Pineapple Chicken and Rice is one of those dishes that looks like you went all-out—even though it’s secretly really easy to make.
Imagine juicy chunks of chicken tossed in a sweet, tangy homemade pineapple teriyaki sauce, paired with fluffy rice and served in a hollowed-out pineapple. It’s the kind of meal that feels like a mini vacation on a plate.
This is a go-to in my kitchen when I want something fun, colorful, and just a little bit special without spending all day cooking.
Why You’ll Love It
What’s not to love about this recipe? It’s got that perfect balance of sweet and savory thanks to the pineapple and teriyaki flavors, plus the rice soaks up all the extra sauce.
I love serving this in pineapple boats when I want to wow guests or make dinner feel extra fun. But it’s just as good served in a regular bowl for a quicker weeknight meal.
The best part? It’s surprisingly easy. While the rice cooks, you can hollow your pineapples, prep the chicken, and blend the sauce. It all comes together in around 30 minutes, making it practical even on busy days.
Ingredients Insights
Pineapple:
A fresh pineapple does double duty here: it gives you sweet, juicy chunks for the sauce and serving, and its shell makes an incredible presentation. Don’t worry if you want to skip the boat—just use pre-cut pineapple chunks and bowls instead.
Chicken:
Boneless, skinless chicken breasts are my usual pick because they cook quickly and stay tender in the sauce. Thighs work great too if you want even juicier bites.
Teriyaki Sauce Base:
The homemade sauce is a real star here. Soy sauce for saltiness, brown sugar for sweetness, vinegar for that tangy hit, plus ginger and garlic to round it out.
Cornstarch:
Thickens the sauce beautifully so it clings to every piece of chicken. Arrowroot powder is a perfect gluten-free alternative.
Rice:
White or brown rice works equally well. I usually go with jasmine for its light, fragrant flavor. Cooking it while you prep the rest of the meal saves time.
Toppings:
A sprinkle of green onions and sesame seeds adds freshness and crunch, tying everything together.
Tips and Tricks
- Hollowing the Pineapple: Cut carefully and go slow. If you’re in a rush or want to simplify, skip the boat and just use bowls.
- Use the Core: Don’t throw away the tough center of the pineapple—it gets blended into the sauce for extra flavor.
- Watch the Sauce: Brown sugar can burn if left unattended. Stir constantly while thickening to keep it silky and smooth.
- Don’t Overcook the Chicken: Brown it just until it’s no longer pink, then finish cooking it in the sauce. This keeps it juicy and tender.
- Customize the Veggies: Snap peas, chopped bell peppers, or scallions are fantastic tossed in for extra color and crunch.
Make Ahead Tips
If you want to make dinner even easier:
- Prep the pineapple boats earlier in the day and store them in the fridge until ready to use.
- Blend the sauce ahead and keep it covered in the fridge for up to 2 days.
- Cut and season the chicken in advance so you can just toss it into the pan at dinner time.
When it’s time to cook, everything is ready to go.
Serving Suggestions
While the pineapple boats are definitely the show-stopping way to serve this meal, you can keep it simpler if you want.
Serve the chicken and sauce over rice in bowls for an easy, family-friendly dinner.
It pairs beautifully with sides like steamed edamame, sautéed snap peas, or a crisp cucumber salad.
And if you’re entertaining? Add some chilled white wine or tropical mocktails to really make it feel like a little getaway.
Storage
Refrigerator:
Let leftovers cool before storing in an airtight container (without the pineapple boat, of course). They’ll stay fresh for 3–5 days.
Freezer:
Add cooled chicken and rice to freezer-safe containers or bags. Remove as much air as possible to avoid freezer burn. They’ll keep for up to 2–3 months.
Reheating:
Thaw overnight in the fridge if frozen. Reheat in the microwave for 1–2 minutes, stirring halfway through, until heated through.
FAQs
Do I have to serve it in a pineapple boat?
Nope! It’s a fun touch but totally optional. Skip it for faster prep and just use regular bowls.
Can I use canned pineapple?
Absolutely. Just make sure it’s in juice, not syrup, and drain well before using.
What other proteins can I use?
Shrimp, tofu, or even pork work great. Just adjust the cooking time accordingly.
Is it very sweet?
It has a nice balance of sweet and savory. If you prefer less sweetness, reduce the brown sugar slightly or add a splash more vinegar for extra tang.
Final Thought
Pineapple Chicken and Rice is the perfect way to bring a bit of tropical fun to your dinner table without any complicated steps.
It’s colorful, flavorful, and sure to make anyone smile—even on a busy weeknight. Whether you serve it in a pineapple boat for that wow factor or keep it simple in a bowl, it’s a meal that feels special every single time you make it.
Pineapple Chicken and Rice
Pineapple Chicken and Rice is one of those dishes that looks like you went all-out—even though it’s secretly really easy to make.
Ingredients
- 1 medium pineapple - with 1 cup of pineapple chunks reserved
- 1 ½ lbs boneless skinless chicken breasts - cut into bite sized pieces
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 Tbsp cooking oil - vegetable oil, coconut oil, olive oil etc.
- 1 cup pineapple chunks - from the pineapple boats
- ¼ cup soy sauce
- ¼ cup water
- 3 Tbsp brown sugar
- 1 tsp ginger powder
- 3 Tbsp rice vinegar - or apple cider vinegar
- 2 tsp cornstarch - or arrowroot powder
- 3 garlic cloves - minced
- 2 cups cooked rice - brown rice or white rice
- 1 green onion - chopped
- ½ tsp sesame seeds
Instructions
- Cook 2 cups rice according to package instructions and the method you prefer. A rice cooker works well here.
- Slice the pineapple in half lengthwise to create the boats. Using a sharp knife, cut an oval shape about 1 inch in from the edge and 1–2 inches deep.
- Score the inside with vertical and horizontal lines, then scoop out the chunks and add them to a bowl.
- Repeat the scoring and scooping process until you’re left with a 1-inch thick bowl. Save the core chunks for the sauce.
- Add 1 cup of the pineapple chunks (including the core), soy sauce, water, brown sugar, ginger powder, vinegar, and cornstarch to a blender. Blend until smooth and creamy.
- Chop the chicken into bite-sized cubes. Heat a large skillet over medium-high heat and add the oil. Once hot, add the chicken and season with salt and pepper. Brown the chicken on all sides, being careful not to overcook. Remove from the skillet and set aside.
- Add the minced garlic to the same pan and sauté for 1 minute. Pour in the blended sauce and cook for 1–2 minutes, stirring slowly as it begins to thicken.
- Return the chicken to the skillet and stir to coat with the sauce. Let it warm through for about 1 more minute, then remove from heat.
- Scoop 1 cup of cooked rice into each pineapple boat. Fill the remaining space with the chicken mixture.
- Garnish with chopped green onion and a sprinkle of sesame seeds. Serve immediately.
- This recipe makes enough for about 6 servings, though only 2 pineapple boats are used. The remaining servings can be enjoyed in bowls.
- Pineapple boats are best served fresh and do not store well.You can refrigerate the cooked chicken and rice separately in airtight containers for 3 to 5 days.
- To freeze, place leftovers in an airtight container or freezer-safe bag, removing as much air as possible. Freeze for up to 2 to 3 months.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 1018Total Fat 28gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 17gCholesterol 193mgSodium 1744mgCarbohydrates 110gFiber 5gSugar 43gProtein 80g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.