One-Pan Pineapple Chicken Rice (Printable)

A vibrant baked dish featuring chicken thighs, pineapple chunks, and seasoned long-grain rice all in one pan.

# What You 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, or gluten-free soy sauce as needed
09 - 1 tablespoon olive oil

→ Spices & Seasonings

10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon chili flakes, optional

→ Garnish

14 - 2 tablespoons fresh cilantro, chopped
15 - Lime wedges for serving

# How-To:

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 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.
04 - Add pineapple chunks and evenly spread the mixture in the pan.
05 - Pour in chicken broth and soy sauce; stir to combine.
06 - Nestle chicken thighs on top of the rice mixture. Sprinkle with a pinch more salt and pepper.
07 - Cover tightly with foil or a lid and bake for 30 minutes.
08 - Remove the cover and bake for another 15 minutes, or until the chicken reaches an internal temperature of 165°F and rice is tender.
09 - Let rest for 5 minutes. Garnish with chopped cilantro and serve with lime wedges.

# Expert Hacks:

01 -
  • Everything cooks in one pan, which means fewer dishes and more time to actually enjoy your meal.
  • The tropical sweetness of pineapple balances the savory chicken and rice in a way that feels both comforting and adventurous.
  • It's naturally dairy-free and comes together faster than ordering takeout.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when my first batch turned into a starchy, gummy mess that wouldn't have pleased anyone.
  • Chicken thighs are forgiving in a way breasts never are, so stick with them unless you absolutely prefer breasts and are willing to watch the cooking time carefully.
  • The liquid amount matters; too much and you get soup, too little and the bottom sticks. Those measurements came from several rounds of trial and adjustment.
03 -
  • Marinate your chicken thighs in a mixture of soy sauce and pineapple juice for 30 minutes before baking if you have the time—it pushes the flavor even deeper.
  • If your pan doesn't have a lid, a tight sheet of foil does the job just as well and honestly might seal even better.
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