Go Back

Pineapple Chicken and Rice Skillet

A delightful one-pan dish combining juicy chicken, sweet pineapple, and colorful bell peppers served over fluffy rice. Perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breast, diced
  • 1 tbsp olive oil
  • to taste Salt and pepper
  • 1 bell pepper, diced
  • 1 can (15 oz) pineapple chunks, drained (reserve ¼ cup juice)
  • 2 cups cooked white rice
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • ½ tsp garlic powder
  • ½ tsp ground ginger

Method
 

Cooking
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 6–8 minutes.
  3. Add the diced bell peppers and cook for 2–3 minutes until slightly tender.
  4. Stir in the pineapple chunks and cook for 2 more minutes.
  5. In a small bowl, whisk together the reserved pineapple juice, soy sauce, honey, garlic powder, and ginger.
  6. Pour the mixture into the skillet and stir to coat everything well.
  7. Simmer uncovered for 4–5 minutes, or until the sauce has slightly thickened and reduced.
  8. Serve the chicken and pineapple mixture over the cooked rice, or with rice on the side.

Notes

To serve, garnish with green onions or sesame seeds if desired. This dish goes well with a side of steamed vegetables or a fresh salad. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for 2-3 months.