This Pineapple Chicken and Rice has been a weekday lifesaver for my family for years. I first put this combination together on a rainy Thursday when the pantry offered jasmine rice and a lonely can of pineapple; the result was an unexpectedly sunny dinner that brightened the whole evening. The dish balances sweet fruit, savory soy, and gentle heat—each bite glossy from the honey-soy glaze and comforting because of the soft, fragrant rice. It feels like a small celebration even on ordinary nights.

I love how adaptable it is: serve it straight from the skillet for an easy single-pan meal, or plate it alongside fresh cucumber salad when guests arrive. The texture contrast—golden, slightly caramelized chicken against tender rice and juicy pineapple chunks—keeps every forkful interesting. The aroma of garlic, soy, and pineapple bubbling together always brings people into the kitchen. This is the kind of dish that became part of our family rotation after the first try; my partner asks for it on a regular basis and our friends often request the recipe after they’ve tasted it at potlucks.

Ingredients

• Jasmine rice (2 cups): Use high-quality jasmine for its floral aroma and slightly sticky texture. Measure with a dry measuring cup and rinse once or twice under cold water to remove excess starch for fluffier grains.
• Vegetable oil (1 tablespoon): Neutral oil (canola, sunflower) for sautéing—provides a clean sear on the chicken without imparting flavor. Olive oil is fine but has a lower smoke point.
• Boneless, skinless chicken breasts (1 pound), diced: Choose fresh chicken with firm flesh. Cutting into uniform 1/2-inch pieces ensures even cooking; you can substitute thighs for more richness.
• Pineapple chunks (1 cup): Fresh is ideal for bright acidity; canned (drained) is perfectly acceptable and often sweeter. If using canned, choose chunks in 100% juice rather than syrup when possible.
• Red bell pepper (1 small), diced: Adds color, crunch, and natural sweetness; look for glossy skin and firm flesh.
• Onion (1 small), chopped: Yellow or sweet onion works well; cook until translucent to release natural sugars that marry with the pineapple.
• Garlic (2 cloves), minced: Fresh garlic gives the best aromatic lift—press or finely mince for even distribution.
• Soy sauce (1/4 cup): Regular soy sauce contributes savory umami. For gluten-free, replace with tamari.
• Honey (2 tablespoons): Balances soy saltiness and caramelizes slightly in the pan for glaze. Maple syrup is an optional swap.
• Rice vinegar (1 tablespoon): Adds a subtle tang to brighten the sauce and cut through the sweetness.
• Crushed red pepper flakes (1/2 teaspoon, optional): Adds gentle heat—adjust to taste or omit for a kid-friendly version.
• Green onions (2), sliced: Fresh finish with mild onion flavor and a pop of color; reserve white and green parts for different uses.
• Salt and pepper to taste: Adjust after tasting—remember that soy sauce already adds salt.

Instructions

Prepare the rice: Measure 2 cups of jasmine rice and rinse under cold water until the water runs mostly clear. Combine with 3 1/4 cups water in a saucepan, bring to a boil, then reduce to a simmer, cover, and cook for 15–18 minutes until the water is absorbed and the grains are tender. Remove from heat and let rest covered for 5 minutes; fluff with a fork before serving. Dice and season the chicken: Pat 1 pound of chicken breasts dry and cut into uniform 1/2-inch pieces. Season lightly with salt and freshly ground black pepper—remember soy sauce adds salt later, so keep it moderate. Toss to coat evenly. Sear the chicken: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and let it sear without moving for 2 minutes to develop color, then stir and cook 2–3 more minutes until just cooked through. Transfer chicken to a plate to rest; it will finish cooking in the sauce. Sauté vegetables and pineapple: In the same skillet, reduce heat to medium and add the chopped onion and diced red bell pepper. Cook for 4–5 minutes until softened and slightly caramelized. Add minced garlic and pineapple chunks and cook 1–2 minutes until the pineapple warms and releases juices. Make the glaze: Stir together 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, and 1/2 teaspoon crushed red pepper flakes (if using). Pour this mixture into the skillet, scraping up any browned bits. Let it simmer gently for 2–3 minutes until slightly thickened. Finish and combine: Return the chicken to the skillet and toss to coat in the glaze. Cook together 1–2 minutes to marry flavors and ensure chicken is fully cooked. Taste and adjust seasoning with salt or additional soy if needed. Stir in sliced green onions just before serving.

Storage Tips

To maintain quality, cool leftovers quickly and store in an airtight container in the refrigerator for up to 3 days. For best results, store rice and chicken together—reheat covered in the microwave with a tablespoon of water per serving to steam and restore moisture, or reheat gently on the stovetop in a skillet over low heat. For longer storage freeze in portioned, freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. Look for signs of off-odors or sliminess as indicators that the dish has spoiled.

Ingredient Substitutions

You can swap jasmine rice for basmati or long-grain white rice (use the same water-to-rice ratio), or use brown rice—add roughly 20–25 minutes extra cooking time and use slightly more water. Substitute boneless thighs for chicken breasts to add more flavor and resilience to reheating. If you prefer less sweetness, reduce honey to 1 tablespoon and increase rice vinegar by 1 teaspoon. For gluten-free options, use tamari; for vegan, swap chicken with firm tofu pressed and pan-fried until golden, and replace honey with maple syrup.

Serving Suggestions

Serve with a wedge of lime and extra sliced green onions for brightness. Fresh cilantro or chopped roasted peanuts add texture and an herbal lift. Pair with a simple cucumber salad dressed with rice vinegar and sesame oil for a cool contrast, or steamed greens like bok choy for added vegetables. This dish works for casual family dinners, potlucks (keep sauce on the side for transport), or a laid-back weeknight when you want both comfort and a touch of brightness.

Cultural Background

The combination of fruit and savory protein is a hallmark of many Southeast Asian-influenced dishes. Pineapple with soy-based sauces appears across Chinese and Hawaiian-inspired cuisines, where sweet fruit complements salty marinades and sticky rice. While this version is modern and simplified, it borrows the balance of flavors—sweet, salty, sour, and spicy—that characterizes much of the region's home cooking.

Seasonal Adaptations

In summer use fresh pineapple for peak sweetness and a crisper bite; in winter canned pineapple is a reliable, budget-friendly choice. Add seasonal vegetables: snap peas in spring, diced sweet potato in autumn (roast first), or thinly sliced zucchini in the warmer months. For holiday gatherings, scale up the recipe and keep components warm on a low oven setting while guests arrive.

Meal Prep Tips

Cook rice and chicken separately and store in 1–2 cup portions for quick lunches. Assemble the vegetable-pineapple mix and sauce in a jar; when ready to eat, combine and reheat briefly. For efficient weeknight cooking, pre-dice onions and peppers and freeze pineapple chunks in measured portions so you can pull everything together in 20 minutes.

Finish by plating the jasmine rice topped with the pineapple chicken, scattering sliced green onions and a light dusting of cracked black pepper. It’s a simple dish with bright flavor—comforting, flexible, and reliably delicious. I hope it becomes a staple in your kitchen as it has in mine.