Pineapple Chicken and Rice — Sweet One-Pot Dinner

A bright, saucy dinner with juicy chicken, caramelized pineapple, and fluffy rice. Pineapple Chicken and Rice balances sweet, salty, and tangy in one pan so cleanup is easy and the flavors sing. After testing this recipe eight times and refining the sauce while cooking service at a neighborhood bistro, I landed on a method that keeps the chicken tender and the rice perfectly cooked. This version uses bone-free thighs for flavor and a small splash of pineapple juice to coax caramelization without burning the rice. It’s weeknight-friendly and forgiving for home cooks.

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[IMAGE PLACEHOLDER — Alt text: “Pineapple Chicken and Rice served on a plate, showing golden chicken pieces and bright pineapple chunks”]

I also publish simpler one-pan rice dishes for cozy nights; see a related take here: our classic pineapple chicken rice.

Why This Recipe Works

Balanced liquid ratio: slightly more liquid than a strict pilaf so the rice cooks through while the pineapple juices reduce to a glaze.
Dark meat chicken: thighs stay moist under high heat and during the simmer, keeping each bite tender.
Quick caramelization: a short, hot sear on chicken and pineapple builds flavor without drying the meat.
Sauce trick: a small cornstarch slurry thickens the pan juices into a glossy coating that clings to rice and chicken.
One-pot method: reduces transfers and concentrates flavor in the pan for a deeper result.

Ingredients Breakdown

Chicken thighs (450 g / 1 lb): Use boneless, skinless thighs for even cooking and comfort. Thighs have more fat than breasts, which keeps the meat juicy.
Jasmine rice (200 g / 1 cup), rinsed: Rinsing removes excess surface starch and prevents gummy rice. Do not skip.
Pineapple chunks (165 g / 1 cup) and pineapple juice (240 ml / 1 cup): Fresh or canned both work. Canned tends to be sweeter; reduce added sugar if using canned juice.
Chicken stock (300 ml / 1 1/4 cups): Provides savory depth. If you use low-sodium stock, taste and add salt at the end.
Soy sauce (30 ml / 2 tbsp): Adds savory (umami) and salt. For gluten-free versions, use tamari.
Rice vinegar (15 ml / 1 tbsp): Brightens the sauce; do not swap with white vinegar.
Brown sugar or honey (10 g / 2 tsp): Balances acidity. Honey will yield a slightly different flavor.
Onion (120 g / 1 small), garlic (2 cloves), red bell pepper: Aromatics and texture.
Cornstarch slurry (1 tbsp cornstarch + 30 ml / 2 tbsp water) optional: Thickens sauce. Skipping it will leave a thinner sauce.
Vegetable oil (30 ml / 2 tbsp): Neutral oil for searing.
Kosher salt (1 tsp Diamond Crystal) or 3/4 tsp Morton’s: Diamond Crystal is less dense. If using Morton’s, use less.
Black pepper (1/2 tsp), green onions and sesame seeds for garnish.

Substitutions with impact warnings:

Chicken breasts: leaner and faster to dry. Reduce cooking time and monitor internal temp.
Brown rice: increases cooking liquid and time — expect 45–50 minutes and an extra 120–150 ml (1/2–2/3 cup) of liquid.
Tamari for soy sauce: keeps it gluten-free without changing salt levels.

Essential Equipment

12-inch (30 cm) skillet with lid or a Dutch oven: choose one wide enough to hold rice and chicken in a single layer. A narrow pot will steam unevenly.
Measuring cups and digital kitchen scale: weigh rice and chicken for consistent results.
Instant-read thermometer: check chicken to 74°C (165°F).
Wooden spoon or heatproof spatula.
Small bowl for cornstarch slurry (optional).

If you don’t have a wide skillet, a 4–5 quart Dutch oven works as a substitute. For a no-lid casserole, tent with foil.

Step-by-Step Instructions {#recipe-card}

Prep Time: 15 minutes

Cook Time: 25 minutes

Inactive Time: None

Total Time: 40 minutes

Servings: 4 servings

Serving Size: about 1 plate

Step 1: Prep the ingredients

Cut 450 g (1 lb) boneless skinless chicken thighs into 1-inch pieces. Rinse 200 g (1 cup) jasmine rice until water runs clear and drain. Dice 120 g (1 small) onion, mince 2 garlic cloves, and chop 1 red bell pepper. This should take about 8–10 minutes.

[IMAGE PLACEHOLDER — Alt text: “Close-up of diced chicken and drained jasmine rice”]

Step 2: Season and sear the chicken

Heat 2 tbsp (30 ml) vegetable oil in a 12-inch (30 cm) skillet over medium-high heat until shimmering. Add chicken in one layer and sear without moving for 2 minutes, then stir and sear 1–2 more minutes until edges are golden. Remove chicken to a bowl — internal temp will rise during simmer.

Step 3: Soften aromatics and brown pineapple

Lower heat to medium. Add onion and red pepper; sauté until translucent, about 4–5 minutes, stirring every 30 seconds. Add garlic and cook 30 seconds until fragrant. Push vegetables to the side and add pineapple chunks; sauté 2–3 minutes until edges caramelize.

Step 4: Toast the rice briefly

Add rinsed rice (200 g / 1 cup) to the pan and stir for 1 minute so each grain gets coated and slightly toasted. This step helps keep grains separate while cooking.

Step 5: Add liquids and simmer

Pour in 300 ml (1 1/4 cups) chicken stock and 240 ml (1 cup) pineapple juice. Stir in 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) rice vinegar, and 2 tsp (10 g) brown sugar. Return chicken to the pan and bring to a gentle boil, about 3–4 minutes.

Step 6: Cover and cook the rice

Reduce heat to low, cover, and simmer for 12–14 minutes, or until rice is tender and most liquid is absorbed. Check at 12 minutes — rice should be tender and chicken should reach 74°C (165°F). If rice needs 1–2 more minutes, add 1–2 tbsp (15–30 ml) water.

Step 7: Finish the sauce

Uncover and stir gently. If you want a thicker glaze, add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp / 30 ml cold water) and simmer uncovered for 1 minute until glossy. Taste and adjust salt and pepper. This step takes 1–2 minutes.

Step 8: Garnish and serve

Remove from heat and let rest 3 minutes. Sprinkle 2 sliced green onions and 1 tbsp (15 g) toasted sesame seeds. Serve hot. Total active simmering should be about 25 minutes.

Critical points: Do not overmix the rice while it cooks — stirring releases starch and makes it gummy. Use the thermometer to ensure chicken reaches 74°C (165°F).

Expert Tips & Pro Techniques

Use bone-free thighs for even cooking; if you use breasts, cut larger pieces and reduce simmer time by 2–3 minutes.
Common mistake: adding too much liquid. Measure rice and stock carefully — for jasmine rice this ratio works best. If rice looks soupy at the end, increase heat to medium and simmer uncovered for 1–2 minutes.
For a brighter sauce, finish with 1 tsp (5 ml) lime juice or extra rice vinegar.
Make-ahead: assemble and refrigerate the rice and sauce (before simmering) up to 24 hours. Bring to room temp and add 5 extra minutes to the simmer to account for chill.
Professional shortcut: sear chicken on higher heat to build fond (browned bits). Deglaze the pan with pineapple juice to lift those flavors into the sauce.
If you want a smoky edge, char pineapple on high heat for 30–60 seconds per side before adding it to the pan.

Storage & Reheating

Refrigerator: Cool to room temperature and store in an airtight container for up to 3 days.
Freezer: This dish freezes okay for up to 2 months. Portion into freezer-safe containers and freeze. Thaw overnight in the refrigerator before reheating.
Reheating: Best in a skillet over medium-low heat with 1–2 tbsp (15–30 ml) water or stock to refresh moisture. Heat for 6–8 minutes, stirring occasionally until hot throughout. Avoid microwave for best texture, but if needed use 60% power and stir halfway.

Variations & Substitutions

Gluten-Free Version: Replace soy sauce with an equal amount of tamari. No other changes required.
Instant Pot Adaptation: Brown chicken using Sauté mode, then add rice and liquids and cook on High Pressure for 6 minutes with a 10-minute natural release. (Adjust liquid if using a different rice.)
Vegetarian Version: Replace chicken with firm tofu (press and cube 400 g / 14 oz) and use vegetable stock. Sear tofu longer for color and reduce simmer to 8–10 minutes.
Spicy Twist: Add 1–2 tsp (5–10 g) sambal oelek or a sliced jalapeño with the garlic. Keep everything else the same.
Brown Rice Swap: Replace jasmine with 200 g (1 cup) brown rice — increase stock to 420 ml (1 3/4 cups) and simmer covered for 35–40 minutes.

Serving Suggestions & Pairings

Serve with a simple cucumber salad to cut the richness. Try it with warm pita or flatbread for scooping.
Pair with steamed greens like bok choy or a light Asian slaw for crunch.
For drinks, a crisp lager or a citrus-forward white wine (like Riesling) complements the sweet pineapple.
Make a full weeknight meal by pairing this with roasted sweet potatoes. You can see a hearty grain-and-veg bake for inspiration here: chicken, sweet potato and wild rice bake.

Also useful: an easy casserole approach when cooking for a crowd: cheesy chicken and rice bake and a comforting soup to enjoy leftovers in: chicken and rice soup.

Nutrition Information

Per serving (1 of 4 servings) — estimates. Serving size: about 1 plate.

Calories: 520 kcal
Total Fat: 18 g
Saturated Fat: 4.5 g
Cholesterol: 95 mg
Sodium: 760 mg
Total Carbohydrates: 62 g
Dietary Fiber: 2.5 g
Sugars: 12 g
Protein: 29 g

Nutrition values are estimates calculated using common food composition databases. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my chicken turn out dry?

A: Most likely you overcooked it or used breasts and cooked too long. Use a thermometer and remove chicken at 74°C (165°F). Thighs are more forgiving.

Q: Can I make this without soy sauce or with less salt?

A: Yes. Use tamari for gluten-free, or low-sodium soy sauce and adjust salt to taste at the end.

Q: Can I double this recipe?

A: Yes. Use a larger pot so ingredients stay in a single layer. Cooking time may increase slightly; check rice for doneness and add a few extra minutes if needed.

Q: Can I prepare this the night before?

A: You can prep all ingredients and keep them chilled separately. Assemble and cook the next day. If cooked fully, reheat gently in a skillet with a splash of stock.

Q: How long does this keep in the fridge?

A: Store in an airtight container for up to 3 days. For longer storage, freeze portions for up to 2 months.

Q: Can I use brown rice instead of jasmine?

A: Yes. Brown rice requires more liquid and longer cooking (about 35–40 minutes). Increase stock to about 420 ml (1 3/4 cups).

Q: Is this safe for kids?

A: Yes. Reduce or skip spicy additions. Cut pineapple into small pieces for younger children and ensure chicken pieces are cooked to 74°C (165°F).

Conclusion

If you want a quicker spin on this dish, try the 40-minute guide here: 40 Minute Pineapple Chicken and Rice Recipe. For an Instant Pot version with a video walkthrough, this adaptation is excellent: Instant Pot Pineapple Chicken and Rice {+ VIDEO Tutorial}.