Pineapple Chicken Rice Cheese (Printable)

Tender chicken and pineapple combined with rice, baked with a bubbly cheese topping.

# What You 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 tbsp olive oil
11 - 1 tsp salt
12 - 1/2 tsp black pepper
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp dried thyme

→ Garnish

15 - 2 tbsp chopped fresh parsley, optional

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish and set aside.
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. Chicken does not need to be fully cooked at this stage.
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 well until thoroughly combined.
05 - Pour the mixture into the prepared casserole dish, spreading evenly across the bottom.
06 - Cover the casserole tightly with aluminum foil. Bake for 30 minutes.
07 - Remove foil from casserole. Sprinkle shredded cheddar cheese evenly 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 before serving. Garnish with fresh parsley if desired.

# Expert Hints:

01 -
  • It tastes like vacation in a dish, with that sweet-savory thing that makes people ask for seconds before they finish their first bite.
  • Everything bakes together, so you're not juggling pans or timing different components.
  • The cheese top gets this gorgeous crust that hides the fact you spent maybe fifteen minutes of actual work.
02 -
  • Don't fully cook the chicken in step two because it will keep cooking in the oven and end up rubbery if you overdo it now.
  • Use low-sodium broth because the sour cream and cheese add salt, and you can always taste and adjust, but you can't take it back.
  • If your rice looks dry when you uncover it, the broth evaporated too fast, which means your casserole dish might be shallow or your oven runs hot.
03 -
  • Brown your chicken and vegetables first, even though it adds a step, because that caramelization changes the entire depth of flavor and separates this from tasting like glorified chicken soup.
  • Taste the raw rice mixture after you stir it together but before it goes in the oven; this is your last chance to adjust seasonings without the commitment.
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