I started making Pineapple Chicken and Rice when I had leftover rice and a can of pineapple. I needed a quick dinner that my whole family would eat. It worked well on busy weeknights. I can make it in one pan and it cleans up fast. I like that it uses simple items from the fridge and the pantry.

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This dish became useful when I wanted a sweet and savory meal without much work. I made it for a small dinner, for a packed lunch, and for nights when I did not want to shop. It saves time and keeps dinners easy and steady. It fits a simple home routine and uses few pans.

This recipe mixes chicken, rice, and pineapple in one pan. It tastes sweet and salty. The pineapple makes the dish bright. The chicken stays tender if you do not overcook it. People often make it for a quick weeknight meal or a simple family dinner. It works well when you have cooked rice ready. If you like one-pan comfort meals, try a similar creamy smothered chicken and rice for another fast idea.

Why make this recipe

This meal is fast and easy. You only need a pan and simple tools. It takes little prep when you use cooked rice. The flavor is a good mix of sweet pineapple and salted soy sauce. It is a good choice for busy nights. You can change amounts to feed two or more. If you want a richer dinner with a kick, see the baked buffalo chicken mac and cheese for a different family hit.

How to make this recipe

The steps move from soft vegetables to cooked chicken, then to the fruit and rice. You start by softening the onion and pepper. Then you brown the chicken to lock in juice. After that, add pineapple and sauce to warm the fruit and make a light glaze. Finally, mix in the rice so it soaks up the flavors. The process is quick and steady, and you finish with a simple garnish. For a plated meal with a mild sauce feel, see the classic chicken Normandy idea.

Ingredients

1 lb chicken breast — cut into bite-size pieces so it cooks fast.
1 cup pineapple chunks — canned or fresh adds sweet notes.
2 cups cooked rice — day-old rice works well.
1 tablespoon soy sauce — gives salt and depth of flavor.
1 tablespoon olive oil — for cooking the chicken and veg.
1 bell pepper, chopped — adds color and crunch.
1 onion, chopped — builds the base flavor.
Salt and pepper to taste — add at the end to control seasoning.
Green onions for garnish — add fresh color and mild bite.

I list simple items you can find in most kitchens. The amounts are easy to scale up. Use what you have on hand. Swap white or brown rice as needed.

Directions

Heat olive oil in a large pan over medium heat.
Add chopped onion and bell pepper, cooking until softened.
Add the chicken and cook until browned.
Stir in pineapple chunks and soy sauce, cooking for a few more minutes.
Add the cooked rice and mix thoroughly.
Season with salt and pepper.
Garnish with green onions and serve.

Notes: Heat the pan before oil so food does not stick. Cook the onion and pepper first to soften them and bring out flavor. Browning the chicken gives a better texture and locks in juice. Warming the pineapple with soy sauce makes a light glaze. Mix the rice last so it does not get mushy.

How to serve this recipe

Serve this dish hot from the pan. Scoop it into plates or bowls. Add extra chopped green onions on top for color. A side of steamed greens or a simple salad pairs well. You can serve with lime wedges for a fresh squeeze. For lunches, pack it in a shallow container so the rice sits flat. It also works well over extra rice if you want more carbs. Keep portions simple and balanced.

How to store this recipe

Cool the dish to room temperature before storing. Use an airtight container for the fridge. It will keep well for 3–4 days in the fridge. For longer storage, freeze in meal-size portions. Label the containers with the date. Frozen portions last about 2–3 months. Thaw in the fridge overnight before reheating. Reheat gently in a pan on low heat, or microwave in short bursts, stirring between rounds.

Tips to make this recipe

Cut the chicken in equal pieces so it cooks evenly. Use day-old rice to avoid clumping. If the pan looks dry, add a splash of water or more soy sauce. Do not overcook the pineapple; warm it enough to release juice but keep some texture. Taste before adding salt — soy sauce adds salt. If the dish is too sweet, add a splash of vinegar or lime juice to balance it. For extra flavor, add a small grated garlic clove when you cook the onion.

Variation

Swap chicken for shrimp for a faster cook time. Use brown rice for more fiber. Try fresh pineapple when in season for a brighter taste. Add a little ginger or garlic for more depth. If you like heat, add red pepper flakes or a diced chile. You can also skip the soy sauce and use tamari for gluten-free cooking. The recipe is flexible, but the mix of sweet pineapple and soy keeps the simple balance that makes it work.

FAQs

Q: Can I use frozen pineapple?

A: Yes. Thaw or cook a bit longer so it warms through.

Q: Can I use raw rice?

A: No. Cook rice first. Raw rice will not cook well in this dish.

Q: Is this meal good for leftovers?

A: Yes. It tastes fine the next day once reheated.

Q: Can I make this spicy?

A: Yes. Add chili flakes or hot sauce while cooking.

Q: Do I need special soy sauce?

A: No. Regular soy sauce works fine.

Conclusion

This simple one-pan meal is quick, practical, and good for weeknights. It uses few tools and common ingredients. If you want another easy pineapple skillet idea, try Easy Pineapple Chicken and Rice Skillet – Southern Plate for a similar home cook version. For a fried rice take on the combo, see Easy Pineapple Chicken Fried Rice | Dude That Cookz.