Pineapple Chicken Rice Bake (Print View)

Tender chicken paired with juicy pineapple and fluffy rice in a single-pan baked dish bursting with flavor.

# Components:

→ Meats

01 - 4 boneless, skinless chicken thighs (about 1.3 lbs)

→ Rice & Grains

02 - 1 cup long-grain white rice, rinsed

→ Vegetables & Fruit

03 - 1 cup pineapple chunks, fresh or canned and 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 tablespoons soy sauce, gluten-free recommended
09 - 1 tablespoon olive oil

→ Spices & Seasonings

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

→ Garnish

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

# Preparation Steps:

01 - Preheat the 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 more.
03 - Stir in the rice, smoked paprika, salt, pepper, and chili flakes if using. Sauté for 1 minute.
04 - Add pineapple chunks and evenly spread the mixture in the pan.
05 - Pour in chicken broth and soy sauce; stir to combine.
06 - Nestle chicken thighs on top of the rice mixture. Sprinkle with a pinch more salt and pepper.
07 - Cover tightly with foil or a lid and bake for 30 minutes.
08 - Remove the cover and bake for another 15 minutes, or until the chicken reaches an internal temperature of 165°F and rice is tender.
09 - Let rest for 5 minutes. Garnish with chopped cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • One-pan simplicity means less cleanup and more time to enjoy your meal
  • Tropical pineapple adds a burst of sweetness that perfectly balances savory soy and smoky paprika
  • Dairy-free and easily adaptable to gluten-free diets
  • Family-friendly with vibrant colors and approachable flavors
  • Perfect for meal prep—reheats beautifully for next-day lunches
02 -
  • Use an instant-read thermometer to ensure chicken reaches exactly 165°F—no guessing means perfectly cooked, juicy meat
  • Don't skip the resting time; it allows the rice to absorb any remaining liquid and firm up
  • If your rice seems dry before the chicken is done, add a splash more broth and cover again
  • Fresh pineapple brings the best flavor, but canned works perfectly—just drain it well
  • Chop the onion and bell pepper uniformly so they cook evenly
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