If you have a soft spot for sweet and savory combos that bring a burst of tropical sunshine to your table, then this Hawaiian Pineapple Chicken and Rice Recipe is going to be your new best friend. Imagine tender chicken pieces glazed in a tangy, smoky barbecue sauce mingled with juicy pineapple chunks, all served over perfectly fluffy white rice. Every bite delivers a vibrant dance of flavors and textures that’s incredibly satisfying and surprisingly easy to make. Whether you’re cooking for family dinner or impressing friends, this dish brings cheerful island vibes right to your dinner plate.
Ingredients You’ll Need
The beauty of the Hawaiian Pineapple Chicken and Rice Recipe lies in its straightforward ingredients that come together to create something truly special. Each component plays a vital role: from the tender chicken and sweet pineapple chunks to the punchy ginger and balanced barbecue sauce, every ingredient adds layers of depth in flavor and texture.
- 2 lbs skinless, boneless chicken breasts: Cut larger than bite-size so the chicken stays juicy and meaty through cooking.
- 2 teaspoons kosher salt, divided: Proper seasoning is the key to elevating every element of this dish.
- ½ teaspoon black pepper: Adds gentle warmth without overpowering the tropical sweet notes.
- 2 ½ tablespoons cooking oil, divided: Provides a perfect sear on the chicken and helps soften the veggies.
- 1 red or green bell pepper, large dice: Offers a crunchy, colorful contrast that keeps the dish vibrant.
- 1 small sweet onion, chopped: Adds sweetness and softness to balance the tangy sauce.
- 2 teaspoons fresh grated ginger (or 1 teaspoon powdered ginger): Brings a zesty warmth and subtle peppery brightness.
- 4 cloves garlic, finely minced: Infuses the dish with aromatic depth and savory goodness.
- ¼ teaspoon red pepper flakes (or more to taste): A little kick that wakes up all the other flavors.
- 1 (20 oz) can pineapple chunks in juice: The star ingredient that brings natural sweetness and juiciness.
- ¾ cup smoky, slightly sweet barbecue sauce: Avoid honey-based types to keep the flavor balanced and rich.
- ⅓ cup brown sugar: Enhances caramelized notes and deepens the sauce’s sweetness.
- 3 teaspoons apple cider vinegar: Adds a subtle tang that brightens and lifts the overall taste.
- 3 tablespoons cornstarch: Used to thicken the sauce for that perfect, clingy glaze.
- 4 tablespoons cold water: Mixed with cornstarch to create a smooth slurry.
- 2 green onions, sliced: Fresh garnish that adds a pop of color and mild onion flavor.
- 2 cups white long-grain rice, well rinsed: The ideal base to soak up all those wonderful sauces and juices.
- 2 cups water: For perfectly cooking the rice tender and fluffy.
How to Make Hawaiian Pineapple Chicken and Rice Recipe
Step 1: Prepare the Rice
Start by rinsing your rice well under cold water to remove excess starch, which prevents clumping. In a medium saucepan, combine your rinsed rice and 2 cups of water, then bring it to a boil. Lower the heat to a gentle simmer, cover the pot, and let it cook for about 15 to 18 minutes until all the water is absorbed and the rice is tender. Keeping the rice covered off the heat helps trap the steam, giving you fluffy, perfectly cooked grains that are the perfect bed for your pineapple chicken.
Step 2: Cook the Chicken
While the rice is cooking, season the chicken pieces with 1 teaspoon of kosher salt and half a teaspoon of black pepper. Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the chicken and cook just until they develop a light golden-brown color—this will take about 4 to 5 minutes. Avoid cooking all the way through at this stage so the chicken stays juicy when added back with the sauce later. Set the chicken aside to rest.
Step 3: Sauté the Vegetables
In the same skillet, pour in the remaining 1½ tablespoons of cooking oil. Toss in the diced bell pepper and chopped sweet onion and sauté them for about 3 to 4 minutes until they soften and start to release their natural sweetness. Then stir in the grated ginger, minced garlic, and red pepper flakes. Cook everything together for another minute, allowing these fragrant ingredients to awaken your senses and build a delicious foundation for the sauce.
Step 4: Combine and Simmer
Return the partially cooked chicken pieces to the skillet and stir them into the softened vegetables. Next, add the pineapple chunks along with their sweet juice, smoky barbecue sauce, the remaining 1 teaspoon kosher salt, brown sugar, and apple cider vinegar. Stir everything together and bring to a gentle simmer. Let it cook uncovered for about 5 minutes to meld the flavors and allow the chicken to finish cooking.
Step 5: Thicken the Sauce
While your chicken simmers, whisk together the cornstarch with cold water until smooth to create a slurry. Slowly pour this mixture into the skillet while stirring to avoid clumps. Continue cooking for another 2 to 3 minutes as the sauce thickens beautifully into a luscious, glossy coating that clings to every tender piece of chicken, pineapple, and veggies.
Step 6: Serve Up Your Hawaiian Pineapple Chicken and Rice Recipe
Time to plate! Spoon generous portions of fluffy rice onto serving plates, followed by heaps of the warm, saucy pineapple chicken mixture. Finish each serving with a sprinkle of vibrant green onions for a fresh, crisp bite that contrasts perfectly with the rich sauce. Now you’re ready to dig in and enjoy every tropical-inspired mouthful.
How to Serve Hawaiian Pineapple Chicken and Rice Recipe
Garnishes
Sliced green onions add the ideal fresh crunch and a mild onion flavor that brightens up the dish. You can also toss on some toasted sesame seeds for an extra nutty aroma and texture, or a few sprigs of fresh cilantro if you like a pop of herbal brightness.
Side Dishes
For a well-rounded island-inspired meal, serve this Hawaiian Pineapple Chicken and Rice Recipe alongside a simple Asian cucumber salad or steamed broccoli. Both options provide refreshing contrast and balanced nutrition, complementing the sweet and savory flavors beautifully.
Creative Ways to Present
Looking to impress? Serve the chicken and rice in hollowed-out pineapple halves for an eye-catching tropical presentation. Or layer the dish in a bonito bowl topped with sliced avocado and a drizzle of sriracha mayo for a fun fusion twist that guests will love.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, pack leftover Hawaiian Pineapple Chicken and Rice Recipe in airtight containers and store in the refrigerator for up to 3 days. The flavors meld wonderfully overnight, making your next serving even more delicious.
Freezing
You can freeze leftovers in freezer-safe containers for up to 2 months. To maintain the best texture, consider freezing the chicken and sauce separately from the rice. Thaw in the fridge overnight before reheating.
Reheating
Reheat gently on the stove over medium heat or in the microwave. If your sauce has thickened too much, stir in a splash of water or broth to loosen it up while warming to get that perfect saucy consistency again.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra juiciness and richness to the dish, making it even more succulent. Just adjust cooking times slightly since thighs can take a bit longer to cook through.
Is it possible to make this recipe gluten-free?
Yes! Just make sure your barbecue sauce is gluten-free and replace the cornstarch with a gluten-free thickener like arrowroot powder.
Can I use fresh pineapple instead of canned?
Fresh pineapple works wonderfully too. Use ripe, sweet pineapple chunks and add a little extra juice or a splash of pineapple juice to make up for the liquid from a can.
How spicy is the dish?
The recipe includes a small amount of red pepper flakes to give a mild kick. You can easily adjust the heat level to your taste by adding more or omitting them altogether.
Can I prepare this recipe in advance for a party?
Yes! The components can be cooked separately ahead of time and combined just before serving. This makes hosting easier and lets you spend more time enjoying your guests.
Final Thoughts
This Hawaiian Pineapple Chicken and Rice Recipe is such a joyful dish to prepare and enjoy, bringing tropical sweetness and smoky depth together in a way that feels both comforting and exciting. It’s a great reminder that simple ingredients and straightforward steps can create something deeply satisfying and memorable. So, next time you crave a little island-inspired flavor, give this recipe a try — I promise it’s a winner every time!
Print
Hawaiian Pineapple Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Hawaiian
Description
This Hawaiian Pineapple Chicken and Rice recipe is a vibrant and delicious dish combining tender chicken with sweet pineapple and a smoky barbecue sauce, served over fluffy white rice. Perfect for a flavorful weeknight dinner, the dish balances savory, sweet, and tangy flavors with a hint of spice from red pepper flakes.
Ingredients
Chicken and Vegetables
- 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 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)
Sauce
- 1 (20 oz) can pineapple chunks in juice
- ¾ cup barbecue sauce (smoky and slightly sweet, avoid honey-based)
- â…“ cup brown sugar
- 3 teaspoons apple cider vinegar
- 3 tablespoons cornstarch
- 4 tablespoons cold water
Rice
- 2 cups white long-grain rice, well rinsed
- 2 cups water
Instructions
- Prepare the rice: In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 15–18 minutes until the water is absorbed and the rice is tender. Remove from heat and keep covered until serving.
- Cook the chicken: Season the chicken pieces with 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the chicken and cook until lightly browned but not fully cooked through, about 4–5 minutes. Remove chicken from skillet and set aside.
- Cook the vegetables: Add the remaining 1½ tablespoons of oil to the skillet. Add diced bell pepper and chopped onion, sautéing for 3–4 minutes until softened. Stir in grated ginger, minced garlic, and red pepper flakes; cook for 1 minute until fragrant.
- Combine and simmer: Return the chicken to the skillet. Add pineapple chunks with their juice, barbecue sauce, 1 teaspoon kosher salt, brown sugar, and apple cider vinegar. Stir to combine thoroughly. Bring to a simmer and cook for about 5 minutes.
- Thicken the sauce: While the chicken simmers, whisk together cornstarch and cold water to create a slurry. Slowly stir this mixture into the skillet, mixing well. Continue cooking for another 2–3 minutes until the sauce thickens and the chicken is cooked through.
- Serve: Spoon the pineapple chicken mixture over the cooked rice. Garnish with sliced green onions and serve immediately.
Notes
- Use smoky and slightly sweet barbecue sauce, avoiding honey-based to keep the flavor balanced.
- Adjust red pepper flakes according to your heat preference.
- Ensure the rice is well rinsed before cooking to achieve fluffy grains.
- Serve immediately after cooking for best texture and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
