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This One Pan Pineapple Chicken is a total winner. With juicy chicken, tangy pineapple, and fluffy rice all cooked together in one skillet, it’s a meal that practically makes itself. Just 10 minutes of prep, 20 minutes on the stove, and dinner is served!
For more one pan dinners, try my Shrimp Fried Rice or One Pot Mac and Cheese next.
Why I Love This Recipe
- One pan meal – Everything cooks in a single skillet, which means fewer dishes and more time to relax after dinner.
- Kid-friendly flavors – The pineapple adds a touch of sweetness that kids (and picky eaters) tend to love.
- Fast and easy – Just 30 minutes start to finish! It’s perfect for busy nights.
- Pantry-friendly ingredients – This recipe uses mostly everyday staples you probably already have on hand.
recipe walk-through
How To Make One Pan Pineapple Chicken
See the recipe card below for full, detailed instructions
Prep. Drain pineapple and reserve 1 cup juice. Set aside 1 cup of pineapple tidbits.
Brown Chicken. In a large skillet, heat oil over medium-high. Season chicken, then cook 3-4 minutes until lightly browned.
Toast Rice. Push chicken aside. Add rice and garlic, stir for 2-3 minutes until semi-translucent.
Simmer. Add pineapple juice, chicken broth, and reserved pineapple. Stir. Bring to a boil, cover, reduce heat to low.
Cook. Let cook (covered) for 20 minutes without lifting the lid. Check for doneness; cook a few extra minutes if needed.
Finish. Stir in green onions. Serve with extra pineapple and green onions if desired.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes! Just be sure to juice or blend some fresh pineapple to get the 1 cup of juice needed for the recipe.
Serving Suggestions
This dish is hearty enough to stand on its own, but it also plays well with a few light extras. For appetizers, serve with Egg Drop Soup, Crab Rangoon, or Copycat Bang Bang Shrimp.
For sides, Pineapple Chicken goes well with my Napa Cabbage Salad, Asian Cucumber Salad, or Sauteed Broccoli.
Storage Tips
The Best Way to Store Leftovers
Storage – Leftovers can be stored in an airtight container for up to 4-5 days.
Reheating – The rice can be reheated in the microwave or in a pot on the stove. Add a splash of water or broth, if needed, to remoisten the rice.
Recipe Tips
- Use a large skillet – A 12-inch pan works best to give everything enough room to cook evenly.
- Don’t skip toasting the rice – That quick step gives the rice extra flavor and a more satisfying texture.
- Keep the lid on – Resist the urge to peek while the rice is cooking; the steam is essential for perfectly tender grains.
- Add extra veggies if you like – Stir in bell peppers, peas, or snap peas with the green onions at the end for a colorful twist.
- Extra flavor options – Add some red pepper flakes, sriracha, or soy sauce for more flavor or spice.
- Taste and adjust – A quick sprinkle of salt or a splash of soy sauce at the end can help balance the flavors to your taste.
More One Pan Recipes
- One Pot Mexican Chicken and Rice
- One Pot Pizza Pasta
- One Pot Creamy Tomato Chicken Pasta
- One Pot Cajun Sausage and Rice
One Pan Pineapple Chicken and Rice
Ingredients
- 1 pound Chicken breasts cut into 2-inch pieces
- 20 ounce Can pineapple tidbits in the juice
- 1 cup Long grain white rice
- 2 large cloves Garlic minced
- 1 cup Chicken broth
- Olive oil
- Salt and pepper
- 3 Green onions thinly sliced
Instructions
- Drain pineapple, reserving 1 cup of the juice. Measure out about 1 cup of pineapple and put the rest in the fridge to save for later. Set aside.
- Heat olive oil in a 12" skillet over medium-high heat.
- Season chicken with salt and pepper and add to the skillet. Cook until browned but not completely cooked through; about 3-4 minutes turning once.
- Push chicken aside, add rice and garlic to the skillet. Cook rice, stirring often, until semi-translucent; about 2-3 minutes.
- Add chicken broth, 1 cup pineapple and 1 cup pineapple juice to the rice mixture and stir to combine. Bring to a boil over medium heat, then cover and reduce heat to low.
- Cook for 20 minutes without lifting the lid. Check the rice for doneness. Continue cooking if necessary, checking every couple of minutes. You will know it's done when most of the liquid is gone.
- Stir in sliced green onions, reserving a few for garnish.
- Divide into bowls, garnish with reserved pineapple and sliced green onions if desired and serve.
Notes
- Flavor variations: Cook some diced onion with the chicken. Red pepper flakes tossed in with the chicken and rice would add some heat. Add a little Sriracha sauce or soy sauce as a finishing touch.
- The recipe as written used 1 cup of the pineapple pieces, but all of the juice in the can. You can use all of the pineapple if you like, but I found it to be a little too much. Use a few pieces for garnish, or save for snacking later.
- Please note that nutritional information is approximate.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Was so good. Even my picky husband cleaned his plate. Added steamed broccoli at the end.
Nice! Thanks for stopping by Jan.
Can’t wait to try this
Give it a try Timothy! Let us know if you have any questions.
So I made this for supper. I added some onions diced up with the chicken and minced 3 garlic gloves which I added to the liquid. Had a miss hap with the pineapple juice and was only able to save a 1/2 cup. Added 1/2 cup of orange juice. Also cooked up a package of frozen peas and carrots. Had a bowl and decided it needed something. Splashed a bit of low sodium soy sauce. It taste great!!!
Hi Jeff – Glad you were able to make it work!
This was delicious!! Thanks for introducing me to the awesomeness of one pot chicken and rice.
Sounds delicious! How many people would you say this serves?
I’d say 4-6 people.
I love these one pan meals. Keep ’em coming!!!
Love the flavors you’ve got going on in this dish!