I’m all about sweet-and-savory vibes, and one night I was craving something tropical yet hearty—so I dreamed up this Pineapple Chicken Rice Casserole.
It’s got juicy pineapple, tender chicken, and rice all soaking up a garlicky soy sauce magic—it’s like a mini vacation in a dish. I’ve had my share of rice fails (undercooked grains, ugh), but now it’s my go-to for a flavor-packed dinner that’s stupidly easy.
If you’re into bold, cozy meals, this one’s got your back. Let’s dive in!
🍳 Recipe Scorecard
Pineapple Chicken Rice Casserole Recipe
For this delicious casserole, you’ll need the following ingredients:
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breasts, bite-sized pieces | 1 lb |
| Uncooked brown rice | 1½ cups |
| Low-sodium chicken broth | ¾ cup |
| Pineapple tidbits in juice, undrained | 1 (20-ounce) can |
| Low-sodium soy sauce | ½ cup |
| Brown sugar | 2–3 tablespoons |
| Red bell pepper, chopped | 1 |
| Yellow onion, diced | 1 small |
| Garlic, minced | 2 cloves |
| Cooked bacon, sliced | 1 slice |
| Chopped cilantro (or green onions/parsley), for garnish | — |
Optional Add-ons
- Crushed red pepper – Tosses in a spicy kick for heat lovers.
- Extra pineapple – Doubles the tropical vibe if you’re into it.
- Sesame seeds – Adds a nutty crunch on top.
Tools You’ll Need
- 9×13 baking dish
- Mixing bowl
- Spatula or spoon
- Measuring cups and spoons
- Foil
Step-by-Step Instructions for Pineapple Chicken Rice Casserole
Step 1: Preheat the Oven
Crank your oven to 375°F (190°C) and let it heat up—takes about 10 minutes to get ready. Grab your 9×13 baking dish and set it aside.
Step 2: Mix the Sauce Base
In a large mixing bowl, whisk together the ½ cup low-sodium soy sauce, ¾ cup chicken broth, and 2-3 tbsp brown sugar—stir ‘til the sugar dissolves. Add the minced garlic and give it a quick mix—smells amazing already.
Step 3: Add Pineapple and Juice
Dump the entire 20 oz can of pineapple tidbits—juice and all—into the sauce mix. Stir it up so the sweet juice blends with the savory base—sets the tone for the whole dish.
Step 4: Combine Rice and Veggies
Toss in the 1 ½ cups uncooked brown rice, diced yellow onion, and chopped red bell pepper. Mix it well so the rice gets coated and the veggies are evenly spread—colorful and ready to soak up flavor.
Step 5: Prep the Chicken
Add the 1 lb bite-sized chicken pieces to the bowl—stir ‘em in gently so they’re nestled with the rice and veggies. Make sure everything’s mingled but not mashed together.
Step 6: Fill the Dish
Pour the whole mixture into your 9×13 baking dish—spread it out with a spatula so it’s even, no big piles or gaps. Press it down lightly so it settles but stays loose.
Step 7: Cover and Bake
Cover the dish tightly with foil—keeps the steam in to cook the rice right. Bake for 45-50 minutes—check at 45 to see if the rice is tender and the chicken’s cooked through (no pink inside).
Step 8: Finish and Garnish
Pull it out with oven mitts, peel off the foil, and sprinkle the sliced cooked bacon over the top. Let it sit 5 minutes to settle, then garnish with chopped cilantro if you’re using it—serve hot and dig in!
Storage and Serving
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in the oven (350°F for 15-20 minutes) or microwave (2-3 minutes) ‘til warmed through. Serve solo or with a side of steamed veggies.
Tips for Success
- Use low-sodium broth and soy sauce to control saltiness.
- Don’t skip the foil—keeps the rice from drying out.
- Cut chicken evenly for consistent cooking.
- Let it rest post-bake so the flavors meld.
Substitutes and Variations
- Swap brown rice for instant white rice (reduce bake time to 25-30 minutes).
- Use honey or maple syrup instead of brown sugar.
- Try green bell pepper for a different twist.
- Swap bacon for crumbled sausage bits.
Nutritional Breakdown
| Nutrient | Per Serving (6 servings total) |
|---|---|
| Calories | 420 kcal |
| Fat | 8g |
| Protein | 28g |
| Total Carbs | 60g |
| Fiber | 4g |
| Net Carbs | 56g |
Note: Values are approximate and vary by brands.
Pairing Suggestions
- Serve with a cucumber salad for a cool contrast.
- Pair with garlic naan to scoop up the sauce.
- Add steamed broccoli for a green boost.
- Enjoy with a chilled pineapple juice drink.
Pineapple Chicken Hacks: Making It Your Own
- Mix in diced jalapeños for a spicy kick.
- Top with crushed peanuts for crunch.
- Add a splash of teriyaki sauce for depth.
- Stir in shredded carrots for extra veggies.
Common Mistakes to Avoid
Learned these the hard way:
- Crunchy Rice: Skip the foil, and it’s a disaster—cover it tight.
- Bland Bite: Skimp on sauce, and it’s dry—use it all.
- Mushy Mess: Overcook the rice beforehand—keep it uncooked here.
- No Rest: Serve too quick, and it’s watery—give it 5.
🍍 Pineapple Chicken Rice Casserole
📋 Ingredients
- 1 lb boneless skinless chicken breasts, bite-sized pieces
- 1 ½ cups uncooked brown rice
- ¾ cup low-sodium chicken broth
- 1 (20 oz) can pineapple tidbits in juice, undrained
- ½ cup low-sodium soy sauce
- 2-3 tbsp brown sugar
- 1 red bell pepper, chopped
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 slice cooked bacon, sliced
- For garnish chopped cilantro (or green onions/parsley)
👩🍳 Instructions
📊 Nutrition Information (Per Serving)
Source: RecipeCookHub.com
FAQs
Can I use raw rice?
Yep, that’s the plan—uncooked brown rice cooks in the oven.
Freezer-friendly?
Totally, freeze after baking—reheat when ready.
No pineapple tidbits?
Use chunks or crushed—just keep the juice.
Conclusion
There you have it—my Pineapple Chicken Rice Casserole, the sweet-savory mashup that’s kept me sane on busy nights. It’s juicy, easy, and brings a little sunshine to the table no matter the season. Hope it shakes up your dinner routine—drop a note if you try it. Now grab that pineapple and get cooking—you’re in for a treat!