The Best Pineapple Chicken Rice (Vegan Style)

My obsession with creating the perfect vegan pineapple chicken rice started during a trip to Hawaii, where the combination of sweet tropical fruit and savory proteins seemed to be everywhere. After returning home, I was determined to recreate those flavors in a plant-based version that would transport me back to those island moments. This recipe is the result of countless kitchen experiments, and I have to say – it might even be better than the original.

This isn’t just another simple pineapple chicken recipe made vegan; it’s a transformation that proves plant-based cooking can capture all the charm of traditional dishes while adding its own special magic. Taking inspiration from classic Hawaiian pineapple chicken recipes, this one-pan pineapple chicken and rice brings together protein-rich plant-based chicken alternatives with sweet pineapple and aromatic jasmine rice in a perfectly balanced dish.

Why You’ll Love This Recipe

If you’re craving a dish that’s both comforting and exciting, this easy pineapple chicken and rice is exactly what you need. It brings together the convenience of a one-pan meal with the satisfaction of a restaurant-quality dinner. The combination of sweet, tangy pineapple with savory plant-based chicken creates an irresistible flavor profile that even non-vegan friends will love.

What makes this version special is how the rice absorbs all the amazing flavors as it cooks, becoming infused with pineapple juice and savory seasonings. Plus, the whole dish comes together in about 30 minutes, making it perfect for busy weeknights when you want something that tastes like you spent hours in the kitchen.

Ingredients

For the “Chicken” and Marinade:

• 2 packages (16 oz total) plant-based chicken pieces – I prefer seitan-based or soy-based varieties for their texture
• 1/4 cup pineapple juice (reserved from canned pineapple) – For natural sweetness and tenderizing
• 3 tablespoons soy sauce – Adds umami depth
• 2 tablespoons maple syrup – Balances the savory elements
• 2 cloves garlic, minced – Fresh is essential here
• 1 tablespoon ginger, grated – Adds wonderful aromatic notes
• 1 teaspoon sesame oil – For that distinctive Asian flavor

For the Rice:

• 2 cups jasmine rice – Its floral aroma works beautifully with pineapple
• 1 tablespoon oil – For sautéing
• 1 medium onion, diced – Creates a flavor foundation
• 1 red bell pepper, diced – Adds color and sweetness
• 1 can (20 oz) pineapple chunks – Reserve juice for marinade
• 2 1/2 cups vegetable broth – Use good quality broth for best flavor
• 2 green onions, sliced – For garnish
• 1/4 cup cilantro, chopped – Adds fresh contrast
• Sesame seeds – For garnish

Instructions

Step 1: Marinate the “Chicken”

Combine pineapple juice, soy sauce, maple syrup, minced garlic, grated ginger, and sesame oil in a bowl. Add your plant-based chicken pieces and let marinate for at least 15 minutes while you prep other ingredients. The longer you can marinate, the better the flavor will be.

Step 2: Prepare the Rice Base

Rinse your jasmine rice until the water runs clear – this prevents clumping and makes for perfectly cooked rice. Heat oil in a large skillet or wok over medium heat. Add diced onion and bell pepper, cooking until the onion becomes translucent (about 5 minutes).

Step 3: Cook the “Chicken”

Remove the plant-based chicken from the marinade (reserve the marinade) and add to the pan. Cook until golden brown on all sides, about 5-6 minutes. Remove and set aside.

Step 4: Create the One-Pan Magic

Add the rinsed rice to the same pan, stirring to coat with the remaining oil and vegetables. Pour in the reserved marinade and vegetable broth. Add the pineapple chunks (reserve a few for garnish if desired). Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.

Step 5: Final Assembly

Once the rice is tender and liquid is absorbed, gently fold in the cooked “chicken” pieces. Let rest covered for 5 minutes, then fluff with a fork. Garnish with green onions, cilantro, sesame seeds, and reserved pineapple chunks.

Pro Tips & Common Mistakes

After making this countless times, here are my key insights:

• Don’t skip the rice rinsing – It really does make a difference in texture
• Let the “chicken” brown properly – This creates more flavor and better texture
• Watch liquid ratios – Different rice varieties may need slightly different amounts of liquid
• Don’t overcook the pineapple – Add it at the right time to maintain its texture
• Rest before serving – This allows the flavors to settle and distribute evenly

Variations

• Spicy Version – Add sriracha or red pepper flakes
• Extra Veggie Load – Include snap peas, carrots, or mushrooms
• Brown Rice Option – Adjust cooking time and liquid accordingly
• Quinoa Alternative – For extra protein and different texture
• Coconut Version – Replace some broth with coconut milk for extra tropical flavor

Storage & Meal Prep

This dish keeps beautifully and is perfect for meal prep:

• Refrigerator: Store in airtight containers for up to 4 days
• Freezer: Freeze portions for up to 2 months
• Reheating: Add a splash of water when reheating to maintain moisture

Meal Prep Tips:

• Chop vegetables in advance
• Mix marinade ahead of time
• Store components separately if making for meal prep

Serving Suggestions

• Garnish with extra fresh pineapple chunks and green onions
• Serve with a side of steamed edamame
• Add a drizzle of sriracha for heat lovers
• Pair with a simple Asian-inspired cucumber salad
• Serve in a hollowed pineapple for dramatic presentation

FAQ

Q: Can I use fresh pineapple instead of canned? A: Yes! Just be sure to collect the juice for the marinade. Fresh pineapple adds amazing flavor but may need a touch more sweetener since it’s less concentrated than canned.

Q: My rice came out too wet/dry. What happened? A: Rice-to-liquid ratio is crucial. Different rice varieties need different amounts of liquid. Start with the suggested ratio and adjust based on your specific rice type.

Q: Can I make this in a rice cooker? A: Yes! Cook the “chicken” and vegetables separately, then combine all ingredients in the rice cooker. Just adjust liquid amounts according to your rice cooker’s instructions.

Q: How do I prevent the plant-based chicken from getting tough? A: Don’t overcook it initially since it will continue cooking when combined with the rice. Also, different brands may need slightly different cooking times.

Q: Can I prep this in advance for a party? A: Yes! You can prepare all components separately and combine just before serving. The flavors actually improve if made a day ahead.

This easy pineapple chicken and rice has become my go-to recipe when I want to bring a taste of the tropics to my kitchen. It’s proof that plant-based cooking can be both exciting and accessible, bringing together familiar comfort with a dash of adventure. Whether you’re a longtime vegan or just exploring plant-based meals, this dish offers a delicious way to experience the joy of cooking with fresh, vibrant ingredients.