Name: Pineapple Chicken and Rice with Veggies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian-inspired
Ingredients: 2 boneless, skinless chicken breasts, cut into bite-sized pieces; 1 cup fresh pineapple chunks; 2 cups cooked jasmine rice; 1 red bell pepper, sliced; 1 cup broccoli florets; 1 medium carrot, sliced; 2 tablespoons soy sauce; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 teaspoon grated ginger; Salt and pepper to taste; 2 green onions, sliced (for garnish)

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Hey y'all! If you're on the lookout for a vibrant, tasty, and stress-free dinner, this Pineapple Chicken and Rice with Veggies is about to become your new favorite. The juicy pineapple brings a touch of tropical sweetness, the tender chicken is oh-so-satisfying, and the colorful veggies make it a nutritious one-pan wonder. It's perfect for busy weeknights, easy meal prep, or any time you want a dish that's as beautiful as it is delicious. Let's get cooking!

Why You'll Love This Pineapple Chicken and Rice with Veggies

Quick and easy—ready in just 40 minutes with minimal prep.
Sweet, savory, and loaded with vibrant flavors in every bite.

One-pan cleanup means less time in the kitchen and more time enjoying dinner.
Family-friendly and picky eater approved!
Packed with protein, fiber, and vitamins for a wholesome meal.

Ingredients for Pineapple Chicken and Rice with Veggies

1 lb (450g) boneless, skinless chicken breast, diced
1 cup long-grain white rice, uncooked
1 (20 oz) can pineapple chunks in juice, drained (reserve juice)

2 cups broccoli florets
1 large red bell pepper, diced
1 medium carrot, sliced thin

1 small onion, diced
3 cloves garlic, minced
2 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon olive oil
1 teaspoon sesame oil
½ teaspoon ground ginger

½ teaspoon salt (or to taste)
¼ teaspoon black pepper
1 ¾ cups low-sodium chicken broth

2 green onions, sliced (for garnish)
Optional: 1 tablespoon toasted sesame seeds

How to Make Pineapple Chicken and Rice with Veggies

Step 1: Prep the Ingredients

Dice the chicken breast, chop the broccoli, bell pepper, and carrot, and mince the garlic.

Drain the pineapple chunks, reserving the juice.

Step 2: Sauté the Chicken

Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Add the diced chicken, season with salt and pepper, and cook for 4–5 minutes until lightly browned but not fully cooked through.

Step 3: Add Veggies and Aromatics

Add onion, garlic, bell pepper, carrot, and broccoli. Sauté for 3–4 minutes until veggies begin to soften.

Step 4: Stir in Rice and Liquids

Add the uncooked rice, pineapple chunks, ground ginger, soy sauce, sesame oil, reserved pineapple juice (about ½ cup), and chicken broth.
Stir well to combine.

Step 5: Simmer and Finish

Bring mixture to a gentle boil, then reduce heat to low.
Cover and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
Fluff with a fork, garnish with sliced green onions and sesame seeds, and serve hot!

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Notes for Pineapple Chicken and Rice with Veggies

Use brown rice for extra fiber, but increase cooking liquid and time accordingly.
Fresh pineapple works great if you prefer over canned—just juice a bit for the sauce. Learn about the nutritional benefits of pineapple here.

For extra flavor, marinate the chicken in soy sauce and pineapple juice for 30 minutes before cooking.

Variations for Pineapple Chicken and Rice with Veggies

Pineapple Chicken Fried Rice: Use cooked, chilled rice and quickly stir-fry for a classic takeout vibe.
Spicy Pineapple Chicken and Rice: Add 1–2 teaspoons of sriracha or chili paste with the liquids.

Vegetarian Version: Swap chicken for tofu or chickpeas and use vegetable broth.

Required Equipment

Large skillet or Dutch oven (with lid)
Sharp knife and cutting board

Measuring cups and spoons
Wooden spoon or spatula

Storage Instructions for Pineapple Chicken and Rice with Veggies

Allow leftovers to cool completely.

Store in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or on the stovetop with a splash of broth to keep it moist.
Freeze for up to 2 months; thaw overnight in the fridge before reheating.

Serving Recommendations for Pineapple Chicken and Rice with Veggies

Serve with a fresh green salad and a wedge of lime for a zesty finish.
Pair with a chilled glass of white wine or sparkling water with pineapple slices.
Top with extra green onions and toasted sesame seeds for crunch.

Pro Tips for the Best Pineapple Chicken and Rice with Veggies

For maximum flavor, brown the chicken well before adding the veggies. Check out more browning tips here.
Don’t peek while the rice is cooking—keeping the lid on traps steam and cooks rice evenly.
If your rice is too firm, add a few tablespoons of water, cover, and simmer for a few more minutes. More rice-cooking tips here.

FAQ: Pineapple Chicken and Rice with Veggies

Can I use frozen vegetables?: Absolutely! Just add them directly to the pan—no need to thaw first.
What’s the best rice for this recipe?: Long-grain white rice cooks up fluffy and absorbs flavors well, but jasmine or brown rice are also great choices (adjust cooking time as needed).
Can I make Pineapple Chicken and Rice with Veggies ahead of time?: Yes, it reheats beautifully and is perfect for meal prep. Just store in single-serve containers for easy lunches all week.

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Pineapple Chicken and Rice with Veggies