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Pineapple Chicken and Rice
Isabella

Pineapple Chicken and Rice – Sweet, Savory, and Irresistibly Fresh

This pineapple chicken and rice recipe delivers the perfect balance of sweet tropical flavor and savory comfort. Tender chicken is glazed in a glossy soy-pineapple sauce, served over fluffy rice, and topped with vibrant fresh pineapple salsa for a colorful, restaurant-quality meal made right at home.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-Inspired
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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).
  4. Reduce heat to medium and pour remaining sauce into the skillet. Simmer for about 5 minutes until thickened and glossy, coating the chicken evenly.
  5. 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.

Notes

Boneless skinless chicken thighs can be substituted for extra juiciness. For a gluten-free version, use tamari or certified gluten-free soy sauce.
Store leftovers in an airtight container for up to 3 days. Freeze the cooked chicken without salsa for up to 2 months.