Sweet and Savory Pineapple Chicken and Rice One-Pan Wonder

Craving a tropical escape? This Pineapple Chicken and Rice is your one-pan ticket. After making this many times, I’ve perfected the balance of sweet and savory. The golden, crispy chicken and tender rice will transport you to a cozy beachside cabana. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Vegan Taquitos and Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes.

What You'll Need for Sweet and Savory Pineapple Chicken and Rice One-Pan Wonder

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1.5 lbs boneless, skinless chicken breasts
• 2 cups uncooked long grain white rice
• 1 can (20 oz) pineapple chunks
• 1 large bell pepper, diced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1/2 cup soy sauce (or tamari for gluten-free)
• 1/4 cup brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1 tsp black pepper
• Salt, to taste
• Optional: Green onions, chopped
• Optional: Red pepper flakes (optional)
• Optional: Sesame seeds (optional)

How to Make Sweet and Savory Pineapple Chicken and Rice One-Pan Wonder

1. Step 1: Season chicken breasts with salt, pepper, garlic powder, and onion powder. Heat a large non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes on each side, until golden and cooked through. Remove chicken from skillet and set aside.
2. Step 2: In the same skillet, add diced bell peppers and onions. Cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
3. Step 3: Stir in uncooked rice, soy sauce, brown sugar, smoked paprika, and black pepper. Cook for 1 minute, then add the can of pineapple chunks (with juice).
4. Step 4: Slice the seared chicken into strips and add it back to the skillet. Stir everything to combine, then reduce heat to medium-low. Cover the skillet and let it simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
5. Step 5: Garnish with chopped green onions, red pepper flakes, and sesame seeds (if desired). Serve hot and enjoy your tropical one-pan wonder!

Storing & Reheating Sweet and Savory Pineapple Chicken and Rice One-Pan Wonder

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This dish can be made ahead and reheated. Prepare the entire dish, let it cool, then store in the fridge for up to 2 days before reheating.

Freezing Sweet and Savory Pineapple Chicken and Rice One-Pan Wonder

Freeze individual portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Add a splash of water or chicken broth to prevent drying out.

Recipe Notes

• Chef tip: To make this dish even more tropical, serve it with a side of grilled pineapple or mango salsa.
• Best substitution: If you're not a fan of pineapple, you can substitute it with diced mango or peaches. The flavor will be slightly different, but still delicious.
• Make-ahead: This dish can be made ahead and reheated. Prepare the entire dish, let it cool, then store in the fridge for up to 2 days before reheating.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If the rice isn't tender and the liquid hasn't been absorbed, add a bit more water or chicken broth and continue to simmer, covered, until the rice is cooked through.

Sweet and Savory Pineapple Chicken and Rice One-Pan Wonder

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

4-6 servings

🥗

Diet

Gluten-Free, Dairy-Free

Ingredients

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 2 cups uncooked long grain white rice
• 1 can (20 oz) pineapple chunks
• 1 large bell pepper, diced
• 1 medium onion, diced
• 4 cloves garlic, minced

Seasonings

• 1/2 cup soy sauce (or tamari for gluten-free)
• 1/4 cup brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1 tsp black pepper
• Salt, to taste

Optional Toppings

• Green onions, chopped
• Red pepper flakes (optional)
• Sesame seeds (optional)

Instructions

1. Step 1: Season chicken breasts with salt, pepper, garlic powder, and onion powder. Heat a large non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes on each side, until golden and cooked through. Remove chicken from skillet and set aside.
2. Step 2: In the same skillet, add diced bell peppers and onions. Cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
3. Step 3: Stir in uncooked rice, soy sauce, brown sugar, smoked paprika, and black pepper. Cook for 1 minute, then add the can of pineapple chunks (with juice).
4. Step 4: Slice the seared chicken into strips and add it back to the skillet. Stir everything to combine, then reduce heat to medium-low. Cover the skillet and let it simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
5. Step 5: Garnish with chopped green onions, red pepper flakes, and sesame seeds (if desired). Serve hot and enjoy your tropical one-pan wonder!

Notes

• Chef tip: To make this dish even more tropical, serve it with a side of grilled pineapple or mango salsa.
• Best substitution: If you're not a fan of pineapple, you can substitute it with diced mango or peaches. The flavor will be slightly different, but still delicious.
• Make-ahead: This dish can be made ahead and reheated. Prepare the entire dish, let it cool, then store in the fridge for up to 2 days before reheating.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If the rice isn't tender and the liquid hasn't been absorbed, add a bit more water or chicken broth and continue to simmer, covered, until the rice is cooked through.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze individual portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Add a splash of water or chicken broth to prevent drying out.
• Make ahead: This dish can be made ahead and reheated. Prepare the entire dish, let it cool, then store in the fridge for up to 2 days before reheating.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 5g
• Carbs: 65g
• Fiber: 2g
• Sugar: 18g
• Sodium: 1200mg
• Cholesterol: 75mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Sweet and Savory Pineapple Chicken and Rice One-Pan Wonder FAQs

A Warm Final Note

I can’t wait for you to try Sweet and Savory Pineapple Chicken and Rice One-Pan Wonder and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!