Okay, so let’s be real… some weeknights are just a blur, right? You’re juggling work, the kids, maybe even trying to squeeze in a workout, and the last thing you want is a complicated dinner. That’s where this recipe comes in! I’m so excited to share my go-to, the one and only, Make This Easy Pineapple Chicken and Rice Tonight. It’s truly a lifesaver, and it’s ready in under an hour. We’re talking flavorful chicken, sweet pineapple, and fluffy rice. This recipe is a guaranteed hit and requires minimal effort.

I’ve been whipping this up for years, ever since my kiddos could eat solids. It’s a family favorite, perfect for those super hectic evenings when you just need something yummy and quick on the table! Plus you probably already have most of the ingredients.

Why You’ll Love This Recipe

Honestly? Because it’s amazing and here’s why:

Quick as a Flash! Seriously, you can have dinner ready in under 40 minutes. Perfect for those nights you’re short on time.
Flavors Explode in Your Mouth! The sweet pineapple with the savory chicken and that sauce… oh, it’s dreamy!
Easy Peasy Cleanup! Only one pan needed, plus a bowl for mixing the sauce. Less mess, more chill time. Score!
Kid-Approved and Family-Friendly! My kids devour this, and trust me, they are picky eaters.
Uses Common Ingredients! No fancy stuff here, which saves you a trip to the store.

Ingredients You’ll Need to Make This Easy Pineapple Chicken and Rice Tonight

Alright, let’s get down to the good stuff! This recipe uses ingredients you probably already have. But, hey, if not, no worries! They’re super easy to find at your local grocery store.

1 lb chicken breasts, you’ll want to cube those.
1 tablespoon of olive oil.
1 chopped onion.
1 chopped bell pepper – any color works!
1 (20 ounce) can of pineapple chunks (drained, but save that juice!).
1/2 cup of that yummy pineapple juice that you saved, by the way.
1/4 cup soy sauce.
2 tablespoons brown sugar.
1 tablespoon cornstarch.
Cooked rice – white, brown, whatever you love!

See? Nothing crazy here. Grab these, and you’re golden!

How to Make This Easy Pineapple Chicken and Rice Tonight: Step-by-Step Instructions

Okay, friends, let’s get cooking! This pineapple chicken and rice recipe is so simple, you’ll be making it on repeat. Follow these easy steps, and dinner will be ready in a flash. Don’t worry if you’ve never cooked before, I got you!

Preparing the Chicken and Vegetables

First up, let’s prep those ingredients. Grab your chicken breasts and use a nice, sharp knife. Cut those chicken breasts into bite-sized cubes – roughly the same size, so they cook evenly. This way, you won’t get some pieces done and others still raw. Now, chop your onion and bell pepper. Whatever color pepper you enjoy is just fine! Trust me, it all tastes wonderful in the end! Set those aside, and let’s move on.

Cooking the Chicken

Now, heat up that olive oil in a big skillet. Medium-high heat is perfect. Once it’s shimmering, add your cubed chicken. Cook the chicken, stirring occasionally, until it’s nicely browned and cooked through – about 5-7 minutes. You want a good sear on the outside. Make sure the chicken is no longer pink inside. See? Easy peasy! Don’t overcrowd the pan, or it won’t brown as well.

Creating the Pineapple Sauce

While that chicken is browning, let’s make that luscious pineapple sauce! Get a bowl and whisk together your pineapple juice, soy sauce, brown sugar, and cornstarch. Whisk it well, until that cornstarch is completely dissolved – no lumps allowed! Once your chicken is cooked, pour that yummy sauce into the skillet. Toss in those pineapple chunks, too. Mmm, the aroma already!

Simmering and Serving Your Delicious Dish

Bring the sauce to a gentle simmer. Reduce the heat if it seems to be bubbling too vigorously. Let it cook for about 5 minutes, or until the sauce thickens slightly and coats the chicken. Taste test it, too! Now, for serving, you can serve it over fluffy rice. We like white rice, but brown rice would be great too. A sprinkle of sesame seeds on top is a nice touch!

Tips for Success to Make the Best Easy Pineapple Chicken and Rice

Listen, even the simplest recipes can use a little boost, right? Here are a few things I’ve learned from making this Easy Pineapple Chicken and Rice a million times (okay, maybe not a million, but a lot!). Follow these, and you’ll be a pineapple chicken pro in no time!

Don’t Be Shy with the Sear! Giving your chicken a good sear adds so much flavor. Don’t be afraid to let it get a little browned.
Taste Your Sauce! Always, always taste your sauce while it’s simmering. You might want to add a little more soy sauce for saltiness, or brown sugar if you like it sweeter. Adjust to your taste!
Cook the Rice Right! Perfect rice is key. Follow the instructions on your rice package, or if you’re feeling fancy, try cooking your rice in chicken broth – yum!

Trust me, these are game-changers!

Ingredient Notes and Possible Substitutions

Okay, let’s talk about the stars of this show and what you can tweak if you need to! This is all about making it work for YOU, my friend.

Chicken Breasts: The classic. But, hey, chicken thighs work great too! They might take a few extra minutes to cook; make sure the internal temp hits 165°F (74°C).
Pineapple Chunks: Canned is easiest (and what I usually use!). Fresh pineapple is amazing if you have it, but canned pineapple juice is essential for the sauce anyway.
Soy Sauce: I use low-sodium soy sauce because I don’t want it to be too salty. Coconut aminos are a good gluten-free swap!
Brown Sugar: Adds a little caramel-y depth. You can use honey or maple syrup if you prefer, just adjust to taste!

Don’t be afraid to experiment! That’s the fun part of cooking, right?

Make-Ahead & Freezer Tips

Okay, so let’s talk about making your life even EASIER, shall we? You totally can prep this ahead! If you’re planning ahead, chop the chicken and veggies the night before and store them separately in the fridge. That way, when dinner time rolls around, you literally just need to cook the chicken and toss it together!

You can also freeze this, too, for those super crazy weeks. Just cool the chicken and sauce completely, then freeze it in a freezer-safe container. To reheat, thaw it in the fridge overnight and then reheat in the skillet until warmed through. You might want to add a splash of water or chicken broth when reheating, to loosen the sauce. Voila – dinner is DONE!

Variations to Spice Up Your Easy Pineapple Chicken and Rice

Okay, so we’ve got the classic down, but what about mixing things up a bit? ‘Cause sometimes, you just crave something different, right? I’m all about that!

Add Some Veggies! Toss in some broccoli florets or snap peas for extra nutrients and texture while you’re cooking the chicken and onions.
Go Spicy! Add a pinch of red pepper flakes or a dash of sriracha to the sauce for a little kick!
Make it a Bowl! Turn it into a bowl and add some extra toppings like chopped green onions, a sprinkle of cilantro, or some sliced almonds for crunch!

Easy peasy and delicious!

Estimated Nutritional Information

Okay, so you want to know what you’re getting yourself into calorie-wise, huh? Well, here’s a rough estimate – remember, this is just a guide! A single serving has roughly 450 calories, 15g of fat, 30g of protein, and 50g of carbs. Keep in mind that this is just an estimate! These numbers include:

Calories: 450
Sugar: 25g
Sodium: 600mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 30g
Cholesterol: 80mg

These values can change slightly depending on the exact ingredients you use and how much rice you pile on your plate.

Frequently Asked Questions About This Easy Pineapple Chicken and Rice

I know, I know… you have questions! So, here are some of the ones I get asked the most. Hopefully, this clears up everything and gets you excited to make this super easy dinner! Let’s get started!

Can I use a different type of rice with this Pineapple Chicken?

Absolutely! I usually make it with standard white rice because that’s what my family loves, but feel free to get creative! Brown rice is delicious and a bit healthier. You could even use jasmine rice for a more fragrant twist. Just make sure you cook it according to the package directions! It also tastes good with cauliflower rice!

What if I don’t have pineapple chunks?

No problem! You can totally use fresh pineapple. Just chop it into bite-sized pieces and add it to the skillet along with the sauce. Remember to save some of that pineapple juice! Or use canned pineapple rings or slices, just cut them up! Yum!

How can I make this Pineapple Chicken and Rice spicier?

Oh, spice it up, honey! Add a pinch of red pepper flakes to the sauce when you’re making it. Or, if you have some sriracha, a dash of that will do the trick and add a little heat! You can also throw in a chopped jalapeño pepper when you’re cooking the onions and bell pepper. Careful, it splatters!

Can I add other vegetables?

Of course, you can make it your own! Broccoli and snap peas would be delicious additions. Just add them during the last few minutes of cooking with the chicken pieces. Give it a try – you won’t regret it.

Christmas Red Velvet Crinkle Cookies

Author: habibarecipes
Total Time: 1 hr 32 min
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Soft and chewy red velvet cookies rolled in powdered sugar for a festive crinkle effect.

Ingredients

Scale

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 teaspoon red food coloring
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup powdered sugar, for rolling

Instructions

Cream together butter and granulated sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract, buttermilk, and red food coloring.
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Chill the dough for at least 1 hour.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll the chilled dough into 1-inch balls.
Roll each ball generously in powdered sugar.
Place the coated balls onto the prepared baking sheets, about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For a deeper red color, you can use gel food coloring.
Ensure the dough is well chilled for easier handling and better crinkles.
Do not overbake; the cookies will continue to set as they cool.

Prep Time: 20 min
Cook Time: 12 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 20g
Sodium: 100mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: red velvet cookies, christmas cookies, crinkle cookies, holiday baking, festive cookies, chocolate cookies

Make This Easy Pineapple Chicken: 40-Minute Dinner!