Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

One-Pot Hawaiian Chicken & Rice – Easy Sweet & Savory Weeknight Dinner

Sarah Smith
Nov 14, 2025
3 min read

Updated: Dec 23, 2025

Steaming skillet of fried rice with chicken, pineapple, red peppers, and green onions on a wooden table, exuding a warm, appetizing look.

This One-Pot Hawaiian Chicken & Rice is a cozy, flavorful dish that brings together tender chicken, warm rice, sweet pineapple, and a savory-sweet sauce. Everything cooks together in one pot, making cleanup simple and dinner effortless. It’s the perfect mix of comfort and tropical flavor, ideal for busy weeknights when you need something quick, easy, and satisfying. If quick, flavorful dinners are your thing, you’ll enjoy my One-Pot Jambalaya with Shrimp & Sausage and the creamy One-Pot Chicken Alfredo Skillet. For something sweet and savory, try my Honey Garlic Chicken, or keep it sizzling with these Chicken Fajitas. You can also pair this dish with a side of Mexican Street Corn.

Recipe Card

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 4

Ingredients

1 tablespoon olive oil

1 pound boneless chicken breast, cut into bite-sized pieces

1 teaspoon salt1/2 teaspoon black pepper

1 teaspoon garlic powder1 small onion, diced2 cloves garlic, mince

1 red bell pepper, chopped

1 can (20 oz) pineapple chunks in juice, drained (reserve juice)

1 1/2 cups long-grain white rice

1 3/4 cups chicken broth

1/2 cup pineapple juice (from the can)

1/4 cup soy sauce

2 tablespoons brown sugar

1 tablespoon rice vinegar (optional)

1 teaspoon ginger powder

Green onions, sliced (optional)

Sesame seeds (optional)

Instructions

Heat olive oil in a large pot over medium heat.
Add the chicken, salt, pepper, and garlic powder. Cook until lightly browned.
Stir in the onion, garlic, and bell pepper. Cook for 2–3 minutes until softened.
Add the rice and stir for 30 seconds to lightly toast it.
Pour in the chicken broth, pineapple juice, soy sauce, brown sugar, and ginger powder. Stir well.
Add the pineapple chunks and bring the mixture to a simmer.
Cover, reduce the heat to low, and cook for 15–18 minutes until the rice is tender and the liquid absorbed.
Turn off the heat and let it sit covered for 5 minutes.
Fluff with a fork and top with green onions and sesame seeds if desired.

Tips

Do not lift the lid while the rice is cooking, or it may turn mushy. You can substitute chicken thighs for a richer flavor. For a thicker sauce, simmer uncovered for 2 minutes before serving. Add a splash of extra soy sauce if you want it more savory. Use jasmine rice for the most fragrant result, but avoid instant rice.

FAQ

Q: Can I use canned pineapple instead of fresh? Yes, canned pineapple works perfectly and keeps this recipe quick and easy.

Q: Can I make this with chicken thighs instead of breasts? Absolutely—thighs stay juicy and flavorful.

Q: Can I make this dairy-free? Yes! Simply substitute coconut milk or omit cheese if the recipe uses it.

Q: How do I store leftovers? Store in the fridge for 3–4 days. Add a splash of chicken broth when reheating.

Final Thoughts

One-Pot Hawaiian Chicken & Rice is the perfect blend of sweet, savory, and comforting flavors all in one easy meal. Tender chicken, fluffy rice, and tropical-inspired sweetness come together in a single pan for a dish that feels both cozy and a little fun. With minimal prep and easy cleanup, it’s ideal for busy weeknights while still being flavorful enough to feel special — a family-friendly favorite you’ll want to make again and again.