One-Pan Pineapple Chicken Rice

There's something almost magical about sliding a single pan into the oven and knowing dinner will be ready in less than an hour. My kitchen smelled like a Hawaiian vacation the first time I made this—pineapple meeting garlic, cilantro catching the steam, and somehow it all worked. What started as a lazy Sunday experiment became the dish I reach for when I need something that feels special but doesn't demand a lot from me.

I made this for my neighbor who'd just moved in, and watching their face light up when they tasted the first bite reminded me that food really does bring people together. They asked for the recipe on the spot, and now it's become their go-to weeknight dinner too. There's something deeply satisfying about passing along a dish that actually sticks.

Ingredients

• Boneless, skinless chicken thighs (4, about 600 g): Thighs stay incredibly moist during baking and have way more flavor than breasts—they're honestly the secret to not ending up with dry chicken.
• Long-grain white rice (1 cup, rinsed): Rinsing removes excess starch so your rice won't turn gluey, and it soaks up all the pineapple and soy flavors beautifully.
• Fresh or canned pineapple chunks (1 cup, drained if canned): Fresh pineapple is brighter, but canned works just fine if that's what you have—the juice that drains off is liquid gold for sauces if you want to save it.
• Red bell pepper (1, diced): It adds sweetness, color, and a subtle crunch that contrasts nicely with the tender rice.
• Small onion (1, finely chopped): This builds the flavor base; don't skip it even though it seems simple.
• Garlic (2 cloves, minced): Mince it fine so it distributes evenly and doesn't overwhelm any single bite.
• Low-sodium chicken broth (2 cups): This is what transforms everything into one cohesive dish rather than separate components sitting in a pan.
• Soy sauce (2 tbsp): Use tamari or gluten-free soy sauce if you need to avoid gluten—it adds umami depth that makes people ask what your secret ingredient is.
• Olive oil (1 tbsp): Just enough to prevent sticking and help the aromatics bloom.
• Smoked paprika (1 tsp): This gives warmth and a subtle smokiness that plays beautifully against the bright pineapple.
• Ground black pepper (½ tsp) and salt (½ tsp): Taste as you go because soy sauce brings its own saltiness.
• Chili flakes (¼ tsp, optional): A tiny pinch adds just enough heat to make people wonder what they're tasting.
• Fresh cilantro (2 tbsp, chopped) and lime wedges: These are not optional in my opinion—cilantro and lime are what make this dish sing at the end.

Instructions

Get your oven ready:

Preheat to 375°F (190°C) and make sure your oven rack is positioned so your baking dish fits comfortably without touching the top.

Build the flavor base:

Heat olive oil in your oven-safe skillet over medium heat, then add the onion and bell pepper. Sauté until they're soft and smell almost sweet, about 3–4 minutes. Add the garlic and let it cook for just 1 minute more—you want it fragrant but not browned.

Toast the rice:

Stir in the rinsed rice along with the smoked paprika, salt, pepper, and chili flakes if you're using them. Let everything toast together for 1 minute, stirring constantly. This step matters because it helps the rice cook up fluffy instead of mushy.

Add the pineapple:

Scatter the pineapple chunks across the rice mixture and spread everything out in an even layer. It will look like a lot of ingredients, but they're about to transform into something unified.

Pour in the broth:

Add the chicken broth and soy sauce, stirring gently to combine. The mixture should look like a loose risotto at this point, with the rice mostly submerged but not swimming.

Nestle the chicken:

Arrange your chicken thighs on top, skin-side up if they have any skin. Sprinkle them with a little extra salt and pepper. They'll cook slightly above the rice and stay beautifully moist.

Cover and bake:

Cover your dish tightly with foil or a lid—this traps the steam so the rice cooks evenly and the chicken stays tender. Bake for 30 minutes without peeking if you can help it.

Finish uncovered:

Remove the cover and bake for another 15 minutes until the chicken hits an internal temperature of 165°F (74°C) and the rice is completely tender. The exposed top will develop slightly more color and the liquid will reduce to just coat the rice.

Rest before serving:

Let everything sit for 5 minutes after you pull it from the oven. This allows the rice to firm up slightly and the flavors to settle. Finish with fresh cilantro and serve with lime wedges so everyone can squeeze a little brightness over their bowl.

Pinterest

My daughter asked me to pack this for her school potluck, and seeing her come home with an empty container made me realize how rare it is for a weeknight dinner to feel like something worth sharing. It's not fancy or complicated, but somehow it tastes like you cared, which I suppose is exactly what good food is supposed to do.

Why Chicken Thighs Make All the Difference

Thighs have more fat marbled throughout, which means they stay moist during the 45 minutes in the oven instead of drying out like breasts often do. The darker meat also has a deeper, richer flavor that holds its own against the pineapple and soy sauce. Once you go thighs, it's hard to go back.

The Rice Matters More Than You'd Think

Long-grain white rice works best here because it soaks up the broth and soy sauce without turning into mush. The key is using exactly 2 cups of liquid for 1 cup of dry rice and letting the oven do the work. If you've only ever made rice on the stovetop, this hands-off approach feels like cheating, but I promise it works every single time.

Fresh Cilantro and Lime Are Non-Negotiable

I used to skip these because they seemed like extra steps, but they're what take this from nice to memorable. The cilantro adds a fresh note that cuts through the richness, and the lime adds brightness and acid that makes every bite taste brighter.

• Chop the cilantro just before serving so it stays bright and doesn't turn dark and bitter.
• Put lime wedges right on the table so people can adjust the tartness to their own taste.
• If you're not a cilantro person, parsley works beautifully as a substitute.

Pinterest

This dish has quietly become a favorite in our house because it asks so little but delivers so much. Make it once, and it'll probably become a favorite in yours too.

Recipe FAQs

→ Can chicken breasts be used instead of thighs?

Yes, chicken breasts can replace thighs. Adjust baking time slightly to ensure breasts cook through without drying.

→ Is fresh pineapple required or is canned pineapple suitable?

Both fresh and canned pineapple chunks work well. If using canned, drain them to avoid excess moisture.

→ What can be served alongside this dish?

It pairs nicely with crisp white wines like Riesling or a refreshing tropical iced tea for a complete meal.

→ Can this dish be made gluten-free?

Use gluten-free soy sauce to keep the flavors authentic while avoiding gluten.

→ How can the flavor be enhanced further?

Marinate the chicken in soy sauce and pineapple juice for 30 minutes before baking to deepen the taste.