With its combination of pineapple, chicken, and mustard, this Pineapple Chicken and Rice recipe adds a tropical flair to your dinner table. The chicken breasts are sprinkled with seasoning and brown to a nice crisp, then simmering in a honey-pineapple Dijon sauce. The pineapple bits, sliced thin turn warm and juicy — their sweetness complements the soft chicken and the fluffy rice. Serve with cooked rice for an unbelievably satisfying, flavorful meal.
Why You’re Going to Love This Pineapple Chicken and Rice:
Savor Sweet & Savory Flavor: Pineapple juice, honey, and Dijon mustard combine to make a sweet and tangy sauce that marries well with seasoned, juicy chicken.
Fast & Simple: This dish has a couple of ingredients and not a lot of steps, which means it’s ideal for nights when you want something filling without having to do much to get it.
One-Skillet Wonder: You brown the chicken, you simmer the sauce, you do it all in one pan, which means you use fewer dishes and you have less to clean up.
Tropical Twist on Comfort Food: The sauce, infused with pineapple and garlic, provides a tropical twist on this otherwise banal chicken and rice, a welcome change of pace in a Wednesday night dinner.
Key Ingredients:
Chicken
Chicken Breasts: For this recipe, I suggest using boneless skinless chicken breasts. They are simple to cook, and they absorb the sauce beautifully. You can use boneless thighs for a heartier flavor — just modulate the cooking time accordingly.
Seasoning: A combination of thyme, salt and pepper provides a delicate herbal accent for the chicken without overpowering the sauce. Adjust seasonings as desired.
Pineapple
Canned Pineapple: Though you may be able to get away with fresh, canned pineapple is super quick and easy and is perfect for this recipe since we need the juice and slices. If you’re using fresh pineapple, simply blend a few pieces to juice it, and slice the rest.
Reserved Pineapple Juice: It’s central to making the sauce, and to thickening it with cornstarch.
Sauce Ingredients
Dijon Mustard: Provides a tangy, sharp winner that balances the sweetness of the honey and pineapple.In a pinch, ordinary mustard will do if you don’t have Dijon, although it’s less piquant.
Honey: This natural sweetener tempers the mustard’s tang and is nice with pineapple. You might use maple syrup or agave instead.
Garlic: Minced fresh garlic lends the sauce a pungent warmth that cuts through the pineapple’s sweetness.
Rice
Cooked Rice: Pour the chicken and sauce over white, jasmine, or brown rice for a complete meal The rice soaks up the tasty sauce and you will taste it in every bite. Try quinoa or cauliflower rice for even extra nutrition.
Ingredients with amounts and instructions are found in the recipe card at the bottom of the page
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Instructions:
Step 1: Season the Chicken
Sear the Chicken Breasts: Season both sides of chicken breasts with thyme, salt, and pepper to taste.
Step 2: Brown the Chicken
Heat the Oil: In a large skillet over medium heat: vegetable oil.
Sear the Chicken: When the oil is hot, add the seasoned chicken breasts.Brown on each side for about 5-7 minutes per side. Remove from heat and reserve.
Step 3: Prepare Pineapple
Drain Pineapple: Keep the juice from the pineapple slices for future use. Set the pineapple slices aside for topping.
Step 4: Make the Sauce
Cornstarch Mixture: In a small bowl combine the cornstarch and 2 oz of the reserved the pineapple juice andmix until smooth.
Dijon Sauce: In the other bowl combine the remaining pineapple juice with the Dijon mustard, honey and minced garlic.
Step 5: Simmer the Chicken
Scroll through the Sauce into Skillet: Add the Dijon mixture to the skillet with the chicken. Reduce to a simmer, cover and cook for about 15 minutes, until cooked through.
Step 6: Thicken the Sauce
Take the Chicken Out: Transfer the chicken breasts out of the pot and onto a plate.
Thicken the Sauce: Pour in the cornstarch mixture. Reduce the heat to medium and bring to a boil, stirring constantly until the sauce thickens, about 2 minutes.
Step 7: Mix and Reheat
Add Chicken Back to Skillet: Toss chicken until it glazes well with the thickened sauce.
Add Pineapple: Arrange the pineapple slices on and around the chicken in the skillet. Cover and cook, until warmed through, about 2 to 3 minutes more, to heat the pineapple.
Step 8: Serve
Plate and Serve: Top the rice with the chicken and pineapple slices. For more flavor, drizzle more of the sauce that’s hung out in the skillet over top. Enjoy!
Serving Suggestions:
This Pineapple Chicken and Rice is a powerhouse all by itself, but if you’d like to supplement it, you could try these ideas:
Green Vegetables: The Green plants need a friend — steamed broccoli, green beans or sautéed spinach make for a splash of green and a healthy playmate.
Simple Side Salad: Something acidic and crunchy like an iceberg lettuce or super simple side salad with a light vinaigrette helps cut through the richness of the dish and even bring a sense of freshness.
Tropical mocktail: Serve with beverages, such as pineapple lemonade or coconut water, for a tropical-themed meal.
Storage & Meal Prep Tips:
Great for meal prep, easy to store, and perfect for leftovers.
Refrigerator: Keep any leftovers in an airtight container in the fridge for 3 days. To reheat, heat in a skillet over low heat, or in the microwave, until heated through.
Freezer: To store longer, freeze the chicken and the sauce, kept separate from the rice, in an airtight container for up to 2 months. To eat, thaw in the fridge overnight and reheat as directed.
Make-Ahead: The sauce can be made a day in advance and refrigerated. When it’s time for cooking, sear the chicken, then stir in the prepared sauce so you can save your time.
Tasty Variations:
Want to take Pineapple Chicken and Rice for a spin? Here are a few fun ways to vary your approach:
Spicy Pineapple Chicken: Add a pinch of red pepper flakes or a swirl of sriracha into the sauce for heat.
Teriyaki Pineapple Chicken: Swap in 1/4 cup teriyaki sauce for the honey and in the Dijon’s place.
Ginger-Garlic Pineapple Chicken: Stir in a teaspoon of freshly grated ginger to the sauce, if you like, for a little burn and a little thickness to offset the garlic.
Coconut-Pineapple Chicken: Use 1/4 cup coconut milk in the sauce for delicious creaminess and a tropical flavor.
Conclusion:
Believe me when I say this Pineapple Chicken and Rice is the perfect meal for anyone who needs quick and delicious tropical food. Tangy pineapple coupled with juicy chicken and sweet-savory sauce are winning combinations in this dish. The recipe makes a great weeknight dinner or family meal, since it’s easy to make and bursting with flavor. Give it a try, and add a touch of the tropics to your dinner!
Pineapple Chicken and Rice
Ingredients
- 1 ½ pounds boneless chicken breasts
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon vegetable oil
- 1 can sliced pineapple 20 oz, reserve the juice
- 1 tablespoon cornstarch
- ¼ cup Dijon mustard
- ¼ cup honey
- 2 cloves garlic minced
- 4 servings cooked rice
Instructions
- Sprinkle both sides of the chicken breasts with thyme, salt, and pepper.
- In a large skillet over medium heat, add vegetable oil. Once hot, add the seasoned chicken breasts and cook each side until browned, about 5-7 minutes per side. Remove from heat and set aside.
- Drain the juice from the pineapple slices, reserving the juice for later use. Set the pineapple slices aside for topping.
- In a small bowl, mix 2 oz of the reserved pineapple juice with cornstarch until smooth. In another bowl, combine the remaining pineapple juice with Dijon mustard, honey, and minced garlic.
- Pour the Dijon mixture into the skillet with the chicken. Reduce heat to low, cover, and simmer for about 15 minutes or until the chicken is fully cooked.
- Set the chicken breasts aside temporarily. Stir the cornstarch mixture into the skillet, increase heat to medium, and bring to a boil, stirring continuously until the sauce thickens, about 2 minutes.
- Return the chicken to the skillet and coat thoroughly with the thickened sauce. Arrange the pineapple slices on and around the chicken, cover, and heat for another 2-3 minutes.
- Serve the chicken and pineapple slices over cooked rice. Drizzle any remaining sauce from the skillet over the top for extra flavor. Enjoy!