Can I use regular rice instead of instant white rice?

Instant rice is best here because it cooks reliably in this style of casserole. If you use regular long-grain rice, it may need more liquid and longer bake time, and results can vary. If you only have regular rice, add more broth and expect a longer covered bake—just keep an eye on liquid levels.

Do I have to use pineapple juice too?

Yes— don’t drain the pineapple . The juice is part of what helps cook the rice and gives the dish that signature sweet, tropical flavor.

How do I store leftovers?

Let the casserole cool, then store it in an airtight container in the fridge for up to 3–4 days . Reheat in the microwave with a splash of broth if it seems a little dry.

Can I freeze Aloha Pineapple Chicken Rice Casserole?

You can, but rice can soften a bit after freezing and thawing. If you don’t mind a slightly softer texture, freeze in an airtight container for up to 2 months . Thaw overnight in the fridge before reheating.

What should I serve with it?

This casserole is hearty on its own, but it’s great with: a simple green salad steamed broccoli roasted green beans or even Hawaiian-style rolls (because why not lean into the theme?)

Aloha Pineapple Chicken Rice Casserole: Blissful 1-Pan Win

Description

Aloha Pineapple Chicken Rice Casserole is a sweet and savory one-pan dinner made with juicy chicken, pineapple, rice, and a flavorful brown sugar soy sauce. It’s an easy dump-and-bake recipe perfect for busy weeknights and family meals.

Ingredients

Scale

½ cup brown sugar
½ cup low sodium soy sauce
1–2 teaspoons minced garlic
¾ cup low sodium chicken broth
1 ½ cups uncooked instant white rice
½ cup diced red onion
1 red bell pepper, chopped
1 (20 oz) can pineapple tidbits in juice (NOT drained)
1 lb thin-sliced boneless skinless chicken breasts or chicken tenderloins, diced

Optional Garnish:

Chopped cilantro
Diced cooked bacon

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Instructions

Preheat oven to 425°F. Spray an 11 x 7-inch baking dish with cooking spray.
In a large bowl, whisk together brown sugar, soy sauce, garlic, and chicken broth.
Add uncooked instant rice, diced onion, chopped bell pepper, pineapple with juice, and diced chicken. Stir well to combine.
Pour mixture into prepared baking dish and cover tightly with foil.
Bake for 50 minutes.
Carefully remove foil, stir ingredients, and return to oven uncovered.
Bake an additional 10 minutes, or until chicken is cooked through and rice is tender.
Let stand 5 minutes before serving. Garnish with cilantro and bacon if desired.

Notes

Make sure the foil is sealed tightly so the rice cooks properly.

Do not drain the pineapple — the juice helps cook the rice and adds flavor.

For extra heat, add red pepper flakes or a splash of sriracha.

Leftovers can be stored in the refrigerator for 3–4 days.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 18 g
Sodium: 780 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 2 g
Protein: 29 g
Cholesterol: 75 mg