Go Back

Pineapple Chicken And Rice

Pineapple chicken and rice with a sweet-savory soy-ginger glaze that turns glossy as the pineapple caramelizes. Diced chicken thighs cook tender and spoon over fluffy rice for an easy dump-and-go dinner.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 1.5 lb chicken thighs, diced
Pineapple
  • 1 can (20 oz) pineapple chunks with juice
Soy glaze
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp ginger, grated
  • 2 cloves garlic, minced
Rice and toppings
  • 3 cup cooked rice Use warm rice for best serving texture.
  • 2 scallions, sliced

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Combine and cook
  1. Combine chicken thighs, pineapple chunks with juice, soy sauce, brown sugar, ginger, and garlic in a baking dish or slow cooker, stirring to coat the chicken evenly. Make sure the mixture is well mixed so the glaze thickens around the chicken.
  2. Bake at 375°F for 35–40 minutes, until the chicken is cooked through and glossy, stirring once halfway through if possible. The glossy surface is your visual cue that the sauce has reduced and caramelized.
  3. Alternatively, slow cook on low for 4 hours until the chicken is cooked through and glossy. Check that the glaze clings to the chicken and looks shiny rather than watery.
Serve
  1. Spoon the pineapple chicken and glaze over the cooked rice so each serving gets plenty of sauce. The rice should look generously coated at the edges.
  2. Top with sliced scallions right before serving. Use the bright green pieces as a fresh visual finish.

Notes

Pro tip: If the glaze looks too thick, reserve a few tablespoons of pineapple juice and stir it in to thin the sauce to a spoonable consistency. Refrigerate leftovers in a sealed container for up to 4 days; reheat until steaming hot. Freezing is not recommended because the pineapple texture can soften when thawed. For a lower-sugar swap, use coconut sugar or a brown sugar substitute in the same amount to keep the caramelized glaze effect.