Pineapple Chicken and Rice: A Tropical One-Pan Wonder

Introduction

Craving a taste of the tropics without leaving your kitchen? This Pineapple Chicken and Rice is a sweet, savory, and slightly spicy one-pan meal that’s bursting with flavor. Tender chicken, juicy pineapple, and fluffy rice cook together in a rich coconut-lime sauce for a dish that’s as easy as it is delicious.

Perfect for busy weeknights but special enough for weekend dinners, this recipe brings a little sunshine to your table in under 45 minutes. Plus, it’s gluten-free adaptable and packed with vibrant, fresh ingredients.

Why You’ll Love This Pineapple Chicken and Rice

• One-pan simplicity – Less cleanup, more flavor.
• Tropical vibes – Sweet pineapple, creamy coconut, and zesty lime.
• Meal-prep hero – Tastes even better the next day.
• Customizable heat – Adjust the spice to your liking.
• Family-friendly – Kids love the sweet and savory combo.

Step-by-Step Recipe

Ingredients (Serves 4)

For the Chicken & Rice:

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1.5 cups jasmine or basmati rice, rinsed
• 1 (13.5 oz) can coconut milk
• 1 cup chicken broth
• 1.5 cups fresh pineapple chunks (or canned, drained)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp brown sugar
• 1 tsp ground ginger
• ½ tsp turmeric (for color)
• ½ tsp red pepper flakes (optional)
• Salt & pepper, to taste

For Garnish:

• Fresh cilantro, chopped
• Lime wedges
• Toasted coconut flakes (optional)

Step 1: Sear the Chicken

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
2. Season chicken with salt and pepper, then cook until golden (about 5 minutes). Remove and set aside.

Step 2: Sauté the Aromatics

1. In the same pan, sauté onion, garlic, and bell pepper for 3–4 minutes until softened.

Step 3: Cook the Rice

1. Stir in rice, coconut milk, broth, soy sauce, brown sugar, ginger, turmeric, and red pepper flakes.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Step 4: Add Pineapple & Finish

1. Stir in pineapple and chicken, cover, and cook for 5 more minutes until rice is tender.
2. Let sit 5 minutes off heat, then fluff with a fork.

Step 5: Garnish & Serve

1. Top with cilantro, lime wedges, and toasted coconut.

Pro Tip: For extra caramelization, broil for 2–3 minutes before serving.

FAQs

Q: Can I use chicken breasts instead?

A: Yes, but thighs stay juicier. Reduce cooking time for breasts.

Q: Can I use frozen pineapple?

A: Yes! Thaw and pat dry to avoid excess moisture.

Q: Is this spicy?

A: Mild by default—adjust red pepper flakes to taste.

Q: How do I store leftovers?

A: Refrigerate for 3–4 days or freeze for 1 month.

Q: Can I make it in a rice cooker?

A: Yes! Sauté chicken/veggies first, then cook with rice as usual.

Tips for the Best Pineapple Chicken and Rice

• Rinse the rice – Removes excess starch for fluffier results.
• Use full-fat coconut milk – Adds creaminess and richness.
• Don’t skip the lime – Brightens all the flavors.
• Toast the coconut – Adds crunch and depth.

Common Mistakes to Avoid

• Overcrowding the pan – Prevents proper browning on the chicken.
• Stirring too much – Can make rice gummy.
• Underseasoning – Taste and adjust salt before serving.

Conclusion

This Pineapple Chicken and Rice is a tropical escape in a bowl—easy, flavorful, and endlessly satisfying. Whether you’re craving comfort food with a twist or a meal that wows with minimal effort, this dish delivers.

Pineapple Chicken and Rice: A Tropical One-Pan Wonder

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• Author: Lara Smith

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Description

Treat your taste buds to a tropical escape with this Pineapple Chicken and Rice recipe! Juicy pineapple chunks and tender chicken combined with flavorful spices create a delightful meal that will transport you to paradise.

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Ingredients

Scale 1x2x3x

1 pound boneless, skinless chicken breasts, cut into cubes

1 tablespoon olive oil

1 cup pineapple chunks (fresh or canned)

1 red bell pepper, diced

1 yellow bell pepper, diced

1 small onion, diced

2 cloves garlic, minced

1 cup long-grain white rice

2 cups chicken broth

1 teaspoon ground ginger

1 teaspoon paprika

Salt and pepper to taste

Chopped cilantro for garnish (optional)

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Instructions

In a large skillet, heat olive oil over medium heat. Add chicken cubes and cook until browned on all sides. Remove chicken from skillet and set aside.

In the same skillet, add diced onions and garlic. Cook until softened and fragrant.

Add diced bell peppers to the skillet and cook until slightly softened.

Stir in rice, chicken broth, ground ginger, paprika, salt, and pepper. Bring to a simmer.

Add cooked chicken back to the skillet, along with pineapple chunks. Stir to combine.

Cover and simmer for about 15-20 minutes, or until rice is cooked and liquid is absorbed.

Once cooked, fluff the rice with a fork. Garnish with chopped cilantro, if desired.

Serve hot and enjoy the tropical flavors!