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Glazed pineapple chicken with white rice, lime, and sesame seeds in a white bowl
Elise Rae Griffith

Pineapple Chicken with Rice – Sweet & Savory One-Pan Dinner

One-pan, no-stress dinner packed with juicy chicken, sweet pineapple, and sticky-salty sauce. Quick to make, easy to love - perfect for busy nights.
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Prep Time 10 minutes
Cook Time 25 minutes
35 minutes
Total Time 35 minutes
Servings: 4 people
Course: One-Pan Meals
Cuisine: Asian Fusion, Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp oil any cooking oil
  • 1 lb boneless chicken thighs or breasts cut into chunks
  • salt & pepper to taste
  • 1 cup pineapple chunks fresh or canned in juice
  • 1/3 cup pineapple juice
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated (optional)
  • 1 tsp cornstarch
  • 1 tbsp water to mix with cornstarch
  • 1 cup uncooked white rice
  • 2 cups water or chicken broth for cooking rice
  • sliced green onions optional topping
  • toasted sesame seeds optional topping
  • chili flakes optional, for heat
  • lime wedges optional, for serving

Equipment

  • 1 Large skillet or frying pan Needs to be deep enough for sauce
  • 1 Saucepot (for rice) Skip if using pre-cooked rice
  • 1 Cutting board + knife For prepping chicken and pineapple

Method
 

  1. Heat oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.
  2. In the same skillet, add garlic (and ginger if using). Cook for 30 seconds until fragrant.
  3. Pour in pineapple juice, soy sauce, brown sugar, and the cornstarch-water mix. Stir and let simmer until the sauce thickens slightly (2–3 minutes).
  4. Add pineapple chunks and return the cooked chicken to the skillet. Stir to coat everything in the sauce. Simmer for 5 minutes.
  5. Meanwhile, cook rice in a separate pot with water or broth until tender. (Or reheat leftover rice.)
  6. Serve chicken and sauce over rice. Top with green onions, sesame seeds, chili flakes, or lime if you like.

Notes

  • Pineapple: Canned works just fine - just make sure it’s in juice, not syrup. Fresh is great too, if you’ve got the time.
  • Chicken: Thighs stay juicier, but breasts cook quicker and are leaner. Just don’t overcook them - once they’re not pink, they’re good to go.
  • Rice: Leftover rice makes this even easier. If you’re using fresh-cooked rice, rinse it before cooking to get fluffy, non-mushy grains.
  • Sauce: Want it less sweet? Cut the brown sugar in half. Want more depth? Add a splash of vinegar or sesame oil at the end.
  • Meal prep tip: This keeps well for 3–4 days in the fridge. Store the rice and chicken separately if you can - it keeps the rice from getting soggy.