A burst of tropical flavor in every bite, Hawaiian Pineapple Chicken & Rice is the perfect balance between savory and sweet. Tender, juicy chicken breasts are marinated in a tangy soy and garlic glaze, seared to caramelized perfection, and then topped with vibrant pineapple chunks and a splash of citrus. Served over a bed of warm, fluffy rice, this dish transforms a simple weeknight dinner into a mini vacation on your plate.

What makes this dish stand out is its ability to combine comfort and excitement. The charred edges of the chicken bring depth and smokiness, while the pineapple salsa adds a refreshing brightness. It’s an ideal meal for anyone looking to escape the ordinary and bring some island warmth to the table—whether you’re cooking for family or entertaining guests.

Why You’ll Love This Hawaiian Pineapple Chicken & Rice

Flavor Fusion: The bold umami of soy sauce meets the sweet tang of pineapple in an irresistible pairing.
Weeknight Friendly: Ready in about 30 minutes, it’s perfect for busy evenings without sacrificing flavor.
Versatile: Easily adapted for grilling, meal prep, or even lettuce wraps.
Healthy & Hearty: Packed with lean protein and fruit over a bed of wholesome rice.

Preparation Phase & Tools to Use

Essential Tools and Equipment (And Why They Matter)

Getting your mise en place in order ensures this dish comes together quickly and smoothly. Here are the kitchen tools you’ll need to prep Hawaiian Pineapple Chicken & Rice, and the role each one plays:

Cutting Board & Sharp Knife: Essential for chopping the pineapple, trimming the chicken, and slicing garnishes. A good knife speeds up prep and ensures clean, even cuts.
Mixing Bowl: Used to marinate the chicken. Glass or stainless steel is best, as they won’t absorb flavors.
Skillet or Grill Pan: A heavy-duty skillet (cast iron or stainless steel) gives a perfect sear and slight char on the chicken, mimicking that grilled flavor. A grill pan can be used for authentic grill marks.
Tongs or Spatula: For flipping the chicken without tearing it. Silicone-coated tools help preserve any marinade glaze on the meat.
Medium Saucepan with Lid: For cooking the rice evenly and retaining moisture.
Measuring Cups & Spoons: Accuracy matters—especially for the marinade, which relies on a proper balance of sweet, salty, and acidic notes.

Preparation Tips

Marinate Early: For deeper flavor, marinate the chicken for at least 30 minutes, or up to overnight in the fridge. The soy sauce and pineapple juice tenderize the meat beautifully.
Pat Chicken Dry Before Cooking: This helps achieve a better sear and prevents excess liquid from steaming the meat.
Use Fresh Pineapple if Possible: While canned pineapple works fine, fresh pineapple intensifies the tropical notes and brings a natural texture.
Cook Rice Separately: Prepare rice ahead or while the chicken cooks, using a 1:2 rice-to-water ratio for fluffy grains that don’t clump.
Chop Ingredients Uniformly: Uniform sizes ensure even cooking and a better eating experience.

Ingredients for Hawaiian Pineapple Chicken & Rice

Here’s a comprehensive list of what you’ll need to bring this vibrant dish to life. All ingredients are for approximately 4 servings.

For the Chicken & Marinade:

1 ½ lbs boneless, skinless chicken breasts (cut into strips or bite-sized pieces)
½ cup soy sauce (low-sodium preferred)
¼ cup pineapple juice (from the can or freshly squeezed)
2 tablespoons brown sugar
1 tablespoon honey (optional, for extra sweetness)
2 tablespoons rice vinegar (or apple cider vinegar)
3 garlic cloves, minced
1 teaspoon grated fresh ginger (or ½ tsp ground ginger)
1 tablespoon sesame oil (for richness and depth)
1 tablespoon olive oil (for searing the chicken)
Freshly ground black pepper (to taste)

For the Pineapple Topping:

1 cup pineapple chunks (fresh or canned, drained)
½ cup diced red bell pepper
2 tablespoons chopped chives or green onions
1 teaspoon lime juice (adds brightness)
Pinch of salt

For the Rice Base:

1 ½ cups uncooked jasmine or long-grain white rice
3 cups water
Pinch of salt
1 tablespoon butter (optional, for added richness)

Optional Garnishes:

Chopped cilantro
Toasted sesame seeds
Lime wedges

Step-by-Step Instructions for Hawaiian Pineapple Chicken & Rice

Let’s break it down into clear, easy-to-follow steps. This process ensures juicy chicken, vibrant flavor, and perfectly cooked rice every time.

Step 1: Marinate the Chicken

In a large bowl, whisk together soy sauce, pineapple juice, brown sugar, honey (if using), rice vinegar, minced garlic, ginger, and sesame oil.
Add the chicken pieces to the marinade, turning them to coat evenly.
Cover and refrigerate for at least 30 minutes (up to overnight for maximum flavor).

Step 2: Cook the Rice

While the chicken marinates, rinse the rice under cold water until the water runs clear.
In a saucepan, combine rice, water, and a pinch of salt. Bring to a boil.
Reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the water is fully absorbed.
Remove from heat, let sit for 5 minutes, then fluff with a fork. Optional: stir in 1 tablespoon of butter for extra richness.

Step 3: Prepare the Pineapple Topping

In a small bowl, combine the pineapple chunks, diced red bell pepper, chopped chives or green onion, lime juice, and a pinch of salt.
Toss gently and set aside for topping later.

Step 4: Cook the Chicken

Heat olive oil in a large skillet or grill pan over medium-high heat.
Remove the chicken from the marinade (shake off excess) and place it in the hot pan.
Sear the chicken on each side for 4–5 minutes, or until fully cooked and nicely browned.
Optional: pour a few spoonfuls of the leftover marinade into the skillet during the final minute and let it bubble into a glaze (only if the marinade hasn’t touched raw chicken too long).

Step 5: Assemble and Serve

Spoon a generous portion of rice into serving bowls.
Layer with seared chicken pieces.
Top with the fresh pineapple mixture.
Garnish with cilantro, sesame seeds, or a squeeze of lime if desired.

Notes

Marinade = Flavor Foundation: The longer the chicken marinates, the more flavorful and tender it becomes. Overnight is ideal, but even 30 minutes makes a difference.
Balance Sweet and Savory: Adjust the sweetness (honey or brown sugar) and saltiness (soy sauce) according to your taste or dietary preferences.
Grill Option: If you have a grill, this chicken turns out beautifully when grilled over medium heat. It adds a smoky, authentic Hawaiian touch.
Make It Spicy: Add crushed red pepper flakes or a diced chili to the marinade if you like a bit of heat.
Vegetarian Version: Swap chicken with tofu or tempeh and follow the same marinade and cooking steps.

Watch Out for These Mistakes While Cooking

Skipping the Marinade Time: Don’t rush it. Under-marinated chicken lacks depth and tenderness.
Overcrowding the Pan: This steams the chicken instead of searing it. Cook in batches if necessary.
Using Cold Chicken Straight from the Fridge: Let the chicken sit out for 10–15 minutes before cooking to ensure even cooking.
Burning the Sauce: If you reduce the marinade in the pan, keep the heat moderate and watch closely—sugar content can cause it to burn quickly.
Neglecting the Rice: Mushy or undercooked rice can bring down the whole dish. Use exact water ratios and let it rest before fluffing.
Overmixing the Pineapple Topping: Gently toss to maintain the freshness and texture of the fruit and peppers.
Not Drying Chicken Before Cooking: Excess marinade on the chicken can cause splatter and uneven browning.
Serving Immediately Without Resting: Let the chicken rest for a few minutes after cooking—this helps the juices redistribute and keeps it moist.

What to Serve With Hawaiian Pineapple Chicken & Rice?

The vibrant flavors of this dish pair beautifully with tropical, fresh, or lightly seasoned sides. Whether you’re planning a full island-themed dinner or just need something light to round out the plate, these options will elevate your meal.

8 Recommendations

Coconut Lime Slaw
A crunchy slaw with shredded cabbage, lime juice, and a touch of coconut milk brings creaminess and a refreshing contrast.
Grilled Corn on the Cob
Lightly charred corn brushed with lime butter or chili-lime mayo offers a smoky-sweet side that complements the tropical theme.
Steamed or Sautéed Bok Choy
A great way to bring greens into the mix without overpowering the flavors. Drizzle with sesame oil and a pinch of garlic.
Mango Avocado Salad
Sweet mango, creamy avocado, and crisp red onion tossed in lime juice add richness and brightness.
Crispy Fried Plantains
Slightly caramelized and lightly salted, these make for a delightful textural contrast.
Hawaiian Sweet Rolls
Soft, sweet rolls that can either be served on the side or used to make mini sliders from leftovers.
Chilled Cucumber & Mint Salad
A refreshing, cooling side that balances the warmth and spices of the chicken.
Tropical Fruit Platter
Serve a variety of fresh fruits like papaya, kiwi, and watermelon to create a light, sweet finish to the meal.

Storage Instructions

To make the most out of leftovers (if you’re lucky enough to have any), follow these storage tips to preserve flavor and freshness:

Refrigeration:

Chicken and Rice: Store in an airtight container for up to 4 days. Keep the rice and chicken separate if possible to maintain texture.
Pineapple Topping: Best consumed fresh but can be refrigerated for up to 2 days in a sealed container. Expect some softening.

Freezing:

Chicken: Freeze cooked chicken (without pineapple topping) in a freezer-safe bag or container for up to 2 months.
Rice: Can be frozen in individual portions for quick meals. Let it cool completely before packing.
Reheating: Warm in a skillet or microwave. For best texture, sprinkle a few drops of water over rice before microwaving to keep it moist.

Estimated Nutrition (Per Serving)

Please note this is an approximate breakdown and can vary based on portion size and exact ingredients used.

Calories: ~430
Protein: 35g
Fat: 12g
- Saturated Fat: 2g
Carbohydrates: 45g
- Sugars: 15g
- Fiber: 2g
Sodium: ~850mg
Cholesterol: 80mg

This makes Hawaiian Pineapple Chicken & Rice a balanced meal with a healthy dose of lean protein, moderate fats, and energizing carbs.

Frequently Asked Questions

1. Can I use canned pineapple instead of fresh?

Absolutely! Canned pineapple works well—just make sure it’s packed in juice, not syrup, and drain it before use to avoid extra sweetness or liquid.

2. What’s the best rice to serve with this dish?

Jasmine rice is ideal due to its fragrant aroma and slightly sticky texture, but basmati or even brown rice are good alternatives for a nuttier profile.

3. Can I grill the chicken instead of pan-searing it?

Yes, grilling adds a smoky char that fits the tropical theme perfectly. Preheat your grill to medium-high and cook the chicken for about 5–6 minutes per side.

4. How can I make this recipe gluten-free?

Simply swap regular soy sauce for tamari or a certified gluten-free soy sauce. Double-check all sauces and condiments for hidden gluten.

5. Is this recipe spicy?

Not inherently, but you can spice it up with chili flakes, sriracha, or a dash of hot sauce in the marinade or as a topping.

6. Can I make it ahead for meal prep?

Yes! Prepare the rice and chicken in advance, store them in separate containers, and assemble with the pineapple topping just before serving to keep it fresh.

7. What protein alternatives work if I don’t eat chicken?

Tofu, tempeh, or shrimp all absorb the marinade well and make excellent substitutes. Adjust cooking time accordingly—especially for shrimp, which cooks quickly.

8. Can I make this dish vegetarian?

Definitely. Use tofu or tempeh and skip the chicken. You’ll still get tons of flavor from the marinade and toppings.

Conclusion

Hawaiian Pineapple Chicken & Rice is more than just a meal—it’s a mini vacation on your dinner plate. With juicy, glazed chicken, bright and fruity pineapple salsa, and fluffy rice to bring it all together, this recipe is perfect for weeknights or when you want to impress guests without breaking a sweat.

It’s customizable, quick to prepare, and packed with bold, feel-good flavors that appeal to all ages. Whether you’re grilling in the summer or cozying up indoors, this dish delivers sunshine any time of year.