Pineapple chicken and rice is the perfect balance of sweet tropical flavor and savory comfort food. Juicy bites of chicken are glazed in a sticky soy-pineapple sauce, then served over fluffy rice and topped with a vibrant fresh pineapple salsa. It’s bold, colorful, and layered with texture in every forkful. If you’re looking for a dinner that feels exciting but is still simple enough for a weeknight, this recipe delivers. The caramelized glaze, the bright citrus finish, and the creamy avocado topping make it taste restaurant-quality—yet it comes together in under an hour. Whether you’re cooking for family or impressing guests, this pineapple chicken and rice recipe brings sunshine straight to your table.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Perfect Sweet & Savory Balance – The pineapple juice and brown sugar create a glossy glaze that complements the salty soy sauce beautifully.
- Quick Weeknight Dinner – Ready in about 40 minutes, making it ideal for busy evenings.
- Fresh Tropical Twist – The homemade pineapple salsa adds brightness and texture that most versions skip.
- Crowd-Pleaser – Even picky eaters love the caramelized chicken and fluffy rice combination.
- Meal Prep Friendly – Stores well and reheats beautifully for lunches throughout the week.
What makes this version stand out is the layering of flavor. The chicken is lightly marinated, then finished in the same sauce to intensify the glaze. The fresh salsa on top adds contrast—sweet, spicy, creamy, and citrusy all at once.
Ingredients Needed
For the Chicken and Sauce
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- ⅓ cup low-sodium soy sauce – Provides savory depth without overpowering saltiness
- ⅓ cup pineapple juice – Adds natural sweetness and tropical flavor
- 2 tablespoons brown sugar – Helps the sauce caramelize beautifully
- 2 tablespoons ketchup – Adds subtle tang and richness
- 1 shallot, finely chopped – For mild onion flavor
- 4 cloves garlic, minced – Freshly chopped for bold aroma
- 1 tablespoon freshly grated ginger – Adds warmth and brightness
- A pinch of red pepper flakes – Optional heat
- 2 tablespoons sesame oil (or extra virgin olive oil) – For sautéing and nutty depth
- ¼ cup fresh cilantro, chopped – Stirred in at the end for freshness
For the Pineapple Salsa
- 2 cups fresh pineapple chunks, diced small
- ½ small shallot, finely minced
- 1 jalapeño, seeded and chopped (optional for less heat)
- Juice of 1 fresh lime – Brightens and balances flavors
- 2 tablespoons fresh thyme leaves – Adds earthy notes
- 1 ripe avocado, diced – Creamy contrast
For Serving
- Cooked white or jasmine rice (about 3–4 cups prepared)
How to Make Pineapple Chicken and Rice
Step 1: Prepare the Marinade
- In a glass bowl or jar, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, chopped shallot, garlic, ginger, and red pepper flakes.
- Pour about one-third of this mixture over the chicken pieces. Toss well to coat evenly.
- Cover and refrigerate for at least 15 minutes (or up to overnight for deeper flavor).
Why this matters: Even a short marinade helps tenderize the chicken and infuse it with flavor before cooking.
Step 2: Make the Pineapple Salsa
- While the chicken marinates, combine the pineapple chunks, minced shallot, jalapeño, lime juice, thyme leaves, and diced avocado in a medium bowl.
- Gently toss to combine. Taste and adjust lime juice if needed.
- Refrigerate until ready to serve.
Tip: Chilling allows the flavors to meld and enhances the brightness of the salsa.
Step 3: Cook the Chicken
- Heat the sesame oil in a large skillet over medium-high heat.
- Add the marinated chicken in a single layer. Avoid overcrowding to ensure proper browning.
- Cook for about 4–5 minutes per side, until golden and cooked through (internal temperature should reach 165°F / 74°C).
Visual cue: The chicken should have caramelized edges and no pink in the center.
Step 4: Create the Glaze
- Reduce the heat to medium and pour the remaining sauce into the skillet.
- Simmer gently for about 5 minutes, stirring occasionally, until the sauce thickens and coats the chicken.
Look for this: The glaze should cling to the back of a spoon and appear glossy.
Step 5: Finish and Assemble
- Remove the skillet from heat and stir in the chopped cilantro for a fresh finish.
- Spoon the glazed pineapple chicken over warm rice.
- Top generously with pineapple salsa.
- Add an extra squeeze of lime if desired.
Serve immediately and enjoy!
Serving and Storage Tips
- Presentation Tip: Serve in shallow bowls to showcase the colorful layers of rice, glazed chicken, and vibrant salsa.
- Garnish Ideas: Sprinkle with extra cilantro or toasted sesame seeds for added texture.
- Side Dishes: Pair with steamed broccoli, snap peas, or a light cucumber salad.
- Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days.
- Reheating: Warm gently in a skillet over medium heat or microwave in short intervals. Add a splash of water if needed to loosen the sauce.
- Freezing: Freeze chicken (without salsa or avocado) for up to 2 months.
Helpful Notes
- Chicken Thigh Option: Boneless skinless thighs can be substituted for extra juiciness.
- Spice Level: Add more red pepper flakes or keep the jalapeño seeds for additional heat.
- Low-Carb Alternative: Serve over cauliflower rice instead of traditional rice.
- Make It Gluten-Free: Use tamari or gluten-free soy sauce.
- Caramelization Tip: Don’t stir constantly—letting the chicken sit briefly helps develop a golden crust.
Conclusion
This pineapple chicken and rice recipe combines bold flavors, fresh ingredients, and comforting textures in one vibrant dish. The caramelized soy-pineapple glaze creates irresistible depth, while the fresh salsa adds brightness and contrast that makes every bite exciting. It’s quick enough for weeknights yet impressive enough for entertaining guests.
If you try this recipe, I’d love to hear your thoughts! Leave a comment and a ⭐⭐⭐⭐⭐ rating below. Sharing your experience helps others discover this delicious dish. Don’t forget to pin it on Pinterest or share it on Facebook to inspire friends and family. Did you add your own twist? Maybe extra spice or grilled pineapple? Let us know!
Frequently Asked Questions (FAQ)
Can I use canned pineapple instead of fresh?
Yes, fresh pineapple offers the best flavor and texture, but canned pineapple (drained well) works in a pinch.
How do I make this gluten-free?
Simply substitute the soy sauce with tamari or a certified gluten-free soy sauce alternative.
Why didn’t my sauce thicken properly?
The sauce may not have simmered long enough. Allow it to cook until it visibly reduces and becomes glossy. A small cornstarch slurry can help if needed.
Can I grill the chicken instead?
Absolutely! Grill marinated chicken pieces, then brush with the remaining sauce while cooking for a smoky twist.
Is this recipe freezer-friendly?
Yes, the cooked chicken (without salsa or avocado) freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Pineapple Chicken and Rice – Sweet, Savory, and Irresistibly Fresh
Ingredients
Method
- In a bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, chopped shallot, garlic, ginger, and red pepper flakes. Pour one-third over the chicken and marinate for at least 15 minutes.
- In a separate bowl, combine pineapple chunks, minced shallot, jalapeño, lime juice, thyme leaves, and diced avocado. Toss gently and refrigerate until ready to serve.
- Heat sesame oil in a large skillet over medium-high heat. Add marinated chicken in a single layer and cook 4–5 minutes per side until golden and cooked through (internal temperature 165°F / 74°C).
- Reduce heat to medium and pour remaining sauce into the skillet. Simmer for about 5 minutes until thickened and glossy, coating the chicken evenly.
- Remove from heat and stir in chopped cilantro. Serve chicken over warm rice and top generously with pineapple salsa. Garnish with extra lime juice if desired.