Hawaiian Pineapple Chicken & Rice

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This Hawaiian Pineapple Chicken & Rice recipe is one of those meals I could eat all year long. It reminds me of family cookouts and beach days with a little sticky sauce on my fingers and a burst of juicy pineapple in every bite. When I first made this dish, I knew I had something special. The sweet-savory glaze wrapped around tender chicken bites combined with vibrant bell peppers and golden pineapple chunks just felt like a warm hug from the islands.

I love the way this recipe turns simple ingredients into something bold and irresistible. The caramelized chicken paired with fresh vegetables and tropical fruit creates a balance that’s both comforting and exciting. What seals the deal for me is how the sticky sauce thickens just enough to coat every piece perfectly while still pooling slightly over the bed of fluffy white rice. It’s the kind of dish that draws everyone back for seconds.

Every time I make this, someone asks for the recipe. And honestly, I get it. This meal is incredibly easy to prepare, delivers a visual pop of color, and pleases both picky eaters and adventurous food lovers alike. Whether it’s a weeknight dinner or a casual weekend gathering, this chicken and rice combo wins the table every time.

Why You’ll Love This Hawaiian Pineapple Chicken & Rice

This recipe combines the tangy brightness of pineapple with a savory, slightly sweet glaze that clings to golden-brown chicken pieces. It’s a balance of flavors and textures that feels luxurious without the fuss. It’s also incredibly customizable and adaptable, which makes it a go-to when you’re working with pantry staples or trying to impress with minimal effort. Plus, the presentation is downright stunning, bursting with juicy colors and tropical charm.

Ingredients

Chicken breasts or thighs are the heart of this dish. I use boneless, skinless pieces because they cook quickly and soak up the sauce well, staying tender throughout.

Pineapple chunks bring that sweet tropical flavor and juicy texture that contrasts beautifully with the savory chicken. I prefer fresh pineapple when I have it, but canned works great too.

Bell peppers (red and yellow) add color and a slight crunch. They mellow a bit as they cook and help round out the flavor profile.

Soy sauce is the salty, umami-rich foundation of the sauce. It gives the glaze depth and contrast against the sweetness.

Brown sugar helps create that glossy, sticky finish on the chicken while deepening the sweet notes.

Garlic and ginger provide a warm, aromatic base. They infuse the dish with layers of flavor that complement both the meat and fruit.

Cornstarch is key to thickening the sauce. It turns the pineapple juice mixture into a luscious glaze.

Green onions bring a sharp, fresh bite right at the end, adding brightness and color just before serving.

Rice serves as the base for everything. I go for jasmine or long-grain white rice to soak up the sauce.

How to Make Hawaiian Pineapple Chicken & Rice

Step 1: Prep the Chicken

Cut your chicken into bite-sized chunks. Pat them dry with paper towels and season lightly with salt and pepper. This helps the chicken sear properly and stay juicy.

Step 2: Sear the Chicken

Heat oil in a large skillet over medium-high heat. Add the chicken and cook until golden on all sides. Work in batches if needed to avoid overcrowding the pan. Remove the cooked chicken and set it aside.

Step 3: Make the Sauce

In the same pan, add a touch more oil if needed. Sauté the garlic and ginger until fragrant. Stir in soy sauce, brown sugar, pineapple juice, and cornstarch. Whisk until smooth. Let the sauce simmer until it begins to thicken.

Step 4: Add the Veggies & Pineapple

Toss in the chopped bell peppers and pineapple chunks. Cook for a few minutes until the peppers begin to soften slightly.

Step 5: Return the Chicken

Add the chicken back to the skillet and stir everything together so the sauce coats all the ingredients. Let it simmer for another 3-5 minutes until the chicken is fully cooked and the sauce is glossy and thick.

Step 6: Serve it Up

Spoon the chicken and sauce over a bed of rice. Sprinkle chopped green onions on top just before serving for an extra pop of freshness.

Recipe Variations and Possible Substitutions

You can definitely switch things up based on what you have on hand or your flavor preferences. If you’re out of fresh pineapple, canned works just as well, and you can even use the juice from the can for the sauce. For a spicier kick, toss in a few red pepper flakes or diced jalapeños when you sauté the garlic and ginger.

For a lower-sodium version, use low-sodium soy sauce or even coconut aminos. If you’re gluten-free, tamari is a great alternative. Don’t eat chicken? This recipe works wonderfully with shrimp or tofu. Just adjust the cooking time accordingly so the protein doesn’t overcook. You can even substitute quinoa or cauliflower rice if you’re skipping grains.

Serving and Pairing Suggestions

This dish is a meal on its own with the rice and all those vibrant vegetables, but if you want to make it a bigger spread, serve it with a fresh side salad with citrus vinaigrette or a simple cucumber salad to keep things light. You can also add steamed broccoli, sugar snap peas, or even grilled corn on the cob for more texture.

If you’re entertaining, offer a tropical drink like pineapple iced tea or mango lemonade to complement the meal. It also pairs well with something cool and creamy like a coconut rice pudding or even fruit skewers for dessert.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce thickens as it sits but stays delicious. When reheating, I prefer using a skillet over medium heat with a splash of water or pineapple juice to loosen the sauce. You can also microwave it in a covered dish in 30-second intervals, stirring between each until warmed through.

If you want to freeze it, portion it into freezer-safe bags or containers. It’ll keep well for up to 2 months. Just thaw in the fridge overnight before reheating.

FAQs

What makes Hawaiian Pineapple Chicken & Rice different from sweet and sour chicken?

The main difference is the sauce. Hawaiian Pineapple Chicken & Rice uses a soy-based glaze with brown sugar and pineapple juice, which gives it a sweet-savory island flavor rather than the tangy vinegar-forward taste of sweet and sour chicken.

Can I make Hawaiian Pineapple Chicken & Rice in advance?

Yes, it reheats beautifully. Just store it in the fridge in an airtight container. The flavors meld even more overnight, making leftovers extra tasty.

Is fresh pineapple necessary for Hawaiian Pineapple Chicken & Rice?

Not at all. Canned pineapple chunks work great and are super convenient. Just be sure to use the juice for the sauce.

Can I make Hawaiian Pineapple Chicken & Rice in the slow cooker?

You can! Sear the chicken first for best texture, then add all ingredients to the slow cooker and cook on low for 4 to 5 hours. Add the cornstarch slurry near the end to thicken the sauce.

What rice works best with Hawaiian Pineapple Chicken & Rice?

Jasmine or long-grain white rice is ideal because it soaks up the sauce nicely, but brown rice or even coconut rice would also be delicious choices.

Related Recipe You’ll Like

If you’re a fan of sweet and savory flavor combinations, you’ll also enjoy the Chicken Scampi with Garlic Parmesan Rice. It has a totally different flavor profile but shares that same comfort food appeal and rice pairing. Another great option is the Texas Roadhouse Smothered Chicken which offers a hearty, cheesy alternative that still delivers tender chicken and bold flavor. For a lighter side, try the Roasted Zucchini and Squash to complement this dish with some roasted veggies.

Save and Share This Recipe for Later

If this Hawaiian Pineapple Chicken & Rice caught your eye, don’t forget to pin it for later on your Pinterest board. This is one of those recipes you’ll want to come back to again and again, especially for family dinners or easy entertaining. Share the love by emailing it to a friend or sharing on your social media. A colorful, tasty dish like this deserves a spot in everyone’s weekly meal rotation!

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