How I Ended Up Making This Pineapple Chicken and Rice (Again)

You ever have one of those evenings where you stand in front of the fridge, staring into the chilly void, hoping dinner will magically assemble itself? That was me last Tuesday. And, as usual, what appeared? A slightly sad chicken breast, half a pineapple (don’t judge, it makes sense), and some leftover rice. Honestly, this Pineapple Chicken and Rice in One Pan is kind of the result of me refusing to do more dishes. My cousin still laughs about the first time I made it—I thought the rice would get mushy, but it turned out better than expected (and now it’s a mainstay). Also, side note: don’t try slicing pineapple with a blunt knife while distracted; my cutting board still tells that tale.

Why You’ll Probably Love This (and Maybe Yell at Me Later)

I make this when it’s one of those days and people are hungry five minutes ago. My family pretty much devours it—my youngest even picks out the pineapple first (kids are weird). Honestly, I just love that there’s only one pan to wash. Sometimes the rice sticks a bit, and I get annoyed, but I’ve learned to just call it ‘crispy bits’ and move on. Oh, and if you’re the sort to enjoy sweet and savory, this is your jam. If not, I dunno, maybe add more soy sauce and hope for the best?

What You’ll Need (Feel Free to Improvise, Seriously)

2 big chicken breasts, chopped up (thighs work too—actually, they’re juicier but I only had breasts, so...)
1.5 cups cooked rice (day-old is best, but I’ve used fresh and it didn’t cause a riot)
1.5 cups pineapple chunks (fresh, canned, whatever—it’s all good; my friend swears by grilling them first, but eh!)
1 small onion, diced (red or yellow, or skip it if you’re in a hurry, just don’t tell my mum)
2 cloves garlic, minced (I usually add more but I’m a garlic fiend)
2 tablespoon soy sauce (sometimes I splash in more—don’t sue me, salt police)
1 tablespoon olive or vegetable oil (I once used coconut oil and it was decent)
½ red bell pepper, diced (optional, but it looks nice)
1 teaspoon ginger, grated or from a tube (I cheat, whatever)
Salt and pepper to taste
Handful of chopped cilantro or parsley (if you’ve got it; sometimes I just do spring onions)

Here’s How You Make It (Don’t Panic, It’s Forgiving)

Heat your biggest pan (nonstick if you’ve got it, but I’ve used my old cast iron too) over medium-high. Splash in the oil.
Throw in your chicken bits. Salt, pepper, cook them until they’re golden and not pink in the middle. Roughly 6-8 minutes, give or take. (This is where I sneak a chunk to check, and sometimes burn my tongue. Every time.)
Push the chicken to the side (or just take it out if you like more space—sometimes I do, sometimes I’m lazy). Add the onion, garlic, ginger—stir it around till it smells like dinner at someone’s house you want to visit again. Bell pepper can hop in now too, if you’re using it.
Toss the chicken back in if you took it out. Add the pineapple. Let it sizzle for 2 minutes. It might look a little odd here (almost soupy?) but trust me—it works.
Pour over the soy sauce and dump in the rice. Mix, mash, stir, until everything looks like it belongs together. You want the rice to warm through and grab some of the sauciness. (Don’t worry if it clumps. Just break it up with your spoon. Or your spatula. Or whatever you grabbed first.)
Taste. Does it need more salt? More soy? I usually splash a little more at this stage. Or a teeny glug of sesame oil if I’m feeling fancy.
Scatter over your herbs. Kill the heat. Let it sit for a minute (if you can wait that long; I rarely do).

Random Notes from My Messy Kitchen

This actually tastes even better the next day, if there are any leftovers (spoiler: there usually aren’t).
I once doubled the pineapple. Don’t. It turns into a weird fruit salad. Half again is fine if you’re big on pineapple. But not double. Trust me.
If the rice is straight out of the fridge, break it up a bit before you add it, otherwise you’ll get a big rice-clump-of-doom.

Things I’ve Tried (Some Worked, Some... Not So Much)

Pineapple juice instead of chunks—too sweet for me, but maybe you’ll dig it?
Adding peas—works fine, adds color, makes me feel virtuous.
Once tried swapping chicken for tofu. Actually, it’s not bad if you crisp the tofu up first, but it’s not quite the same comfort food.
Be careful with bacon—one time I went overboard, and it totally overpowered everything. Just a sprinkle is good if you want smokiness.

Don’t Have the Proper Pan? No Stress

I always say you need a big old frying pan for this. Then I remember my cousin made it in a wok and it was fine. I even tried a Dutch oven once because, well, it was clean. So, use what you’ve got. Worst case, split it into two pans. Or, if all else fails, make a smaller batch (I’ve done it when my big skillet was MIA).

How to Store the Leftovers (If You’re Lucky Enough to Have Any)

Just chuck any extras in a lidded container, stick it in the fridge, and it’ll keep for a couple of days. Reheats well in the microwave or stovetop. Although, honestly, it barely lasts a day in my house. I’m pretty sure my son is sneaking midnight bites. If you want some freezer tips, The Kitchn has a good guide—I’ve tried freezing individual portions and it was OK, though the pineapple went a bit mushy.

How We Serve It (Or: The Great Hot Sauce Debate)

Usually we just spoon it into big bowls and dig in. My partner piles on chili sauce (Sriracha, if you must know), while I like a squirt of lime and maybe a sprinkle of sesame seeds if I remember. Sometimes we’ll serve up with a side of brown rice for extra fiber, but honestly, it’s a meal on its own. Oh, and if you’re feeling fancy, a fried egg on top is chef’s kiss.

Things I’ve Learned the Hard Way (So You Don’t Have To!)

Once I tried to rush the chicken—ended up chewy as an old boot. Don’t do it. Let it get properly golden.
Forgot to pre-mix the rice once and dumped in a big frozen chunk. Disaster. Break it up first, always.
Actually, I find letting it sit for a minute before serving makes it less likely to burn your mouth. (Yes, I’ve done that too many times.)

FAQ: Your Questions, My (Sometimes Rambling) Answers

Can I use brown rice? Oh, for sure! In fact, I sometimes do when I’m feeling health-conscious. It’s a bit chewier, though, and needs a splash more soy sauce to jazz it up.
What if I’m out of fresh pineapple? Been there. Canned works fine—just drain it well. Or use frozen, but thaw it first (learned that the hard way, ha).
Can I double this recipe? You can, but make sure your pan is really big. Or do it in two batches, unless you like chaos. Actually, chaos is fine, sometimes.
How spicy is it? Not spicy at all as written. But you can throw in some chili flakes or hot sauce if you’re that way inclined. My brother once dumped in a tablespoon—wow, that was a ride.
Is it gluten-free? If you use tamari instead of soy sauce, yeah! I’ve done it for my gluten-free pal and no one could tell the difference.
Can I prep ahead? Kind of. I chop everything earlier, but I still like to cook it just before eating. Otherwise the rice gets a bit stodgy (that’s a UK word for, you know, mushy and heavy).

Got more burning questions? Or want to swap kitchen mishaps? Drop me a line! Or check out Serious Eats’ one-pan dinner inspiration if you’re bored of pineapple (it happens).

Anyway, if you try this Pineapple Chicken and Rice in One Pan, let me know what you think. Or don’t—I’ll probably be too busy doing the washing up anyway. Happy cooking!

Pineapple Chicken and Rice in One Pan