Pineapple Chicken Rice Bake (Print Version)

Tropical chicken and rice baked together for a flavorful, hassle-free meal.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken thighs, approximately 1.3 lbs

→ Rice & Grains

02 - 1 cup long-grain white rice, rinsed

→ Vegetables & Fruit

03 - 1 cup pineapple chunks, fresh or canned, drained
04 - 1 red bell pepper, diced
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced

→ Liquids

07 - 2 cups low-sodium chicken broth
08 - 2 tbsp soy sauce or gluten-free tamari
09 - 1 tbsp olive oil

→ Spices & Seasonings

10 - 1 tsp smoked paprika
11 - 1/2 tsp ground black pepper
12 - 1/2 tsp salt
13 - 1/4 tsp chili flakes, optional

→ Garnish

14 - 2 tbsp fresh cilantro, chopped
15 - Lime wedges for serving

# Directions:

01 - Preheat oven to 375°F
02 - In a large oven-safe skillet or baking dish, heat olive oil over medium heat. Add onion and bell pepper; sauté for 3 to 4 minutes until softened. Add garlic and cook for 1 minute longer.
03 - Stir in the rice, smoked paprika, salt, pepper, and chili flakes if using. Sauté for 1 minute to lightly toast the rice.
04 - Add pineapple chunks and evenly distribute the mixture throughout the pan.
05 - Pour chicken broth and soy sauce into the pan; stir thoroughly to combine with rice and ingredients.
06 - Nestle chicken thighs on top of the rice mixture. Sprinkle with additional salt and pepper to taste.
07 - Cover tightly with aluminum foil or an oven-safe lid and bake for 30 minutes.
08 - Remove the cover and bake for an additional 15 minutes, or until chicken reaches an internal temperature of 165°F and rice is tender.
09 - Allow the dish to rest for 5 minutes. Garnish with chopped cilantro and serve with lime wedges.

# Expert Tips:

01 -
  • Everything cooks in a single oven-safe vessel, which means fewer dishes and more time to actually enjoy your meal.
  • The pineapple caramelizes slightly as it bakes, creating pockets of sweetness that balance the savory rice and tender chicken perfectly.
  • It's naturally dairy-free and gluten-free with one simple swap, making it easy to accommodate different diets without feeling like you're serving something separate.
02 -
  • Don't skip rinsing the rice; I once rushed this step and ended up with a gluey result that taught me respect for a three-second water rinse.
  • Make sure your chicken broth is truly low-sodium, because the soy sauce brings plenty of salt—combining regular broth and soy can tip into over-salted territory fast.
03 -
  • Marinating your chicken thighs in a mixture of soy sauce and pineapple juice for just 30 minutes before baking deepens the flavor without adding extra cooking time.
  • The moment you open the oven after removing the foil, you'll know it's done by the aroma—that's the paprika and caramelized pineapple telling you it's ready to eat.
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