Why I Love This Recipe

Sweet, savory, a little sticky, and loaded with fresh pineapple, this is the kind of dinner that instantly brightens up the week. The homemade sauce clings to every bite of chicken and veggies, creating that takeout-style glaze that’s hard to resist. Once it’s piled over a bowl of warm rice, you’ll be wondering why you ever ordered the restaurant version.

Enjoying The Leftovers

This is one of those meals that holds up really well for meal prep. The chicken soaks up even more of the sauce overnight, making lunch the next day something to look forward to.

Storing

Store the pineapple chicken and rice in separate airtight containers in the refrigerator for up to 4 days. If you’re meal prepping, wait to garnish with green onions or sesame seeds until you’re ready to eat.

Reheating

Warm the chicken and rice in the microwave or in a skillet over medium heat until heated through. If the sauce has thickened in the fridge, stir in a splash of water to loosen it up before serving.

A bowl of pineapple chicken and peppers over rice.
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Pineapple Chicken Bowls

Skip the takeout because this Pineapple Chicken Bowl brings all those sweet and savory flavors home in under an hour. Juicy chicken, colorful peppers, fresh pineapple, and a glossy homemade sauce come together for an easy dinner that's packed with flavor and perfect served over a bowl of fluffy rice.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
US M
Servings 4

Ingredients

  • 1 lb chicken breast or thighs
  • 1 can of sliced pineapple in pineapple juice
  • 1 cup pineapple juice
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 1 tbsp sriracha
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp minced garlic
  • 1 tsp ginger powder
  • 1 tsp dijon mustard
  • 1/2 tsp black pepper
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 tbsp avocado oil
  • 1 cup brown rice, cooked
US – M

Instructions

  • Cut the chicken into bite size cubes, season with salt and pepper then set aside.
  • Preheat a large skillet to medium high heat and add 1 tbsp avocado oil. Once hot add the chicken and cook for 7-10 minutes, stirring occasionally, until fully cooked.
  • Meanwhile, slice the peppers into large chunks and set aside.
  • Once the chicken is cooked add the peppers to the skillet and mix well. Saute for about 5 minutes until the peppers begin to soften.
  • Add 1 cup of pineapple juice (from the can), soy sauce, ketchup, dijon mustard, rice vinegar, sesame oil, sriracha, minced garlic, ginger powder, and pepper in a medium-sized bowl then mix well until everything is well incorporated.
  • Add the sauce and 1 cup chopped fresh pineapple (from the can) to the skillet and mix. Let it simmer for about 7-10 minutes, stirring occasionally, so that the sauce thickens and everything is well covered.
  • Serve with rice and top with a little bit of fresh pineapple and enjoy!

Nutrition Per Serving

Calories: 423kcal | Carbohydrates: 55g | Protein: 31g | Fat: 9g | Fiber: 4g | Calcium: 51mg | Iron: 2mg