Pineapple Chicken Rice Bake (Printable Version)

A vibrant one-pan bake featuring tender chicken, juicy pineapple, and fluffy rice for a fuss-free meal.

# What You'll Need:

→ Proteins

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, use gluten-free if needed
09 - 1 tablespoon olive oil

→ Spices & Seasonings

10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground black pepper
12 - ½ teaspoon salt
13 - ¼ teaspoon chili flakes, optional

→ Garnish

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

# Steps to Follow:

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.

# Additional Tips::

01 -
  • It's genuinely one-pan magic, meaning cleanup is barely a thought and your evening stays calm.
  • The chicken comes out impossibly tender while the rice soaks up all those tropical, savory flavors—every bite feels intentional.
  • It's flexible enough to work with what you have but fancy enough to feel like you tried, which is the sweet spot of real cooking.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when a batch turned into sticky porridge, and now I always rinse until the water runs clear.
  • Chicken thighs are your friend here because they won't dry out like breasts might, but if breasts are all you have, reduce the baking time by about 5 to 10 minutes and check early.
  • The pineapple juice matters more than you'd think—if using canned pineapple, save a little of that liquid to add with the broth for extra tropical flavor.
03 -
  • If you're marinating the chicken ahead, even just 30 minutes in a mixture of soy sauce and a bit of pineapple juice makes the final dish noticeably deeper and more complex.
  • Taste the broth mixture before it goes in the oven—this is your only chance to adjust saltiness since the rice will absorb it all as it cooks.
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