One-Pan Pineapple Chicken Bake

My neighbor stopped by one summer afternoon with a basket of fresh pineapples from her garden, and I had no idea what to do with them beyond smoothies. That evening, I found myself staring at chicken thighs in the freezer and a half-empty bag of rice, and something just clicked—what if tropical fruit belonged in a savory dinner? The result was this one-pan wonder that's since become my go-to when I need dinner on the table without thinking too hard about it.

I made this for my sister's potluck, nervous that the combination might be too weird for a crowd, but it disappeared in minutes while people actually asked for the recipe instead of just being polite. That's when I knew it wasn't just a random experiment—it was something genuinely special that bridged comfort food and adventure.

Ingredients

• Chicken thighs (4 boneless, skinless): They stay incredibly moist and forgiving compared to breasts, so you don't have to stress about overcooking them.
• Long-grain white rice (1 cup, rinsed): Rinsing removes excess starch so your grains stay fluffy instead of clumpy.
• Pineapple chunks (1 cup fresh or canned and drained): Fresh tastes brighter, but canned works beautifully and saves time on prep.
• Red bell pepper (1, diced): It adds sweetness and color while softening into the rice as it cooks.
• Onion (1 small, finely chopped): Small pieces dissolve into the broth and create a subtle depth underneath all the tropical flavors.
• Garlic (2 cloves, minced): Don't skip the garlic—it grounds the sweetness with a savory whisper.
• Low-sodium chicken broth (2 cups): Low-sodium gives you control so the soy sauce doesn't overshadow everything else.
• Soy sauce (2 tbsp, gluten-free if needed): This is your umami anchor that makes the whole dish taste intentional rather than random.
• Olive oil (1 tbsp): Just enough to soften the vegetables without making the finished dish greasy.
• Smoked paprika (1 tsp): A little smoky warmth ties the sweet fruit to the savory chicken.
• Black pepper, salt, chili flakes (½ tsp, ½ tsp, ¼ tsp optional): These build layers so no single flavor dominates.
• Fresh cilantro and lime (2 tbsp chopped, for serving): These finishing touches brighten everything and make it feel restaurant-quality.

Instructions

Heat your oven and prep your space:

Start by preheating to 375°F—this gives you time to do everything else without rushing. Grab your oven-safe skillet or baking dish and make sure you have foil or a lid nearby.

Sauté the aromatics:

Warm the olive oil over medium heat and add your onion and bell pepper, letting them soften for 3 to 4 minutes until they start smelling sweet and golden. Add the garlic and cook just one more minute—garlic burns easily, so don't walk away.

Toast the rice gently:

Stir in the rinsed rice along with the smoked paprika, salt, pepper, and chili flakes if you're using them, and let it cook for about a minute. This gentle toasting coats each grain and keeps them from sticking later.

Add pineapple and spread it out:

Scatter the pineapple chunks across the mixture and spread everything evenly in the pan so nothing sits in a thick clump. This ensures the rice cooks evenly and the pineapple distributes its sweetness throughout.

Pour in the liquid:

Add the chicken broth and soy sauce, stirring everything together until the rice is mostly submerged. You should hear a satisfying sizzle as the liquid hits the hot pan.

Nestle the chicken on top:

Place your chicken thighs directly on the rice mixture, sprinkle with a pinch more salt and pepper, and they'll release their juices into everything below. The elevated position keeps them from getting waterlogged.

Bake covered:

Cover tightly with foil or a lid and place in the oven for 30 minutes. The steam trapped inside does most of the work, so don't peek—the foil is your friend.

Finish uncovered:

Remove the cover and bake for another 15 minutes, watching until the chicken's internal temperature hits 165°F and the rice is tender with just a whisper of liquid left. The uncovered time gives the chicken skin a gentle color.

Rest and serve:

Let it sit for 5 minutes before serving—this lets the rice fully absorb any remaining liquid. Top with cilantro and squeeze fresh lime over everything.

Save

There's something about serving a dish where the sweet, savory, and aromatic notes come together in one pan that makes people feel cared for. When my mom took a bite, she closed her eyes for a second and said it tasted like the feeling of a tropical vacation, and honestly, that's exactly what I was going for.

The Secret of One-Pan Cooking

One-pan dishes only work when you respect the sequence of cooking. Start with ingredients that need time (aromatics and rice), then add things that release moisture (pineapple and broth), and finish with protein that sits above it all. This layering isn't just practical—it's how you build flavor depth without fussing.

Customizing Without Losing the Magic

This recipe is forgiving enough to swap things around. Coconut broth instead of chicken broth feels even more tropical, or you could add snap peas and carrots in the last 10 minutes of baking for more texture. The core of rice, liquid, and protein stays the same, so you're really just playing with accents.

Why This Works for Weeknight Dinners

Between work, errands, and life happening, the last thing you want is a recipe that demands constant attention or a sink full of pans. This dish asks you to do a little prep work and then trust the oven to finish the job, which means you could actually relax or help with homework instead of standing over the stove.

• If you're short on time, buy pre-cut pineapple and pre-diced peppers from the produce section.
• Marinate the chicken in soy sauce and pineapple juice for 30 minutes before adding it to the pan for extra depth.
• Add frozen peas in the last few minutes of cooking for a pop of color and nutrition without extra prep.

Save

This recipe reminds me that dinner doesn't have to be complicated to feel like a celebration. Make it on a Tuesday when you need something warm, or serve it to guests and let them discover their new favorite thing.

Recipe Questions

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be substituted; just reduce the baking time accordingly to avoid overcooking.

→ Is fresh pineapple necessary?

Fresh pineapple adds brightness but canned pineapple (drained) works well and offers convenience.

→ How do I ensure the rice cooks evenly?

Rinsing the rice before cooking and covering the dish tightly during baking helps achieve fluffy, even rice.

→ Can I add vegetables to this dish?

Yes, peas, snap peas, or extra bell peppers can be added for color and nutrition without altering cooking times significantly.

→ What beverages pair well with this dish?

A crisp Riesling or a tropical iced tea complements the tropical flavors nicely.

→ How to enhance the flavor before baking?

Marinating the chicken in soy sauce and pineapple juice for 30 minutes enriches the taste and tenderness.