Pineapple Chicken Rice Skillet (Print Version)

Tender chicken, pineapple, bell peppers, and rice combine in a vibrant one-pan skillet meal.

# 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
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 Base

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

# Step-by-Step:

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

# Expert Tips:

01 -
  • It's genuinely one-pan: No juggling multiple dishes or washing a sink full of cookware afterward.
  • The sweet-savory balance hits differently: That pineapple juice mixed with soy sauce creates something unexpectedly crave-worthy.
  • It comes together faster than you'd think: Forty-five minutes from cold kitchen to plated dinner.
  • It's flexible enough to make your own: Add heat, swap vegetables, use what you have and it still works beautifully.
02 -
  • Low-sodium broth is non-negotiable: I learned this the hard way by using regular broth and ending up with a dish so salty it was nearly inedible—the soy sauce already brings significant saltiness.
  • Don't drown out the sesame oil: It's easy to think 'more oil means more flavor,' but sesame oil is potent and even 1 tsp makes its presence known beautifully.
  • Fresh pineapple juice versus canned matters: The first time I used canned pineapple juice from concentrate, the sauce tasted oddly flat—fresh juice gives you brightness and life.
03 -
  • Toast your rice: That minute of toasting isn't wasted time—it's what keeps grains from clumping and gives them subtle nutty undertones.
  • Use pineapple juice from actual pineapple if possible: Canned concentrate tastes different, and your sauce will reflect that difference noticeably.
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