Ever tried throwing together dinner and ending up with something so good, you forget it started as a last-minute fridge raid? 🍍 That’s what happened here. This pineapple chicken rice is my go-to when I’m craving takeout vibes without the delivery fee. It’s got sweet, it’s got savory, it’s got just enough sizzle to keep things interesting. I mean, come on—juicy chicken, caramelized pineapple, and fluffy rice all mingling together like they were made for each other? I whipped this up on a random Tuesday night, standing barefoot in my kitchen, wondering what I could make with leftover rice and a can of pineapple. Next thing I knew, my family was asking if I’d ordered from that place down the street. Nope. Just me. And one slightly charred pan (worth it). If you like meals that feel cozy but also make your tastebuds do a little happy dance, grab a skillet. This one’s for you. 🍚

1) Key Takeaways
2) Easy Pineapple Chicken Rice Recipe
3) Ingredients for Pineapple Chicken Rice
4) How to Make Pineapple Chicken Rice
5) Tips for Making Pineapple Chicken Rice
6) Making Pineapple Chicken Rice Ahead of Time
7) Storing Leftover Pineapple Chicken Rice
8) Try these Dinners next!
9) Pineapple Chicken Rice
10) Nutrition

1) Key Takeaways

Pineapple Chicken Rice is sweet, savory, and seriously satisfying 🍍
Uses basic pantry staples and a can of pineapple—you probably already have everything
Perfect for meal prep or quick weeknight dinners
Takes just 25 minutes from pan to plate

2) Easy Pineapple Chicken Rice Recipe

This pineapple chicken rice easy recipe is the kind of meal that sneaks into your regular dinner rotation without even trying too hard 🍽️

I started making it when I was juggling everything and just needed something fast and tasty. The sweet tang of pineapple hits just right against the savory soy-glazed chicken, and the rice ties it all together in this warm, comforting way that just makes you breathe easier after a long day.

Now I know pineapple in a rice dish might sound a little wild to some folks. But trust me on this—once it hits that hot skillet and gets a little caramelized, it changes everything. Add in the chicken, a hit of sesame oil, and a good spoonful of leftover rice (you know the kind that’s been sitting in the fridge looking sad), and suddenly, dinner feels kind of special 🍚

3) Ingredients for Pineapple Chicken Rice

2 cups cooked white rice: Day-old rice is the secret weapon here. It fries up better, gets that chewy edge, and doesn’t turn to mush.

1 lb chicken breast, diced: I like mine in bite-sized chunks so they cook quick and soak up all the flavor.

1 cup canned pineapple chunks: Drain ’em but don’t throw out the juice. We’ll use that too for a touch of sweetness.

1/4 cup pineapple juice: This is where the magic happens. It adds a subtle zing to the pan that brings everything together.

2 tbsp soy sauce: You want umami? This brings it. Plus that dark glaze? Love it.

1 tbsp sesame oil: Just a drizzle gives it that nutty aroma that makes people think you’ve been cooking all day.

2 garlic cloves, minced: I don’t trust a recipe without garlic. Enough said 🧄

1/2 cup chopped red bell pepper: For a little crunch and color. Use whatever you’ve got on hand.

1/4 cup chopped green onions: For that fresh bite at the end. Adds brightness to every forkful.

1 egg (optional): If you’re going full fried rice mode, scramble it in for that extra something.

Salt and pepper to taste: Start light, taste, and go from there.

Olive oil for cooking: Doesn’t have to be fancy, just hot enough to get the job done.

4) How to Make Pineapple Chicken Rice

Step 1. Heat a little olive oil in a large skillet over medium heat. When it starts shimmering, toss in the chicken with a pinch of salt and pepper.

Step 2. Let the chicken brown. You want those golden bits that stick to the pan. That’s where the flavor lives.

Step 3. Set the cooked chicken aside. In that same pan (don’t clean it—we want those drippings), add more oil if needed, then garlic and red pepper. Stir until it smells amazing.

Step 4. Push the veggies to one side. Crack in the egg and scramble it fast. Mix it into the veggies when it’s just cooked.

Step 5. Add your cold rice. Break up the clumps and keep it moving so it doesn’t stick. Let it sit a minute here and there so it gets a little crispy 🍳

Step 6. Return the chicken to the pan. Add pineapple, soy sauce, sesame oil, and that reserved pineapple juice. Stir it all up and let the flavors mingle.

Step 7. Toss in the green onions. Give it one final stir and serve it hot, maybe with chopsticks if you want that takeout feeling.

5) Tips for Making Pineapple Chicken Rice

If you’re using fresh rice, let it cool on a sheet pan for a bit before you toss it in. Hot, steamy rice = sticky mess.

Don’t crowd the pan when cooking the chicken. You want browning, not steaming. Do it in batches if you need to. Let it sizzle 🍗

Taste as you go. Start with less soy sauce and pineapple juice, then tweak it. Your taste buds will tell you when it’s right.

6) Making Pineapple Chicken Rice Ahead of Time

I’ve made this recipe more times than I can count for quick meal prep. It keeps well and actually tastes better the next day (kind of like revenge… cold but satisfying 😉).

Store it in containers and reheat in a hot skillet with a splash of water or extra pineapple juice. That keeps it from drying out and brings back the steam.

If you’re planning to add the egg, cook it fresh when you reheat for the best texture. Everything else? Go ahead and make it ahead 🥡

7) Storing Leftover Pineapple Chicken Rice

Let leftovers cool before packing. No one wants soggy rice or steam-sweaty lids.

Keep it sealed tight in the fridge. I’ve had it last up to four days without losing flavor.

Microwave works in a pinch, but the skillet is still king for bringing it back to life 🔥

8) Try these Dinners next!

9) Pineapple Chicken Rice