Pineapple Chicken Rice Cheese (Printable)

Juicy chicken, pineapple, and rice baked with a bubbly cheddar cheese topping for an easy, tasty dish.

# What You'll Need:

→ Protein

01 - 2 large boneless, skinless chicken breasts (about 1 lb), cubed

→ Vegetables & Fruit

02 - 1 cup pineapple chunks, fresh or canned and drained
03 - 1 small onion, finely chopped
04 - 1/2 cup red bell pepper, diced
05 - 2 cloves garlic, minced

→ Rice

06 - 1 cup long-grain white rice, uncooked
07 - 2 cups low-sodium chicken broth

→ Dairy

08 - 1 1/2 cups shredded cheddar cheese
09 - 1/2 cup sour cream

→ Sauces & Seasonings

10 - 2 tablespoons olive oil
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried thyme

→ Garnish

15 - 2 tablespoons chopped fresh parsley, optional

# How-To Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with butter or cooking spray.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken cubes, season with salt, pepper, paprika, and thyme. Sauté for 4-5 minutes until lightly browned.
03 - Add chopped onion, diced bell pepper, and minced garlic to the skillet. Cook for 2-3 minutes until vegetables soften.
04 - In a large mixing bowl, combine sautéed chicken and vegetables with uncooked rice, pineapple chunks, chicken broth, and sour cream. Mix thoroughly.
05 - Pour mixture into prepared casserole dish and spread evenly.
06 - Cover tightly with aluminum foil and bake for 30 minutes.
07 - Remove foil and sprinkle shredded cheddar cheese evenly over the top. Return to oven uncovered and bake for 10 minutes until cheese is melted and bubbly.
08 - Remove from oven and let stand for 5 minutes. Garnish with chopped parsley if desired and serve.

# Expert Tips:

01 -
  • One dish, one oven, no babysitting required—throw it together and forget about it while dinner practically makes itself.
  • That unexpected sweetness from the pineapple keeps everyone reaching for seconds, even people who swear they don't like fruit in savory food.
02 -
  • Do not skip draining canned pineapple—I learned this the hard way when I ended up with a soup instead of a casserole.
  • The rice needs to be uncooked when it goes into the casserole, not precooked, because it will absorb all the liquid and bloom perfectly in the oven.
03 -
  • Cube your chicken slightly smaller than you think you need to—they shrink as they cook, and smaller pieces cook more evenly.
  • Let the casserole rest for those full 5 minutes after it comes out of the oven, even though it's tempting to dive in immediately, because the rice will be easier to serve and the flavors will taste more integrated.
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