Name: Pineapple Chicken Rice
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4-6 servings
Ingredients: 2 cups Jasmine rice; 3 cups water; 1 tbsp vegetable oil (for rice); 1 tsp salt (for rice); 1.5 lbs boneless, skinless chicken (thighs or breasts), cut into 1-inch pieces; 1 tbsp soy sauce (for chicken); 1 tsp sesame oil (for chicken); 1/2 tsp white pepper (for chicken); 1 tbsp cornstarch (for chicken); 1 large fresh pineapple (approx. 2-2.5 cups diced), or 2 cans (20oz/567g each) drained pineapple chunks; 1 large red bell pepper, diced; 1 large green bell pepper, diced; 1 large yellow onion, diced; 2 medium carrots, finely diced; 4 cloves garlic, minced; 1-inch piece fresh ginger, minced; 1/2 cup frozen green peas, thawed; 1/2 cup raw cashews (optional, toasted); 3 tbsp soy sauce (for sauce); 1 tbsp fish sauce; 1 tbsp oyster sauce; 1 tbsp granulated sugar; 1/2 tsp white pepper (for sauce); 1 tbsp rice vinegar (optional); 2 tbsp chicken broth or water; 3-4 tbsp vegetable oil (for cooking, divided); 2-3 spring onions, thinly sliced (for garnish); Fresh cilantro, chopped (for garnish); Lime wedges, for serving (optional)

Pineapple Chicken Rice is more than just a meal; it’s an invitation to a culinary escape. Imagine a dish so vibrant and flavorful that each spoonful transports you to a bustling street market in Southeast Asia, where aromatic spices mingle with the sweet scent of tropical fruits. This beloved recipe masterfully blends tender, savory chicken with fluffy, seasoned rice, all brought to life by the unexpected, yet utterly delightful, burst of juicy pineapple.

Often served in hollowed-out pineapple shells, giving it an iconic presentation, this dish holds a special place in many cultures, particularly in Thai cuisine, where it’s celebrated for its harmonious balance of sweet, savory, and slightly tangy notes. It’s a testament to how simple, fresh ingredients can come together to create something truly extraordinary. People adore this dish not only for its exotic appeal and beautiful presentation but also for its incredible versatility and satisfying textures. The perfectly cooked grains, the succulent pieces of chicken, and the bright, zesty pineapple combine to create a symphony of flavors that is both comforting and exhilarating.

Are you ready to discover your new favorite weeknight meal?

My aim is to guide you through creating an authentic and incredibly delicious Pineapple Chicken Rice that will surely impress your family and friends. It’s a delightful way to add a touch of sunshine to your dining table, offering a complete and utterly irresistible meal.

Ingredients:

For the Rice:
- 2 cups (about 400g) Jasmine rice, uncooked
- 3 cups (about 720ml) water
- 1 tablespoon (15ml) vegetable oil (optional, but helps prevent sticking and promotes separate grains)
- 1 teaspoon salt
For the Chicken:
- 1.5 lbs (about 680g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tablespoon (15ml) soy sauce
- 1 teaspoon (5ml) sesame oil
- 1/2 teaspoon white pepper
- 1 tablespoon (15g) cornstarch
For the Pineapple and Vegetables:
- 1 large fresh pineapple (about 3-4 lbs), or 2 cans (20oz/567g each) pineapple chunks in juice, drained and patted dry
- 1 large red bell pepper, cored, seeded, and diced into 1/2-inch pieces
- 1 large green bell pepper, cored, seeded, and diced into 1/2-inch pieces
- 1 large yellow onion, diced
- 2 medium carrots, peeled and finely diced
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and grated or finely minced
- 1/2 cup (about 70g) frozen green peas, thawed
- 1/2 cup (about 60g) raw cashews, roasted or toasted for an extra layer of crunch and nutty flavor (optional, but highly recommended!)
For the Sauce:
- 3 tablespoons (45ml) soy sauce (low sodium preferred)
- 1 tablespoon (15ml) fish sauce
- 1 tablespoon (15ml) oyster sauce
- 1 tablespoon (15g) granulated sugar (adjust this based on the sweetness of your pineapple)
- 1/2 teaspoon white pepper
- 1 tablespoon (15ml) rice vinegar (optional, for a subtle tangy bright note)
- 2 tablespoons (30ml) chicken broth or water, if needed to thin the sauce slightly and ensure even distribution
For Cooking and Garnish:
- 3-4 tablespoons (45-60ml) vegetable oil or other neutral cooking oil, divided (e.g., canola, grapeseed)
- 2-3 spring onions (scallions), thinly sliced for garnish
- Fresh cilantro, chopped for garnish
- Lime wedges, for serving (optional, but a fantastic fresh counterpoint)

Preparation Phase: Setting the Stage for Flavor

Prepare the Jasmine Rice:

This is where our journey to perfect Pineapple Chicken Rice truly begins. Achieving the right rice texture is paramount for a stir-fry; we’re aiming for individual, slightly firm grains, not a sticky, mushy clump. First, I always rinse my jasmine rice thoroughly under cold running water until the water runs clear. This essential step removes excess starch, which is the primary culprit behind sticky rice. For 2 cups of rice, I place it in a fine-mesh sieve and rinse it for a good minute or two, agitating the grains gently. After rinsing, combine the rice, 3 cups of water, 1 tablespoon of vegetable oil (this is my little trick to help keep the grains separate and adds a nice sheen), and 1 teaspoon of salt in a medium saucepan with a tight-fitting lid. Bring it to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to the absolute lowest setting, cover the pot tightly, and let it simmer undisturbed for exactly 18 minutes. Resist the powerful urge to peek during this stage! Lifting the lid releases steam and disrupts the cooking process. After 18 minutes, remove the pot from the heat and let it steam, still covered, for another 10 minutes. This allows the rice to fully absorb any remaining moisture and finish cooking perfectly. Finally, fluff it with a fork. For the absolute best stir-fry results, the rice should be completely cool, ideally day-old and refrigerated. This significantly reduces its moisture content, preventing a soggy stir-fry. If you’re cooking it fresh, spread it out on a large baking sheet immediately after fluffing to cool down quickly for at least 30 minutes, or even pop it in the fridge for a short while.
Marinate the Chicken:

While the rice is taking its time cooking or cooling, let’s get our chicken ready to be the savory backbone of our dish. I find that boneless, skinless chicken thighs offer more inherent flavor and remain wonderfully tender, even after high-heat cooking. However, chicken breasts work beautifully too if you prefer a leaner option; just be mindful not to overcook them. Cut your chosen chicken into uniform 1-inch pieces. This attention to consistent size ensures that every piece cooks evenly. In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of white pepper, and 1 tablespoon of cornstarch. The cornstarch is a brilliant addition; it creates a light, protective coating that seals in the chicken’s moisture, preventing it from drying out during the intense heat of stir-frying, and crucially, helps the luscious sauce cling to each piece beautifully. Toss everything together vigorously until the chicken is thoroughly coated. Let it sit and marinate for at least 15-20 minutes at room temperature to allow the flavors to penetrate and the cornstarch to hydrate. You can also prepare this a few hours ahead and keep it refrigerated, bringing it back to room temperature before cooking.
Prepare the Pineapple:

This is undeniably the star of our Pineapple Chicken Rice, providing that signature sweet and tangy burst, so let’s give it the special attention it deserves! If you’re using a large, ripe fresh pineapple, which I wholeheartedly recommend for its vibrant flavor and superior texture, here’s my preferred method for preparation. First, using a sharp, heavy knife, slice off the top crown and the bottom base of the pineapple. Then, stand the pineapple upright on your cutting board and carefully slice downwards, following the natural curve of the fruit, to remove the entire prickly skin. Be sure to remove enough skin to get rid of all the brown “eyes.” Next, using a small paring knife, meticulously remove any remaining dark “eyes” that are embedded in the flesh. Once fully peeled, cut the pineapple into quarters lengthwise. From each quarter, carefully slice off and discard the tough, fibrous core – it’s unpleasant to eat. Finally, dice the juicy pineapple flesh into uniform, bite-sized 1/2-inch to 3/4-inch pieces. You’ll need approximately 2 to 2.5 cups of diced pineapple for this recipe. If you’re aiming for that spectacular presentation of serving the rice in a pineapple boat, choose a large pineapple, slice it lengthwise through the crown, and carefully scoop out the flesh from one half, leaving a sturdy, intact shell. If using canned pineapple, simply drain it exceptionally well and gently pat the chunks dry with paper towels to remove any excess syrupy moisture; this prevents the dish from becoming watery.
Chop the Vegetables:

Organization, often referred to as “mise en place,” is absolutely critical for a successful, stress-free stir-fry. Having all your vegetables prepped, chopped, and ready to go before you even turn on the heat means you can cook swiftly and efficiently. Start by dicing the red and green bell peppers into uniform 1/2-inch pieces. I adore the vibrant colors and the fresh, slightly sweet crunch they contribute. Dice the yellow onion to a similar 1/2-inch size. For the carrots, I prefer to finely dice them into about 1/4-inch pieces so they cook quickly and evenly, blending harmoniously with the rice without being too chunky. Next, mince the garlic cloves and grate or finely mince the fresh ginger. Remember, these powerful aromatics are the very foundation of so much flavor in Asian cooking, imparting warmth and depth. Thaw your frozen green peas if you haven’t already; a quick rinse under warm water works wonders. If you’re incorporating cashews, which add a fantastic nutty crunch, you can toast them lightly in a dry pan over medium heat for 2-3 minutes until they turn a beautiful golden color and become fragrant. Keep a close eye on them, as cashews can burn quickly! Set all your meticulously prepped vegetables, aromatics, and cashews aside in separate bowls, ready for their moment in the wok.
Whisk the Sauce:

Our meticulously crafted sauce is the magical component that will bind all these delightful ingredients together, infusing the entire dish with its signature savory, sweet, and tangy profile. In a small bowl, combine the 3 tablespoons of soy sauce (low sodium helps control overall saltiness), 1 tablespoon of fish sauce (essential for that authentic umami depth), 1 tablespoon of oyster sauce (adds richness and a touch of sweetness), 1 tablespoon of granulated sugar (adjust this up or down depending on the natural sweetness of your fresh pineapple and your personal preference), and 1/2 teaspoon of white pepper (provides a subtle, peppery warmth without being overpowering). If I’m craving a little extra zing and brightness, I’ll absolutely add the optional 1 tablespoon of rice vinegar; it cuts through the richness beautifully. Whisk everything thoroughly until the sugar is completely dissolved and all the ingredients are well incorporated. If the sauce seems a touch too thick for your liking, you can add 1-2 tablespoons of chicken broth or even plain water to thin it out slightly, ensuring it coats everything evenly. Taste and adjust to your liking at this stage; you might want a touch more sugar if your pineapple isn’t super sweet, or a bit more soy sauce for a greater salty punch. Having this ready before you even ignite your stove means you can add it quickly and confidently at the precise moment it’s needed during the rapid stir-frying process.

The Cooking Process: Building Layers of Flavor

Cook the Chicken:

Now, let’s get down to the exciting business of cooking! Heat 2 tablespoons of vegetable oil in a large wok or a very large, heavy-bottomed non-stick skillet over medium-high heat until it’s shimmering and just beginning to smoke. It’s incredibly important to cook the chicken in batches if your pan isn’t absolutely huge. Overcrowding the pan will drastically drop the temperature, causing the chicken to steam rather than sear and develop that desirable golden-brown crust. Add about half of the marinated chicken pieces to the hot oil, spreading them out in a single layer. Cook for 3-4 minutes, turning occasionally, until they are beautifully golden brown on all sides and cooked through. The cornstarch coating will help create a lovely, slightly crispy exterior. Using a slotted spoon, remove the cooked chicken from the wok and set it aside in a clean bowl. Add another tablespoon of oil to the wok if needed, and repeat this process with the remaining chicken. Once all the chicken is cooked, set it aside with any delicious juices that have accumulated; we’ll be adding this back in later.
Sauté the Aromatics and Vegetables:

With the chicken safely out of the way, add another tablespoon of oil to the same wok if necessary, maintaining that glorious medium-high heat. First, add the diced yellow onion and the finely diced carrots. Stir-fry these for about 3-4 minutes, constantly moving them, until the onions begin to soften and become translucent, and the carrots are slightly tender-crisp but still retain a bit of their bite. Next, add the incredibly fragrant minced garlic and grated ginger. Stir-fry for just another minute, until their intoxicating aroma fills your kitchen. Be extremely careful not to burn the garlic! Burnt garlic can impart a bitter, unpleasant taste to the entire dish. Immediately follow this with the diced red and green bell peppers. Continue to stir-fry for another 2-3 minutes until the peppers are tender-crisp, still vibrant in color and retaining a slight snap. We are definitely not aiming for mushy vegetables in our exquisite Pineapple Chicken Rice!
Combine with Rice and Sauce:

This is where the magic truly unfolds, transforming our individual components into a cohesive, flavorful masterpiece. Push the sautéed vegetables and aromatics to one side of the wok, creating an empty space in the center. Add your thoroughly cooled, cooked jasmine rice to this empty side of the wok. Using your spatula or a wooden spoon, break up any clumps of rice, spreading it out evenly. Let the rice sit undisturbed for about a minute on the hot surface to get a slight char and develop some texture, then begin to toss it vigorously with the vegetables. Continue to stir-fry the rice and vegetables together for 3-5 minutes, ensuring the rice is heated through and a few grains start to develop that coveted lovely golden-brown crispness that defines a great fried rice. Now, pour the perfectly prepared sauce evenly over the rice mixture. Immediately add the cooked chicken back into the wok, along with the diced fresh pineapple (or well-drained canned pineapple) and the thawed green peas. If you’re using toasted cashews, add about half of them now, reserving the rest for a beautiful garnish later. Toss everything together vigorously, ensuring every single grain of rice, every tender piece of chicken, and every juicy pineapple chunk is thoroughly coated in that incredible savory-sweet sauce. Continue to stir-fry for another 2-3 minutes, allowing all the ingredients to perfectly heat through and for the multitude of flavors to meld together into a harmonious symphony. The aroma alone will be absolutely captivating!

Finishing Touches and Serving: The Grand Finale

Taste and Adjust:

Before proudly serving your magnificent Pineapple Chicken Rice, take a crucial moment to taste it. This is your final opportunity to customize it perfectly to your unique palate. Does it need a touch more saltiness? A splash more soy sauce will do the trick. Perhaps a little more sweetness to balance the savory elements? A small pinch of granulated sugar will work wonders. Craving a hint of tang and brightness? A quick squeeze of fresh lime juice at this stage can really elevate and refresh the entire dish. I often find that a little extra white pepper enhances the overall warmth and complexity of the flavor profile, adding a subtle kick. Adjust seasonings as needed, always stirring well after each addition to ensure even distribution, until you reach your personal flavor perfection.
Garnish and Serve:

Once you’re completely satisfied with the flavor and balance, it’s time for the grand presentation! Transfer the piping hot Pineapple Chicken Rice to individual serving plates. For a truly show-stopping and authentic presentation, carefully spoon the rice mixture back into your reserved hollowed-out fresh pineapple half (if you prepared one). This transforms the dish into an edible work of art. Garnish generously with freshly sliced spring onions and a vibrant sprinkle of chopped fresh cilantro; these not only add visual appeal but also a burst of fresh flavor. If you reserved some toasted cashews, sprinkle them artfully over the top for an extra layer of delightful crunch and nutty texture. I also absolutely love to serve this dish with fresh lime wedges on the side, allowing each person to add a squeeze of zesty juice to their own portion if they desire; it’s a fantastic bright counterpoint. This glorious dish is undoubtedly best enjoyed immediately while hot, allowing you to savor the incredible contrasting textures of tender chicken, sweet and juicy pineapple, crisp-tender vegetables, and perfectly cooked rice, all bathed in that irresistible savory-sweet, umami-rich sauce. Each bite is an explosion of tropical flavors and comforting satisfaction.

Congratulations! You have just masterfully created a vibrant, intensely flavorful, and incredibly satisfying Pineapple Chicken Rice that is sure to impress everyone who tastes it. It’s a wonderful balance of sweet, savory, and aromatic notes, making it a fantastic meal for any occasion, from a delightful weeknight dinner to a celebratory gathering with friends and family. Enjoy every single delicious, memorable bite!

Conclusion:

After our delightful journey through the creation of this vibrant dish, I truly hope you’re feeling as inspired as I am to bring these incredible flavors into your kitchen. I’ve shared every tip and trick I know to ensure your success, and I can confidently say that this recipe isn’t just good; it’s a revelation. It effortlessly combines the exotic sweetness of pineapple with the savory depth of perfectly cooked chicken and aromatic rice, all bound together with a sauce that hits every single flavor note you could possibly desire. It’s the kind of meal that brightens a busy weeknight and impresses guests at a casual gathering, proving that truly memorable food doesn’t have to be complicated. This is a dish that consistently receives rave reviews, a true testament to its irresistible charm and simple elegance. The burst of tropical freshness from the pineapple, contrasting beautifully with the tender, seasoned chicken, makes every spoonful an adventure. It’s a complete meal in one pan, meaning less cleanup and more time to savor the moment, which, for me, is the ultimate win in any recipe.

But the magic doesn’t stop there. One of the things I adore most about cooking is the freedom to personalize and play with flavors, making a recipe truly your own. While the core

Pineapple Chicken Rice

recipe stands strong on its own, don’t hesitate to experiment with these ideas to tailor it to your preferences. For a delightful crunch and added nutrients, consider tossing in some vibrant bell peppers (red, yellow, or orange would be stunning!) or crisp snap peas during the last few minutes of cooking. If you’re a fan of a bit more heat, a generous sprinkle of red chili flakes or a swirl of sriracha can elevate the spice profile, adding a welcome kick that invigorates the palate. For those who prefer a different protein, shrimp or firm tofu would be fantastic substitutes, simply adjust their cooking times accordingly to avoid overcooking. A garnish of fresh cilantro or finely chopped scallions right before serving not only adds a beautiful pop of color but also a burst of fresh, herbaceous flavor that truly brightens the entire dish. And for a little extra richness, a handful of toasted cashews or peanuts can provide a wonderful textural contrast and nutty undertone. Imagine serving this alongside a simple green salad with a light vinaigrette, or even with a side of crispy spring rolls for an ultimate Asian-inspired feast. If you’re looking to make this dish even heartier, a spoonful of black beans or a handful of roasted corn kernels can be stirred in for added depth and substance. For a lighter touch, you could even serve it in hollowed-out pineapple halves, turning your meal into a stunning, edible centerpiece that will surely wow anyone at your table.

I truly believe that cooking should be an enjoyable, fulfilling experience, and sharing the results is half the fun. So, I wholeheartedly encourage you, my dear reader, to step into your kitchen, grab those ingredients, and give this incredible recipe a try. Don’t let anything hold you back from creating something truly delicious and satisfying for yourself and your loved ones. Once you’ve experienced the sheer delight of making and tasting this dish, I would absolutely love to hear about it! Your experiences, your creative twists, your successful dinners – they all inspire me and our wonderful community of home cooks. Please feel free to share your thoughts, your photos, and any brilliant variations you come up with. Did you add extra garlic? Swap the chicken for pork? Discover a secret ingredient that took it to the next level? I’m all ears! Your feedback is invaluable, and it helps us all grow and learn in our culinary journeys. Cooking is a shared passion, and I can’t wait to see what amazing things you create. Happy cooking, and may your kitchen be filled with the most wonderful aromas!