Name: Easy Pineapple Chicken and Rice (30-Minute Meal!)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 pounds Boneless, Skinless Chicken Breasts; 1 teaspoon Dried Thyme; ½ teaspoon Kosher Salt; ⅛ teaspoon Black Pepper, freshly ground; 1 tablespoon Vegetable Oil; 1 (20 oz.) can Canned Sliced Pineapple (in juice); 1 tablespoon Cornstarch; ¼ cup Dijon Mustard; ¼ cup Honey; 2 Garlic Cloves, minced; 4 servings Cooked Rice (Jasmine or Basmati), for serving

Jump to Recipe

Are you searching for a weeknight dinner that breaks out of the boring routine? Something fast, flavorful, and with a touch of tropical sweetness? What if you could have a restaurant-quality meal on the table in about 30 minutes, using just one pan for the main event?

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Season and Brown the Chicken
Step 2: Prepare the Sauce Components
Step 3: Simmer the Chicken
Step 4: Thicken the Sauce
Step 5: Finish the Dish
Step 6: Serve

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1: Can I use chicken thighs instead of breasts?
Q2: Can I use fresh pineapple?
Q3: My sauce isn’t thick enough. What did I do wrong?
Q4: Can I use a different kind of mustard?

Easy Pineapple Chicken and Rice (30-Minute Meal!)

Description
Ingredients
Instructions
Notes
Nutrition
Did you make this recipe?

This delicious Pineapple Chicken and Rice recipe is your answer! Tender, juicy chicken breasts are pan-seared and then simmered in a luscious, sticky-sweet and tangy sauce made from pineapple juice, honey, and Dijon mustard. Served over a bed of fluffy rice with warm pineapple slices, this pineapple chicken dish is an absolute crowd-pleaser that brings a taste of the islands to your dinner table, any night of the week.

Ingredients

This recipe uses a canned pineapple shortcut, cleverly using the reserved juice to build a spectacular pan sauce from scratch.

Ingredient	Amount/Quantity	Notes
Boneless, Skinless Chicken Breasts	1.5 pounds	About 2-3 large breasts
Dried Thyme	1 teaspoon
Kosher Salt	½ teaspoon
Black Pepper, freshly ground	⅛ teaspoon
Vegetable Oil	1 tablespoon	For browning the chicken
Canned Sliced Pineapple	1 (20 oz.) can	Crucial: Reserve all the juice!
Cornstarch	1 tablespoon	For thickening the sauce
Dijon Mustard	¼ cup	Adds a tangy, savory balance
Honey	¼ cup	For sweetness and a sticky glaze
Garlic Cloves, minced	2	Fresh garlic provides the best flavor
Cooked Rice	4 servings	For serving (Jasmine or Basmati is great)

Timing

This one-pan chicken dinner comes together incredibly fast, making it a true weeknight champion.

Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Total Time: Approximately 35-40 minutes

Step-by-Step Instructions

Follow these simple steps to create a juicy, flavorful chicken dinner with a delicious pineapple glaze.

Step 1: Season and Brown the Chicken

First, pat your chicken breasts dry with a paper towel. Season both sides evenly with the dried thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts. Sear the chicken for 3-5 minutes per side, until a deep golden-brown crust forms.

Actionable Tip: Don’t overcrowd the pan! If your chicken breasts are large, work in batches. A good sear builds a ton of flavor that will be the foundation of your pan sauce.

Step 2: Prepare the Sauce Components

While the chicken is browning, prepare your sauce. Open the can of pineapple slices and carefully drain all the juice into a liquid measuring cup. Set the pineapple slices aside for later.

In a small, separate bowl, combine 1 tablespoon of cornstarch with 2 ounces (¼ cup) of the reserved pineapple juice. Whisk this mixture until the cornstarch is completely dissolved and no lumps remain. This is your “slurry” for thickening the sauce later. Set it aside.

In another, larger bowl, whisk together the remaining pineapple juice, the ¼ cup of Dijon mustard, the ¼ cup of honey, and the 2 minced garlic cloves.

Step 3: Simmer the Chicken

Once the chicken is browned on both sides, add the Dijon-honey-garlic mixture directly into the skillet with the chicken. Bring the liquid to a simmer, then immediately reduce the heat to low. Cover the skillet with a lid and let the chicken cook gently for 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).

Actionable Tip: Simmering the chicken in the sauce not only cooks it through but also makes it incredibly tender and infuses it with the pineapple-mustard flavor.

Step 4: Thicken the Sauce

Remove the cooked chicken breasts from the skillet and set them on a plate (you can tent them with foil to keep warm). Give your cornstarch slurry (the cornstarch and 2 oz. of juice) a quick re-whisk. Pour the slurry into the simmering sauce in the skillet, whisking constantly. The sauce will begin to bubble and thicken almost immediately. Continue to stir and let it bubble for 1-2 minutes to cook out any starchy taste.

Actionable Tip: This is a classic pan sauce technique! The cornstarch slurry gives the sauce a glossy, thick consistency that will cling beautifully to the chicken.

Step 5: Finish the Dish

Reduce the heat to low. Return the chicken breasts (and any accumulated juices from the plate) to the skillet. Turn the chicken over in the thickened sauce to get it nice and coated.

Arrange the reserved pineapple slices in the pan, placing them on top of and around the chicken. Cover the pan again for 2-3 minutes, just to heat the pineapple slices through.

Step 6: Serve

Your delicious Pineapple Chicken is ready! Serve the chicken and pineapple slices hot over a bed of fluffy cooked rice, making sure to spoon a generous amount of the extra sauce over everything.

Nutritional Information

Nutritional information is an estimate per serving (¼ of the recipe, not including rice) and can vary based on specific ingredients.

Calories: Approx. 350-450 kcal
Protein: 38 g
Carbohydrates: 30 g
Fat: 9 g
Saturated Fat: 1.5 g
Sugar: 22 g (mostly from fruit/honey)

Notable Benefit: This dish is a great source of lean protein.

Healthier Alternatives

This recipe is already fairly light, but here are a few simple swaps:

Lower Sugar: Use pineapple packed in 100% juice (not heavy syrup) and look for a honey alternative or simply reduce the amount slightly.
Gluten-Free: This recipe is easily made gluten-free! Simply ensure your Dijon mustard is gluten-free and substitute the cornstarch with arrowroot powder if needed (cornstarch is naturally gluten-free, but check labels for cross-contamination).
Soy-Ginger Twist: For a different flavor profile, substitute half the Dijon mustard with low-sodium soy sauce (or tamari) and add 1 teaspoon of grated fresh ginger with the garlic.

Serving Suggestions

This Pineapple Chicken and Rice is a fantastic, all-in-one meal, especially when served with the rice.

Add Veggies: Serve with a side of steamed green beans, roasted broccoli, or sautéed bell peppers and onions. The bright green veggies are a beautiful color contrast to the golden chicken and pineapple.
Garnish: Sprinkle with fresh chopped cilantro or sliced green onions (scallions) just before serving for a pop of fresh, aromatic flavor.
Spice it Up: Add a pinch of red pepper flakes to the sauce along with the garlic for a sweet and spicy kick.

Common Mistakes to Avoid

For the best results, watch out for these common issues:

Overcooking the Chicken: Chicken breast can dry out quickly. Solution: Searing is just for browning. Let the chicken finish cooking gently in the sauce for 15 minutes. Use a meat thermometer (165°F) for perfect results.
Lumpy Sauce: This happens if you add cornstarch directly to the hot pan. Solution: Always make a “slurry” by dissolving the cornstarch in a small amount of cold liquid (the reserved juice) before adding it to the hot sauce.
Not Draining the Pineapple First: If you try to make the sauce without separating the juice, you won’t be able to make the slurry properly. Solution: Drain the juice into a separate bowl first, then portion it out as directed.

Storing Tips

Leftovers are delicious and reheat well, making this a great meal-prep option.

Refrigerate: Let the chicken, sauce, and pineapple cool completely. Store in an airtight container in the refrigerator for up to 4 days. Store leftover rice separately.
Reheat: Reheat gently in a saucepan over medium-low heat, adding a splash of water or chicken broth if the sauce is too thick. You can also reheat in the microwave, covered, until warmed through.
Freezing: You can freeze the cooked chicken and sauce (without the rice). Let it cool completely, place in a freezer-safe container or bag, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Conclusion

This Easy Pineapple Chicken and Rice is a true 30-minute miracle. It’s sweet, tangy, savory, and incredibly satisfying, transforming a few simple pantry staples into a meal that tastes like a tropical getaway. The one-pan sauce comes together effortlessly and creates a juicy, flavorful chicken breast that the whole family will love. This is weeknight cooking at its absolute best!

Ready to try this simple, delicious dinner? Let us know how you liked it in the comments below! Don’t forget to rate the recipe and subscribe for more easy, 30-minute meal ideas!

FAQs

Q1: Can I use chicken thighs instead of breasts?

Yes, absolutely! Boneless, skinless chicken thighs would be incredibly juicy and flavorful. Sear them as directed, but they may need a few extra minutes (20-25 minutes total) to simmer in the sauce to become fully tender.

Q2: Can I use fresh pineapple?

You can! However, this recipe is designed to use the juice from the can to create the sauce. If you use fresh pineapple, you will need to substitute the canned juice with about 1.5 cups of store-bought, 100% pineapple juice.

Q3: My sauce isn’t thick enough. What did I do wrong?

Make sure you brought the sauce to a full boil after adding the cornstarch slurry. Cornstarch needs to boil for about 1-2 minutes to reach its full thickening power. If it’s still too thin, you can make another small slurry (1 tsp cornstarch + 1 tbsp cold water), add it, and boil again for a minute.

Q4: Can I use a different kind of mustard?

Dijon is highly recommended as its sharp, wine-like tang is the perfect balance for the sweet honey and pineapple. Yellow mustard would be much too harsh, but you could try a stone-ground mustard for a different, grainier texture.