Pineapple Chicken Rice Cheese (Print Version)

Tender chicken and pineapple blend with rice and cheese for a flavorful baked dish with a bubbly top.

# What You'll Need:

→ Protein

01 - 2 large boneless, skinless chicken breasts (about 1 pound), 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 Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and season with salt, pepper, paprika, and thyme. Sauté for 4 to 5 minutes until lightly browned, ensuring pieces do not fully cook.
03 - Add chopped onion, diced bell pepper, and minced garlic to the skillet. Cook for 2 to 3 minutes until vegetables soften slightly.
04 - Transfer sautéed chicken and vegetables to a large mixing bowl. Add uncooked rice, pineapple chunks, chicken broth, and sour cream. Stir until evenly distributed.
05 - Pour the combined mixture into the prepared casserole dish. Spread evenly with the back of a spoon.
06 - Cover the casserole dish tightly with aluminum foil. Bake for 30 minutes.
07 - Remove foil from casserole. Sprinkle shredded cheddar cheese evenly across the top. Return to oven uncovered and bake for 10 minutes until cheese melts and becomes bubbly and rice becomes tender.
08 - Remove from oven and let stand for 5 minutes. Garnish with chopped fresh parsley if desired before serving.

# Additional Tips::

01 -
  • Everything cooks in one dish, which means less cleanup when you're tired and hungry.
  • The pineapple keeps the chicken moist while the rice soaks up all those golden, savory juices underneath.
  • It's the kind of meal that feels fancy enough for guests but honest enough for a regular Tuesday.
02 -
  • Don't skip the sour cream, it's what makes this creamy and prevents the rice from absorbing all the liquid too quickly and drying out.
  • If your rice isn't fully tender after the final bake, tent it loosely with foil and give it 5 more minutes in the oven rather than trying to fix it afterward.
03 -
  • Cut your chicken into uniform cubes so everything cooks at the same rate and stays tender rather than some pieces being dry while others are still soft.
  • If you use canned pineapple, drain it well and reserve the juice only if you're the adventurous type, as it can make things too sweet.
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