Hawaiian Pineapple Chicken and Rice Recipe

If you’re craving a dish that bursts with vibrant flavors and comforting textures, you’re going to fall head over heels for this Hawaiian Pineapple Chicken and Rice Recipe. It perfectly balances juicy chicken, sweet and tangy pineapple, and a luscious barbecue-infused sauce, all served atop fluffy, tender rice. This recipe is a fantastic weeknight dinner solution that feels festive and fresh, bringing a little island sunshine right to your own kitchen. Trust me, once you try this, it will quickly become one of your favorite go-to meals for sharing with family and friends.

Ingredients You’ll Need

The beauty of this Hawaiian Pineapple Chicken and Rice Recipe lies not only in its bold flavor but also in how straightforward and approachable the ingredients are. Each item plays a key role in layering taste, texture, and color — from the tender chicken and sweet pineapple to the smoky barbecue sauce and zingy ginger.

• 2 lbs skinless, boneless chicken breasts: Cubed slightly larger than bite-sized for meaty, satisfying bites.
• 2 teaspoons kosher salt, divided: Essential for seasoning both the chicken and the sauce perfectly.
• ½ teaspoon black pepper: Adds gentle warmth and depth to the chicken.
• 2 ½ tablespoons cooking oil, divided: For searing the chicken and sautéing vegetables to golden perfection.
• 1 red or green bell pepper, diced: Offers vibrant color and a sweet crunch.
• 1 small sweet onion, chopped: Brings a mellow sweetness that complements the pineapple.
• 2 teaspoons fresh grated ginger: Infuses a fresh, zesty brightness (powdered ginger works in a pinch).
• 4 cloves garlic, finely minced: For that irresistible aromatic base.
• ¼ teaspoon red pepper flakes: Gives just a hint of heat—adjust to your spice preference.
• 1 (20 oz) can pineapple chunks in juice: The star of the show, balancing sweetness and acidity.
• ¾ cup smoky, slightly sweet barbecue sauce: Adds a rich depth and tangy sweetness (avoid honey-based to keep flavors balanced).
• ⅓ cup brown sugar: Enhances caramel notes for a luscious glaze.
• 3 teaspoons apple cider vinegar: Brings a punch of brightness and helps balance the sweetness.
• 3 tablespoons cornstarch: For thickening the sauce to a perfect consistency.
• 4 tablespoons cold water: Used to make the cornstarch slurry for a silky sauce.
• 2 green onions, sliced: A fresh, crisp garnish to finish the dish.
• 2 cups white long-grain rice, well rinsed: The perfect fluffy base to soak up those incredible juices.
• 2 cups water: Needed to cook the rice just right.

How to Make Hawaiian Pineapple Chicken and Rice Recipe

Step 1: Prepare the Rice

Start by rinsing your rice thoroughly; this washes away excess starch and helps achieve that perfect fluffy texture. Combine the rinsed rice and water in a saucepan, bring it to a boil, then reduce the heat to low. Cover and let it simmer gently for about 15 to 18 minutes until all the water is absorbed and the rice becomes tender. Keep it covered until you’re ready to serve so it stays warm and steamy.

Step 2: Season and Sear the Chicken

While the rice cooks, season your chicken pieces with one teaspoon of kosher salt and the black pepper. Heat one tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the chicken and cook until it’s lightly browned on the outside but not fully cooked internally—this should take around 4 to 5 minutes. Once done, remove the chicken and set it aside. This step locks in juicy flavor and prepares the chicken to absorb the final sauce.

Step 3: Sauté the Vegetables

Add the remaining one and a half tablespoons of oil to the same skillet, letting you take advantage of those delicious browned bits left behind. Toss in the diced bell pepper and chopped onion. Sauté these for about 3 to 4 minutes, just until they soften and their natural sweetness starts to develop—this builds a lovely textural contrast.

Step 4: Add Aromatics

In goes the grated fresh ginger, minced garlic, and red pepper flakes. Stir the mixture around the pan for about a minute until the kitchen fills with that irresistible spicy, aromatic scent. This step infuses the dish with lively flavor notes that perfectly complement the sweeter elements.

Step 5: Combine Chicken and Sauce Ingredients

Return the chicken to the skillet and pour in the pineapple chunks along with their juice, smoky barbecue sauce, brown sugar, apple cider vinegar, and one teaspoon of kosher salt. Give everything a good stir to combine and bring it all to a gentle simmer. Let it cook together for about five minutes, allowing the flavors to marry beautifully and the chicken to cook through fully.

Step 6: Thicken the Sauce

While the chicken simmers, whisk together the cornstarch and cold water in a small bowl to make a smooth slurry. Slowly pour this into the skillet while stirring constantly. Cook for an additional two to three minutes until the sauce thickens to a glossy, luscious coating that clings perfectly to the chicken and vegetables.

Step 7: Final Touch and Serving

Serve the Hawaiian Pineapple Chicken hot, spooned generously over the fluffy cooked rice. Finish it off by sprinkling the sliced green onions on top for a fresh, crisp finish that adds a pop of color and a hint of oniony brightness.

How to Serve Hawaiian Pineapple Chicken and Rice Recipe

Garnishes

Simple green onions work wonders here—they offer freshness and crunch, alongside a mild hint of sharpness that contrasts the richness of the sauce. You can also add a sprinkle of toasted sesame seeds for a little nutty crunch or a handful of chopped fresh cilantro if you want a burst of herbal brightness.

Side Dishes

This dish is wonderfully filling on its own, but if you want to round out your meal, a crisp green salad with a light citrus dressing pairs beautifully. Steamed or roasted vegetables, like broccoli or snap peas, bring vibrant greens that balance the sweetness. For some extra indulgence, try fried plantains or a simple cucumber salad to keep the tropical vibe going.

Creative Ways to Present

For a fun, casual presentation, serve this Hawaiian Pineapple Chicken and Rice Recipe in hollowed-out pineapple halves—how festive is that? It makes for a stunning centerpiece at any gathering. Alternatively, pack it into lettuce cups for a finger-food style meal that’s perfect for summer lunches or picnics.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, let them cool completely before transferring to an airtight container. Stored in the refrigerator, they’ll stay fresh for up to 3 days. The flavors actually deepen overnight, making for an even tastier next-day meal.

Freezing

You can freeze this dish successfully by placing cooled portions in freezer-safe containers or heavy-duty zip-top bags. It will keep well for up to 2 months. For the best texture, slightly undercook the rice before freezing and add freshly cooked rice when reheating.

Reheating

Reheat gently on the stovetop over low-medium heat, stirring occasionally to heat through evenly. Add a splash of water or broth if the sauce has thickened too much while cold. Alternatively, warm individual servings in the microwave, covered, until just heated through—be sure not to overcook the chicken to keep it tender.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs offer a bit more juiciness and flavor. Just adjust cooking time as thighs may take slightly longer to cook through, and cut them into similar-sized pieces for even cooking.

What type of barbecue sauce works best for this recipe?

Look for a smoky, slightly sweet barbecue sauce without honey as a key ingredient. Honey can make the sauce too cloying and affect the balance with the pineapple’s acidity. A Kansas City-style sauce or smoky chipotle variant works wonderfully.

Can I make this recipe vegetarian or vegan?

Yes, you can substitute the chicken with firm tofu, tempeh, or even hearty mushrooms like king oyster. Use a vegan barbecue sauce and vegetable broth if needed to maintain flavor balance and richness.

Is it important to rinse the rice?

Rinsing the rice removes surface starch that could make the rice gummy. It helps achieve fluffy, separated grains that soak up the sauce beautifully, elevating the overall dish texture.

How spicy is this dish?

The heat level is mild to moderate, mostly from the red pepper flakes, which you can adjust to your taste. If you prefer no heat, simply omit the flakes; for more kick, feel free to add a pinch or two more.

Final Thoughts

There’s something so comforting and joyful about the Hawaiian Pineapple Chicken and Rice Recipe that keeps me coming back to it time and time again. It’s a wonderful combination of sweet, smoky, tangy, and savory flavors that effortlessly come together in one satisfying meal. Don’t hesitate to give this recipe a try—you’ll soon have a delicious new favorite that’s perfect for both busy weeknights and casual entertaining alike.

Hawaiian Pineapple Chicken and Rice Recipe

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4.1 from 52 reviews

• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

A flavorful and vibrant Hawaiian Pineapple Chicken and Rice dish featuring tender chicken pieces cooked with sweet pineapple chunks, smoky barbecue sauce, and a blend of fresh vegetables and spices. This one-pan skillet recipe provides a perfect balance of sweet, savory, and spicy flavors, served over fluffy white rice, making it an easy and satisfying weeknight dinner.

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Ingredients

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Chicken and Sauce

• 2 lbs skinless, boneless chicken breasts (about 3–4), cut slightly larger than bite-sized pieces
• 2 teaspoons kosher salt, divided
• ½ teaspoon black pepper
• 2 ½ tablespoons cooking oil, divided
• 1 (20 oz) can pineapple chunks in juice
• ¾ cup barbecue sauce (smoky and slightly sweet, avoid honey-based)
• ⅓ cup brown sugar
• 3 teaspoons apple cider vinegar
• 3 tablespoons cornstarch
• 4 tablespoons cold water

Vegetables and Aromatics

• 1 red or green bell pepper, large dice
• 1 small sweet onion, chopped
• 2 teaspoons fresh grated ginger (or 1 teaspoon powdered ginger)
• 4 cloves garlic, finely minced
• ¼ teaspoon red pepper flakes (or more to taste)
• 2 green onions, sliced (for garnish)

Rice

• 2 cups white long-grain rice, well rinsed
• 2 cups water

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Instructions

1. Prepare the rice: In a medium saucepan, combine rinsed rice and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently for 15–18 minutes until water is absorbed and rice is tender. Remove from heat and keep covered until serving.
2. Season the chicken: Pat the chicken pieces dry, then season with 1 teaspoon kosher salt and ½ teaspoon black pepper evenly over the pieces.
3. Brown the chicken: Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until the pieces are lightly browned but not fully cooked, about 4–5 minutes. Remove the chicken from the skillet and set aside.
4. Sauté the vegetables: Add the remaining 1½ tablespoons of oil to the skillet. Add diced bell pepper and chopped onion. Cook, stirring occasionally, for 3–4 minutes until the vegetables have softened.
5. Add aromatics: Stir in grated ginger, minced garlic, and red pepper flakes. Cook for about 1 minute until fragrant, stirring frequently to prevent burning.
6. Combine chicken and sauce: Return the browned chicken to the skillet. Add pineapple chunks along with their juice, barbecue sauce, remaining 1 teaspoon kosher salt, brown sugar, and apple cider vinegar. Stir thoroughly to combine all ingredients evenly.
7. Simmer the mixture: Bring the skillet contents to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld and the chicken to cook through.
8. Prepare the slurry: While the chicken simmers, whisk together cornstarch and cold water in a small bowl until smooth, creating a slurry to thicken the sauce.
9. Thicken the sauce: Slowly pour the cornstarch slurry into the skillet, stirring constantly to avoid lumps. Continue cooking for an additional 2–3 minutes until the sauce thickens to a glossy, rich consistency and the chicken is fully cooked.
10. Serve and garnish: Spoon the pineapple chicken mixture generously over the cooked white rice. Sprinkle sliced green onions on top for a fresh, vibrant garnish. Serve immediately while hot for the best flavor and texture.

Notes

• For a spicier dish, increase the amount of red pepper flakes according to taste.
• Use a smoky, slightly sweet barbecue sauce without honey to achieve the authentic flavor balance.
• Fresh ginger can be substituted with powdered ginger at half the quantity if fresh is unavailable.
• Ensure rice is well rinsed before cooking to remove excess starch and prevent clumping.
• Cooking the chicken until just browned but not fully cooked helps keep it tender after simmering in the sauce.
• This recipe works well with jasmine or basmati rice if you prefer aromatic rice varieties.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Hawaiian