chicken rice dinner

Easy Spicy Chicken Rice bowl with Pineapple

Aren’t rice bowls the most comforting thing? I love rice bowl recipes, they have a little bit of everything and are so flavorful. And a meal that takes such little time to prep that it makes cooking worth it. I love this Spicy Chicken Rice bowl with pineapples. The spicy kick from the chicken and the cinnamon-tossed pineapples make this dish a delightful experience.

The nice thick sauce from the cubed chicken is incredible. You can serve the topping from this rice bowl recipe on some salad as well; a bunch of lettuce and/or spring mix for a lighter meal option. Make it with leftover rice or with freshly cooked rice; you are going to love the flavors in this. You can make the rice a bit more flavorful as well.

ADD MORE FLAVOR TO RICE: In a bowl; Squeeze juice of 1 lemon, finely chopped fresh parsley(or any herb of choice-even dried herbs work but I would highly recommend fresh ones), and a pinch of salt & pepper along with 1 Tbsp oil. Mix well and toss the rice in it for a flavorful twist. You will never go back to having plain rice after this.

chicken rice dinner

Chicken Rice Bowl Recipe

Mouth-Watering Spicy Chicken and Pineapple bowl. Serve it on top of rice for a comforting meal or on top of a salad for a refreshing twist
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American-Inspired
Prep Time: 12 minutes
Cook Time: 30 minutes
Total Time: 42 minutes
Servings: 2 people
Calories: 1721kcal
Author: Gurleen


  • 1 cup Rice
  • 300 gm chicken cut into small cubes
  • 1 Bell pepper sliced length-wise
  • 7-8 cremini mushrooms thinly sliced
  • 3-4 cloves garlic thinly sliced
  • 1 Tbsp cornstarch
  • 50 ml water or chicken broth
  • Salt to taste
  • 2 Tbsp black pepper
  • 1 Tbsp chili garlic sauce
  • ½ Tbsp soy sauce
  • 3 Tbsp Oil
  • ½ Sugar
  • ½ Tbsp Black pepper
  • 1 stalk of sliced spring onions green part
  • cinnamon Optional Toppings
  • Pineapple



  • Place a pan on medium-high heat; pour 1 Tbsp oil. Add in sliced mushrooms and let it saute for 5 mins. Add in chopped bell pepper, salt and ½ Tbsp pepper. Saute for another 2 mins; set aside.
  • In the same pan on medium-high heat add in the remaining oil. Add cubed chicken and saute for 5 mins before adding in salt, pepper, minced garlic. 10 mins into cooking add in soy sauce, chili garlic sauce, water. Cover and let it cook. In the last 2-3 minutes of cooking add in the cornstarch slurry. Mix well and it’s ready to serve.
  • While the chicken cooks; place a separate small pan on high heat. Toss cubed pineapple with cinnamon to coat each piece completely. Space out the cubes and add to the pan and let it cook flipping it halfway through till you a charred layer on each side.


  • In a bowl; add rice(see notes above for flavoring) and then add cooked chicken, pineapples, mushrooms and bell pepper. I space them out and add everything adjacent to each other rather than layering on top but its totally as you prefer. Drizzle the sauce from chicken on top of veggies and rice as well. Top with some fresh spring onions(green part) and/or with optional toppings. Serve Immediately!


Calories: 1721kcal | Carbohydrates: 41g | Protein: 6g | Fat: 171g | Saturated Fat: 46g | Polyunsaturated Fat: 37g | Monounsaturated Fat: 80g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 7747mg | Potassium: 543mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1937IU | Vitamin C: 80mg | Calcium: 66mg | Iron: 1mg
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5 from 1 vote (1 rating without comment)

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