduce the heat to low, and let it cook for 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed.
- Combine the chicken: Once the rice is cooked, return the chicken to the pan and stir everything together. Cover and let it sit for a few minutes for the flavors to meld together.
- Serve: Garnish with green onions and sesame seeds (if using), and serve immediately.
Notes
- For a spicier kick, you can add red pepper flakes or a dash of sriracha sauce.
- You can swap the chicken for shrimp, tofu, or even pork if preferred.
- If you’re using fresh pineapple, be sure to cut it into bite-sized pieces.
- Leftovers store well in the refrigerator for 2-3 days. Simply reheat in a microwave or on the stovetop with a splash of water or broth.
Nutrition
- Serving Size: 1/4 of the recipe (about 1.5 cups)
- Calories: 350
- Sugar: 16g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg