Aloha Pineapple Chicken Rice Casserole
This Aloha Pineapple Chicken and Rice Casserole is a sweet and savory dinner with tender chicken, pineapple, red bell pepper, and rice baked together in one dish. The pineapple juice, soy sauce, brown sugar, and garlic create a flavorful sauce that soaks right into the rice as it cooks.
There’s no need to cook the rice or chicken first. Add everything to the casserole dish, cover, and let the oven do the cooking.
Ingredient Notes
- Chicken: Boneless skinless chicken breasts or chicken tenderloins work well. Cut the chicken into small, evenly sized pieces so they cook at the same rate.
- Instant white rice: Use uncooked instant white rice for this recipe. Other types of rice require different amounts of liquid and cooking times.
- Pineapple tidbits: Use pineapple packed in juice and don’t drain the can. The pineapple juice is an important part of the liquid in the casserole.
- Red bell pepper: Adds color and a little sweetness.
- Red onion: Diced red onion cooks right along with the rice and chicken.
- Brown sugar: Gives the sauce its sweet flavor.
- Low-sodium soy sauce: Adds the savory side of the sweet and salty sauce. Using low-sodium soy sauce helps keep the salt level in check.
- Chicken broth: Provides additional liquid for cooking the rice.
- Garlic: Adds flavor to the pineapple and soy sauce mixture.
- Cilantro and bacon: Optional toppings for serving.
Yes, and plenty of readers prefer it that way. Regular long grain white rice, jasmine and basmati all work here, but they drink more liquid and take longer than instant rice does. Add a little extra chicken broth and keep the dish covered longer before you pull the foil, then check that the rice is tender before the final uncovered bake.
Instant rice is already cooked and dried, so it goes soft quickly once it hits all that pineapple juice. The fix is switching to regular long grain or jasmine rice rather than shortening the bake, because the chicken still needs the full time in the oven. Readers who made that one swap got exactly the texture they were after.
Almost always because the last uncovered bake got skipped or cut short. That step is where the sauce reduces and the rice finishes drinking it up, and the standing time afterward does the same thing. If yours still looks wet, give it a few more minutes uncovered and let it rest longer before you serve.
- Use instant white rice. This recipe was developed using instant rice. Regular white rice, brown rice, and other varieties cook differently and may need changes to both the liquid and baking time.
- Don’t drain the pineapple. Add the tidbits along with all of the juice from the can.
- Cover the casserole tightly. The foil holds in the steam that helps cook the rice. If your baking dish doesn’t seal well with one piece of foil, use a second piece.
- Cut the chicken into similar-sized pieces. Smaller, evenly cut pieces will cook more consistently throughout the casserole.
- Check the rice before the final uncovered baking time. If it’s still very firm after the covered portion of the baking time, cover the dish again and give it a little longer before finishing uncovered.
- Let the casserole rest for 5 minutes. This gives the rice a chance to absorb any remaining sauce before serving.
Aloha Pineapple Chicken Rice Casserole
- Preheat oven to 425 degrees F. Spray a baking dish with cooking spray. I used an 11 x 7-inch dish.
- In a large bowl, whisk together brown sugar, soy sauce, garlic, and chicken broth.
- Add uncooked rice, onion, bell pepper, pineapple and its juices and chicken. Pour it all into the prepared baking dish and spread it into an even layer. Cover the baking dish tightly with foil. Bake for 50 minutes. Once cooking is done, uncover and stir ingredients.
- Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until chicken is cooked through and rice is tender. Let stand 5 minutes before serving. Top with diced bacon and cilantro.
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Aloha Pineapple Chicken Rice Casserole
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Ingredients
- ½ cup brown sugar
- ½ cup low sodium soy sauce
- 1-2 teaspoon minced garlic
- 3/4 cup low sodium chicken broth
- 1 ½ cups uncooked instant white rice
- 1/2 cup diced red onion
- 1 red bell pepper chopped
- 1 20 ounce can pineapple tidbits in juice, NOT drained
- 1 lb. thin-sliced boneless skinless chicken breasts or chicken tenderloins, diced into bite-sized pieces
- Optional garnish: chopped cilantro and diced cooked bacon
Instructions
- Preheat oven to 425 degrees F. Spray a baking dish with cooking spray. I used an 11 x 7-inch dish.
- In a large bowl, whisk together brown sugar, soy sauce, garlic, and chicken broth.
- Add uncooked rice, onion, bell pepper, pineapple and it's juices and chicken. Pour it all into the prepared baking dish and spread it into an even layer. Cover the baking dish tightly with foil. Bake for 50 minutes. Once cooking is done, uncover and stir ingredients.
- Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until chicken is cooked through and rice is tender.
- Let stand 5 minutes before serving. Top with diced bacon and cilantro.
Notes
What to Serve With It
- Steamed broccoli, which is our favorite alongside this one.
- A simple green salad with a light vinaigrette
- Egg rolls, the way one reader serves it at her house
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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Originally Posted: July 2018
Updated: August 2026
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Made this. My husband and I loved it. Will definitely make this again. Thanks for the recipe.
So happy you guys love it Patti!
The flavors in this recipe are great! My rice did not cook when following the recipe, I will use cooked rice next time.
If you use cooked rice, you’ll have to cut down in the amount of liquid. Maybe just cook the casserole covered for a little longer so your rice can cook.
It was a little too sweet for us. Thinking I will try it again in the future but only use half the amout of brown sugar and half the pineapple juice since it was a little too wet.
I’m not sure what went wrong but there was so much liquid left after 50 min of cooking. Tasty though!
It might be the type of rice you are using. I used mom instant white rice and the liquid was the perfect amount and was fully cooked. Try s different type.
Hi just wondering- Does this freeze well?