Easy Pineapple Chicken with Rice – Sweet & Savory One-Pan Dinner

That first hiss from the cooker tells you something good is happening. You spot that pressure build and hear it sealing up tight. It’s like the start of a flavor party right in your kitchen.

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You sense the anticipation with every bubble and steam puff. That cooker is working fast and furious, locking in all those tastes that kinda get lost with slow cookin. You watch and wait, knowing dang well this meal’s gonna sing.

You recall the smell sneaking up, sweet pineapple blending with savory chicken. It’s a combo you didn’t know you needed till now. And the best part is, this easy pineapple chicken and rice skillet is ready in less than an hour. No fuss, just good eats.

The Real Reasons You Will Love This Method

• It cooks quick so you don’t gotta wait all day for dinner.
• The pressure cooker seals flavors in better than skillet-only methods.
• You use one pot which means less clean-up after eating.
• Rice and chicken cook together perfectly, soaking up all that pineapple juice.
• The quick release gets your meal out faster when you’re hungry.
• It’s versatile enough to tweak with your fave veggies or spices anytime.

What Goes Into the Pot Today

• 1 lb boneless skinless chicken breast diced up nice and even so it cooks through fast.
• 1 tablespoon olive oil to give your chicken a nice sear and stop it from sticking.
• Salt and pepper to taste which you can adjust later after the pressure cooker does its thing.
• 1 bell pepper diced, adds sweetness and crunch to the dish.
• 1 can 15 oz pineapple chunks drained, but keep ¼ cup pineapple juice you wanna use later for flavor boost.
• 2 cups cooked white rice you made ahead or leftover works great here.
• 2 tablespoons soy sauce adds that salty umami hit.
• 1 tablespoon honey brings the sweet contrast to balance everything.
• ½ teaspoon garlic powder and half teaspoon ground ginger to spice it up just right.

Walking Through Every Single Move

• Heat your olive oil in a large skillet over medium-high heat right on the stove. You wanna get that pan nice and hot before adding chicken.
• Season your diced chicken breast with salt and pepper. Toss it in the skillet and brown it up good about 6 to 8 minutes. You’re aiming for cooked through but not dried out.
• Add diced bell pepper after chicken is done browning. Sauté for 3 to 4 minutes until it softens slightly but still got a bit of bite.
• Dump in the pineapple chunks, cooked rice, soy sauce, honey, garlic powder, ground ginger, and reserved pineapple juice. Stir those flavors all together real good.
• Transfer everything to your pressure cooker pot if you didn’t cook in there already. Lock the lid, set your sealing ring tight, and cook on high pressure about 5 minutes. Wait for pressure build, then pressure cook.
• Use quick release once cooking time is done so food doesn’t overcook. Open lid carefully, give it a good stir, taste it and add extra salt or pepper if you think it needs it. Serve warm right away.

Easy Tweaks That Make Life Simple

• Swap bell pepper for frozen mixed veggies if you want a quicker prep and more colors.
• If you don’t got fresh chicken, rotisserie chicken from the store works too just toss it in after the pressure cooking step.
• Want it spicy? Add some chili flakes or a dash of hot sauce when you add the pineapple juice and spices.

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When You Finally Get to Eat

You spot that steaming skillet fresh outta the pressure cooker. Bright colors from the bell pepper and pineapple make your mouth water even before the first bite.

Each forkful hits you with sweet pineapple juices mixed with savory chicken and soy sauce. The rice soaks it all up, bringing everything together in a cozy bowl.

You sense that ginger and garlic just dancing in the back, making it more than just basic chicken and rice. It’s comfort food with a twist that you’ll wanna make again and again.

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Keeping Leftovers Fresh and Ready

• Store leftovers in an airtight container once it cools down. Keeps good in the fridge for up to 4 days.
• For longer storage, pop leftovers in the freezer in a freezer bag. Make sure you remove as much air as possible before sealing.
• When reheating, use a microwave or skillet on low heat. Add a splash of water or pineapple juice so it don’t dry out.

Everything Else You Wondered About

• Can I use brown rice for this? Yeah, but it’s best if you cook brown rice separately since it takes longer to get tender. You can add it in after pressure cooking then do a quick sauté to combine.
• Do I have to use fresh chicken breast? No, you can use cooked chicken like rotisserie for a shortcut. Just add it toward the end so it warms up without overcooking.
• Is quick release safe for this recipe? It sure is! Quick release helps you avoid mushy rice and keeps veggies crisp.
• What’s the sealing ring do? It helps keep pressure inside the cooker so it cooks your food evenly and fast. Make sure it’s well placed or you won’t get the pressure build.
• Can I make this vegan? You totally could sub chicken for tofu or tempeh and swap honey with maple syrup.
• How do I avoid food sticking to the pot? Using enough olive oil and scraping the bottom with a spatula before closing your pressure cooker lid helps avoid burning or sticking.

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Easy Pineapple Chicken and Rice Skillet

This one-pan pineapple chicken rice dinner blends sweet and savory flavors in under an hour using your pressure cooker, with tender chicken, juicy pineapple, and perfectly cooked rice all in one skillet.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 480 kcal

Equipment

• 1 Pressure cooker For fast one-pot cooking
• 1 Skillet For browning the chicken

Ingredients

  

Main ingredients

• 1 lb boneless skinless chicken breast diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 bell pepper diced
• 1 can (15 oz) pineapple chunks drained, reserve ¼ cup juice
• 2 cups cooked white rice
• 2 tablespoon soy sauce
• 1 tablespoon honey
• ½ teaspoon garlic powder
• ½ teaspoon ground ginger

Instructions

 

Instructions

• Heat your olive oil in a large skillet over medium-high heat right on the stove until hot.
• Season your diced chicken breast with salt and pepper. Brown in the skillet for 6 to 8 minutes until cooked through.
• Add diced bell pepper and sauté for 3 to 4 minutes until slightly softened.
• Dump in the pineapple chunks, cooked rice, soy sauce, honey, garlic powder, ground ginger, and reserved pineapple juice. Stir to combine.
• Transfer mixture to pressure cooker if needed. Lock lid, seal, and cook on high pressure for 5 minutes.
• Quick release pressure, open lid, stir, and adjust salt/pepper. Serve warm.

Notes

Swap in veggies, use leftover chicken, or adjust spice level. Great reheated or frozen—add a splash of juice to freshen it up.