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–+ servings
Pineapple Chicken and Rice

Savory Pineapple Chicken and Rice for Cozy Weeknight Dinners

This Pineapple Chicken and Rice recipe delivers comforting, homemade goodness, infused with sweet and savory flavors, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, skinless chicken breast Cut into cubes
  • to taste Salt
  • to taste Black Pepper
For the Vegetables
  • 1 cup Shredded Carrots Can be substituted with bell peppers
  • 1 Onion Red or yellow preferred
  • 2 cloves Garlic Fresh, minced
  • 1 tablespoon Minced Ginger Use ground ginger if needed
  • 1 can Pineapple Canned or fresh, cut into chunks
  • 2 tablespoons Chopped Scallions For garnish
For Cooking
  • 2 tablespoons Vegetable or Canola Oil Or use olive oil
  • 1 cup Uncooked Rice White or jasmine
  • 1 cup Water
  • 1 cup Low-Sodium Chicken Broth
For the Sauce
  • 1 cup Reserved Pineapple Juice From the canned pineapple
  • 3 tablespoons Ketchup Or hoisin as a substitute
  • 3 tablespoons Soy Sauce Tamari for gluten-free option
  • 2 tablespoons Brown Sugar Coconut sugar can also be used
  • 1 tablespoon Cornstarch Arrowroot powder works too

Equipment

  • Large pan or wok
  • Pot

Method
 

Preparation Steps
  1. Season the cubed chicken breast generously with salt and pepper. Allow it to marinate for about 5 minutes.
  2. Heat a large pan or wok over medium-high heat, add oil, and sear the chicken for about 5–7 minutes until golden brown. Remove and set aside.
  3. In the same pan, sauté garlic, ginger, onions, and carrots for 3–4 minutes until onions are translucent.
  4. Stir in pineapple and cook for an additional 2-3 minutes. Return chicken and mix well.
  5. In a separate pot, combine rice, water, and broth. Bring to a boil, reduce heat, cover, and simmer for about 15-20 minutes.
  6. Whisk together pineapple juice, ketchup, soy sauce, brown sugar, and cornstarch until smooth.
  7. Pour sauce over the chicken and vegetables. Stir and cook for 3-4 minutes until sauce thickens.
  8. Serve the chicken mixed with vegetables over rice and garnish with scallions.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 2mg

Notes

This dish can be made ahead and stored for 3-4 days. Serve this comforting meal warm for the best experience.

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