Aloha Pineapple Chicken Rice Casserole
A delightful blend of sweet pineapple and savory chicken baked with rice for a tropical twist.
Equipment
- 11 x 7-inch baking dish For baking the casserole.
Ingredients
Main Ingredients
- 0.5 cup brown sugar
- 0.5 cup low sodium soy sauce
- 2 teaspoons minced garlic
- 0.75 cup low sodium chicken broth
- 1.5 cups uncooked instant white rice
- 0.5 cup diced red onion
- 1 whole red bell pepper
- 20 ounces pineapple tidbits in juice NOT drained
- 1 pound thin-sliced boneless skinless chicken breasts, diced into bite-sized pieces
- optional garnish: chopped cilantro and diced cooked bacon
Instructions
- Preheat your oven to 425°F (220°C). Lightly spray an 11 x 7-inch baking dish with cooking spray.
- In a large bowl, whisk together the brown sugar, soy sauce, minced garlic, and chicken broth until well combined.
- Add the uncooked rice, diced red onion, chopped red bell pepper, pineapple with its juice, and the diced chicken to the bowl. Mix everything together until evenly coated.
- Pour the mixture into the prepared baking dish and cover it tightly with aluminum foil.
- Bake in the preheated oven for 50 minutes. After this time, carefully uncover the dish and stir the ingredients.
- Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the chicken is cooked through and the rice is tender.
- Let the dish stand for 5 minutes before serving. If desired, top with diced bacon and chopped cilantro for an extra burst of flavor.
Notes
For a vegetarian option, you can replace the chicken with tofu or additional vegetables. Feel free to add other vegetables like peas or carrots for added nutrition and color. No alcoholic drinks allowed, please substitute with a non-alcoholic option.