One-Pan Pineapple Chicken Rice (Printer-Friendly)

Tender chicken paired with pineapple and rice in a flavorful, easy oven-baked dish.

# What You'll Need:

→ Meats

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, 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

# How To Make It:

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 minced 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 to lightly toast the rice.
04 - Add pineapple chunks and evenly spread the entire mixture throughout the pan.
05 - Pour in chicken broth and soy sauce; stir well to combine all ingredients.
06 - Arrange chicken thighs on top of the rice mixture. Sprinkle with additional salt and pepper to taste.
07 - Cover tightly with aluminum foil or an oven-safe lid and bake for 30 minutes.
08 - Remove the cover and bake for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F and the rice is tender.
09 - Let the dish rest for 5 minutes. Garnish with chopped cilantro and serve with lime wedges.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, which means fewer dishes to face after dinner—trust me, that matters.
  • The pineapple caramelizes just slightly as it bakes, creating pockets of brightness that make each bite feel a little bit like vacation.
  • It's naturally dairy-free and comes together in just an hour, making it perfect for weeknight cooking without the fuss.
02 -
  • Don't skip rinsing the rice—I learned this the hard way with a gluey, disappointing batch that taught me this one step matters more than you'd think.
  • If you're using canned pineapple, drain it thoroughly; I once didn't, and the extra liquid made the bottom of the rice mushy while the top dried out.
  • Check that your chicken actually reaches 165°F internally—use a meat thermometer and check the thickest part of the thigh, not near the bone where it reads higher.
03 -
  • If your oven runs hot, tent the foil loosely rather than sealing it tight—this prevents the bottom from browning too fast before the rice finishes cooking.
  • The smoked paprika is absolutely non-negotiable; regular paprika tastes like nothing in comparison, and it's worth keeping a good jar on hand for exactly this reason.
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