Pineapple Chicken Bowls
These Pineapple Chicken Rice Bowls are one of those easy weeknight dinners that taste way fancier than the amount of effort they take. Sweet pineapple salsa, sticky honey soy chicken, fluffy rice, and a creamy drizzle all come together in the best way. It’s fresh, filling, and perfect for busy nights when I want something homemade without spending forever in the kitchen.
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I started making these bowls when I needed a break from our usual taco and pasta rotation, and now they’re on repeat around here. The sweet and savory combo is so good, and I love that everyone can build their own bowl exactly how they like it. Plus, the leftovers make a really good lunch the next day.
If you love easy dinner bowls like this one, you may also enjoy Southwestern Chicken Bowl, Easy Chicken Bacon Ranch Sliders Recipe, or Easy Orzo Recipes That Make Dinner Feel Effortless.
Why You’ll Love This Recipe
- Quick Weeknight Dinner: Everything comes together in about 30 minutes.
- Fresh and Flavorful: The pineapple salsa adds a bright, juicy flavor that balances the savory chicken perfectly.
- Family Friendly: The spice level is easy to adjust, making it great for kids and adults.
- Great for Meal Prep: The chicken, rice, and salsa can all be made ahead for easy lunches and dinners.
Ingredients
Pineapple Chicken Bowls
Equipment
- large skillet
- cutting board
- Sharp Knife
- mixing bowls
- wooden spoon or spatula
- measuring cups and spoons
- whisk
Ingredients
- 1 ½ pounds boneless skinless chicken breast cut into bite-size pieces
- 2 tablespoons olive oil
- 2 cloves garlic minced
- ⅓ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon ground ginger
- 3 cups cooked rice
- Sliced green onions garnish
For the pineapple salsa:
- 2 cups fresh pineapple finely chopped
- ½ red bell pepper finely diced
- ¼ red onion finely diced
- 1 jalapeño seeded and minced (optional)
- ¼ cup fresh cilantro chopped
- Juice of 1 lime
- Pinch salt
For the sauce:
- ⅓ cup mayonnaise
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon lime juice
- ½ teaspoon garlic powder
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until browned and cooked through.
- Add the garlic, soy sauce, honey, rice vinegar, and ginger to the skillet. Stir well and let it simmer for 3–4 minutes until slightly thickened and coated. Remove from heat.
- In a separate bowl, combine the pineapple, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Stir until well mixed and set aside to let the flavors blend.
- In a small bowl, whisk together the mayonnaise, honey, soy sauce, lime juice, and garlic powder until smooth.
- To assemble, divide the rice into bowls and top with the chicken. Spoon the fresh pineapple salsa over the top, then drizzle with the sauce.
Notes
- Dice the pineapple and vegetables into small, even pieces for the best salsa texture.
- Simmer the sauce just until it lightly coats the chicken.
- Prep the salsa while the chicken cooks to save time.
- Warm the rice before assembling the bowls for the best flavor.
- Drizzle the sauce right before serving so everything stays fresh.
Storage:
StorageStore the chicken, rice, salsa, and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheating
Reheat the chicken and rice in the microwave or on the stovetop until warmed through. Add the salsa and sauce after reheating. Freezing
The chicken and rice freeze well for up to 2 months. The pineapple salsa and sauce are best made fresh.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Use fresh pineapple if possible for the best flavor and texture.
- Don’t overcrowd the skillet when cooking the chicken or it won’t brown as nicely.
- Let the pineapple salsa sit for at least 10 minutes before serving so the flavors can blend together.
- Cook your rice ahead of time to make dinner even faster.
- For extra heat, leave the seeds in the jalapeño or add a drizzle of sriracha.
- Try swapping the chicken for shrimp or diced pork for an easy variation.
- Brown rice or coconut rice both work really well in these bowls.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can thread the chicken onto skewers or grill it in a grill pan for extra smoky flavor.
The chicken should be cooked to an internal temperature of 165°F and no longer pink in the center.
You can, but fresh pineapple gives the salsa a much brighter flavor and better texture.
Not at all. You can leave it out completely if you prefer a mild salsa.
White rice, jasmine rice, brown rice, or coconut rice all work great for this recipe.
