Hawaiian Pineapple Chicken & Rice

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Sweet, savory, and bursting with tropical flavor, this Hawaiian Pineapple Chicken & Rice recipe is your ticket to a weeknight escape. Imagine juicy chunks of chicken glazed in a sticky, tangy sauce, paired with caramelized pineapples and bell peppers, all served over a bed of fluffy white rice. It’s the kind of dish that instantly transports your taste buds to an island paradise.

Whether you’re craving a colorful, comforting dinner or looking for something easy to prep ahead, this recipe delivers big on both taste and convenience. The bold combination of soy sauce, garlic, ginger, and pineapple creates a rich, balanced flavor that’s family-friendly and effortlessly delicious.

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What Kind of Pineapple Should I Use?

For the best texture and flavor, use fresh pineapple if it’s in season. It brings a natural sweetness and slight acidity that balances the savory elements of the dish. Canned pineapple chunks in juice are a convenient alternative—just make sure to drain them well before cooking. Avoid pineapple in syrup, which can make the dish overly sweet.

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Ingredients for the Hawaiian Pineapple Chicken & Rice

Chicken Breast: Tender and lean, this is the protein base of the dish. You can also use boneless thighs for a juicier bite.

Fresh Pineapple or Canned Pineapple Chunks: Adds sweet tropical flavor and pairs perfectly with the savory glaze.

Red Bell Pepper: Brings color and crunch, balancing the soft texture of the pineapple and chicken.

Garlic & Fresh Ginger: These aromatics deepen the savory-sweet contrast and give the sauce complexity.

Soy Sauce: A key base for the glaze, it adds umami and saltiness.

Brown Sugar: Helps create a rich caramelized sauce that clings to each piece of chicken.

Rice Vinegar: Introduces a gentle acidity to brighten the sauce.

Cornstarch: Thickens the sauce to coat everything evenly.

Cooked White Rice: Serves as the foundation, soaking up every bit of flavorful sauce.

Green Onions & Sesame Seeds: Optional, but add fresh crunch and a final flair to the dish.

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How To Make the Hawaiian Pineapple Chicken & Rice

Step 1: Prep and Sear the Chicken

Cut your chicken breast into bite-sized cubes. Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-6 minutes. Remove from the skillet and set aside.

Step 2: Sauté Aromatics and Vegetables

In the same skillet, add a bit more oil if needed. Sauté minced garlic and fresh ginger until fragrant, about 30 seconds. Add chopped red bell pepper and cook for 2-3 minutes until slightly softened.

Step 3: Make the Sweet and Savory Sauce

In a small bowl, mix soy sauce, brown sugar, rice vinegar, and cornstarch with a splash of water. Stir well to combine. Pour this sauce mixture into the skillet with the aromatics and bell peppers. Let it simmer for 2-3 minutes until it starts to thicken.

Step 4: Add Chicken and Pineapple

Return the cooked chicken to the skillet. Toss in the pineapple chunks and stir everything together so it’s well coated in the sauce. Let the mixture cook for another 3-4 minutes, until everything is heated through and the sauce is glossy and thickened.

Step 5: Serve Over Rice

Spoon the pineapple chicken mixture over a bed of freshly cooked white rice. Garnish with chopped green onions and sesame seeds if desired. Serve immediately and enjoy!

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How to Serve and Store Hawaiian Pineapple Chicken & Rice

This vibrant dish is best served hot over a generous helping of steamed white rice. You can also try it with jasmine or brown rice for a nutty variation, or spoon it into lettuce cups for a lighter, low-carb option. Garnish with fresh green onions and sesame seeds for extra texture and visual appeal.

For storing, let the dish cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. To reheat, use the stovetop or microwave until the sauce is hot and bubbly. You may need to add a splash of water to loosen the sauce.

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Frequently Asked Questions

Can I use chicken thighs instead of breast?

Absolutely. Chicken thighs are juicier and hold up well to the sweet and savory sauce. Just trim any excess fat before cooking.

What if I don’t have rice vinegar?

You can substitute with apple cider vinegar or even white vinegar in a pinch. Start with a smaller amount and adjust to taste.

Can I make this recipe ahead of time?

Yes! Cook everything as directed, let it cool, and store it in the fridge. Reheat just before serving. It tastes just as good the next day.

Is this dish freezer-friendly?

Definitely. Store it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat on the stove.

Can I make it spicier?

Add red pepper flakes or a splash of sriracha to the sauce if you like a bit of heat. Adjust based on your spice preference.

What can I serve on the side?

A crisp cucumber salad, garlic green beans, or even egg rolls pair nicely with the bold flavors of this dish.

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Want More Dinner Ideas with Tropical Flair?

If you love this Hawaiian Pineapple Chicken & Rice, you’ll definitely want to try these other delicious meals:

• One Skillet Sweet Spicy Sticky Chicken Pasta with rich sauce and bold flavor.
• Garlic Chicken Lo Mein for a noodle-based option with a savory kick.
• Smoky Chipotle BBQ Chicken and Rice Skillet if you’re in the mood for something bold and smoky.
• One Pot Honey Garlic BBQ Chicken Pasta for a sweet, sticky pasta dish that satisfies.
• Sweet Tangy Honey Dijon Chicken Pasta that blends bright and savory notes beautifully.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it when tropical cravings hit.

Tried it? Let me know how yours turned out! Did you go spicy or keep it sweet? Maybe added veggies or swapped rice for noodles?

I love hearing how you make each dish your own. Drop a comment with your tips or questions so we can keep sharing the flavor.

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