One-Pan Pineapple Chicken

My kitchen smelled like a Hawaiian vacation the first time I threw this together on a random Tuesday night. I had chicken thighs defrosting, half a can of pineapple sitting in the fridge, and exactly zero energy to spend an hour cooking. Somehow, one skillet and a covered trip into the oven turned into the kind of dinner my family actually asked me to make again, which—let's be honest—doesn't happen often.

There was this moment last summer when I made this for my sister's family after they'd spent the afternoon helping us move. My nephew took one bite, looked up with genuine surprise, and asked if we were eating at a restaurant. It wasn't fancy or complicated, but watching that dish become the reason everyone stayed at the table a little longer reminded me why I love cooking.

Ingredients

• Chicken thighs (4 boneless, skinless): Thighs are forgiving and stay juicy no matter what; they braise beautifully when nestled into rice and won't dry out the way breasts sometimes do.
• Long-grain white rice (1 cup, rinsed): Rinsing removes excess starch so the grains stay separate and fluffy; this step takes 30 seconds and makes a real difference.
• Pineapple chunks (1 cup fresh or canned, drained): Canned works perfectly fine here and honestly saves you time; if using fresh, make sure to drain it well so excess liquid doesn't make the rice mushy.
• Red bell pepper (1, diced): It adds both sweetness and color; I love how it softens and becomes almost silky during the bake.
• Onion (1 small, finely chopped): The base of flavor—sauté it until it's translucent so it releases its sweetness before everything goes into the oven.
• Garlic (2 cloves, minced): Just enough to add depth without overpowering the tropical notes; don't skip this step even though it seems small.
• Chicken broth (2 cups low-sodium): Low-sodium gives you control over the salt level; the broth becomes the cooking liquid that turns the rice fluffy and keeps the chicken moist.
• Soy sauce (2 tbsp): This is what ties the whole dish together—use gluten-free if you need to, and make sure you're using the regular amount because it's crucial for depth.
• Olive oil (1 tbsp): Just enough to sauté your aromatics without making things greasy.
• Smoked paprika (1 tsp): It adds a subtle smoky warmth that complements the tropical flavors; don't use regular paprika because you'll miss that smokiness.
• Salt and black pepper (½ tsp salt, ½ tsp pepper): Season conservatively since soy sauce adds sodium; you can always taste and adjust at the end.
• Chili flakes (¼ tsp, optional): A tiny pinch adds warmth without heat if you want a gentle kick at the end.
• Fresh cilantro (2 tbsp, chopped) and lime wedges: These are the final flourish that brighten everything and make it feel intentional rather than rushed.

Instructions

Get your oven ready:

Preheat to 375°F so it's waiting when you need it.

Build your flavor base:

Heat olive oil in your oven-safe skillet over medium heat, then add the chopped onion and bell pepper. Let them soften for a few minutes until they're starting to turn golden—this is where the magic begins. Add minced garlic and let it bloom for just a minute until it smells incredible.

Toast the rice:

Stir in your rinsed rice along with the smoked paprika, salt, pepper, and chili flakes if you're using them. Toast it for about a minute so the grains pick up some color and flavor—you'll hear a gentle crackling sound.

Add the tropical element:

Scatter in the pineapple chunks and spread everything evenly across the pan. Don't stir it all into a mess; you want it relatively even so the rice cooks uniformly.

Pour in the liquid:

Add the chicken broth and soy sauce, stirring once to make sure everything is combined and the rice isn't clumping together. The liquid should come up slightly above the rice level.

Nestle in the chicken:

Arrange the chicken thighs right on top of the rice mixture, skin-side up if you kept the skin on. Sprinkle them with a tiny bit more salt and pepper, then cover the whole thing tightly with foil or an oven-safe lid.

First bake:

Pop it into the 375°F oven for 30 minutes covered. The steam inside will cook everything gently and evenly.

Uncover and finish:

Remove the foil and bake for another 15 minutes until the chicken's internal temperature hits 165°F and the rice is tender. You'll see some of the liquid absorbed and the chicken golden on top.

Rest and serve:

Let it sit for 5 minutes before serving—this lets the rice relax and makes plating easier. Top with fresh cilantro and serve with lime wedges so people can squeeze brightness over their bowls.

Save

I learned something about myself while stirring this dish together one rainy afternoon—that the best meals aren't about complexity or expensive ingredients, they're about something you can make without thinking too hard, that tastes genuinely good, and that brings people to your table. This recipe does all three.

Timing and Flexibility

This is genuinely a weeknight dinner because prep takes only 15 minutes and then the oven does the work. I've made it when I had guests coming in an hour and when I was feeding my family on a school night with no advance planning. The beauty is that if your oven runs hot or cold, you can adjust—the key indicator is always the chicken's internal temperature and whether the rice looks tender, not the clock.

Variations and Add-Ins

The base of this dish is flexible enough to play with. I've added snap peas toward the end, swapped the bell pepper for carrots, and even tried it with coconut broth when I was feeling adventurous. The tropical-savory balance stays intact because the pineapple and soy sauce are doing the work. You could easily switch to chicken breasts if that's what you have, though you might reduce the baking time by 10 minutes or so since they cook faster than thighs.

• Fresh versus canned pineapple both work beautifully—just make sure you drain whichever you use so the rice doesn't get waterlogged.
• Cilantro and lime at the end feel almost mandatory because they brighten everything and make it taste restaurant-quality.
• If you want to prep ahead, you can chop all your vegetables the night before and store them in containers, then assemble everything the evening you cook.

Pairing and Serving

This dish pairs surprisingly well with cold things—crisp white wine like Riesling feels right, or even a tropical iced tea if you want to lean into the vibe. I've also served it alongside a simple green salad dressed with lime and a light vinaigrette, which cuts through the richness nicely without making the meal complicated. The leftovers, if you have them, actually reheat beautifully and don't taste dried out the next day, which isn't always true for baked rice dishes.

Save

This recipe became a keeper in my rotation because it asks very little but gives a lot in return. Make it once and you'll understand why it's something people actually want to eat.

Recipe FAQ

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well. Bake slightly less time to avoid drying out, checking until fully cooked.

→ Is canned pineapple suitable for this dish?

Canned pineapple, drained well, is a convenient alternative to fresh and still provides vibrant sweetness.

→ Can I make this dish gluten-free?

Use gluten-free soy sauce to keep it gluten-free while maintaining the savory umami flavor.

→ What sides pair well with this dish?

A crisp Riesling or tropical iced tea complement the flavors, while a simple green salad adds freshness.

→ Can I add other vegetables for variety?

Adding peas or snap peas brings extra color and nutrition without overpowering the tropical profile.