Pineapple Chicken Jasmine Rice

Pineapple chicken and rice brings together juicy chicken, sweet pineapple, and fluffy jasmine rice for a meal that checks every box on busy weeknights and cozy weekends alike. This dish has become my go—to when I crave something comforting yet a little tropical and bright. The balance of savory and sweet flavors makes every bite interesting, and best of all, it is simple enough for even hectic days.

My family always asks for seconds when I make this dish. The first time I tried it, the wonderful aroma of pineapple and chicken brought everyone to the kitchen before dinner was even ready.

Ingredients

• Chicken breast cubed: makes the dish hearty with a lean protein choose fresh or high quality frozen for best texture
• Pineapple cubed: adds natural sweetness and bright acidity you can use fresh or canned but fresh gives the best flavor
• Olive oil: helps brown the chicken and vegetables go for extra virgin for added richness
• Onion chopped: enhances the overall savory base yellow or white work best
• Garlic minced: builds a deep flavor profile use freshly minced for best aroma
• Red bell pepper diced: gives color and a touch of sweetness pick firm and shiny peppers
• Jasmine rice: provides a light fragrant base rinse before using for fluffiness
• Chicken broth: brings the rice together with full body choose low sodium to control saltiness
• Soy sauce: adds umami and saltiness opt for naturally brewed
• Ginger grated: brightens the dish with a hint of spice fresh ginger makes all the difference
• Salt and pepper to taste: rounds out flavors use freshly cracked pepper for best results
• Green onions sliced: for a fresh final touch look for crisp bright green stalks
• Sesame seeds: offer nutty crunch toast briefly for extra depth

Instructions

Sear the Chicken:

Heat olive oil in a large skillet over medium heat until shimmering. Place the cubed chicken pieces in a single layer and cook, stirring occasionally, for about six to eight minutes until they are golden brown on the outside and totally cooked through. Transfer chicken to a plate and keep warm. This step locks in juiciness and flavor.

Soften Vegetables:

In the same skillet without cleaning it add onion, garlic, and red bell pepper. Sauté them on medium heat for six minutes until the onions turn translucent and bell pepper softens. The garlic will become fragrant and this forms the aromatic base for your rice.

Add Pineapple:

Toss the cubed pineapple into the skillet. Let cook for about two minutes, stirring often. The pineapple will just start to caramelize and release some of its juices, blending the fruit’s sweetness into the vegetables.

Cook the Rice:

Pour in the jasmine rice and stir so the grains are well coated with oil and flavored vegetables. Add chicken broth, soy sauce, grated ginger, salt, and pepper. Raise the heat to bring everything to a boil. Then reduce to low, cover tightly, and simmer undisturbed for eighteen to twenty minutes until the rice is tender and the liquid is fully absorbed. Resist the urge to stir.

Combine and Finish:

Uncover and use a fork to gently fluff the rice. Return cooked chicken and any juices to the skillet. Fold everything together gently so the chicken and pineapple are evenly distributed. Let the dish warm through for about two minutes.

Garnish and Serve:

Take off the heat and sprinkle generously with sliced green onions and sesame seeds. Serve hot straight from the skillet for best flavor.

Pineapple is my favorite ingredient here. Every time I smell its sweet aroma as it hits the hot pan I remember childhood summer dinners with my parents. Cooking this always brings back laughter around the table and a little bit of sunshine even on cloudy days.

Storage Tips

Leftovers can be cooled then stored in an airtight container for up to three days in the refrigerator. To reheat just microwave or pop in a skillet with a splash of water or broth to keep the rice fluffy. This recipe freezes surprisingly well scoop portions into freezer bags flatten and store for up to two months just thaw in the fridge before reheating.

Ingredient Substitutions

Chicken thighs work instead of breasts for extra juiciness. Basmati rice can be swapped for jasmine for similar results just adjust the cook time. Add frozen peas or carrots if you want to sneak in more veggies. Tamari can replace soy sauce if you need a gluten free option.

Serving Suggestions

Dish it up in individual bowls with extra green onions. Try pairing with a crisp cucumber salad for crunch. If you want to impress drizzle a touch of chili oil over the top for mild heat.

Cultural and Historical Context

Dishes combining fruit and meat are common in many tropical cuisines. Hawaii and Southeast Asian regions often blend pineapple and chicken for a perfect sweet savory pairing. This version is inspired by takeout favorites but with fresher ingredients and a home cooked touch.

Seasonal Adaptations

Fresh pineapple in summer gives this dish a vibrant edge. In winter canned pineapple provides sweetness and convenience. Experiment with seasonal vegetables like snap peas in spring for a twist.

Handy recipe notes

Stir the rice only once at the start then leave it undisturbed for perfect grains. A sprinkle of toasted coconut on top is fun for special occasions. Double the recipe for easy meal prep lunches.

Success Stories

A friend once made this for a potluck and every guest asked for the recipe. My kids who never eat fruit in savory meals kept finding the pineapple and asking for more. This is often requested by guests who want something lighter than typical casseroles.

Freezer Meal Conversion

Prepare the dish as directed and allow to cool. Portion into single serve containers or bags for easy defrost. For best results thaw overnight in the fridge before reheating and serving.

This pineapple chicken and rice is sure to become a new family favorite. Enjoy the satisfying mix of savory, sweet, and fresh flavors any night of the week.

Recipe FAQs

→ Can I use brown rice instead of jasmine rice?

Yes, but you'll need to adjust the cooking time and add more broth, as brown rice takes longer to cook and absorbs more liquid.

→ Is there a substitute for chicken breast?

Chicken thighs can be used for a juicier texture, or try tofu for a vegetarian alternative.

→ How can I make this dish spicier?

Add chili flakes, a diced jalapeño, or a splash of hot sauce while sautéing the vegetables for extra heat.

→ Can canned pineapple be used?

Canned pineapple works well. Drain it first to prevent excess liquid in the dish.

→ What vegetables pair nicely in this dish?

Feel free to add snap peas, carrots, or broccoli for added color and crunch.