This pineapple chicken and rice skillet is the sort of weeknight meal I turn to when I want big, bright flavors without a lot of fuss. I first put this combination together on a busy summer evening when the kids wanted something different from the usual pasta, and I had a can of pineapple in the pantry and leftover cooked rice in the fridge. The contrast between the caramelized chicken, the tangy-sweet pineapple, and the savory soy-honey glaze made everyone at the table sit up. It quickly became one of those dishes my family asks for whenever we need something cheerful yet simple.

What makes this dish special is the balance: juicy chicken browned in a hot skillet, bell pepper for texture and freshness, and pineapple to lift the whole plate with acidity and sweetness. The reserved pineapple juice is a small trick that adds concentrated fruit flavor to the sauce without watering it down. With just a handful of pantry staples and 30 minutes from start to finish, this skillet checks the box for quick dinners, meal prep, and casual entertaining.

Ingredients

• Boneless skinless chicken breast (1 lb): Trim visible fat and cut into 1-inch cubes for even cooking. Use fresh chicken or thawed frozen breast. Smaller pieces brown more quickly and stay tender.
• Olive oil (1 tbsp): A neutral extra virgin or light olive oil works; you need just enough to coat the pan and help with browning.
• Salt and pepper: Simple seasoning allows the sauce to shine. Kosher salt works well for even distribution.
• Bell pepper (1, diced): Any color will do; red and orange bring a sweeter note while green is slightly more bitter. Dice to roughly the same size as the chicken for consistent bites.
• 15 oz can pineapple chunks, drained (reserve 1/4 cup juice): Canned pineapple gives consistent sweetness year round; drain well and reserve about a quarter cup of the juice for the sauce.
• Cooked white rice (2 cups): Day-old rice or freshly made long grain white rice both work. Fluff before serving so the sauce distributes evenly.
• Soy sauce (2 tbsp): Regular soy sauce creates depth and saltiness; use low sodium if preferred and adjust salt at the end.
• Honey (1 tbsp): Balances the soy with gentle sweetness. Maple syrup or brown sugar can be used as alternatives.
• Garlic powder (1/2 tsp) and ground ginger (1/2 tsp): These dried aromatics are convenient; if using fresh, substitute 1 clove garlic minced and 1/2 teaspoon grated fresh ginger.

Instructions

Heat the skillet and brown the chicken: Place a large skillet over medium heat and add the tablespoon of olive oil to shimmer. Add the diced chicken in a single layer, season with salt and pepper, and let it sear undisturbed for 2 to 3 minutes to develop color, then stir and continue cooking until no pink remains and the chicken registers 165 degrees F, about 6 to 8 minutes total. Browning adds caramelized flavor that the sauce will cling to. Cook the bell peppers: Add the diced bell pepper to the pan and cook for 2 to 3 minutes until it softens slightly but keeps some crunch. This short cook time preserves color and prevents the pepper from becoming mushy under the sauce. Add pineapple: Stir in the drained pineapple chunks and cook for an additional 2 minutes, just to warm them through and allow their edges to caramelize slightly. The small caramelized bits will deepen the overall flavor. Whisk and pour the sauce: In a small bowl combine the reserved 1/4 cup pineapple juice, 2 tablespoons soy sauce, 1 tablespoon honey, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground ginger. Whisk until smooth, then pour into the skillet, stirring to coat the chicken, peppers, and pineapple evenly. Simmer to reduce: Allow the mixture to simmer uncovered for 4 to 5 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy. Watch closely during the last minute to prevent burning; the sauce should cling to the ingredients without being syrupy. Serve over rice: Serve the warm chicken and pineapple mixture over 2 cups of cooked white rice per the recipe yield. Garnish with sliced green onions or sesame seeds for contrast if desired.

Storage Tips

Store leftovers in shallow airtight containers to cool quickly and keep quality. Refrigerate for up to 3 days; when reheating, add a splash of water or extra pineapple juice to restore moisture and heat gently over low to medium heat or in the microwave in 30 second increments. For freezing, portion into freezer-safe containers and label with the date; thaw in the refrigerator overnight before reheating. Avoid freezing pre-plated rice if you prefer rice texture to remain firm; instead freeze the chicken mixture separately and serve over freshly made rice.

Ingredient Substitutions

If you do not have fresh bell pepper, frozen diced peppers work fine but require a slightly longer cook to remove excess water. For a gluten free option, use tamari. Replace honey with maple syrup or brown sugar for a different sweet profile and adjust quantity to taste. Swap white rice for brown rice or cauliflower rice for higher fiber or low carb needs; note that cook times and liquid ratios will change for alternate bases.

Serving Suggestions

Serve over steamed jasmine rice for a fragrant pairing or sticky rice for a more rounded texture. Complement the plate with a simple cucumber salad or lightly dressed mixed greens to cut the sweetness. Garnish with sliced green onions, toasted sesame seeds, or a handful of chopped cilantro for freshness and color. For a heartier meal, add steamed broccoli or snap peas to the skillet during the pepper step.

Cultural Background

This dish draws on global influences rather than strict traditional roots, combining tropical fruit with savory Asian pantry staples like soy sauce and ginger. Pineapple and pork or chicken pairings are common in several cuisines where sweet and savory interplay is prized. This modern skillet approach adapts those flavor pairings into a fast, approachable meal that suits everyday cooking in many households.

Seasonal Adaptations

In summer, swap canned pineapple for fresh pineapple chunks and add a squeeze of lime for brightness. In winter, use canned pineapple and consider adding a pinch of chili flakes or a teaspoon of sriracha to warm up the profile. For holiday entertaining, increase quantities and finish with toasted macadamia nuts or sliced scallions for a festive crunch.

Meal Prep Tips

To meal prep, double the chicken and sauce, cook rice in a rice cooker or on the stove, and portion into microwave-safe containers with about 1/2 cup cooked rice per serving and the protein mixture on top. Keep garnishes separate to maintain freshness. Reheat in the microwave with a damp paper towel covering to retain moisture, or warm in a skillet with a splash of water until heated through.

There is real joy in a quick meal that tastes like you spent hours on it. This skillet fits that description and invites small variations so every family can make it their own. I hope it becomes a trusted option on your rotation.