Pineapple Chicken and Rice Casserole
Pineapple Chicken and Rice Casserole is a savory-sweet, one-pan meal, that combines tender chicken, fluffy rice, and a tropical twist with pineapple. A perfect dinner for a small family on a tight schedule.
Post updated on 3/2/26
Pineapple Chicken Casserole (a dump-and-bake recipe)
Looking for an easy dinner you can dump in one pan, bake, and enjoy in under an hour? Pineapple Chicken and Rice Casserole is practically effortless to put together and even easier to clean up. Truly my kind of recipe!
The pineapple in this recipe adds a sweet and tangy flavor that beautifully complements the tender chicken and rice, making every bite the perfect balance of flavors and texture. Whether you're running low on time or just want something simple and scrumptious, this meal checks all the boxes.
What You'll Love About This Casserole
It's fresh, flavorful, and perfectly balanced between sweet and savory. If you're empty nesters like we are, this recipe makes just enough for two, with leftovers that taste even better after the flavors meld overnight. It's also a fast meal to prep and have baking in the oven in under 15-minutes.
Looking for more quick and easy meals? You can find all my Small-Batch Recipes in one place.
Watch Me Make It In This Youtube Episode
Ingredients You'll Need
- Chicken- We use boneless skinless chicken breast for a leaner option.
- Veggies- Onions, red bell pepper, and garlic.
- Rice- You'll want to use a long-grain rice for this recipe---basmati, jasmine, or traditional long-grain white rice.
- Chicken broth- This is necessary to help cook the rice.
- Pineapple- You'll want to use canned pineapple and the juice.
- Sauce- Soy sauce (low-sodium) brown sugar, and Sriracha
- Toppings- Bacon (optional) green onions and cilantro
How To Prepare Pineapple Chicken and Rice
- Prepare chicken by slicing into 1-inch pieces.
- Cook bacon until crispy. While this is an optional ingredient, it adds a nice touch.
- Make the sauce by combining chicken broth, soy sauce, brown sugar, and Sriracha.
- Mix everything together. To the sauce add pineapple with juice, diced onion, bell pepper, minced garlic, rice, and chicken pieces. Stir to combine.
- Cover and bake- Pour the ingredients into a baking dish and cover tightly with foil or a fitted lid. Bake at 375℉ for 45-55 minutes. Garnish with cooked bacon, green onions, and cilantro.
Ang's Tips and Variations
- Use thawed Chicken: For the best texture and baking experience, use fresh, thawed chicken breast rather than frozen.
- Don't use instant rice: Because of the longer cooking time, instant rice will not work for this recipe and likely turn into mush.
- If using brown rice: Make sure to use long-grain brown rice and keep in mind you'll need to cook it longer and add a bit more liquid.
- Customize with Veggies: Add other veggies like peas or carrots for more nutrients.
- Make it Spicy: For a spicy twist, consider adding a dash of crushed red pepper flakes or use more Sriracha in the sauce.
- Add teriyaki sauce- This dish has plenty of moisture and flavor, however, if you prefer a saucier chicken and rice experience, drizzle teriyaki sauce over your serving.
Storing and Freezing
Store leftover casserole in the refrigerator in an airtight container up to 4 days. It is not recommended to freeze this casserole as the rice and chicken can become dry and it won't have the same fresh texture.
Love Chicken and Rice Recipes?
We have plenty of chicken and rice combinations here on the site - it's one of my favorite ways to enjoy a balanced protein and carb, and the leftovers make fantastic lunches. If you're a fan too, be sure to check out these favorites next!
- One-Skillet Chicken And Rice
- Zesty Lime Chicken and Rice
- One-Skillet Spanish Rice Chicken
- One-Pan Lemony Chicken and Rice with Spinach
- Creamy Lemon Chicken Rice Casserole
- Slow Cooker Chicken and Rice
- Chicken and Broccoli Wild Rice Soup
Pineapple Chicken and Rice Casserole
Equipment
- medium bowl
- 9 × 9 inch baking dish
Ingredients
- 1 lb boneless skinless chicken breast, cut in 1 inch pieces about 2 small chicken breast
- ½ cup chicken broth, plus 2 tablespoon water
- ¼ cup low sodium soy sauce
- 1 ½ tablespoon brown sugar
- 1-2 teaspoon Sriracha sauce
- 8 ounces canned pineapple tidbits, with juice
- ¾ cup long-grain white rice
- ⅔ cup red bell pepper, diced
- ⅓ cup yellow onion, diced
- 1 large garlic clove, minced
- 1 bacon slice, cooked crisp and roughly chopped for garnish optional
- cilantro for garnish
- green onion slices for garnish
Instructions
Preheat oven to 375℉ and spray your 9 × 9 inch baking dish with non-stick cooking spray.
- To a medium bowl combine chicken broth, plus 2 tbsp water, soy sauce, brown sugar, and 1-2 tsp Sriracha sauce, depending on your heat level.
- Next add in canned pineapple with juice, long-grain rice, bell peppers, onions, garlic, and prepared chicken pieces. Stir to combine.
- Pour mixture into prepared baking dish and spread out in an even layer. Cover tightly with a lid or foil and bake in the oven for 45-55 minutes. Rice should be tender and chicken cooked through. Allow to rest for 5-minutes so any extra liquid will absorb into the rice.
- Fluff the rice with a fork then garnish with cooked bacon pieces (if desired) green onions, and cilantro.
Notes
Nutrition
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