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Chicken And Pineapple Recipe

Pineapple Chicken and Rice

This pineapple chicken and rice recipe is the perfect blend of sweet and savory flavors. Juicy chicken, caramelized pineapple, and fluffy rice come together with soy sauce, honey, and a squeeze of lime for a quick, easy, and delicious dinner that’s healthier and faster than takeout
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Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Cuisine: Asian-inspired, Thai-inspired
Keyword: Pineapple Chicken and Rice
Servings: 4 Servings

Ingredients

  • 2 cups cold day-old rice (white or brown)
  • 1 lb chicken thighs diced
  • 1 cup fresh pineapple chopped
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1- inch piece ginger minced
  • 2 tbsp coconut oil
  • 1 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp honey
  • 1/2 cup frozen peas
  • Juice of 1 lime
  • Salt to taste
  • Green onions and sesame seeds for garnish

Instructions

  • Dice the chicken into bite-sized pieces and season with salt. Set aside.
  • Heat coconut oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and fully cooked, about 5–7 minutes. Remove from the pan and set aside.
  • In the same pan, add another tbsp of coconut oil. Toss in the onion and bell peppers and sauté for 2 minutes. Add the garlic and ginger, cooking for another 30 seconds until fragrant.
  • Stir in the cold rice, breaking up any clumps. Let it sit for a minute to crisp slightly before stirring. Add the pineapple, soy sauce, and honey, tossing everything together.
  • Return the chicken to the pan, stirring until evenly mixed. Let everything cook for another 5 minutes.
  • Turn off the heat, stir in the frozen peas, and squeeze fresh lime juice over the top.
  • Garnish with chopped green onions and sesame seeds. Serve hot and enjoy!

Notes

  • Cold, day-old rice works best to prevent mushy fried rice.
  • If using fresh rice, spread it on a baking sheet and chill in the fridge for at least 30 minutes.
  • For a vegetarian version, swap the chicken for tofu, tempeh, or extra veggies.
  • Canned pineapple (packed in water, not syrup) can be used if fresh isn’t available.
  • Store leftovers in an airtight container for up to 3 days. Reheat in a skillet for the best texture.