Some evenings, the kitchen feels like the last place you want to be. I remember one particular weekday when the day had dragged on endlessly—emails, errands, and the usual whirl of noise. I needed something quick but satisfying. As the skillet sizzled, the aroma of garlic and caramelizing onion filled the air, mingling with the sweet scent of pineapple. The first bite was a warm surprise: juicy chicken, tender rice soaked in a subtly tangy sauce, and bursts of pineapple sweetness that cut through the richness. It wasn’t just a meal; it was a moment of calm, a reminder that comfort can be found in simple, well-loved flavors. That night, dinner didn’t just feed the body—it restored a bit of peace.

Why You’ll Love It:
– One-pan convenience means less cleanup and more time to relax.
– The sweet and savory sauce balances perfectly with tender chicken and fluffy rice.
– Pineapple chunks add a refreshing twist that brightens the dish.
– Ready in under an hour, ideal for busy weeknights.
– Garnished with green onions for a fresh, colorful finish.

If you’re worried about leftovers, this dish reheats beautifully, keeping its juicy flavors intact. It’s a dependable recipe you’ll want to make again and again.

Pineapple Chicken and Rice

Print Recipe

A delicious and easy one-pan meal featuring tender chicken thighs cooked with sweet pineapple chunks and fluffy white rice in a flavorful sauce.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4

Ingredients

Scale

1 tablespoon olive oil
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
1 medium yellow onion, diced
2 cloves garlic, minced
1 cup long-grain white rice, rinsed
1 cup low-sodium chicken broth
1 cup pineapple chunks, drained if canned
1/4 cup pineapple juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1/4 teaspoon salt
2 green onions, sliced (for garnish)

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Instructions

Heat olive oil in a large skillet or sauté pan over medium-high heat.
Add the chicken pieces to the pan and cook for 5-6 minutes until browned on all sides. Remove chicken from the pan and set aside.
In the same pan, add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the rinsed rice to the pan and stir to coat with the oil and onions, cooking for 1-2 minutes.
Pour in the chicken broth, pineapple juice, soy sauce, brown sugar, ground ginger, black pepper, and salt. Stir well to combine.
Return the browned chicken pieces to the pan and stir to distribute evenly.
Bring the mixture to a boil, then reduce heat to low and cover the pan with a tight-fitting lid.
Simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Remove the pan from heat and gently fold in the pineapple chunks.
Let the dish sit covered for 5 minutes to allow the flavors to meld.
Garnish with sliced green onions before serving.

FAQ

Q: Can I use brown rice instead of white rice?
A: Yes, but keep in mind the cooking time will be longer, and you may need to adjust the liquid accordingly.

Q: Is this recipe freezer-friendly?
A: While it stores well in the fridge for a few days, freezing may affect the texture of the rice and pineapple.

Q: Can I substitute chicken thighs with chicken breasts?
A: Absolutely. Just be careful not to overcook the breasts to keep them tender.

Q: What if I don’t have pineapple juice?
A: A splash of orange juice or apple juice can work as a substitute, though the flavor will be slightly different.

If you’re craving a comforting, balanced meal that’s both quick and flavorful, this pineapple chicken and rice has you covered. Try it tonight and see how a simple skillet can change your evening.