One-Pan Pineapple Chicken Rice (Printable)

A vibrant baked dish combining pineapple, chicken thighs, and aromatic spices for a delightful family dinner.

# What You’ll 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 alternative
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

# Directions:

01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large oven-safe skillet over medium heat. Add onion and bell pepper, sautéing for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute more.
03 - Stir in rinsed rice, smoked paprika, salt, black pepper, and chili flakes if using. Sauté for 1 minute to coat the rice evenly.
04 - Add pineapple chunks to the pan and spread the mixture evenly across the bottom.
05 - Pour in chicken broth and soy sauce, stirring gently to combine with the rice mixture.
06 - Nestle chicken thighs on top of the rice mixture in an even layer. Sprinkle with additional salt and pepper to taste.
07 - Cover the skillet tightly with aluminum foil or an oven-safe lid. Bake for 30 minutes.
08 - Remove the cover and continue baking for 15 minutes, or until the chicken reaches an internal temperature of 165°F and the rice is tender.
09 - Allow the dish to rest for 5 minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

# Expert Tips:

01 -
  • Everything cooks in one pan, which means less dishes staring at you after dinner.
  • The pineapple caramelizes slightly in the oven and makes the rice taste subtly sweet without any added sugar.
  • Chicken thighs stay incredibly moist and forgiving, unlike breasts which can dry out if you blink wrong.
  • It's naturally dairy-free but tastes indulgent and restaurant-quality.
02 -
  • Don't skip draining canned pineapple thoroughly; I learned this the hard way when I ended up with gummy rice that tasted more like pineapple soup than a cohesive dish.
  • The chicken thighs must stay on top of the rice mixture and not get buried, otherwise they won't brown properly and the texture suffers.
  • Resist the urge to stir everything together after the first 30 minutes—the buried rice at the bottom develops a beautiful subtle crust that adds texture and flavor complexity.
03 -
  • Don't use a cast iron skillet unless you've lined it with parchment; the soy sauce can react with the iron and create an off taste over time.
  • If your oven tends to cook hotter than others, start checking the rice and chicken around the 40-minute mark so nothing gets overdone.
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