Pineapple Chicken Rice Skillet (Print Version)

One-pan dish with chicken, pineapple, bell peppers, and rice in a flavorful sweet-savory sauce.

# What You'll Need:

→ Proteins

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

→ Rice

02 - 1 cup long-grain white rice, rinsed

→ Vegetables & Fruit

03 - 1 red bell pepper, cut into strips
04 - 1 yellow bell pepper, cut into strips
05 - 1 cup fresh pineapple chunks, drained
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

→ Other

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

# How to Make:

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

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time enjoying dinner.
  • The sweet-savory sauce tastes like restaurant-quality takeout but comes together in under 45 minutes.
  • It's naturally dairy-free and packed with lean protein, so you feel good about what you're eating without sacrificing flavor.
02 -
  • Don't skip rinsing the rice—it prevents it from turning gummy, and that one small step makes the difference between fluffy grains and sticky mush.
  • Cut your chicken into pieces that are all roughly the same size so nothing finishes cooking before everything else, which I learned the hard way by ending up with some overcooked and some underdone pieces.
03 -
  • If you want extra heat, add crushed red pepper flakes or a sliced chili with the garlic—it'll warm up the whole dish without overpowering the delicate tropical flavor.
  • Save the leftover sauce to drizzle over roasted vegetables or use as a dipping sauce later in the week; it keeps for days and is honestly better on day two when the flavors have melded.
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