These tropical Pineapple Chicken Rice Bowls deliver the perfect balance of sweet and savory with juicy chicken, bright pineapple, and colorful vegetables all tossed in a homemade tangy sauce and served over fluffy rice. Ready in just 30 minutes!
Why You’ll Love This Recipe
Imagine taking a culinary vacation to a tropical paradise without ever leaving your kitchen! These Pineapple Chicken Rice Bowls are exactly that – a delicious escape that brings vibrant island flavors to your dinner table. Here’s why this recipe deserves a permanent spot in your meal rotation:
- Quick weeknight winner: The entire dish comes together in one pan in under 30 minutes – perfect for those busy evenings when you need something delicious without the fuss.
- Balanced nutrition: Lean protein, fresh vegetables, and complex carbs create a well-rounded meal that satisfies and nourishes.
- Meal prep superstar: Make a double batch and enjoy tropical-inspired lunches all week long! The flavors actually develop beautifully overnight.
- Family-friendly flavors: The sweet-savory combination appeals to kids and adults alike – no separate meals needed!
- Customizable creation: Use this recipe as a template and swap in your favorite veggies or protein options to make it uniquely yours.
Ingredient Notes
For the chicken and vegetables:
- Chicken breast (1½ lbs, boneless skinless) – Cut into bite-sized pieces for quick cooking. Boneless chicken thighs work beautifully too and offer extra juiciness!
- Bell pepper (1 medium) – Any color works here! I love using red for its sweetness and gorgeous color contrast.
- Zucchini (1 medium) – Adds wonderful texture and sneaks in extra nutrition. Yellow squash makes a great substitute.
- Green onions (1 cup, chopped) – Provides a mild onion flavor that complements the sweet pineapple perfectly.
- Cooking oil (1 tablespoon) – Olive or avocado oil are my go-to options, but sesame oil adds an amazing nutty dimension.
- Pineapple chunks (1 cup) – The star of the show! Canned pineapple offers convenience and consistently sweet flavor, but fresh works beautifully too.
- Cooked rice (3-4 cups) – The perfect foundation for soaking up all that delicious sauce. Try jasmine, brown, or coconut rice for variety!
- Roasted salted cashews (optional, for topping) – Trust me, the crunch factor here is everything.
For the signature sauce:
- Pineapple juice (⅓ cup, from the can) – This natural sweetener forms the base of our sauce and ties everything together.
- Tomato paste (3 tablespoons) – Provides rich umami depth and beautiful color.
- Low sodium soy sauce (¼ cup) – Brings savory saltiness to balance the sweet elements. Use tamari or coconut aminos for gluten-free options.
- Sriracha (2-3 teaspoons) – Adjust to your heat preference! This adds warmth without overwhelming the other flavors.
- Apple cider vinegar (1 tablespoon) – That touch of acidity that makes all the difference. Rice vinegar works beautifully too!
- Honey (2 tablespoons) – Natural sweetener that helps create a glossy, crave-worthy sauce. Maple syrup makes a great alternative.
- Minced garlic (1 teaspoon) – Because what good sauce doesn’t start with garlic?
- Cornstarch (1 teaspoon) – The secret to that perfect sauce thickness. Arrowroot powder works well for a grain-free option.
Equipment You’ll Need
Creating these tropical bowls doesn’t require fancy equipment – just a few kitchen essentials:
- Rice cooker, Instant Pot, or saucepan – For perfectly fluffy rice every time
- Sharp knife and cutting board – Essential for uniform chopping (separate ones for chicken and vegetables is ideal)
- Large skillet or wok – The bigger the better for tossing everything together
- Measuring cups and spoons – For sauce precision
- Small bowl – For whisking up that delicious sauce
- Wooden spoon or silicone spatula – For stirring without scratching your pan
Step by Step Directions
Let’s break down this simple process into easy-to-follow steps:
1. Rice Preparation Begin by cooking your rice according to package directions or your preferred method. For extra flavor, try cooking your rice in coconut milk or chicken broth instead of water!
2. Prep Your Ingredients While the rice cooks, dice the chicken into bite-sized pieces, roughly ½-inch cubes work perfectly. Then dice your bell pepper and zucchini into similar-sized pieces for even cooking. Chop the green onions and set aside.
3. Cook the Chicken Heat your tablespoon of oil in a large skillet over medium heat. Once hot (you’ll see a slight shimmer), add the chicken pieces in a single layer. Cook until golden on the outside and completely cooked through – about 5-7 minutes or until the internal temperature reaches 165°F. Keep the pieces moving occasionally for even browning.
4. Create the Sauce While the chicken cooks, combine all sauce ingredients in a small bowl: pineapple juice, tomato paste, soy sauce, sriracha, apple cider vinegar, honey, minced garlic, and cornstarch. Whisk until completely smooth – no cornstarch lumps allowed!
5. Add Vegetables and Sauce Once the chicken is cooked through, add the diced bell pepper, zucchini, and three-quarters of the green onions to the pan (save some for garnish!). Pour the sauce mixture over everything and stir to coat. Let this simmer for 3-5 minutes, stirring occasionally, until the vegetables begin to soften but still maintain some crispness and the sauce thickens to a beautiful glossy consistency.
6. Incorporate Pineapple Gently fold in the pineapple chunks and stir just until heated through – about 1 minute. You want to maintain the pineapple’s shape and juiciness without breaking it down too much.
7. Assemble Your Bowls Divide the cooked rice among serving bowls, creating a bed for your pineapple chicken mixture. Spoon the chicken, vegetables, pineapple, and that irresistible sauce over the rice. Top with the reserved green onions and a sprinkle of roasted cashews for that perfect textural contrast.
Tips & Variations
Take your Pineapple Chicken Rice Bowls to the next level with these pro tips and creative variations:
Pro Tips:
- Prep ahead: Chop all ingredients before you start cooking for a smooth, stress-free experience.
- Don’t overcook: Keep vegetables slightly crisp for the best texture contrast.
- Sauce consistency: If your sauce gets too thick, add a splash of pineapple juice or water to reach your desired consistency.
- Rice varieties: Try coconut rice for an extra tropical touch – simply replace half the cooking water with coconut milk!
- Protein marinade: For even more flavor, marinate the chicken in a tablespoon of soy sauce and a teaspoon of honey for 15 minutes before cooking.
Creative Variations:
- Vegetable boost: Add snow peas, water chestnuts, or shredded carrots for extra color and nutrition.
- Protein swap: Try this recipe with shrimp, tofu, or pork instead of chicken.
- Heat level: Adjust the sriracha to match your spice preference, or substitute with a milder chili sauce for sensitive palates.
- Grain alternatives: Serve over cauliflower rice, quinoa, or noodles instead of traditional rice.
- Tropical upgrade: Add a few chunks of mango alongside the pineapple for an extra fruity dimension.
- Garnish galore: Try crushed macadamia nuts, toasted coconut flakes, or cilantro as alternative toppings.
FAQ
Can I make this recipe ahead of time? Absolutely! This dish is perfect for meal prep. Store the pineapple chicken mixture and rice in separate airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water to maintain moisture.
How do I store leftovers? For best results, store the pineapple chicken mixture separately from the rice in airtight containers in the refrigerator. This prevents the rice from absorbing too much sauce and becoming soggy. Properly stored, leftovers will keep for 3-4 days.
Can I freeze this dish? Yes! Freeze the chicken and vegetable mixture in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. I recommend making fresh rice when ready to serve for the best texture.
Is this recipe gluten-free? It can be! Simply substitute the soy sauce with tamari or coconut aminos, and verify that your sriracha is gluten-free (most brands are).
Can I use fresh pineapple instead of canned? Definitely! Fresh pineapple works beautifully. You’ll need about 1 cup diced pineapple and ⅓ cup pineapple juice (which you can either buy separately or make by blending some additional fresh pineapple and straining it).
Can I make this recipe spicier? Absolutely! Increase the sriracha to taste, add red pepper flakes, or include a finely diced jalapeño with the vegetables for an extra kick.
What other vegetables work well in this recipe? This recipe is wonderfully adaptable! Try adding broccoli florets, snap peas, mushrooms, or diced red onion. Just adjust cooking times accordingly as some vegetables need more time than others.
More Delicious Bowl Recipes
If you enjoyed these Pineapple Chicken Rice Bowls, you might also love these other bowl-style recipes:
- Teriyaki Salmon Bowls with Avocado
- Thai Peanut Buddha Bowls
- Southwest Chicken and Rice Bowls
- Honey Garlic Beef Bowl
- Mediterranean Quinoa Bowls
If you make these Pineapple Chicken Rice Bowls, please come back and leave a review or share a photo on social media – tag @Recipeside so I can see your delicious creation!
Print
Pineapple Chicken Rice Bowls
Description
These tropical pineapple chicken bowls feature juicy chicken, sweet pineapple, and fresh vegetables tossed in a homemade tangy sauce and served over fluffy rice.
Ingredients
For the Bowls:
- 1½ lbs boneless skinless chicken breast (or thighs), diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup green onions, chopped
- 1 tablespoon olive or avocado oil
- 1 cup canned pineapple chunks
- 3–4 cups cooked rice
- Roasted salted cashews, for topping
For the Sauce:
- ⅓ cup pineapple juice (from the can)
- 3 tablespoons tomato paste
- ¼ cup low sodium soy sauce
- 2–3 teaspoons Sriracha
- 1 tablespoon apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon minced garlic
- 1 teaspoon cornstarch or arrowroot powder
Instructions
- Begin by preparing the rice according to your preferred method.
- Cut the chicken into thin, bite-sized pieces. Dice the bell pepper, zucchini, and green onions with a separate cutting board and knife.
- Add the oil to a large skillet over medium heat. Once the oil is hot, add the chicken pieces to the pan and cook all the way through (until it reaches an internal temperature of 165°F). While the chicken is cooking, whisk the sauce ingredients together in a separate small bowl.
- Add the diced vegetables and sauce to the pan with the chicken and stir occasionally for 3-5 minutes, until the vegetables begin to soften and the sauce begins to thicken.
- Add the pineapple chunks to the pan and stir until combined. Serve over rice and add optional toppings as desired.
Notes
- This recipe is gluten-free with the use of tamari or coconut aminos in place of soy sauce.
- The dish is dairy-free but not vegan or vegetarian due to the chicken.
- For meal prep, store the chicken mixture separately from the rice for best results.
- Try coconut rice for an extra tropical flavor – simply cook your rice with half coconut milk, half water!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4