Pineapple Chicken Rice Bake

Imagine a dinner that brings the sunny flavors of the tropics right to your table—without the stress of multiple pots and pans. This One-Pan Pineapple Chicken and Rice Bake combines tender chicken thighs, fluffy long-grain rice, and juicy pineapple chunks in a single dish that bakes to golden perfection. The sweet-savory harmony of pineapple and soy sauce mingles with smoky paprika and vibrant bell peppers, creating a fusion dish that's as colorful as it is delicious. Whether you're cooking for a busy weeknight or a casual weekend gathering, this recipe delivers big flavor with minimal cleanup.

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The beauty of this dish lies in its layered cooking method. First, aromatics like onion, bell pepper, and garlic build a flavorful base. Then the rice is toasted with spices, allowing each grain to soak up the seasonings. Pineapple chunks nestle into the mix, releasing their natural sweetness as they bake. Finally, chicken thighs rest on top, their juices dripping down to infuse the rice below. The result? A complete meal where every component enhances the others, creating a symphony of textures and tastes in every forkful.

Ingredients

• 4 boneless, skinless chicken thighs (about 600 g / 1.3 lbs)
• 1 cup long-grain white rice, rinsed
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 red bell pepper, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 2 tbsp soy sauce (use gluten-free if needed)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground black pepper
• ½ tsp salt
• ¼ tsp chili flakes (optional)
• 2 tbsp fresh cilantro, chopped (optional, for garnish)
• Lime wedges, for serving (optional)

Instructions

Step 1: Preheat and Prep

Preheat the oven to 375°F (190°C). Gather all ingredients and have your oven-safe skillet or baking dish ready.

Step 2: Sauté Aromatics

In a large oven-safe skillet or baking dish, heat olive oil over medium heat. Add the finely chopped onion and diced red bell pepper; sauté for 3–4 minutes until softened. Add the minced garlic and cook for 1 minute more, stirring frequently to prevent burning.

Step 3: Toast the Rice and Spices

Stir in the rinsed long-grain white rice, smoked paprika, salt, ground black pepper, and chili flakes (if using). Sauté for 1 minute, allowing the rice to lightly toast and absorb the spices.

Step 4: Add Pineapple

Add the pineapple chunks and evenly spread the rice mixture across the pan, creating a uniform layer.

Step 5: Pour in Liquids

Pour in the low-sodium chicken broth and soy sauce. Stir gently to combine all ingredients, ensuring the rice is evenly distributed.

Step 6: Nestle the Chicken

Place the chicken thighs on top of the rice mixture, spacing them evenly. Sprinkle the chicken with a pinch more salt and pepper for extra flavor.

Step 7: Covered Bake

Cover the skillet or baking dish tightly with aluminum foil or an oven-safe lid. Transfer to the preheated oven and bake for 30 minutes.

Step 8: Uncovered Bake

Remove the cover and bake for an additional 15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the rice is tender and has absorbed the liquid.

Step 9: Rest and Garnish

Remove from the oven and let the dish rest for 5 minutes. Garnish with chopped fresh cilantro and serve with lime wedges on the side for a bright, citrusy finish.

Zusatztipps für die Zubereitung

For even deeper flavor, consider marinating the chicken thighs in a mixture of soy sauce and pineapple juice for 30 minutes before cooking. This allows the meat to absorb the tropical essence and become even more tender. If you prefer a crispier chicken skin, you can use bone-in, skin-on thighs—just increase the baking time slightly and check for doneness. Rinsing the rice is essential to remove excess starch, which helps prevent the dish from becoming gummy. Always use an oven-safe skillet; if you're unsure, transfer everything to a baking dish after sautéing. Let the dish rest after baking to allow the flavors to settle and the rice to firm up slightly for perfect texture.

Varianten und Anpassungen

This recipe is wonderfully versatile and can be adapted to suit different tastes and dietary needs. Swap chicken thighs for boneless, skinless chicken breasts if you prefer leaner meat—just reduce the baking time slightly and monitor closely to avoid drying out. For a vegetarian version, replace the chicken with firm tofu or tempeh and use vegetable broth instead of chicken broth. Add more vegetables like snap peas, green beans, or diced zucchini for extra nutrition and color. If you enjoy spicier food, increase the chili flakes or add a diced jalapeño with the aromatics. For a gluten-free meal, simply use gluten-free soy sauce or tamari. You can also experiment with different rice varieties—jasmine or basmati work beautifully and add their own aromatic qualities.

Serviervorschläge

This One-Pan Pineapple Chicken and Rice Bake is a complete meal on its own, but a few simple accompaniments can elevate the experience. Serve with a fresh green salad dressed in a light citrus vinaigrette to balance the richness of the dish. The lime wedges are essential—a squeeze of fresh lime juice brightens all the flavors and adds a zesty kick. For beverages, pair with a crisp Riesling that echoes the tropical sweetness, or opt for a refreshing tropical iced tea with hints of mango or passion fruit. Leftovers store well in an airtight container in the refrigerator for up to 3 days and reheat beautifully in the microwave or oven, making this an excellent choice for meal prep.

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With its vibrant colors, irresistible aroma, and effortless preparation, this One-Pan Pineapple Chicken and Rice Bake is destined to become a regular fixture in your dinner rotation. The tropical sweetness of pineapple, the umami depth of soy sauce, and the smoky warmth of paprika come together in perfect harmony, creating a dish that feels both comforting and exotic. Best of all, everything cooks together in one pan, making cleanup a breeze and giving you more time to savor each delicious bite. Whether you're feeding a hungry family or impressing guests with minimal effort, this recipe proves that simple ingredients and smart techniques can yield extraordinary results.

Recipe FAQ Section

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used. Adjust baking time slightly to ensure even cooking without drying out the meat.

→ Is fresh pineapple preferred over canned?

Fresh pineapple provides a brighter, juicier flavor, but canned pineapple drained of excess liquid works well too.

→ Can I prepare this dish gluten-free?

Use gluten-free soy sauce to keep the dish gluten-free without compromising flavor.

→ What sides pair well with this baked dish?

A crisp green salad or steamed vegetables complement the tropical and savory notes beautifully.

→ How can I add more vegetables?

Adding peas or snap peas during cooking introduces color and fresh texture without altering the flavors.