Pineapple Chicken and Rice Recipe

There is just something magical about a dish that celebrates sweet, savory, and tangy flavors all at once, and Pineapple Chicken and Rice is exactly that kind of weeknight wonder. Juicy chicken breast, golden pineapple rounds, and a lip-smacking honey-mustard glaze come together with fluffy rice for a meal that’s comforting, cheerful, and downright irresistible. Whether you’re craving a tropical twist or looking for a family favorite to put on repeat, this dish is guaranteed to bring plenty of smiles and empty plates to your table.

Ingredients You’ll Need

The beauty of Pineapple Chicken and Rice lies in its straightforward ingredient list—each component is essential for that lovely harmony of flavor, color, and freshness. Here’s what you’ll want on hand, plus a few tips to make every bite extra special.

• Chicken breast (1 and a half pounds boneless): Lean and tender, it soaks up all the wonderful sauce while staying juicy.
• Dried thyme (1 teaspoon): Adds an aromatic, slightly woodsy touch that pairs fantastically with pineapple.
• Salt (1/2 teaspoon): Because it brings all the other flavors to life.
• Pepper (1/8 teaspoon): Just a pinch for subtle warmth—feel free to add more if you like a peppery punch.
• Vegetable oil (1 tablespoon): For a nice sear on the chicken, go with a light neutral oil.
• Sliced pineapple, canned (1 can, 20 oz.): Both the fruit and juice are used, so don’t toss the liquid!
• Cornstarch (1 tablespoon): Helps thicken the sauce to glossy perfection.
• Dijon mustard (1/4 cup): Brings gentle heat and a mellow tang. Use your favorite brand.
• Honey (1/4 cup): Balances the savory and tangy notes with natural sweetness.
• Garlic cloves, minced (2): Just the right amount for a lovely, savory depth.
• Cooked rice (4 servings): This is your base—white or brown rice works, but use what you love.

How to Make Pineapple Chicken and Rice

Step 1: Season the Chicken

Lay out your boneless chicken breasts and sprinkle them on both sides with dried thyme, salt, and pepper. Rub or pat the seasonings in gently—this quick step makes a big difference, giving each bite layers of herb and flavor right from the start.

Step 2: Brown the Chicken

Heat up your vegetable oil in a large skillet over medium heat. Once it’s shimmering, add the seasoned chicken breasts. Let them brown for several minutes per side, turning only once for gorgeous golden color—this not only seals in the juices but gives you some delicious caramelized bits at the bottom of the pan.

Step 3: Drain and Prep the Pineapple

While your chicken is browning, drain the can of pineapple—catch every drop of juice and set it aside for later. The pineapple slices should stay nice and whole, so they’ll be picture-perfect on top of the finished dish.

Step 4: Mix the Cornstarch Slurry

In a small bowl, stir together 1 tablespoon of cornstarch with 2 ounces of the reserved pineapple juice. Make sure there are no lumps! This combo is your secret weapon for a silky, sticky sauce.

Step 5: Make the Honey Mustard Sauce

In another bowl, whisk together the remaining pineapple juice with Dijon mustard, honey, and minced garlic. This trio is the heart of your sauce—tangy, garlicky, and sweet enough to balance the savory chicken perfectly.

Step 6: Simmer in the Sauce

Pour the honey mustard mixture into the pan with the browned chicken. Lower the heat and cover the skillet. Let it all simmer gently for about 15 minutes, so the chicken cooks through and absorbs those lush flavors. Don’t rush—patience pays off here!

Step 7: Remove Chicken and Thicken the Sauce

Once the chicken is fully cooked, remove it temporarily and keep it warm. Give your cornstarch slurry another quick stir, then add it to the pan. Turn up the heat and bring the sauce to a boil, stirring continuously until it thickens—this should take about two minutes. You want a glossy, pourable glaze.

Step 8: Bring It All Together

Lower the heat again and return the chicken breasts to the pan. Flip each piece so it gets coated in the thickened sauce. Then tuck those pineapple slices all around and on top of the chicken, letting them warm through for two or three minutes while everything gets gorgeously glazed.

Step 9: Serve Over Rice

Spoon some fluffy rice onto each plate, nestle a golden, saucy chicken breast on top, and crown it all with glossy pineapple slices and extra sauce. Your Pineapple Chicken and Rice is ready to dazzle!

How to Serve Pineapple Chicken and Rice

Garnishes

Scatter some chopped fresh cilantro or thinly sliced green onions over the top for a pop of color and freshness. Toasted sesame seeds add a lovely crunch and a little nutty flavor, too. Don’t forget a wedge of lime if you want to brighten things up even more!

Side Dishes

This dish stands tall on its own, but it’s even better with a few extras. Try crispy sautéed green beans, a simple cucumber salad, or a tangy carrot slaw alongside your Pineapple Chicken and Rice for color and crunch. Steamed broccoli or snap peas also round out the meal beautifully.

Creative Ways to Present

If you’re looking to impress, present your Pineapple Chicken and Rice in a hollowed-out pineapple boat—just cut a pineapple in half, scoop out the fruit, and fill it with your finished dish. For meal prep, layer rice, chicken, and pineapple in individual containers for a grab-and-go lunch that’s as pretty as it is delicious.

Make Ahead and Storage

Storing Leftovers

Let leftover Pineapple Chicken and Rice cool to room temperature, then transfer to an airtight container. Refrigerate within two hours of cooking—these leftovers make a stellar next-day lunch, keeping their flavor and texture for up to three days in the fridge.

Freezing

If you want to prep ahead, freeze chicken and sauce together (without the rice) in a freezer-safe container for up to two months. The pineapple might soften slightly after freezing but will still taste wonderful when reheated. Thaw overnight in the fridge before enjoying.

Reheating

Warm Pineapple Chicken and Rice gently in a covered pan over low heat with a splash of water to loosen the sauce, or use the microwave for a quick fix. Stir halfway through to make sure everything is piping hot and the sauce stays silky, not gloopy.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a little juicier and will work beautifully with the same seasonings and sauce. Just adjust cooking times as needed to ensure they’re fully cooked through.

Can I use fresh pineapple instead of canned?

Fresh pineapple is a great choice if you have it on hand. Slice it thinly and use store-bought pineapple juice to make up for the reserved juice needed in the sauce.

What type of rice should I serve with Pineapple Chicken and Rice?

White jasmine rice or fluffy basmati makes a perfect base, but brown rice or even quinoa will soak up the sweet-savory sauce nicely. Just choose a grain that you and your family enjoy.

Is Pineapple Chicken and Rice gluten-free?

Yes, as written, the recipe is gluten-free. Just double-check your Dijon mustard and cornstarch brands to make sure they don’t contain any sneaky additives that contain gluten.

Can I make Pineapple Chicken and Rice in advance?

Definitely! You can prepare the chicken and sauce a day ahead, store it chilled, and reheat just before serving. Add the pineapple slices and fresh garnishes at the last minute for best flavor and presentation.

Final Thoughts

This Pineapple Chicken and Rice recipe is a true celebration of simple ingredients coming together to create something sunny, satisfying, and beyond delicious. Give it a try—and get ready to add a little extra joy to your weeknight rotation!

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