Pineapple Chicken & Rice – A Sweet and Savory Delight Your Family Will Beg For!

Hey there, busy moms (and dads!)! Let me tell you about my absolute favorite weeknight dinner hack: Pineapple Chicken & Rice. 🍍🍗 This dish is a lifesaver for nights when I’m racing between soccer practice, homework, and laundry. It’s sweet, savory, and so easy, even my picky 6-year-old licks her plate clean! Trust me, once you try this recipe, you’ll wonder how you ever survived without it.

Why You’ll Love This Recipe (Even If You’re Exhausted)

1. One Pan = Less Stress! I hate dishes. Hate them. That’s why I cook everything in one pan. More time for wine, am I right? 🍷
2. Sweet & Savory Magic The pineapple caramelizes into sticky-sweet perfection, while the soy sauce and garlic keep things savory. It’s like a tropical vacation in your mouth!
3. 30 Minutes Flat You can whip this up faster than your kids can say, “I’m boooooored.”
4. Kid-Approved My toddlers gobble this up, and my husband sneaks seconds. Total win.

Ingredients You’ll Need (Pantry Staples FTW!)

Don’t stress—you probably have most of this already!

For the Chicken:

• 2 boneless chicken breasts (or thighs! I use whatever’s on sale)
• 1 tbsp soy sauce (low-sodium works too)
• 1 tbsp honey (or maple syrup for babies under 1)
• 1 tsp garlic powder (or fresh garlic if I’m feeling fancy)
• 1 tsp ginger powder (keep the jar in your fridge—it lasts forever!)
• Salt & pepper (to taste—I eyeball it)
• 1 tbsp cornstarch (this makes the chicken crispy!)

For the Sauce:

• ½ cup pineapple juice (save the juice from your canned pineapple!)
• ¼ cup soy sauce
• 2 tbsp honey (brown sugar works in a pinch)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp sesame oil (don’t skip this—it’s the flavor bomb!)
• 2 minced garlic cloves (or 1 tsp jarred garlic)
• 1 tsp minced ginger (I use the paste from a tube—no shame!)
• 1 tbsp cornstarch + 2 tbsp water (to thicken the sauce)

For Serving:

• 2 cups cooked jasmine rice (instant rice saves my life)
• 1 cup pineapple chunks (fresh or canned—I’m not judging!)
• ½ cup diced bell peppers (any color—my kids love red)
• Green onions, sesame seeds, and red pepper flakes (optional, but pretty!)

How to Make Pineapple Chicken & Rice (Step-by-Step!)

Follow these steps, and you’ll be a dinnertime hero:

1. Marinate the Chicken
   • In a bowl, mix soy sauce, honey, garlic powder, ginger, salt, pepper, and cornstarch.
   • Toss in the chicken pieces. Let it sit for 10 minutes (or 30 if you’ve got time). Pro tip: I prep this during naptime!
2. Whisk the Sauce
   • In another bowl, combine pineapple juice, soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Set it aside. Smell it—it’s amazing!
3. Cook the Chicken
   • Heat oil in a pan over medium-high. Cook the chicken for 5-7 minutes until golden. Don’t stir too much—let it get crispy!
   • Remove the chicken and set it aside.
4. Sauté the Veggies & Pineapple
   • In the same pan, toss in bell peppers and pineapple. Cook for 2-3 minutes until they’re slightly charred. This adds SO much flavor!
5. Bring It All Together!
   • Add the chicken back to the pan. Pour in the sauce and simmer for 3 minutes.
   • Stir in the cornstarch slurry and cook 2 more minutes until the sauce thickens. It should coat the back of a spoon!
6. Serve & Garnish
   • Spoon the chicken mix over warm rice. Top with green onions, sesame seeds, and a sprinkle of red pepper flakes if you like heat!

Serving Ideas (Because Presentation Matters!)

• Pineapple Bowls: Hollow out a pineapple for a ~fancy~ tropical vibe. (Great for girls’ night!)
• With a Side Salad: Toss cucumbers, carrots, and lime juice for a quick crunch.
• Meal Prep Star: Pack into containers with rice for lunches. I make double batches every Sunday!

My Top Tips (Learned the Hard Way!)

• Fresh vs. Canned Pineapple: Fresh tastes brighter, but canned is cheaper and faster. Your call!
• Sauce Too Thin? Let it simmer longer, or add a bit more cornstarch slurry.
• Extra Veggies: Toss in broccoli, snap peas, or carrots. Sneak in those nutrients!
• Crunch Factor: Add cashews or peanuts at the end. My husband’s favorite trick!

Storage & Reheating (For Busy Moms)

• Fridge: Store in airtight containers for up to 4 days.
• Freezer: Freeze portions for 2 months. Thaw overnight in the fridge!
• Reheat: Microwave for 1-2 minutes or warm in a pan. Add a splash of water to keep it juicy!

Fun Variations (Mix It Up!)

• Spicy Version: Add jalapeños or sriracha to the sauce. 🌶️
• Low-Carb: Swap rice for cauliflower rice. Even my carb-loving kids like this!
• Vegan: Use tofu or chickpeas instead of chicken.
• Hawaiian Luau Style: Throw in diced ham and serve with coconut rice!

Final Thoughts (You’ve Got This!)

This Pineapple Chicken & Rice is my go-to when life gets crazy. It’s fast, flavorful, and foolproof. Plus, it’s a sneaky way to get the kids to eat fruit and veggies! Give it a try and tag me on Instagram—I’d love to see your creations. 🥰

P.S. If you’re craving more easy recipes, subscribe to my blog! I’ll send you my secret 5-Ingredient Dinners eBook for free. Let’s make dinnertime stress-free together! 💌

Hungry for more? Check out these reader favorites:

• Jalapeño Popper Cheese Ball
• Creamy Reuben Soup
• Butternut Squash Sausage Tortellini Soup
• Strawberry Shortcake Ice Cream Bars

Did you make this recipe? Rate it below and tell me how it went! ⭐⭐⭐⭐⭐

Pineapple Chicken & Rice

This Pineapple Chicken & Rice recipe is a quick, one-pan dinner with sweet pineapple, savory chicken, and fluffy rice. Perfect for busy weeknights!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 350 kcal

Ingredients

  

• For the Chicken & Marinade:
• 2 boneless skinless chicken breasts (cut into bite-sized pieces)
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1 tsp ginger powder
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp cornstarch
• For the Sauce:
• ½ cup pineapple juice
• ¼ cup soy sauce
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic minced
• 1 tsp ginger minced
• 1 tbsp cornstarch + 2 tbsp water for thickening
• For Serving:
• 2 cups cooked jasmine rice
• 1 cup pineapple chunks fresh or canned
• ½ cup bell peppers diced
• ¼ cup green onions sliced
• 1 tbsp sesame seeds
• ¼ tsp red pepper flakes optional

Instructions

 

• Marinate the Chicken:
• In a bowl, mix soy sauce, honey, garlic powder, ginger powder, salt, pepper, and cornstarch.
• Add chicken pieces and toss to coat. Let marinate for 10 minutes.
• Prepare the Sauce:
• In a separate bowl, whisk together pineapple juice, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside.
• Cook the Chicken:
• Heat a large pan over medium-high heat. Add a bit of oil and cook the chicken for 5-7 minutes until golden and cooked through. Remove and set aside.
• Sauté Veggies & Pineapple:
• In the same pan, add bell peppers and pineapple chunks. Sauté for 2-3 minutes until slightly caramelized.
• Combine & Simmer:
• Return the chicken to the pan. Pour in the sauce and simmer for 3 minutes.
• Stir in the cornstarch slurry and cook for 2 more minutes until the sauce thickens.
• Serve:
• Spoon the pineapple chicken mixture over warm jasmine rice.
• Garnish with green onions, sesame seeds, and red pepper flakes (if using).

Notes

• Storage: Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 2 months.
• Reheating: Warm in a pan or microwave with a splash of water to keep it moist.
• Variations: Add jalapeños for spice, swap chicken for tofu, or serve over cauliflower rice for a low-carb option.