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Easy One-Pan Pineapple Chicken and Rice: A Sweet & Savory Spring Dinner

This easy one-pan Pineapple Chicken and Rice recipe combines tender chicken, juicy pineapple, and aromatic jasmine rice in a sweet and savory sauce. Perfect for spring dinner ideas, this family-friendly meal comes together quickly with minimal cleanup.
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Course: Dinner, Main Course
Cuisine: Asian Fusion, Tropical
Keyword: easy weeknight meal, one-pan chicken dinner, Pineapple Chicken and Rice, spring dinner ideas, Sweet and Savory Chicken
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 350kcal

Ingredients 

Main Ingredients

  • 1 pound chicken breast cubed
  • 1 cup pineapple cubed, fresh or canned
  • 1 cup jasmine rice uncooked
  • 2 cups chicken broth

Aromatics & Vegetables

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 red bell pepper diced

Seasonings & Garnish

  • 1 tablespoon soy sauce
  • 1 teaspoon ginger grated
  • salt to taste
  • black pepper to taste
  • 1/4 cup green onions sliced, for garnish
  • 1 tablespoon sesame seeds for garnish

Instructions

  • Heat olive oil in a large skillet over medium heat. Add cubed chicken and cook for 6-8 minutes until golden brown and fully cooked. Remove chicken and set aside.
  • In the same skillet, sauté chopped onion, minced garlic, and diced red bell pepper for 4-5 minutes until softened and fragrant.
  • Add cubed pineapple to the skillet and cook for 2 minutes to lightly caramelize and release juices.
  • Stir in jasmine rice, chicken broth, soy sauce, grated ginger, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is fully cooked and liquid is absorbed.
  • Return cooked chicken to the skillet and mix well to combine with the rice mixture. Heat through for 2-3 minutes.
  • Serve immediately, garnished with sliced green onions and sesame seeds.

Notes

For a spicier version, add red pepper flakes with the seasonings. Substitute vegetable broth for chicken broth to make this dish vegetarian-friendly. Leftovers store well in the refrigerator for up to 3 days.

Nutrition

Calories: 350kcal | Carbohydrates: 42g | Protein: 28g | Fat: 8g | Saturated Fat: 1.5g | Cholesterol: 70mg | Sodium: 580mg | Potassium: 520mg | Fiber: 3g | Sugar: 12g | Vitamin A: 850IU | Vitamin C: 65mg | Calcium: 45mg | Iron: 2.5mg