Pineapple Chicken Rice Cheese (Printable)

Baked tender chicken with pineapple, rice, and a bubbly cheese topping for a savory, hearty 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

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish.
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 are softened.
04 - Transfer sautéed chicken and vegetables to a large mixing bowl. Add uncooked rice, pineapple chunks, chicken broth, and sour cream. Mix thoroughly to combine.
05 - Pour mixture into prepared casserole dish and spread evenly.
06 - Cover casserole tightly with aluminum foil. Bake for 30 minutes.
07 - Remove foil and evenly distribute shredded cheddar cheese over the top. Return to oven uncovered and bake for 10 minutes until cheese is melted and bubbly and rice is tender.
08 - Remove from oven and let stand for 5 minutes. Garnish with fresh parsley if desired and serve.

# Expert Tips:

01 -
  • It comes together in one dish with minimal cleanup, which means more time enjoying dinner and less time standing over a sink.
  • The sweet-savory balance feels sophisticated enough for company but relaxed enough for a quiet family night.
  • Everything bakes together, so you can prep once and walk away knowing dinner is practically done.
02 -
  • The rice is uncooked when it goes in, so don't second guess yourself or try to precook it, trust the liquid and the oven time to do exactly what they're supposed to do.
  • If you lift that foil too early out of curiosity, you'll let steam escape and your rice might not cook through, so resist the urge to peek until the full 30 minutes are up.
03 -
  • Use freshly grated cheddar rather than pre-shredded if you can, because it melts into a silkier, more luxurious layer on top.
  • Let the casserole cool for 5 minutes before serving so you don't burn your mouth and the cheese sets just enough to make plating easier.
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