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Easy Pineapple Chicken and Rice

Sweet pineapple, savory chicken, and fluffy rice come together in one pan for a quick, flavorful, and satisfying dinner with minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 tbsp neutral oil like avocado or vegetable oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper red bell pepper diced
  • 1 cup long-grain white rice rinsed (like Jasmine or Basmati)
  • 1 20 oz can pineapple chunks in juice, NOT heavy syrup
  • 1.5 cups chicken broth low-sodium recommended
  • 3 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp rice vinegar
  • 2 tsp fresh ginger grated
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 3 green onions sliced, for garnish

Equipment

  • Large, deep skillet or Dutch oven with a tight-fitting lid
  • Cutting board and chef's knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Small whisk or fork

Method
 

  1. Pat the chicken pieces dry with paper towels and season generously with salt and pepper. Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if needed to avoid crowding. Sear for 3-4 minutes until golden brown on all sides. You don't need to cook it through yet. Transfer the chicken to a clean plate.
  2. Reduce the heat to medium. Add the diced onion to the same skillet and cook for 3-4 minutes until softened. Add the minced garlic, diced bell pepper, and grated ginger, cooking for another minute until fragrant. This builds a flavor base in the pan drippings.
  3. Add the rinsed rice to the skillet and stir to coat it in the oil and aromatics for about 1 minute. This light toasting helps the grains stay separate. Pour in the chicken broth, soy sauce, and rice vinegar. Drain the pineapple, RESERVING ½ cup of the juice. Add the drained pineapple chunks to the skillet and stir everything to combine.
  4. Nestle the seared chicken pieces back into the skillet, along with any accumulated juices. Bring the liquid to a simmer, then immediately reduce the heat to low. Cover the skillet tightly with a lid and cook for 18-20 minutes. Do not peek! This allows the rice to steam properly.
  5. After 20 minutes, check that the rice is tender and the liquid is absorbed. In a small bowl, whisk the reserved ½ cup pineapple juice with the cornstarch and 2 tbsp water to make a slurry. Remove the lid, stir the slurry into the skillet, and increase the heat to medium. Cook for 2-3 minutes, stirring gently, until the sauce thickens and glazes everything beautifully. Taste and adjust seasoning with a pinch of salt if needed. Garnish with sliced green onions and serve hot.

Notes

Chef's Tips:
• Chicken thighs are more forgiving and flavorful than breasts for this braising method.
• Rinsing the rice is non-negotiable; it removes excess starch for fluffier results.
• Serve with a simple side of steamed broccoli or a crisp cucumber salad.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C) before serving
• Refrigerate leftovers within 2 hours of cooking