This Hawaiian Pineapple Chicken and Rice is a delicious sweet-and-savory meal featuring juicy chicken, caramelized pineapple, fluffy rice, and a flavorful garlic-soy glaze. The combination of tender chicken, juicy pineapple chunks, and fresh green onions makes this recipe perfect for a family dinner or meal prep.
15 min
Prep time
25 min
Cook time
4
Servings
Ingredients
For the chicken and rice
– 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
– 2 cups cooked white rice (preferably chilled rice if making a fried-rice style dish)
– 1½ cups pineapple chunks, fresh or canned and drained
– 1 tablespoon olive oil or neutral cooking oil
– 1 tablespoon butter (optional)
– 3 cloves garlic, minced
– ½ small onion, finely diced
– ½ cup diced red bell pepper (optional)
– 3 green onions, sliced
– 1 tablespoon sesame seeds (optional)
– Salt and black pepper, to taste
For the Hawaiian glaze
– ¼ cup low-sodium soy sauce
– 2 tablespoons pineapple juice
– 1½ tablespoons honey or brown sugar
– 1 tablespoon rice vinegar
– 1 teaspoon grated fresh ginger
– 1 teaspoon cornstarch
– 1 tablespoon water
Optional: Add a pinch of red pepper flakes for a little heat.
Instructions
Step 1: Prepare the sauce
1. In a small bowl, whisk together the soy sauce, pineapple juice, honey or brown sugar, rice vinegar, and grated ginger.
2. In a separate small cup, mix the cornstarch with 1 tablespoon of water until smooth.
3. Set both mixtures aside until ready to use.
Step 2: Season and cook the chicken
1. Pat the chicken pieces dry with paper towels.
2. Season with a little salt and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the chicken pieces in a single layer, leaving space between them so they brown properly.
5. Cook for about 5–7 minutes, turning occasionally, until golden brown and nearly cooked through.
6. Transfer the chicken to a clean plate if necessary, leaving any flavorful browned bits in the skillet.
Step 3: Sauté the vegetables
1. Add the butter, if using, to the same skillet.
2. Add the diced onion and red bell pepper.
3. Sauté for 2–3 minutes until slightly softened.
4. Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
Step 4: Caramelize the pineapple
1. Add the pineapple chunks to the skillet.
2. Cook for 2–3 minutes, allowing the edges to become lightly golden.
3. Pour the prepared sauce over the pineapple and vegetables.
4. Stir gently to coat everything evenly.
5. Return the chicken to the skillet and toss to combine.
Step 5: Thicken the glaze
1. Stir the cornstarch slurry again, then pour it into the skillet.
2. Bring the mixture to a gentle simmer.
3. Cook for 1–2 minutes, stirring frequently, until the sauce becomes glossy and slightly thick.
4. Ensure the chicken reaches an internal temperature of 165°F (74°C).
5. Taste and adjust the seasoning. Add a splash of pineapple juice if the sauce is too thick or a little extra soy sauce if you prefer a saltier flavor.
Step 6: Add the rice
1. Add the 2 cups of cooked rice to the skillet.
2. Gently toss the rice with the chicken, pineapple, and sauce until evenly coated.
3. Cook for another 2–3 minutes, stirring gently until the rice is hot throughout.
4. If you prefer the presentation in the picture, serve the rice in a bowl and arrange the glazed chicken and pineapple pieces on top instead of mixing everything together.
Step 7: Garnish and serve
1. Sprinkle the sliced green onions over the dish.
2. Add sesame seeds if desired.
3. Serve immediately while the chicken is juicy, the pineapple is warm, and the glaze is glossy.
Enjoy your homemade Hawaiian Pineapple Chicken and Rice!
Nutritional information
Estimated values per serving, assuming 4 servings and the ingredients listed above. Actual values vary with the chicken cut, rice quantity, oil, and sweetener used.
Nutrient Approximate amount
Calories 400–480 kcal
Protein 28–35 g
Total carbohydrates 45–55 g
Total fat 10–15 g
Saturated fat 2–4 g
Fiber 2–4 g
Total sugars 12–20 g
Sodium 500–800 mg
Chicken provides protein, while pineapple contributes vitamin C and the rice supplies carbohydrates for energy. The nutrition estimates are recipe calculations rather than laboratory-tested values; reference nutrition data for individual ingredients can be found in USDA FoodData Central.
USDA FoodData Central
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Frequently asked questions (Q&A)
Q1: Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work wonderfully and provide a richer flavor. Cook until the thickest pieces reach 165°F (74°C).
Q2: Can I use canned pineapple?
Absolutely. Drain the pineapple chunks before adding them. You can reserve some of the juice for the glaze.
Q3: Can I use brown rice?
Yes. Cooked brown rice is an excellent alternative and adds a nuttier flavor and more fiber than white rice.
Q4: Can I make this recipe without soy sauce?
Yes. Use coconut aminos as an alternative, adjusting the quantity to taste. Check the product label because sweetness and sodium levels vary.
Q5: How can I make this recipe spicy?
Add red pepper flakes, a little sriracha, or finely chopped fresh chili to the sauce.
Q6: Can I prepare this meal ahead of time?
Yes. Prepare the chicken and sauce ahead, refrigerate promptly, and combine with freshly cooked or safely stored rice when ready to serve.
Q7: How should I store leftovers?
Transfer leftovers to shallow, airtight containers and refrigerate within 2 hours. Use within 3–4 days and reheat thoroughly to 165°F (74°C). Refrigerate cooked rice promptly rather than leaving it at room temperature.
Q8: Can I freeze Hawaiian Pineapple Chicken and Rice?
Yes. Freeze in airtight, freezer-safe portions for up to 2–3 months for best quality. Thaw in the refrigerator and reheat thoroughly.
Q9: How can I make the sauce thicker?
Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering sauce. Add gradually until you achieve your preferred consistency.
Q10: What vegetables go well with this dish?
Broccoli, carrots, snap peas, bell peppers, and green beans are all excellent choices.
Q11: Is this recipe gluten-free?
It can be. Use certified gluten-free tamari or another gluten-free soy sauce alternative, and check all packaged ingredients for gluten.
Q12: Can I make it less sweet?
Definitely. Reduce the honey or brown sugar to 1 teaspoon or omit it entirely. The pineapple will still contribute natural sweetness.
Serving suggestions
– Serve with steamed broccoli or stir-fried vegetables.
– Add a side of cucumber salad for freshness.
– Garnish with extra pineapple and sliced green onions for a beautiful presentation.
– For meal prep, divide into four containers with even portions of chicken, rice, and vegetables.