Pineapple Chicken Rice Cheese (Print Version)

A savory blend of chicken, pineapple, rice, and melted cheese in a warm baked dish.

# What You'll 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 tablespoons olive oil
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried thyme

→ Garnish

15 - 2 tablespoons chopped fresh parsley, optional

# How-To Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken cubes, season with salt, pepper, paprika, and thyme, then sauté for 4 to 5 minutes until lightly browned.
03 - Add chopped onion, diced bell pepper, and minced garlic to the skillet. Cook for 2 to 3 minutes until vegetables soften.
04 - Transfer sautéed chicken and vegetables to a large mixing bowl. Add uncooked rice, pineapple chunks, chicken broth, and sour cream. Mix thoroughly until evenly combined.
05 - Pour mixture into prepared casserole dish, spreading evenly across the bottom.
06 - Cover casserole tightly with aluminum foil and 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 chopped fresh parsley if desired.

# Expert Tips:

01 -
  • It comes together in one dish, which means less cleanup and more time doing literally anything else.
  • The pineapple sneaks in just enough sweetness to make even skeptical eaters pause and ask for seconds.
  • Somehow it feels fancy enough for guests but simple enough that you won't stress about timing.
02 -
  • Do not fully cook the chicken before it goes into the casserole, or it'll be tough and stringy by the end.
  • Drain your canned pineapple thoroughly, or the casserole will be soupy no matter how much rice you use.
03 -
  • Taste the chicken and vegetable mixture before you pour it into the casserole, and adjust seasoning as needed, because you won't be able to fix it easily once it's baking.
  • If you're using fresh pineapple, chop it yourself right before cooking so it stays juicy and bright instead of turning brown and oxidized.
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