If you’re searching for a flavorful, easy-to-cook dish that satisfies both sweet and savory cravings, this Sweet and Savory Pineapple Chicken and Rice Recipe might just become your new favorite go-to. Packed with tender chicken thighs, juicy pineapple chunks, colorful bell peppers, and a sticky glaze that blends soy, garlic, and honey, this recipe brings bold flavor with minimal effort.
In this blog post, we’ll walk through everything you need to know—from the ingredient list to expert tips, possible variations, and serving ideas. Whether you’re a beginner cook or just looking for a new family favorite, this meal is sure to deliver.
Why You’ll Love This Sweet and Savory Pineapple Chicken and Rice Recipe
- One-Pan Simplicity: Less cleanup, more flavor.
- Budget-Friendly: Uses pantry staples and affordable proteins.
- Customizable: Swap proteins, spice it up, or go vegetarian.
- Family-Approved: The sweet-savory balance makes it a hit with both kids and adults.
- Perfect for Meal Prep: Reheats well and can be made in batches.
Ingredients You’ll Need
Let’s break down what you’ll need for this Sweet and Savory Pineapple Chicken and Rice Recipe, organized into key categories:
For the Chicken Marinade
- 500 g chicken thighs – Boneless, skinless, and cut into bite-sized chunks.
- 2 tbsp soy sauce – Adds umami depth.
- 1 tbsp brown sugar – Brings a rich sweetness to balance the salt.
- 1 tbsp rice vinegar – Gives a tangy contrast.
- 2 cloves garlic – Finely minced for bold flavor.
- 1 tsp grated ginger – Freshly grated adds warmth and complexity.
For the Pineapple Sauce
- ½ cup pineapple juice – From canned pineapple or fresh.
- 2 tbsp soy sauce – Enhances the umami layer.
- 1 tbsp honey – For natural sweetness and stickiness.
- 1 tbsp ketchup – Adds a slight tang and color.
- 1 tsp cornstarch + 1 tbsp water – For thickening the sauce to a glossy finish.
For the Main Dish
- 1 tbsp vegetable oil – Neutral oil for cooking.
- 1 cup pineapple chunks – Fresh or canned, slightly caramelized in the pan.
- 1 red bell pepper – Diced for sweetness and color.
- 1 green bell pepper – Adds a slightly bitter, fresh bite.
- 1 onion – Chopped, brings depth to the dish.
- 2 cups cooked jasmine rice – Fluffy and lightly fragrant.
- 2 green onions – Sliced for garnish.
- 1 tsp sesame seeds – Optional, but great for crunch and presentation.
Step-by-Step Instructions
Step 1: Marinate the Chicken
Combine your chicken pieces with soy sauce, brown sugar, vinegar, garlic, and ginger. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration. This helps tenderize the meat and infuse it with that sweet-savory backbone.
Tip: If you’re short on time, even 10 minutes of marination will improve the flavor significantly.
Step 2: Mix the Sauce
In a small bowl, whisk together the pineapple juice, soy sauce, honey, and ketchup. In a separate cup, prepare the cornstarch slurry by mixing cornstarch with water. Set both aside.
Pro Tip: Make extra sauce and store in a sealed container for stir-fries throughout the week.
Step 3: Sear the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and sear it on both sides until golden and cooked through, about 5–7 minutes. Remove from the pan and set aside.
Step 4: Stir-Fry the Veggies and Pineapple
In the same pan, add the chopped bell peppers and onion. Stir-fry for 3–4 minutes. Add pineapple chunks and continue sautéing until slightly caramelized, around 2 minutes.
Step 5: Simmer with Sauce
Return the cooked chicken to the pan. Pour in your prepared pineapple sauce and bring it to a gentle simmer. Stir in the cornstarch slurry, and continue cooking for 2–3 minutes until the sauce thickens and evenly coats the ingredients.
Chef’s Insight: The magic lies in letting the sauce reduce slightly, so it turns into a glossy glaze.
Step 6: Combine with Rice
Add the cooked jasmine rice directly into the skillet. Gently fold everything together until the rice soaks up the sauce and the dish is beautifully unified.
Step 7: Garnish and Serve
Top with green onions and sesame seeds for color and crunch. Serve hot, preferably in wide bowls or plates to showcase the vibrant ingredients.
Tips for Success
- Use chicken thighs for maximum tenderness and flavor. Chicken breasts are leaner but can dry out quickly.
- Don’t skip the caramelization of the pineapple—it adds depth and richness.
- Let the sauce thicken properly before adding the rice. A watery sauce will make your dish soggy.
- Use day-old rice if possible—it absorbs sauces better and won’t get mushy.
Variations and Customizations
Make it Spicy
- Add a dash of sriracha, red chili flakes, or chopped fresh chili to the sauce if you prefer a kick.
Vegetarian Version
- Swap the chicken with extra-firm tofu, tempeh, or even chickpeas for a protein-packed meatless option.
Low-Carb Option
- Use cauliflower rice in place of jasmine rice to cut down on carbs.
Protein Alternatives
- This dish also works well with shrimp, beef strips, or even pork loin slices.
Serving Suggestions
- Pair with side salad dressed in sesame vinaigrette for a refreshing contrast.
- Serve with steamed edamame or grilled baby corn for extra greens.
- Add a wedge of lime or a sprinkle of crushed peanuts for Thai-inspired flair.
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: You can freeze it for up to 1 month—just thaw overnight in the fridge.
- Reheat: Use a skillet over medium heat or microwave in 30-second intervals with a splash of water or broth to rehydrate.
Equipment Checklist
To make this Sweet and Savory Pineapple Chicken and Rice Recipe, you’ll need:
- Non-stick skillet or wok
- Mixing bowls
- Measuring cups and spoons
- Knife and cutting board
- Spatula or wooden spoon
- Rice cooker (optional but recommended)
Final Thoughts
This Sweet and Savory Pineapple Chicken and Rice Recipe is the perfect balance of comforting and exciting. It’s easy enough for a weeknight but flavorful enough to serve guests. With its combination of tender meat, sweet pineapple, and savory glaze, it’s a dish that never fails to impress.
It also ticks so many boxes—it’s adaptable, beginner-friendly, and can be scaled up for crowds or meal prep. Whether you’re cooking for your family, impressing friends, or just treating yourself, this dish delivers.
Sweet and Savory Pineapple Chicken and Rice Recipe
Description
This Sweet and Savory Pineapple Chicken and Rice recipe brings together tender chicken thighs, juicy pineapple chunks, and a flavorful soy-garlic glaze over perfectly cooked rice. It's a balanced, one-pan meal ideal for weeknight dinners or weekend gatherings—quick, budget-friendly, and loaded with tropical flavor.
Ingredients
For the Chicken Marinade
For the Pineapple Sauce
For the Main Dish
Instructions
Marinate the Chicken
- Place chicken thigh pieces in a mixing bowl. Add soy sauce, brown sugar, rice vinegar, garlic, and grated ginger. Mix well, cover, and marinate in the fridge for at least 15 minutes (or up to 2 hours for deeper flavor).
Prepare the Pineapple Sauce
- In a small bowl, combine pineapple juice, soy sauce, honey, and ketchup. Stir well. In a separate small cup, mix cornstarch and water until smooth. Set both aside.
Sear the Chicken
- Heat 1 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes until browned and cooked through. Remove chicken and set aside.
Cook the Vegetables
- In the same pan, add bell peppers and onion. Sauté for 3-4 minutes until just tender. Add pineapple chunks and stir-fry for another 2 minutes until slightly caramelized.
Combine Sauce and Chicken
- Return the cooked chicken to the pan with the vegetables. Pour in the prepared pineapple sauce and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens and glazes the chicken—about 2-3 minutes.
Assemble and Serve
- Add cooked rice to the pan and gently fold everything together, letting the rice absorb the sauce for 1–2 minutes. Garnish with sliced green onions and sesame seeds if using. Serve hot.
Note
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave.
Make It Spicy: Add 0.5 tsp chili flakes or a splash of sriracha to the sauce.
Rice Substitute: Works well with brown rice, quinoa, or even cauliflower rice.
Protein Variations: You can substitute chicken thighs with chicken breast, tofu, or shrimp.
Meal Prep: Marinate chicken and chop veggies ahead of time for a quicker weeknight dinner.
