Pineapple Chicken Rice Skillet (Printable)

Tender chicken, pineapple, bell peppers, and fluffy rice cooked together in a vibrant skillet dish.

# Required Ingredients:

→ Proteins

01 - 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces

→ Rice

02 - 1 cup long-grain white rice, rinsed

→ Vegetables and Fruit

03 - 1 red bell pepper, cut into strips
04 - 1 yellow bell pepper, cut into strips
05 - 1 cup fresh pineapple chunks, drained if canned
06 - 1 small yellow onion, diced
07 - 2 cloves garlic, minced
08 - 2 green onions, sliced for garnish

→ Sauce

09 - 1/4 cup low-sodium soy sauce
10 - 1/4 cup pineapple juice
11 - 2 tablespoons honey or brown sugar
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon sesame oil
14 - 1/2 teaspoon ground black pepper

→ Cooking

15 - 2 tablespoons vegetable oil for sautéing
16 - 2 cups low-sodium chicken broth
17 - 1 tablespoon cornstarch mixed with 2 tablespoons water, optional for thickening

# Preparation Steps:

01 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken pieces and season lightly with salt and pepper. Cook until browned on all sides, approximately 5 minutes. Transfer to a plate.
02 - Add remaining 1 tablespoon oil to the skillet. Sauté onion and garlic for 2 minutes until fragrant. Add bell peppers and cook 3 to 4 minutes until slightly softened.
03 - Stir in the rice and toast for 1 minute. Return the browned chicken to the pan.
04 - In a bowl, whisk together soy sauce, pineapple juice, honey, rice vinegar, sesame oil, and black pepper. Pour the mixture over the chicken and vegetables.
05 - Add chicken broth and pineapple chunks. Bring to a boil, then reduce heat to low. Cover and simmer 18 to 20 minutes until rice is tender and liquid is absorbed.
06 - If preferred, stir in the cornstarch slurry and cook 1 to 2 minutes until sauce reaches desired consistency.
07 - Remove from heat. Fluff rice gently and garnish with sliced green onions. Serve hot.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor since the chicken and vegetables get to mingle with that incredible sweet-savory sauce.
  • The pineapple juice does something magical—it sweetens and tenderizes the chicken while keeping the whole dish feeling light and fresh, not heavy.
  • It comes together in 45 minutes flat, making it perfect for weeknight dinners when you want something that tastes like you spent all afternoon cooking.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when my first batch turned into a gluey mess instead of fluffy individual grains.
  • The pineapple juice is non-negotiable because it's the magic ingredient that keeps the sauce balanced; using pineapple juice from a can works perfectly fine if fresh isn't available.
  • Cover the skillet once you've added the broth, because uncovered simmering means the liquid evaporates too quickly and your rice won't cook through.
03 -
  • Cut your chicken into evenly sized pieces so everything cooks at the same rate—this small act of care prevents some pieces from being overdone while others are still raw.
  • If you're using canned pineapple, drain it very well and save the juice separately so you can control how much liquid goes into the skillet and keep the dish from becoming too wet.
  • Let the finished dish rest for 2 minutes after removing it from heat before serving—this helps the rice settle and makes plating infinitely easier.
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