One-Pot Rice with Chicken and Pineapple

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Puerto Rican-style rice dish cooked with chicken, bell peppers, and sweet pineapple chunks for a balanced flavor profile. This puerto rican-inspired one pot ready in about 45 minutes pairs (75g) onion, diced, (75g) bell pepper, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (14 ratings) Prep: 15 min Cook: 30 min Serves 6 Puerto Rican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large Dutch oven over medium-high; season chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then sear for 5 minutes per side until golden.
  2. Step 2: Add remaining 1 tbsp olive oil, then stir in diced onion, bell pepper, and 2 minced garlic cloves; cook for 5 minutes until softened.
  3. Step 3: Add diced tomato and 2 tbsp green onions, then pour in 2 cups chicken broth, 1 cup rice, 1 tsp dried oregano, and 1/2 cup pineapple chunks; stir to combine.
  4. Step 4: Return seared chicken to the pot, cover, and reduce heat to low; simmer for 25 minutes until rice is tender and chicken is cooked through.
  5. Step 5: Let rest 5 minutes before serving, garnished with extra pineapple chunks.

Equipment for this recipe

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Frequently asked questions

How long does One-Pot Rice with Chicken and Pineapple take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Rice with Chicken and Pineapple?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (75g) onion, diced from drying out.

Can I substitute ingredients in One-Pot Rice with Chicken and Pineapple?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Rice with Chicken and Pineapple for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Rice with Chicken and Pineapple?

Puerto Rican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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