Description

This easy 30-minute summer dinner combines sweet, tangy pineapple with savory chicken and rice, all cooked in one pan for a breezy, flavor-packed meal. It’s flexible, fast, and perfect for busy weeknights or laid-back weekends.

Ingredients

Scale

2 cups cooked chicken, shredded or diced (about 12 oz)
1 cup pineapple chunks (fresh or canned, drained)
3 cups cooked rice (preferably day-old, white or brown)
1 medium bell pepper, diced
1/2 medium red onion, diced
2 cloves garlic, minced
3 tablespoons low sodium soy sauce (or tamari for gluten-free)
2 teaspoons sesame oil
1/2 teaspoon chili flakes (optional)
2 green onions, sliced (for topping)
Salt and pepper, to taste
Lime wedges, for serving

Instructions

Prep all ingredients: dice chicken, bell pepper, red onion, and pineapple; mince garlic; slice green onions. Break up cold rice if clumpy.
Heat a large skillet or wok over medium-high heat. Add sesame oil and swirl to coat.
Add diced onion and bell pepper. Stir-fry for about 2 minutes until starting to soften.
Add pineapple chunks and cook for another 2 minutes until caramelized and golden.
Push veggies to the side, add garlic and chili flakes to the oil, and stir for about 30 seconds until fragrant.
Add cooked chicken and rice. Break up rice and mix everything together. Pour in soy sauce and stir to coat. Keep heat high so rice fries.
Taste and season with salt and pepper as needed. For crispy rice, let mixture sit undisturbed for 1 minute, then flip sections over.
Sprinkle sliced green onions over the top and squeeze lime juice just before serving.
Serve in bowls or on a platter, garnished with extra green onions or sesame seeds if desired.

Notes

Use day-old rice for best texture; fresh rice can get mushy. Caramelize pineapple for maximum flavor. Adjust soy sauce to taste and finish with lime juice for brightness. Swap chicken for tofu, shrimp, or pork for variations. Tamari makes it gluten-free. Add extra veggies or mango for a twist.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Fusion, Asian-inspired

Nutrition

Serving Size: About 1 generous cup
Calories: 320
Sugar: 8
Sodium: 650
Fat: 7
Saturated Fat: 1.5
Carbohydrates: 44
Fiber: 3
Protein: 22

Keywords: pineapple chicken, chicken and rice, summer dinner, easy recipe, one-pan, stir-fry, tropical, weeknight meal, gluten-free option