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Pineapple Chicken With Rice

Pineapple chicken with rice is a simple, 30-minute dinner that works great for weeknights. Chicken breasts can be easily cooked in a frying pan and topped with a sweet and sour sauce and sliced pineapple.

This recipe is served on a bed of rice (any kind of rice will work here) for a simple, yet flavorful meal.

Close up of pineapple chicken with rice and chopped parsley on a white plate.

One-Pot Dinner Idea

This chicken recipe is cooked in one frying pan, making the cook time and clean up faster. Recipes that use the one-pot method help to keep things simple.

In my opinion, this is the KEY to an easy, healthy dinner routine. For the majority of our dinners, the cooking is done in one pot, baking sheet or in a frying pan.

Looking down at a plate of pineapple chicken with rice on a white plate with parsley and kitchen towel beside plate.

Recipe Ingredients

RICE: Brown rice or white rice will work. I used short-grain brown rice.

CHICKEN: You’ll need four boneless skinless chicken breasts.

SAUCE: A combination of dijon mustard, maple syrup (or honey) garlic and cornstarch creates the delicious sweet and sour sauce.

PINEAPPLE: You’ll need one 14 oz can of sliced pineapple. Keep the juice for the sauce.

CORNSTARCH: To thicken the sauce. Cornstarch is typically used as a sauce thickener, while arrowroot powder is a gluten-free version. Use twice as much arrowroot as you would cornstarch.

Steel frying pan with chicken breasts, sauce and pineapple slices inside.

How To Make Pineapple Chicken With Rice

  1. Cook the rice the way you prefer – I like to use a rice cooker.
  2. Assemble sauce ingredients according to the recipe instructions below.
  3. Brown the chicken in a pan. Drizzle sauce over top, cover and simmer.
  4. Remove chicken. Whisk in pineapple juice and cornstarch to create thicker sauce.
  5. Warm chicken and pineapple slices in pan with sauce. Serve over a bed of rice. Enjoy!!
Plate of cooked pineapple slices, chicken breasts, and rice. Sauce drizzled over top and parsley sprinkled.

Recipe Tips

BROWN THE CHICKEN: Heat the frying pan over medium-high heat with a bit of cooking oil. Once it’s hot, sear the chicken breasts on both sides for 2 minutes. This will help to seal in the juices, making the meat moist and tender. This step is done before adding the sauce to the pan.

QUICK LID HACK: Are you using a frying pan and don’t have a lid that will fit? Try using a baking sheet or aluminum foil to cover the frying pan instead!

THICKEN SAUCE WITHOUT CORNSTARCH: Although cornstarch is naturally gluten-free, many cornstarch brands are manufactured in a facility that processes other ingredients with gluten. If you’re avoiding gluten, you can substitute with arrowroot flour. This is an easy substitute for any recipes you make requiring cornstarch.

STIR SAUCE FREQUENTLY: This sauce uses maple syrup which can sometimes burn while cooking in the frying pan. I like to stir occasionally and scrape the sides of the pan with a spatula while the chicken is cooking.

USE A SILICONE WHISK: When you’re thickening the sauce, use a silicone whisk. Using a metal whisk can scratch the surface of your frying pan, causing it to wear faster. Use a silicone whisk instead to keep the surface safe and clean.

HOW TO TELL WHEN CHICKEN IS COOKED: According to the USDA recommended cooking temperatures, the safest internal temperature for cooking all types of poultry products is 165°F. This is the interior temperature that the chicken will read at once removed from the frying pan. You can use a meat thermometer, which will be poked into the thickest part of the chicken to read the temperature. The chicken will also no longer be pink inside and juices will run clear.

Plate of cooked chicken breasts with pineapple slices and rice with kitchen towel in background.

More Easy Dinner Recipes

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Did you love this pineapple chicken with rice? Be sure to leave a rating below!

Pineapple Chicken With Rice

Pineapple chicken with rice is a one-pot dinner recipe. Chicken breasts are cooked in a frying pan and topped with sliced pineapple, sweet and sour sauce, and served with rice.
Print Pin Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings

Ingredients

  • 1 ½ cups uncooked rice
  • 4 boneless skinless chicken breasts
  • salt and pepper - to taste
  • ¼ cup dijon mustard
  • ¼ cup maple syrup - or honey
  • 2 garlic cloves - minced
  • 1 14 oz canned sliced pineapple
  • 1 Tbsp cornstarch - or 2 Tbsp arrowroot powder

Instructions

  • In advance: Cook the rice according to package instructions and the way you normally do (I use a rice cooker). You'll need about 1½ or 2 cups of uncooked rice for family of four.
  • In a bowl, mix together the dijon mustard, maple syrup, and minced garlic.
  • Drain the pineapple slices from juice, keeping ½ cup of pineapple juice and adding to a bowl. Add 1 Tbsp of cornstarch (or 2 Tbsp arrowroot powder) and whisk in. Set this aside.
  • Heat a frying pan over medium-high heat with 1 Tbsp of cooking oil. Once the pan is hot, sear the chicken breasts for 1-2 minutes on each side.
  • Lower the heat and drizzle the dijon maple syrup sauce over the chicken. Cover the pan with a lid and let this simmer for 10-15 minutes.
  • Stir sauce occassionally during this time, scraping the sauce from sides of the pan with a wood or silicone spatula.
  • Remove the pan from heat and add chicken to a plate.
    Now add the pineapple juice / cornstarch mixture to the pan and whisk in, scraping all the sides to mix in everything. The sauce will thicken in 1-2 minutes.
  • Add the pineapple slices and chicken back to the frying pan. Cover and heat until warmed through, about 1-2 minutes.
  • Add rice to plates, top with chicken breasts, pineapple slices and sauce. Serve while still warm.

Recipe Notes:

  • QUICK LID HACK: Are you using a frying pan and don’t have a lid that will fit? Try using a baking sheet or aluminum foil to cover the frying pan instead!
  • THICKEN SAUCE WITHOUT CORNSTARCH: Although cornstarch is naturally gluten-free, many cornstarch brands are manufactured in a facility that processes other ingredients with gluten. If you’re avoiding gluten, you can substitute with arrowroot flour. This is an easy substitute for any recipes you make requiring cornstarch.
  • STIR SAUCE FREQUENTLY: This sauce uses maple syrup which can sometimes burn while cooking in the frying pan. I like to stir occasionally and scrape the sides of the pan with a spatula while the chicken is cooking.
  • According to the USDA recommended cooking temperatures, the safest internal temperature for cooking all types of poultry products is 165°F. This is the interior temperature that the chicken will read at once removed from the frying pan. You can use a meat thermometer, which will be poked into the thickest part of the chicken to read the temperature. The chicken will also no longer be pink inside and juices will run clear.
Nutrition
Calories: 304kcal | Carbohydrates: 48g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 209mg | Potassium: 381mg | Fiber: 1g | Sugar: 8g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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