The Scoop
This sweet-and-savory bake is here to make your dreams come true: throwing pineapple, bacon, and soy sauce into a dish is the ultimate power move for lazy summer hosting.
If you’ve ever wanted to achieve maximum Hawaiian-shirt energy without doing a single minute of actual stovetop babysitting, letting uncooked rice and chicken soak up sweet pineapple juice in the oven is pure tactical brilliance.
It’s more than a recipe; it’s an invitation to pour a cold drink, let the foil cover work its magic, and claim total host victory!
Ingredients
- 1/2 cup brown sugar
- 1/2 cup low-sodium soy sauce
- 1 teaspoon garlic, plus more to taste, minced
- 3/4 cup low-sodium chicken broth
- 1 1/2 cups instant white rice, uncooked
- 1/2 cup red onion, diced
- 1 red bell pepper, chopped
- 1 (20-ounce) can pineapple tidbits in juice, juices reserved
- 1 pound chicken breasts or chicken tenderloins, boneless, skinless, thinly sliced, and diced into bite-sized pieces
- cilantro, optional, chopped, for garnish
- bacon, optional, cooked, diced, for garnish
Directions
- Preheat the oven to 425 degrees F.
- Spray an 11x7-inch baking dish with cooking spray.
- In a large bowl, whisk together the brown sugar, soy sauce, garlic, and chicken broth.
- Add the uncooked rice, onion, bell pepper, pineapple tidbits (including their juices), and the chicken breasts.
- Pour the mixture into the prepared baking dish.
- Cover the baking dish tightly with foil.
- Bake for 50 minutes.
- Uncover the dish and stir the mixture.
- Bake until the chicken is cooked through at 165 degrees F internally and the rice is tender, for about 10 minutes.
- Let the casserole cool for 5 minutes.
- Serve topped with cilantro and bacon.
×
