Crispy Pineapple Chicken and Rice One-Pan Wonder
Crispy Pineapple Chicken and Rice in one pan is a tropical twist on a classic. After making this many times, I discovered the trick to keeping the chicken crispy and the rice perfectly cooked. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy No Bake Rhubarb Cheesecake Squares and Crispy Honey Garlic Chicken.
Why This Crispy Pineapple Chicken and Rice One-Pan Wonder Is Pure Comfort
- Crispy chicken with a sweet and tangy glaze
- Flavorful rice cooked in chicken broth
- One-pan easy cleanup
- Better than takeout taste at home
What You'll Need for Crispy Pineapple Chicken and Rice One-Pan Wonder
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- boneless, skinless chicken breasts
- fresh pineapple
- long grain white rice
- chicken broth
- soy sauce
- honey
- garlic
- ginger
- salt
- black pepper
- red pepper flakes
- garam masala
- Optional: chopped green onions
- Optional: sesame seeds
📝 Ingredient Notes
- chicken broth: Use low-sodium if possible.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfectly cooked chicken and rice. → See on Amazon
- Immersion Blender — Easily blend the sauce right in the pan for a smooth glaze. → See on Amazon
How to Make Crispy Pineapple Chicken and Rice One-Pan Wonder
- Prepare the chicken: Season chicken breasts with salt, pepper, and red pepper flakes. Set aside.
- Cook the chicken: Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove and set aside.
- Cook the rice: In the same skillet, add rice and toast for a minute. Pour in chicken broth, bring to a boil, then reduce heat, cover, and let simmer until rice is cooked.
- Make the sauce: In a blender, combine pineapple, garlic, ginger, soy sauce, and honey. Blend until smooth. Pour into the skillet with the rice.
- Finish the dish: Return the chicken to the skillet, spoon the sauce over the top. Sprinkle with green onions and sesame seeds. Serve hot.
Cook's Tips for Perfect Crispy Pineapple Chicken and Rice One-Pan Wonder
- Common mistake and fix: Don't overcrowd the pan when cooking the chicken. Cook in batches if needed to maintain a good sear.
- Pro tip: For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper to the chicken seasoning.
- Pro tip: To make this dish ahead, cook the chicken and rice separately, then combine and reheat just before serving.
Storing & Reheating Crispy Pineapple Chicken and Rice One-Pan Wonder
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The chicken can be cooked a day ahead and reheated before serving.
Freezing Crispy Pineapple Chicken and Rice One-Pan Wonder
Freeze cooked chicken and rice separately for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: For a lower-carb version, use cauliflower rice instead of regular rice.
- Best substitution: Fresh pineapple can be substituted with canned pineapple chunks, drained.
- Make-ahead: The chicken can be cooked a day ahead and reheated before serving.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the rice is still hard after cooking, add a little more broth and continue to simmer until tender.
Want to level up this recipe?
Sharp Kitchen Knife — A sharp knife ensures even slicing of the chicken and pineapple for even cooking. → Check price on Amazon
Crispy Pineapple Chicken and Rice One-Pan Wonder
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- fresh pineapple
- long grain white rice
- chicken broth
- soy sauce
- honey
- garlic
- ginger
Seasonings
- salt
- black pepper
- red pepper flakes
- garam masala
Optional Toppings
- chopped green onions
- sesame seeds
Instructions
- Prepare the chicken: Season chicken breasts with salt, pepper, and red pepper flakes. Set aside.
- Cook the chicken: Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove and set aside.
- Cook the rice: In the same skillet, add rice and toast for a minute. Pour in chicken broth, bring to a boil, then reduce heat, cover, and let simmer until rice is cooked.
- Make the sauce: In a blender, combine pineapple, garlic, ginger, soy sauce, and honey. Blend until smooth. Pour into the skillet with the rice.
- Finish the dish: Return the chicken to the skillet, spoon the sauce over the top. Sprinkle with green onions and sesame seeds. Serve hot.
Notes
- Chef tip: For a lower-carb version, use cauliflower rice instead of regular rice.
- Best substitution: Fresh pineapple can be substituted with canned pineapple chunks, drained.
- Make-ahead: The chicken can be cooked a day ahead and reheated before serving.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the rice is still hard after cooking, add a little more broth and continue to simmer until tender.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked chicken and rice separately for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: The chicken can be cooked a day ahead and reheated before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 10g
- Carbs: 50g
- Fiber: 2g
- Sugar: 20g
- Sodium: 1200mg
- Cholesterol: 75mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Pineapple Chicken and Rice One-Pan Wonder FAQs
Yes, the chicken can be cooked a day ahead and reheated before serving. The rice can be cooked up to 2 days ahead and reheated with a little more broth.
Overcooking the chicken can cause it to become dry. Make sure to cook it to an internal temperature of 165°F (74°C) and let it rest for a few minutes before slicing.
Yes, frozen pineapple can be used in place of fresh. Thaw it first and drain any excess liquid before using.
Yes, this recipe is gluten-free as written. Always check your specific ingredients to ensure they are gluten-free.
Yes, cook the chicken and rice separately in the slow cooker, then combine and cook on low for 1-2 hours before serving.
A Warm Final Note
I can’t wait for you to try Crispy Pineapple Chicken and Rice One-Pan Wonder and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
