One Pan Pineapple Chicken and Rice

This one-pan pineapple chicken and rice brings a tropical vacation to your dinner table with minimal effort and maximum flavor. Sweet pineapple infuses the entire dish, creating tender chicken and fluffy rice that's absorbed all those delicious tropical juices. Perfect for busy weeknights when you need something satisfying that doesn't require constant attention, this 30-minute meal delivers a taste of the islands without any complicated techniques.

Last week when I made this for my family, my teenager who typically avoids "mixed foods" went back for seconds without prompting. The combination of familiar ingredients with the unexpected sweetness of pineapple made it approachable yet interesting. My husband commented that it reminded him of our honeymoon in Hawaii, which I consider high praise for a weeknight dinner!

Ingredients

• Chicken breasts: Cut into large chunks to prevent drying out during the longer cooking time with the rice
• Canned pineapple tidbits: Provides both fruit and juice that infuses the entire dish; look for ones packed in 100% juice
• Long grain white rice: Absorbs all the flavorful liquids while maintaining distinct grains
• Chicken broth: Adds depth to the cooking liquid and provides necessary moisture for the rice
• Green onions: Offers a fresh, mild onion flavor that complements the sweetness of the pineapple
• Olive oil: Used for sautéing the chicken; any neutral cooking oil works fine
• Salt and pepper: Simple seasonings that enhance the natural flavors

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Step-by-Step Instructions

Step 1:

Prepare the chicken - Dice two chicken breasts into large chunks, about 1½ to 2 inches each. This larger size is intentional - it prevents the chicken from overcooking and drying out during the longer rice cooking time. Season the chicken pieces with salt and pepper.

Step 2:

Sauté the chicken - Heat a tablespoon of olive oil in a large skillet with a tight-fitting lid over medium-high heat. Add the seasoned chicken and cook just until the outsides begin to turn white, about 2-3 minutes. The chicken doesn't need to be cooked through at this point, as it will continue to cook with the rice.

Step 3:

Toast the rice - Push the partially cooked chicken to one side of the pan and add 1 cup of long grain white rice to the empty space. Stir the rice frequently for about 2 minutes, until some grains begin to look translucent around the edges. This toasting step adds flavor and helps the rice cook into distinct, fluffy grains rather than becoming sticky.

Step 4:

Add the liquids - Pour in the juice from the entire 20-ounce can of pineapple tidbits (about 1 cup of juice) and 1 cup of chicken broth. Add 1 cup of the pineapple pieces to the pan, saving the remaining pineapple for garnish or another use. Stir everything together, making sure to scrape up any flavorful bits stuck to the bottom of the pan.

Step 5:

Simmer to perfection - Bring the mixture to a boil, then immediately reduce the heat to low. Cover the skillet with the tight-fitting lid and let everything simmer undisturbed for 20 minutes. Resist the urge to peek under the lid, as this releases the steam needed for properly cooking the rice.

Step 6:

Check for doneness - After 20 minutes, quickly lift the lid to check if the rice has absorbed all the liquid. If there's still liquid visible, cover and cook for another 2-3 minutes. When done, the rice should be tender and have absorbed all the cooking liquid.

Step 7:

Finish and serve - Turn off the heat and let the dish stand covered for 5 minutes. This resting period allows the rice to finish steaming and the flavors to meld together. Fluff the mixture gently with a fork, then divide into bowls. Top each serving with sliced green onions and additional pineapple pieces for a fresh, colorful presentation.

Creative Variations

This versatile dish welcomes many adaptations based on your preferences:

• Add minced garlic when toasting the rice for additional depth of flavor
• Include diced bell peppers or snap peas during the last 5 minutes of cooking for color and nutrition
• Sprinkle with red pepper flakes or drizzle with sriracha for a sweet-spicy contrast
• Stir in a tablespoon of soy sauce or coconut aminos before serving for umami notes
• Top with toasted cashews or peanuts for a delightful crunch

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Make It a Complete Meal

While delicious on its own, this dish pairs beautifully with a simple green salad dressed with a light vinaigrette. For a more substantial meal, serve with steamed broccoli or roasted green beans on the side. The sweetness of the pineapple chicken complements vegetables with slightly bitter notes perfectly.

I learned the hard way that cutting the chicken too small results in tough, overcooked meat. When I started using larger pieces, the chicken remained tender and juicy while the rice cooked to perfection. Also, don't skip the step of toasting the rice - it makes a noticeable difference in the final texture.

This pineapple chicken and rice embodies what weeknight cooking should be - simple, flavorful, and satisfying without excessive effort. The sweet pineapple transforms ordinary ingredients into something special, while the one-pan approach means you're not stuck with a sink full of dishes afterward. It's the kind of recipe that proves delicious meals don't require complicated techniques or exotic ingredients, just thoughtful combinations of flavors that work harmoniously together.

Frequently Asked Questions

→ Can I use brown rice instead of white rice?

Yes, but brown rice takes longer to cook. You'll need to increase the cooking time to about 40-45 minutes and may need to add an extra 1/4 cup of liquid. Cook the chicken only until just browned so it doesn't overcook during the extended cooking time.

→ What can I substitute for pineapple if I don't have any?

Mandarin oranges work well as a substitute. Use the juice from the can and add about 2 tablespoons of honey or brown sugar to mimic the sweetness of pineapple juice. Mango or peaches can also work nicely.

→ Can I make this spicy?

Absolutely! Add 1/4-1/2 teaspoon of red pepper flakes when cooking the chicken, or stir in some sriracha sauce at the end. A diced jalapeño cooked with the chicken creates a nice balance of sweet and heat.

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work beautifully in this recipe and often stay more tender. The cooking time remains about the same, just make sure they reach 165°F internal temperature.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The rice may absorb more liquid as it sits, so you might want to add a splash of chicken broth when reheating. This dish also freezes well for up to 2 months.