The first time I made this Pineapple Chicken and Rice, it was a bit of a happy accident. I had a lone pineapple staring me down on the counter and some chicken breasts in the fridge, whispering “dinner dilemma.” I decided to throw them together with what I had, and the moment the sweet pineapple hit the hot pan with the savory onions and chicken, my kitchen was filled with this incredible, tropical-adjacent aroma that felt like a vacation. It instantly lifted my mood. This dish became our immediate favorite—a perfect, balanced bowl of comfort with a sunny, sweet twist that never fails to make a weekday feel special. It’s the recipe I now turn to when I need something reliably delicious without any fuss.
Ingredients
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup fresh pineapple, cut into 1-inch chunks (see tip below!)
- 1 cup long-grain white rice (like Jasmine or Basmati)
- 1 ¾ cups low-sodium chicken broth
- ¼ cup low-sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon honey or brown sugar
- 2 green onions, thinly sliced, for garnish
- Fresh cilantro, for garnish (optional but recommended)
A quick note on the ingredients: I cannot stress enough how much better fresh pineapple is here compared to canned. The bright, acidic punch it brings is irreplaceable. If you must use canned, go for pineapple packed in its own juice, not heavy syrup, and drain it well. For the soy sauce, using a low-sodium version lets you control the salt level perfectly. And please, don’t skip the fresh garlic and ginger—they build the foundational flavor that makes this dish sing.(See the next page below to continue…)