Pineapple Chicken and Rice brings sweet pineapple, tender chicken, and warm rice together in one easy dish. It cooks fast and fills the kitchen with good smells. For another simple chicken idea, try chicken and waffle sliders game day eats.
why make this recipe
This recipe is quick and simple. You use cooked rice and common ingredients. It tastes sweet and savory. It works for weeknight dinners and for meal prep.
how to make Pineapple Chicken and Rice
Heat oil and cook the aromatics first. Add the chicken and brown it. Stir in pineapple and peppers so they stay a bit crisp. Mix in the cooked rice and soy sauce so all parts get flavor. Finish with salt and pepper. Serve hot.
Ingredients :
2 cups cooked rice, 1 pound chicken breast, cubed, 1 cup pineapple chunks (fresh or canned), 1 cup bell peppers, chopped, 1/2 cup onion, chopped, 2 cloves garlic, minced, 2 tablespoons soy sauce, 1 tablespoon vegetable oil, Salt and pepper to taste, Green onions for garnish (optional)
Directions :
- In a large skillet, heat vegetable oil over medium heat.
- Add onion and garlic; sauté until fragrant.
- Add cubed chicken and cook until browned and cooked through.
- Stir in pineapple chunks and bell peppers, cooking until the peppers are tender.
- Add cooked rice and soy sauce, mixing everything together well.
- Season with salt and pepper to taste.
- Serve hot, garnished with green onions if desired.
how to serve Pineapple Chicken and Rice
Serve it hot from the pan. Add a sprinkle of green onions for color. You can plate it alone or with extra vegetables or a side salad.
how to store Pineapple Chicken and Rice
Cool the dish to room temperature, then put it in an airtight container. Store in the fridge for up to 3–4 days. Reheat in a skillet or microwave until hot. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
tips to make Pineapple Chicken and Rice
- Use day-old cooked rice for best texture.
- Cut chicken into even pieces so it cooks evenly.
- Drain canned pineapple well to avoid extra liquid.
- Cook peppers to your liking — leave them crisp or soften more.
- Taste and adjust salt and soy sauce at the end.
variation (if any)
- Make it spicy: add chili flakes or a splash of sriracha.
- Use brown rice for more fiber; cook time for reheating may be longer.
- Swap chicken for shrimp or tofu for a different protein.
- Add cashews for crunch and extra flavor.
FAQs
Q: Can I use frozen pineapple?
A: Yes. Thaw and drain frozen pineapple well before adding.
Q: Can I use leftover rotisserie chicken?
A: Yes. Just add cooked chicken near the end to warm through.
Q: Is this recipe gluten-free?
A: Only if you use gluten-free soy sauce. Regular soy sauce has gluten.
Q: Can I make this in a rice cooker or instant pot?
A: You can warm and mix ingredients in an instant pot on sauté, but follow your device steps. Rice cookers are best for cooking rice only.
Q: How do I prevent soggy rice?
A: Use cooled or day-old rice and avoid adding too much liquid when cooking.
Pineapple Chicken and Rice
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: None
Description
A quick and easy dish combining sweet pineapple, tender chicken, and warm rice.
Ingredients
- 2 cups cooked rice
- 1 pound chicken breast, cubed
- 1 cup pineapple chunks (fresh or canned)
- 1 cup bell peppers, chopped
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Green onions for garnish (optional)
Instructions
- In a large skillet, heat vegetable oil over medium heat.
- Add onion and garlic; sauté until fragrant.
- Add cubed chicken and cook until browned and cooked through.
- Stir in pineapple chunks and bell peppers, cooking until the peppers are tender.
- Add cooked rice and soy sauce, mixing everything together well.
- Season with salt and pepper to taste.
- Serve hot, garnished with green onions if desired.
Notes
For best texture, use day-old cooked rice and drain canned pineapple well. Adjust seasoning to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
