There’s just something about a meal that brings all the flavors together—sweet, savory, a little tangy, and totally satisfying. That’s exactly what you get with a Pineapple Chicken and Rice Bowl. It’s comfort food at its finest, but with a bright, tropical twist that makes every bite feel like a little escape.
Whether you’re getting home after a long day or just craving something wholesome without spending the whole evening cooking, the Pineapple Chicken Rice Bowl has you covered. The best part? You don’t need any fancy skills—just simple ingredients and a little time to whip up something seriously tasty.
Why You’ll Love this Rice Bowl
There are plenty of reasons this dish has become a staple in so many kitchens:
- It’s fast and easy: You can pull this meal together in under 45 minutes.
- Sweet and savory balance: The juicy pineapple complements the savory, marinated chicken perfectly.
- Great for meal prep: It stores well in the refrigerator and reheats easily.
- Customizable: You can make it spicy, low-carb, or vegan with simple swaps.
- Nutrient-packed: It’s full of protein, fiber, vitamins, and antioxidants.
Looking for similar high-flavor, easy dinners? Try the Hot Honey Chicken and Rice Bowls next!
Ingredients You’ll Need
Here’s what you’ll want to gather for your pineapple chicken and rice bowl:
Chicken Marinade
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoon soy sauce (or coconut aminos for gluten-free)
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- ½ tsp crushed red pepper flakes (optional)
Pineapple Sauce
- 1 cup pineapple chunks (fresh or canned in juice, not syrup)
- ¼ cup pineapple juice
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water (to thicken)
Bowl
- 2 cups cooked jasmine or brown rice
- 1 red bell pepper, sliced
- 1 cup broccoli florets, lightly steamed
- 1 small red onion, thinly sliced
- Optional: sesame seeds, chopped green onions, chili flakes for garnish
How to Make Your Pineapple Chicken and Rice Bowl
Follow these simple steps to bring this flavorful bowl to life:
1. Marinate the Chicken
In a medium bowl, combine the soy sauce, sesame oil, garlic, ginger, and red pepper flakes. Add the chicken pieces and mix until they’re evenly coated. Marinate in the refrigerator for at least 30 minutes.
2. Make the Pineapple Sauce
In a blender or food processor, blend the pineapple chunks, juice, honey, and rice vinegar until smooth. Pour the mixture into a small saucepan, heat on medium, then add the cornstarch slurry. Stir continuously until the sauce thickens and becomes glossy—about 3–5 minutes.
3. Cook the Chicken
In a large skillet heat a bit of oil over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, until browned and fully cooked through. Remove from heat and set aside.
4. Stir-Fry the Veggies
In the same skillet, add a little oil if needed and stir-fry the bell peppers, onions, and broccoli for 4–5 minutes, until tender-crisp.
5. Assemble the Bowls
Add rice to your bowl as the base. Layer the chicken and veggies over the rice. Drizzle generously with the pineapple sauce. Garnish with sesame seeds and chopped green onions.
Variations to Try
Want to mix things up? Try one of these tasty twists:
- Make it spicy: Add sriracha or chili garlic sauce to the pineapple glaze.
- Go low-carb: Replace rice with cauliflower rice.
- Add crunch: Sprinkle crushed cashews or peanuts on top.
- Hawaiian style: Mix in grilled pineapple slices for a smoky sweetness.
- Vegan swap: Use tofu or tempeh instead of chicken, and skip the honey if needed.
Like these customizations? You might also enjoy the Bang Bang Chicken Bowl for a creamy, spicy variation.
Meal Prep & Storage Tips
If you’re cooking for the week or just want leftovers, this dish is perfect.
- Fridge: Store in airtight containers for up to four days.
- Freezer: Freeze cooked chicken and sauce separately. Thaw overnight before reheating.
- Reheat: Use the microwave or stovetop. Add a splash of water to the sauce if it’s too thick.
Want more bowl-style inspiration? Try the Teriyaki Chicken Rice Bowl or this Mediterranean twist: Mediterranean Chicken Bowl.
Nutritional Highlights
This pineapple chicken and rice bowl is more than just flavorful—it’s full of good-for-you ingredients:
- Lean protein: Chicken helps keep you full and supports muscle health.
- Antioxidants: Pineapple and colorful veggies offer vitamins A and C.
- Whole grains: Brown rice or jasmine rice provides energy and fiber.
- Low fat: Especially when cooked with minimal oil.
It’s a balanced meal that supports your health goals without sacrificing taste.
FAQs
Can I use canned pineapple for the pineapple chicken and rice bowl?
Yes! Just make sure it’s canned in juice, not syrup, to avoid extra sugar. Drain the juice and use it in the sauce for added flavor.
What Type of rice is best for this recipe?
Jasmine rice is aromatic and fluffy, while brown rice adds more fiber. You can also use basmati or even cauliflower rice if you’re cutting carbs.
Is it possible to grill the chicken instead of cooking it on the stovetop?
Definitely. Grilled chicken adds a smoky depth that pairs beautifully with the sweet pineapple sauce.
How do I make it vegetarian?
Substitute chicken with tofu or tempeh and make sure the sauce is made without honey if you’re fully plant-based.
A Bowl That’s Bursting With Flavor and Comfort
The pineapple chicken and rice bowl is everything you want in a homemade meal—easy, healthy, satisfying, and full of bold, tropical flavor. It’s the kind of dish that makes you feel good, body and soul.Whether you’re serving it for dinner tonight or prepping your meals for the week, this recipe has got your back. Still hungry? The Buffalo Chicken Rice Bowl is another quick-fix that delivers huge flavor.
Pineapple Chicken and Rice Bowl
Equipment
Ingredients
For the Chicken Marinade:
- 1 lb boneless skinless chicken breast or thighs cut into bite-sized pieces
- 2 tbsp soy sauce or coconut aminos
- 1 tbsp sesame oil
- 2 garlic cloves minced
- 1 tsp fresh ginger grated
- ½ tsp red pepper flakes optional
For the Pineapple Sauce:
- 1 cup pineapple chunks fresh or canned in juice
- ¼ cup pineapple juice
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tbsp cornstarch + 2 tbsp water mixed
For the Bowl:
- 2 cups cooked jasmine or brown rice
- 1 red bell pepper sliced
- 1 small red onion thinly sliced
- 1 cup broccoli florets lightly steamed
- Optional toppings: sesame seeds, chopped green onions, chili flakes
Instructions
Marinate the Chicken
- In a bowl, combine soy sauce, sesame oil, garlic, ginger, and red pepper flakes. Add chicken and mix well. Let marinate for 30 minutes.
Make the Pineapple Sauce
- Blend pineapple chunks, juice, honey, and rice vinegar until smooth. Transfer to a saucepan, heat on medium, then stir in cornstarch slurry. Cook until thickened.
Cook the Chicken
- Heat a skillet over medium-high heat. Add marinated chicken and cook until golden and cooked through, about 6–8 minutes. Set aside.
Stir-Fry the Veggies
- In the same skillet, stir-fry bell pepper, broccoli, and onion until tender-crisp, 4–5 minutes.
Assemble the Bowls
- Layer rice in bowls. Top with chicken, vegetables, and pineapple sauce. Garnish as desired.
Notes
- Use canned pineapple in juice, not syrup, for best results.
- Tofu or tempeh can be substituted for a vegetarian version.
- Store leftovers in airtight containers for up to 4 days.
