Pineapple Chicken and Rice Bowl Recipe Easy Sweet and Savory Dinner

Introduction

Imagine the sizzle of juicy chicken in a skillet, the sweet aroma of caramelized pineapple, and a glossy, tangy sauce bubbling away—yep, that’s exactly what greets you with my go-to pineapple chicken and rice bowl. I can’t help but smile every single time I whip this up. There’s just something magical about the way the pineapple’s natural sweetness mingles with the savory chicken and sticky sauce. My family always hovers around the kitchen, drawn in by that tropical smell (and let’s be honest, they ask for seconds before I’ve even sat down myself).

This pineapple chicken and rice bowl recipe was born out of a last-minute pantry raid. I had leftover pineapple rings, a couple chicken breasts, and not much else. After a lot of improvising (and more than a few sauce experiments), this easy sweet and savory dinner became a staple. It’s now the dish I crave on busy weeknights or when I want to feel like I’m on vacation—even if it’s raining outside.

If you’re a fan of sweet and savory combos, trust me, you’re going to love this. The sauce is sticky and bright, the chicken is tender, and the rice soaks up every last drop. Whether you’ve got picky eaters, need a meal that comes together fast, or just want to shake up your dinner routine, this pineapple chicken and rice bowl delivers big flavors with zero fuss. And honestly, after making this dozens of times (tweaking here and there), I can say it never disappoints. Let’s get into why you’ll want to add this to your weekly menu!

Why You’ll Love This Recipe

Let’s face it: some recipes just stick with you, and this pineapple chicken and rice bowl is one of those. Here’s why I keep coming back to it—and why you might, too:

• Quick & Easy: You can pull this together in under 40 minutes, making it a weeknight hero. No need for fancy prep or complicated steps.
• Simple Ingredients: Everything is pretty standard—chicken, pineapple, rice, some pantry staples for the sauce. I bet you already have most of it in your kitchen right now.
• Perfect for Family Dinners: Whether it’s a regular Wednesday or you’re having friends over, this meal feels special but isn’t stressful. It’s even great for meal prepping lunches.
• Crowd-Pleaser: I’ve served this to kids, adults, and even some self-proclaimed “pineapple skeptics.” Every single person cleaned their plate and asked for more!
• Unbelievably Delicious: The combination of juicy pineapple, tender chicken, and that sticky sweet-salty sauce is next-level comfort food. The rice just soaks up all the goodness.

What makes my version different? For one, I blend the pineapple juice right into the sauce, making it extra glossy and flavorful. The chicken gets a quick sear for crispy edges, and I toss in some bell pepper for a bit of crunch and color. I’ve tried plenty of pineapple chicken recipes, but this one strikes the perfect balance—no cloying sweetness, just a bright, savory bite with every forkful. It’s the kind of dish that makes you feel good after eating, not weighed down.

Honestly, this recipe is a lifesaver when I want dinner done fast without sacrificing taste or nutrition. It’s also endlessly adaptable—swap in brown rice, go low-carb, or throw in extra veggies. However you spin it, this pineapple chicken and rice bowl will keep you coming back for more (and might even get you a few high-fives at the dinner table).

What Ingredients You Will Need

This recipe uses wholesome, everyday ingredients that transform into a bold, sweet, and savory pineapple chicken and rice bowl. Most of these are pantry staples—nothing fancy, just big flavor. Here’s what you’ll need:

• For the Chicken & Marinade
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450g), cut into bite-sized pieces
  • 2 tablespoons soy sauce (regular or low-sodium)
  • 1 tablespoon cornstarch (helps with browning and sauce thickening)
  • 1 tablespoon olive oil (or any neutral oil)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder (adds a subtle kick)
• For the Sweet and Savory Sauce
  • 1 cup pineapple chunks, diced (fresh or canned, in juice)
  • 1/2 cup pineapple juice (from the can or fresh squeezed)
  • 3 tablespoons soy sauce
  • 2 tablespoons honey (maple syrup works, too, for a vegan swap)
  • 2 tablespoons rice vinegar (or white vinegar in a pinch)
  • 1 tablespoon brown sugar (adjust for your preferred sweetness)
  • 2 teaspoons fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 2 garlic cloves, minced (for depth of flavor)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
• For the Stir-Fry & Bowl
  • 1 large red bell pepper, sliced (yellow or orange work, too)
  • 1/2 medium onion, sliced
  • 2 cups cooked jasmine or basmati rice (about 300g; brown rice is great, too)
  • 2 green onions, chopped (for garnish)
  • Sesame seeds (optional, for finishing)

Ingredient tips: For the chicken, I like to get organic or free-range when possible—it really does make a difference in flavor and texture. When using canned pineapple, go for ones packed in juice, not syrup. If you’re out of rice vinegar, apple cider vinegar works in a pinch. And if you want to make it gluten-free, grab a gluten-free soy sauce or tamari. I sometimes add a handful of snap peas or broccoli for an extra veggie boost—just toss them in with the bell pepper!

Swaps are welcome: use tofu for a vegetarian version, or swap the rice for cauliflower rice if you’re aiming for low-carb. The real hero here is the combo of pineapple and chicken in that sticky sauce—you can riff on the rest as you like.

Equipment Needed

You don’t need a commercial kitchen to make this pineapple chicken and rice bowl—just some basic gear and a trusty skillet. Here’s what I use:

• Large nonstick skillet or wok: A deep skillet is perfect for stir-frying the chicken and veggies. If you don’t have a wok, a cast iron pan works too.
• Sharp chef’s knife: Makes quick work of dicing chicken and slicing veggies. A serrated knife helps with fresh pineapple, if you go that route.
• Cutting board: Preferably two—one for meat, one for produce (just makes me feel safer).
• Measuring cups and spoons: For the sauce ingredients.
• Mixing bowls: For marinating chicken and mixing the sauce/slurry.
• Rice cooker or medium saucepan: For cooking the rice (I’m partial to my old, slightly dented rice cooker—it just works every time).
• Wooden spoon or spatula: For sautéing and stirring the sauce.

If you don’t have a wok, don’t sweat it. A large frying pan will do just fine; just avoid overcrowding so everything gets a bit of color. For the rice, even instant rice works if you’re in a hurry. Just keep your knives sharp, and you’re golden.

Maintenance tip: If you own a cast iron skillet, dry it right away after washing to keep it from rusting. And if your nonstick pan is looking worn, a little oil on a paper towel can help revive the surface for a few more rounds of stir-frying goodness.

Preparation Method

1. Prep the Chicken:
   In a medium mixing bowl, add 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon olive oil, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder. Toss in the chicken pieces (1 lb / 450g) and mix until well coated. Let it marinate for at least 10 minutes while you prep the rest. (Tip: If you have time, marinate up to 30 minutes for more flavor.)
2. Cook the Rice:
   Rinse 2 cups jasmine or basmati rice (300g) until the water runs clear. Cook as per package instructions—usually 2:1 water to rice ratio. Set aside and keep warm. (Note: I use a rice cooker and it never fails me!)
3. Make the Sauce:
   In a small bowl, whisk together 1/2 cup pineapple juice, 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, 2 teaspoons grated ginger, and 2 minced garlic cloves. Set aside. Mix 1 tablespoon cornstarch with 2 tablespoons water in another bowl to make your slurry for later.
4. Prep the Veggies & Pineapple:
   Dice 1 cup pineapple chunks, slice 1 large red bell pepper, and 1/2 medium onion. Chop 2 green onions for garnish. If using fresh pineapple, trim and core before chopping.
5. Sear the Chicken:
   Heat your skillet or wok over medium-high heat. Add a drizzle of oil. Once hot, add the marinated chicken pieces (work in batches to avoid crowding). Sear each side for about 2-3 minutes until golden brown and cooked through (internal temp should be 165°F / 74°C). Remove chicken and set aside.
   
   Troubleshooting: If your chicken sticks, don’t force it—let it release naturally when it’s ready to flip.
6. Stir-Fry Veggies and Pineapple:
   In the same pan, add a tiny bit more oil if needed. Toss in the sliced onion and bell pepper, cook for 2 minutes until slightly softened. Add the diced pineapple and cook another 1-2 minutes until caramelized at the edges.
   
   Prep note: Don’t overcook—veggies should stay a bit crisp.
7. Add Chicken Back and Pour Sauce:
   Return chicken to the skillet. Pour in your sauce. Stir everything together and let it simmer for 2-3 minutes. Stir in the cornstarch slurry. Cook another 1-2 minutes, stirring often, until the sauce thickens and turns glossy.
   
   Sensory cue: Sauce should coat the back of a spoon and smell tangy-sweet.
8. Assemble the Bowls:
   Fluff your cooked rice. Scoop rice into bowls, top with pineapple chicken mixture. Sprinkle with green onions and sesame seeds.
   
   Personal tip: Add a squeeze of lime or a dash of chili flakes if you like a little heat!

And there you go—a pineapple chicken and rice bowl that’s just as stunning as it is satisfying. Clean-up’s a breeze, too. Enjoy while it’s hot!

Cooking Tips & Techniques

I’ve made my fair share of pineapple chicken and rice bowls, and along the way, I’ve picked up some tricks (and learned from a few kitchen mishaps):

• Marinate for Flavor: Even 10 minutes makes a difference, but if you can swing 30, go for it. The soy sauce and cornstarch lock in moisture and give the chicken a slight crust.
• Hot Pan = Crispy Chicken: Don’t rush preheating. A hot skillet means the chicken browns instead of steaming. If your pan isn’t big enough, cook the chicken in batches for the best texture.
• Don’t Crowd the Pan: Overcrowding leads to soggy chicken and veggies. Give everything space to sear and caramelize.
• Fresh vs. Canned Pineapple: Fresh gives you bright, tart flavor and a bit more bite. Canned is softer and sweeter—both work, but I prefer fresh when it’s in season.
• Balancing Sweet & Savory: Taste as you go! If it’s too sweet, add an extra splash of soy or vinegar. Too salty? Stir in a bit more pineapple juice or honey.
• Thickening the Sauce: Cornstarch slurry is magic, but add it slowly and let it bubble for a minute to avoid lumps. If your sauce gets too thick, a splash of water or pineapple juice thins it right out.
• Batch Cooking: This dish is perfect for meal prep. Double the chicken and sauce, keep the rice separate, and you’ve got lunch for days.
• Personal Fail: One time I cranked the heat and walked away—major burnt sauce! Keep an eye on it once the sauce goes in; it thickens fast.

My biggest advice? Trust your senses. If it smells amazing and looks glossy, you’re doing it right. And if you’re juggling sides, start your rice first so everything’s ready at the same time. Multitasking is your friend here!

Variations & Adaptations

This pineapple chicken and rice bowl is super flexible. Here are some of my favorite ways to switch things up:

• Vegetarian Version: Swap chicken for extra-firm tofu or tempeh. Marinate and sear it the same way, and you’ll get crispy, flavor-packed cubes.
• Low-Carb Bowl: Use cauliflower rice instead of jasmine or basmati. The sauce and chicken pair beautifully with the lighter base—and it cuts the carbs big time.
• Spicy Kick: Add a diced jalapeño to the stir-fry, or drizzle on some sriracha before serving. I sometimes toss in chili flakes for just a bit of heat.
• Seasonal Veggies: In spring, I love adding snap peas or asparagus. In summer, go wild with zucchini or even fresh corn. Broccoli or carrots work year-round—just slice thin so they cook quickly.
• Gluten-Free Adaptation: Use tamari or coconut aminos instead of soy sauce. Double check your cornstarch and other sauces to be sure they’re gluten-free.
• Personal Favorite: I’ve made this with shrimp instead of chicken—just cut the cook time down to 2 minutes per side. The sweet sauce is unreal with seafood!

Don’t be afraid to get creative. This is one of those recipes that welcomes whatever you have in your fridge. Just keep that sweet and savory pineapple sauce at the center, and you really can’t go wrong.

Serving & Storage Suggestions

For the best experience, serve your pineapple chicken and rice bowl piping hot—right out of the skillet. The sauce should be glossy and the rice fluffy, making every bite a little steamy hug.

• Presentation: I like to use shallow bowls for maximum sauce coverage. Garnish with chopped green onions and a sprinkle of sesame seeds. Sometimes I add a few cilantro leaves for a pop of color.
• Pairing: This bowl pairs nicely with a cold glass of iced tea, sparkling water with lime, or even a light white wine. If you want a side, try steamed edamame or a crisp cucumber salad.
• Storing Leftovers: Cool everything to room temp, then store chicken and rice separately in airtight containers. Keeps well in the fridge for up to 4 days.
• Freezing: You can freeze the cooked chicken and sauce (without the rice) for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.
• Reheating: Microwave in short bursts, adding a splash of water if the sauce thickens too much. For best texture, reheat the chicken and sauce on the stove over medium heat, stirring often.

Honestly, the flavors get even deeper after a day in the fridge—so leftovers never go to waste in my house!

Nutritional Information & Benefits

This pineapple chicken and rice bowl is a balanced meal in a bowl. Each serving (about 1/4 of the recipe) has roughly:

• 370 calories
• 28g protein
• 6g fat
• 50g carbohydrates
• 2g fiber

Health Benefits: Chicken breast delivers lean protein, pineapple is rich in vitamin C and enzymes for digestion, and bell peppers add antioxidants. The sauce is naturally sweetened with honey and includes fresh ginger for a little immune boost.

This dish is naturally dairy-free and can be made gluten-free with tamari. If you’re watching carbs, swap the rice for cauliflower rice. Allergens to note: soy (from soy sauce) and possible gluten (unless using gluten-free options).

For me, this bowl strikes that sweet spot—comfort food that’s still nourishing and energizing, not heavy. It’s a win for weeknight dinners or meal prep!

Conclusion

There’s just something about a meal that’s both sweet and savory—especially when it comes together as easily as this pineapple chicken and rice bowl. The combination of juicy chicken, caramelized pineapple, and sticky sauce is honestly irresistible. It’s proof that dinner doesn’t have to be complicated to be memorable.

Feel free to riff on this recipe—toss in your favorite veggies, adjust the sweetness, or try it with shrimp or tofu. That’s what I love about this dish: it adapts to whatever you have and whatever you’re craving. For my family, it’s the “can we have this again?” dinner, and I hope it becomes the same for you.

If you give this recipe a whirl, let me know how it turns out! Drop a comment below, share your own twist, or tag me if you post it. Happy cooking—and here’s to more sweet and savory bowl moments around your table!

Frequently Asked Questions (FAQs)

Can I use frozen pineapple instead of fresh or canned?

Absolutely! Just thaw and drain it first. The flavor might be a little less sweet than canned, but it works great.

What’s the best way to make this gluten-free?

Swap regular soy sauce for tamari or coconut aminos, and double-check your cornstarch. Everything else is naturally gluten-free.

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are juicier and work beautifully. Just cut them into bite-sized pieces and follow the same steps.

What other vegetables work well in this pineapple chicken and rice bowl?

Broccoli, snap peas, carrots, zucchini, or even baby corn are delicious add-ins. Just slice them thin so they cook quickly.

How do I keep the chicken from getting tough?

Don’t overcook it! Sear on high heat, just until golden and cooked through. Marinating with cornstarch also helps lock in moisture.

Pineapple Chicken and Rice Bowl

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• Author: Lisa
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This easy pineapple chicken and rice bowl features juicy chicken, caramelized pineapple, and a sticky sweet-and-savory sauce over fluffy rice. It’s a quick, family-friendly dinner that brings tropical flavor to your weeknight table.

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Ingredients

Scale 1x2x3x

• 2 large boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
• 2 tablespoons soy sauce (regular or low-sodium)
• 1 tablespoon cornstarch
• 1 tablespoon olive oil (or any neutral oil)
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 cup pineapple chunks, diced (fresh or canned, in juice)
• 1/2 cup pineapple juice (from the can or fresh squeezed)
• 3 tablespoons soy sauce
• 2 tablespoons honey (or maple syrup for vegan)
• 2 tablespoons rice vinegar (or white vinegar)
• 1 tablespoon brown sugar
• 2 teaspoons fresh ginger, grated (or 1/2 teaspoon ground ginger)
• 2 garlic cloves, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 large red bell pepper, sliced
• 1/2 medium onion, sliced
• 2 cups cooked jasmine or basmati rice (about 1 1/2 cups uncooked)
• 2 green onions, chopped (for garnish)
• Sesame seeds (optional, for garnish)

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Instructions

1. In a medium mixing bowl, combine 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon olive oil, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder. Add chicken pieces and toss to coat. Marinate for at least 10 minutes (up to 30 minutes for more flavor).
2. Rinse 2 cups jasmine or basmati rice until water runs clear. Cook according to package instructions. Set aside and keep warm.
3. In a small bowl, whisk together 1/2 cup pineapple juice, 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, 2 teaspoons grated ginger, and 2 minced garlic cloves. In another bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry.
4. Dice 1 cup pineapple chunks, slice 1 large red bell pepper and 1/2 medium onion. Chop 2 green onions for garnish.
5. Heat a large nonstick skillet or wok over medium-high heat. Add a drizzle of oil. Sear marinated chicken pieces in batches for 2-3 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken and set aside.
6. In the same pan, add a bit more oil if needed. Add sliced onion and bell pepper, cook for 2 minutes until slightly softened. Add diced pineapple and cook another 1-2 minutes until caramelized at the edges.
7. Return chicken to the skillet. Pour in the sauce. Stir and let simmer for 2-3 minutes. Stir in the cornstarch slurry and cook another 1-2 minutes, stirring often, until sauce thickens and turns glossy.
8. Fluff cooked rice. Scoop rice into bowls, top with pineapple chicken mixture. Garnish with green onions and sesame seeds. Serve hot.

Notes

For gluten-free, use tamari or coconut aminos instead of soy sauce and ensure cornstarch is gluten-free. Marinate chicken for extra flavor and tenderness. Don’t overcrowd the pan for best browning. Add extra veggies like broccoli or snap peas if desired. Leftovers keep well for up to 4 days in the fridge; store rice and chicken separately for best texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1/4 of recipe (about 1 1/2 cups per serving)
• Calories: 370
• Sugar: 15
• Sodium: 900
• Fat: 6
• Saturated Fat: 1
• Carbohydrates: 50
• Fiber: 2
• Protein: 28

Keywords: pineapple chicken, rice bowl, sweet and savory, easy dinner, stir fry, weeknight meal, family recipe, Asian chicken, pineapple recipe, meal prep