Pineapple Chicken and Rice Casserole is a savory-sweet, one-pan meal that brings together tender chicken, fluffy rice, and bright pineapple for a quick, satisfying dinner.
Post updated on 3/2/26
Pineapple Chicken Casserole (a dump-and-bake recipe)
If you need an easy weeknight dinner that bakes in a single dish, this Pineapple Chicken and Rice Casserole is a great choice. It’s a true dump-and-bake recipe: mix the ingredients, cover the dish, and let the oven do the work. The pineapple adds a sweet-tangy note that balances the savory soy-browned-sugar sauce and tender chicken, while the rice soaks up the juices for a comforting finish.
This recipe is ideal for small households or anyone who prefers minimal prep and cleanup. It assembles in about 10–15 minutes and finishes in the oven in under an hour.
What You’ll Love About This Casserole
Fresh, flavorful, and balanced between sweet and savory. This recipe makes a modest amount—perfect for two people with a little leftover—and the flavors often deepen after a day in the fridge. Prep is fast, the oven does the heavy lifting, and cleanup is minimal since everything bakes in one dish.
If you like small-batch dinners, this is a reliable go-to for busy nights when you want something homey and flavorful without fuss.
Ingredients You’ll Need
- Chicken – Boneless, skinless chicken breast, cut into 1-inch pieces (about 1 lb or two small breasts).
- Veggies – Yellow onion, red bell pepper, and garlic.
- Rice – Long-grain white rice (basmati, jasmine, or traditional long-grain).
- Chicken broth – To cook the rice and add flavor.
- Pineapple – Canned pineapple tidbits with juice.
- Sauce – Low-sodium soy sauce, brown sugar, and Sriracha (adjust heat to taste).
- Toppings (optional) – Crisp bacon pieces, sliced green onions, and cilantro.
How To Prepare Pineapple Chicken and Rice
- Preheat and prepare: Preheat oven to 375°F. Spray a 9 × 9-inch baking dish with nonstick spray.
- Mix the sauce: In a medium bowl combine 1/2 cup chicken broth plus 2 tablespoons water, 1/4 cup low-sodium soy sauce, 1 1/2 tablespoons brown sugar, and 1–2 teaspoons Sriracha (to taste).
- Combine ingredients: Add an 8-oz can of pineapple tidbits (with juice), 3/4 cup long-grain white rice, 2/3 cup diced red bell pepper, 1/3 cup diced yellow onion, 1 minced garlic clove, and the chicken pieces. Stir until evenly mixed.
- Bake: Pour the mixture into the prepared baking dish and spread evenly. Cover tightly with a lid or foil and bake 45–55 minutes, until rice is tender and chicken is cooked through.
- Rest and garnish: Let the casserole rest 5 minutes to allow excess liquid to absorb, then fluff the rice with a fork and garnish with chopped bacon (optional), green onions, and cilantro.
Ang’s Tips and Variations
- Use thawed chicken: For even cooking and best texture, start with fresh or fully thawed chicken breasts.
- Avoid instant rice: Instant rice cooks too quickly and will become mushy in this casserole.
- Brown rice: If you prefer brown rice, choose long-grain brown rice, increase the liquid slightly, and allow extra cooking time.
- Add more vegetables: Stir in peas, carrots, or diced zucchini to boost color and nutrition.
- Make it spicy: Increase the Sriracha or add crushed red pepper for a bolder heat.
- Extra sauce: If you like a saucier casserole, drizzle teriyaki or additional soy-based sauce over each serving.
Storing and Freezing
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Freezing is not recommended because the rice and chicken can become dry and the texture will suffer after thawing.
Love Chicken and Rice Recipes?
If you enjoy chicken-and-rice dinners, this casserole joins a variety of one-pan and small-batch recipes that make great weeknight meals and reliable leftovers for lunch. Try different citrus, spice, or sauce variations to keep the combination fresh and exciting.
- One-Skillet Chicken And Rice
- Zesty Lime Chicken and Rice
- One-Skillet Spanish Rice Chicken
- One-Pan Lemony Chicken and Rice with Spinach
- Creamy Lemon Chicken Rice Casserole
- Slow Cooker Chicken and Rice
- Chicken and Broccoli Wild Rice Soup
Pineapple Chicken and Rice Casserole
Pineapple Chicken and Rice Casserole is a savory-sweet, one-pan meal that combines tender chicken, fluffy rice, and pineapple for a quick family dinner.
Course: Dinner
Cuisine: American, Asian-inspired
Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes
Servings: 4 (or 2 with generous leftovers)
Calories: 376 kcal (approx.)
Equipment
- Medium bowl
- 9 × 9-inch baking dish
Ingredients
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces (about 2 small breasts)
- ½ cup chicken broth plus 2 tbsp water
- ¼ cup low-sodium soy sauce
- 1 ½ tbsp brown sugar
- 1–2 tsp Sriracha
- 8 oz canned pineapple tidbits, with juice
- ¾ cup long-grain white rice
- ⅔ cup red bell pepper, diced
- ⅓ cup yellow onion, diced
- 1 large garlic clove, minced
- 1 bacon slice, cooked crisp and chopped (optional, for garnish)
- Cilantro and green onion slices for garnish
Instructions
- Preheat oven to 375°F and spray a 9 × 9-inch baking dish with nonstick spray.
- In a medium bowl combine the chicken broth plus 2 tbsp water, soy sauce, brown sugar, and Sriracha.
- Add the pineapple with its juice, rice, bell pepper, onion, garlic, and chicken pieces. Stir to combine evenly.
- Spread the mixture into the prepared baking dish. Cover tightly with a lid or two layers of foil and bake 45–55 minutes, until rice is tender and chicken is cooked through.
- Allow the casserole to rest 5 minutes so excess liquid absorbs, then fluff with a fork and garnish with bacon (if using), green onions, and cilantro.
Tip: A tight seal on the baking dish is important so the rice cooks properly—use a snug lid or double up the foil to prevent steam from escaping.
Notes
Refrigerate leftovers in an airtight container for up to 3–4 days. Freezing is not recommended because the texture of rice and chicken degrades after thawing. Nutritional info is an estimate and may vary based on ingredients and portion sizes.
Nutrition (approx.)
Calories: 376 kcal | Carbohydrates: 45 g | Protein: 30 g | Fat: 8 g | Sodium: 919 mg
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