Description
This Tropical Delight: Pineapple Chicken Rice Casserole is a colorful, family-friendly bake that brings sweet pineapple, savory chicken, and tender veggies together in one comforting dish. It’s an easy weeknight meal with a fun tropical twist, perfect for using leftover rice and feeding a hungry crowd with minimal fuss.
Ingredients
Scale
- 2 cups cooked rice
- 1 pound chicken breast, diced
- 1 cup pineapple chunks (fresh or canned, drained if canned)
- 1 cup bell peppers, chopped (any color)
- 1 cup broccoli florets
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1/2 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
- Salt, to taste
- Black pepper, to taste
- Fresh parsley for garnish (optional)
- Nonstick spray or butter for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with nonstick spray or butter and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook, stirring occasionally, until browned and cooked through, about 5–7 minutes.
- Season the chicken with salt, black pepper, and grated ginger. Stir well so the spices coat the chicken evenly.
- Add the chopped onion and minced garlic to the skillet. Sauté for 2–3 minutes, or until the onion softens and turns translucent.
- Stir in the bell peppers, broccoli florets, and pineapple chunks. Cook for another 3–4 minutes, just until the vegetables are slightly tender but still vibrant.
- In a large mixing bowl, add the cooked rice. Pour in the chicken and vegetable mixture, then add the chicken broth and soy sauce.
- Use a spatula to mix everything together until the rice is evenly coated and the ingredients are well distributed.
- Transfer the mixture to the prepared 9×13-inch baking dish, spreading it out into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let the casserole rest for 5 minutes to set slightly.
- Garnish with chopped fresh parsley, if using, then scoop into bowls or plates and serve warm.
Notes
- Use day-old cooked rice for the best texture; freshly cooked rice can be a bit soft and sticky in casseroles.
- If using canned pineapple, drain it well so the casserole doesn’t become watery.
- Adjust the soy sauce and added salt based on how salty your broth is.
- You can prep the casserole earlier in the day, cover, refrigerate, and bake when ready to serve, adding 5–10 minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Casserole
- Method: Baked
- Cuisine: American, Fusion, Tropical-inspired
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal (approximate)
- Sugar: 8 g (approximate, depends on pineapple)
- Sodium: 620 mg (approximate, will vary with broth and soy sauce)
- Fat: 13 g (approximate)
- Saturated Fat: 5 g (approximate)
- Unsaturated Fat: 7 g (approximate)
- Trans Fat: 0 g
- Carbohydrates: 35 g (approximate)
- Fiber: 3 g (approximate)
- Protein: 24 g (approximate)
- Cholesterol: 70 mg (approximate)
Keywords: pineapple chicken rice casserole, tropical casserole, easy chicken bake, family dinner, one pan meal