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A white bowl filled with savory pineapple chicken and rice, garnished with fresh cilantro and sesame seeds.

Island Escape Pineapple Chicken and Rice

A one-pan meal featuring tender, juicy chicken coated in a glossy, sweet-and-sour sauce, all cooked together with fluffy rice. Each bite is a delightful balance of savory chicken, sweet pineapple, and perfectly cooked rice, making for a comforting and easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired, Tropical
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, patted dry
  • 1 tablespoon vegetable oil
  • 1.5 cups long-grain white rice, rinsed until water runs clear
  • 2 cups low-sodium chicken broth
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons rice vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 teaspoon toasted sesame oil
  • 3 green onions, thinly sliced
  • Salt and freshly ground black pepper, to taste

Equipment

  • Large skillet or Dutch oven with a tight-fitting lid
  • Small mixing bowl
  • Whisk
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Fine-mesh sieve (for rinsing rice)
  • Wooden spoon or spatula
  • Fork (for fluffing rice)

Method
 

  1. Drain the pineapple, reserving all the juice. Set the pineapple chunks aside. In a small bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. This is your sauce mixture.
  2. Season the chicken thighs generously on all sides with salt and pepper. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, add the chicken and sear for 4-5 minutes per side, until deeply golden brown. Remove the chicken to a plate.
  3. Pour the sauce mixture into the hot skillet. Bring to a simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it bubble for 2-3 minutes to thicken slightly.
  4. Pour in the chicken broth and bring the liquid to a rolling boil. Stir in the rinsed rice. Return the seared chicken thighs to the pan, nestling them into the rice and liquid.
  5. Once the liquid returns to a simmer, reduce the heat to low, cover the skillet tightly, and cook for 15-18 minutes without lifting the lid.
  6. Turn off the heat and let the skillet stand, still covered, for 10 minutes to allow the rice to steam and become fluffy.
  7. Remove the lid. Gently fluff the rice with a fork. Stir in the reserved pineapple chunks and most of the sliced green onions.
  8. For a thicker glaze, you can make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Remove the chicken temporarily, stir the slurry into the pan, and simmer for 1 minute until glossy, then return the chicken.
  9. Drizzle with toasted sesame oil and garnish with the remaining green onions before serving.

Notes

Variations & Tips:
- For extra vegetables, sauté chopped bell peppers and onions after searing the chicken.
- For a spicy kick, add a pinch of red pepper flakes or a teaspoon of sriracha to the sauce.
- For a richer, creamier sauce, substitute 1 cup of the chicken broth with 1 cup of full-fat coconut milk.
- Chicken breast can be used instead of thighs; cut into 1-inch cubes and be careful not to overcook.
- Honey or maple syrup can replace brown sugar. Tamari or liquid aminos are great gluten-free substitutes for soy sauce.
- Rinsing the rice is crucial for a fluffy texture. Do not skip this step.
- Resist the urge to lift the lid while the rice is cooking and steaming to ensure it cooks evenly.