🍍🍗 Pineapple Chicken and Rice (One-Pan / Skillet)

Tender chicken cooked in a sweet-savory pineapple sauce with peppers and onions, served over fluffy rice. A family-friendly, meal-prep-friendly dish!

🧾 Ingredients (Serves 4)

Chicken

• 1.5 lbs chicken breast or thighs, cut into bite-size pieces

• 1 tbsp oil

• ½ tsp salt

• ½ tsp pepper

• 1 tsp garlic powder

• 1 tsp paprika

Vegetables

• 1 cup bell peppers, chopped (mixed colors ideal)

• ½ onion, chopped

• 1–1½ cups pineapple chunks (fresh or canned, drained)

Sauce

• ½ cup pineapple juice (from can or fresh)

• 2 tbsp soy sauce

• 1 tbsp honey (or brown sugar)

• 1 tbsp rice vinegar or apple cider vinegar

• 1 tbsp ketchup (adds color & tang)

• 1 tsp garlic, minced

• ¼–½ tsp chili flakes (optional for heat)

Thickener

• 1 tbsp cornstarch + 2 tbsp water (slurry)

Rice

• 2–3 cups cooked white or brown rice

• Or jasmine rice for best flavor

🍳 Instructions

1. Season & cook the chicken

1. Toss chicken with salt, pepper, garlic powder, and paprika.

2. Heat 1 tbsp oil in a large skillet over medium-high heat.

3. Add chicken and cook 4–5 minutes, until browned and mostly cooked through.

4. Remove chicken and set aside.

2. Sauté veggies

1. In the same pan, add a little more oil if needed.

2. Add bell peppers and onion.

3. Sauté 3–4 minutes until slightly softened.

4. Add pineapple chunks and cook 1 more minute.

3. Make the sauce

In a bowl whisk together:

• Pineapple juice

• Soy sauce

• Honey

• Vinegar

• Ketchup

• Garlic

• Chili flakes

Pour into the pan with vegetables.

4. Thicken the sauce

Stir in cornstarch slurry.
Simmer 1–2 minutes until thick, glossy, and slightly sticky.

5. Add chicken back

Return chicken to the pan.
Toss well and simmer 2–3 minutes, until chicken is fully cooked and coated.

6. Serve

Spoon chicken and pineapple mixture over rice.
Garnish with:

• Green onions

• Sesame seeds

• Lime wedges

🍍 Optional Add-Ins

• Snap peas

• Broccoli

• Carrots

• Mushrooms

• Cashews

🥢 Make It Extra Saucy

Double the sauce ingredients.
(Perfect if serving over lots of rice.)

🔥 Air Fryer Chicken Option

1. Toss chicken with seasoning + 1 tsp cornstarch.

2. Air fry at 390°F (200°C) for 10–12 minutes.

3. Combine with veggies + sauce in skillet.

🍱 Meal Prep Instructions

• Keeps 4 days in airtight containers.

• Store rice and chicken mixture together or separate.

• Reheat in microwave or skillet with a splash of water.

❓ Q&A / Troubleshooting

Q1. Can I use canned pineapple?

Yes — it works perfectly.
Use pineapple chunks in juice, not syrup.

Q2. Can I use chicken thighs instead of breasts?

Absolutely. Thighs stay juicier and more flavorful.

Q3. How do I make this gluten-free?

Use:

• Tamari or gluten-free soy sauce

• Gluten-free vinegar and ketchup (usually GF but double-check)

Q4. Can I make this spicy?

Yes! Add:

• Extra chili flakes

• Chili garlic paste

• Sriracha

• Fresh jalapeños

Q5. Can I make it without cornstarch?

Use:

• 1 tbsp flour
  OR

• 1 tsp arrowroot powder (gluten-free)

Q6. Can I use frozen chicken?

Use fully thawed chicken for best browning.
Frozen pineapple chunks also work great.

Q7. Can I make this lower-calorie?

Yes:

• Use chicken breast

• Reduce honey to 1 tsp

• Use water instead of some pineapple juice

• Serve over cauliflower rice

Q8. How do I prevent soggy vegetables?

• Cook peppers lightly (don’t overcook)

• Add pineapple at the end

• High heat = crisp veggies + good browning

Q9. Can I cook this all in one pot with rice?

Yes — I can give you a one-pot version where rice cooks in the sauce with the chicken.