Name: Aloha Pineapple Chicken Rice Casserole Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: ½ cup brown sugar; ½ cup low sodium soy sauce; 1–2 teaspoons minced garlic; ¾ cup low sodium chicken broth; 1 ½ cups uncooked instant white rice; ½ cup diced red onion; 1 red bell pepper, chopped; 1 (20 oz) can pineapple tidbits in juice (NOT drained); 1 lb thin-sliced boneless skinless chicken breasts or chicken tenderloins, diced; Chopped cilantro; Diced cooked bacon

Introduction

Aloha Pineapple Chicken Rice Casserole is a delightful combination of sweet and savory flavors, blending juicy chicken, pineapple, and rice in a rich brown sugar soy sauce. This one-pan, dump-and-bake meal is perfect for busy weeknights or family dinners, offering an easy yet flavorful dish everyone will enjoy.

A close-up view of a white bowl filled with a colorful rice dish, featuring fluffy, light brown rice mixed with small chunks of yellow mango, diced red tomatoes, and green cilantro leaves scattered on top. The wooden spoon is lifting a portion of the rice, showing a mix of grains and vibrant ingredients with a slightly moist texture. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup brown sugar

½ cup low sodium soy sauce

1–2 teaspoons minced garlic

¾ cup low sodium chicken broth

1 ½ cups uncooked instant white rice

½ cup diced red onion

1 red bell pepper, chopped

1 (20 oz) can pineapple tidbits in juice (do not drain)

1 lb thin-sliced boneless skinless chicken breasts or chicken tenderloins, diced

Optional garnish: chopped cilantro, diced cooked bacon

Instructions

Step 1: Preheat your oven to 425°F. Lightly spray an 11 x 7-inch baking dish with cooking spray to prevent sticking.

Step 2: In a large bowl, whisk together the brown sugar, soy sauce, minced garlic, and chicken broth until well combined.

Step 3: Add the uncooked instant rice, diced red onion, chopped red bell pepper, pineapple with its juice, and diced chicken to the sauce mixture. Stir everything together thoroughly.

Step 4: Pour the mixture into the prepared baking dish and cover tightly with aluminum foil to seal in moisture.

Step 5: Bake the casserole for 50 minutes. Then, carefully remove the foil, stir the ingredients gently, and return the dish to the oven uncovered.

Step 6: Continue baking for an additional 10 minutes, or until the chicken is fully cooked and the rice is tender.

Step 7: Let the casserole stand for 5 minutes before serving. Garnish with chopped cilantro and diced cooked bacon if desired.

Tips & Variations

Make sure the foil is sealed tightly during baking to ensure the rice cooks properly with the pineapple juice.

Do not drain the pineapple; its juice adds essential sweetness and moisture to the dish.

For a spicy kick, add red pepper flakes or a splash of sriracha to the sauce mixture before baking.

FAQs

Can I use regular rice instead of instant rice?

Regular rice requires more liquid and a longer cooking time, so this recipe is best with instant rice to ensure it cooks properly within the given time.

Can I prepare this casserole in advance?

Yes, you can assemble the casserole ahead of time, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.