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Pineapple Chicken and Rice Recipe
Ash Tyrrell

Pineapple Chicken and Rice Recipe

I still remember the first time I made this pineapple chicken and rice recipe—it instantly felt like comfort food with a tropical twist. I love how the sweet pineapple balances the savory chicken and rice so perfectly.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Chicken breast – 1 lb cut into bite-sized pieces (Lean chicken cooks quickly and absorbs the pineapple flavor well; fresh chicken gives the best texture.)
  • Long-grain white rice – 1 cup This rice stays fluffy and soaks up the sweet-savory sauce without becoming mushy; rinsing removes excess starch.
  • Pineapple chunks – 1 can 20 oz with juice (Canned pineapple provides consistent sweetness, and the juice adds moisture and flavor to the rice.)
  • Soy sauce – ¼ cup Adds salty umami depth that balances the sweetness; low-sodium works if you prefer less salt.
  • Brown sugar – 2 tablespoons Enhances caramel-like sweetness and blends smoothly into the sauce.
  • Garlic – 3 cloves minced (Fresh garlic gives stronger aroma and flavor compared to garlic powder.)
  • Onion – 1 medium diced (Creates a savory base and adds mild sweetness as it cooks.)
  • Chicken broth – 1 cup Cooks the rice while adding more flavor than water.
  • Olive oil – 2 tablespoons Used for sautéing chicken and aromatics while adding richness.
  • Cornstarch – 1 tablespoon Helps thicken the sauce to a glossy, takeout-style consistency.
  • Salt – ½ teaspoon Enhances overall flavor; adjust based on soy sauce saltiness.
  • Black pepper – ½ teaspoon Adds gentle heat and balances the sweet elements.
  • Green onions – 2 tablespoons sliced (Used as garnish for freshness, color, and mild onion flavor.)

Method
 

  1. Start by cutting the chicken into small, even pieces so they cook evenly. Dice the onion, mince the garlic, and measure out all ingredients beforehand. Having everything ready makes cooking smoother and stress-free.
  2. Heat olive oil in a large skillet over medium heat. Add the chicken pieces and season lightly with salt and pepper. Cook until the chicken is golden on the outside and mostly cooked through, then remove it from the pan and set aside.
  3. In the same pan, add diced onion and cook until soft and translucent. Stir in the garlic and cook for about 30 seconds until fragrant. This step builds the savory base of the dish.
  4. Pour in the rice, chicken broth, pineapple chunks, and pineapple juice. Stir well so the rice is evenly distributed. Bring the mixture to a gentle boil.
  5. Add soy sauce and brown sugar to the pan. Stir until the sugar dissolves completely. This creates the signature sweet and savory sauce that coats every grain of rice.
  6. Reduce the heat to low, cover the pan, and let it simmer. Cook until the rice is tender and has absorbed most of the liquid. This usually takes about 15–18 minutes.
  7. Mix cornstarch with a little water and stir it into the pan. Add the cooked chicken back in. Let everything simmer uncovered for a few minutes until the sauce thickens and coats the chicken and rice nicely.
  8. Taste and adjust seasoning if needed. Turn off the heat and let the dish rest for a couple of minutes before serving. This helps the flavors settle.

Notes

  • I always rinse the rice first; it keeps the final dish from becoming sticky.
  • I let the chicken rest after browning—it stays juicier when added back later.
  • I sometimes caramelize the pineapple briefly for deeper sweetness.
  • I prefer fresh garlic because it gives a stronger, cleaner flavor.
  • I keep the heat low while simmering to avoid burning the rice at the bottom.