One-Pan Pineapple Chicken

There's something about opening the oven door to find a golden, steaming pan of chicken and rice that makes you feel like you've actually figured out this cooking thing. I discovered this one-pan wonder on a Tuesday when I was too tired to juggle multiple pots but too hungry to settle for takeout, and somehow the tropical sweetness of pineapple with savory chicken just clicked. My kitchen smelled like a beach vacation, my family gathered around the table without complaint, and I realized I'd stumbled onto something worth repeating again and again.

I made this for friends one evening when someone mentioned missing Hawaiian pizza, and instead of ordering, I thought, why not try this on a plate? Watching them take that first bite and hearing them say it tasted like a vacation felt like the best compliment I could get. That's when I knew this recipe had crossed from weeknight dinner into something worth keeping close.

Ingredients

• Boneless, skinless chicken thighs (4 pieces, about 600 g): Thighs stay juicier than breasts during the long bake, and they're more forgiving if you're not watching the clock like a hawk.
• Long-grain white rice (1 cup, rinsed): Rinsing removes excess starch so the rice stays fluffy instead of turning into mush, and it keeps the broth from getting too starchy.
• Pineapple chunks (1 cup, fresh or canned drained): Fresh feels fancier, but canned works just as well and honestly, sometimes I prefer the consistency of canned.
• Red bell pepper (1, diced): The color matters as much as the flavor here; it keeps the dish looking vibrant and adds natural sweetness without any extra sugar.
• Small onion (1, finely chopped): Smaller pieces cook down faster and distribute flavor more evenly throughout the rice.
• Garlic (2 cloves, minced): Don't skip this—it's the bridge between the tropical flavors and the savory chicken broth.
• Low-sodium chicken broth (2 cups): Low-sodium gives you control over the salt level, which matters when you're also adding soy sauce.
• Soy sauce (2 tablespoons): Use tamari or coconut aminos if you're avoiding gluten; it adds umami depth that makes people ask what your secret ingredient is.
• Olive oil (1 tablespoon): Just enough to prevent sticking and to toast the aromatics without making the dish greasy.
• Smoked paprika (1 teaspoon): This one surprised me—it adds a subtle smokiness that plays really well with the pineapple.
• Ground black pepper (½ teaspoon): Fresh cracked is always better, but honestly, I've used pre-ground when I'm in a rush.
• Salt (½ teaspoon): Start conservative since the broth and soy sauce already contribute salt.
• Chili flakes (¼ teaspoon, optional): A tiny pinch adds complexity without heat; leave it out if spice isn't your thing.
• Fresh cilantro (2 tablespoons, chopped): The final garnish that makes people think you went to more effort than you did.
• Lime wedges: Squeeze one over your bowl right before eating to brighten everything.

Instructions

Heat your oven and prep:

Preheat to 375°F (190°C) so it's ready when you need it. This gives you a few minutes to get organized while you gather your ingredients.

Build your aromatics base:

Heat olive oil in your oven-safe skillet over medium heat, then add onion and bell pepper. You'll know they're ready when they smell sweet and look soft at the edges, usually 3 to 4 minutes. Add garlic and listen for that quick sizzle—it means the flavor is just releasing.

Toast the rice:

Stir in rinsed rice, smoked paprika, salt, pepper, and chili flakes if using. Keep stirring for about a minute so the rice gets lightly coated and starts to smell toasty; this small step makes a real difference in the final texture.

Add the pineapple and liquid:

Scatter pineapple chunks evenly across the rice, then pour in chicken broth and soy sauce. Give it a good stir so nothing is stuck to the bottom, then taste the broth to make sure the seasoning feels right.

Nestle in the chicken:

Arrange chicken thighs on top of the rice mixture without burying them completely—they need some contact with the steam and heat. Give them a light sprinkle of salt and pepper on top.

Cover and bake for the first phase:

Cover tightly with foil or an oven-safe lid, then bake for 30 minutes. The foil traps steam so the rice cooks evenly and the chicken stays moist.

Uncover and finish:

Remove the cover and bake for another 15 minutes. The chicken should reach 165°F (74°C) internally, and the rice should be tender with just a tiny bit of liquid left in the pan.

Rest and garnish:

Let everything sit for 5 minutes with the pan out of the oven; this helps the rice absorb any remaining liquid. Top with fresh cilantro and serve with lime wedges so people can squeeze as much brightness as they want.

Save

There was one night when a friend mentioned they'd never had anything that made them feel like they were somewhere warm and peaceful, and after eating this, they actually sat back in their chair and said, 'I feel like I'm on vacation right now.' That's the moment this dish stopped being a recipe and became something that changes how people feel, even if just for a meal.

Why One-Pan Cooking Changes Everything

Cooking in one vessel teaches you something about how flavors live together in the same space. The chicken releases its juices into the rice, the pineapple sweetness mingles with the soy sauce umami, and the bell pepper gives you little bursts of freshness you weren't expecting. By the time everything is done, you have this harmonious dish where nothing fights anything else—it all just works together like it was always meant to.

Customizing Without Losing the Plot

I've made this with frozen pineapple when fresh wasn't available, swapped in some snap peas for the last 10 minutes of baking, even used chicken breasts when I didn't have thighs on hand (just reduce the baking time by 5 minutes so they don't dry out). The structure is forgiving enough to handle your adjustments, and that's what makes it feel like your recipe rather than someone else's instruction manual.

Serving and Pairing Suggestions

This dish feels naturally complete on its own, but I've found that a crisp white wine like Riesling or even a tropical iced tea rounds out the experience beautifully. Sometimes I'll serve it with a simple green salad on the side, but honestly, most people go back for seconds without needing anything else on the table.

• Squeeze fresh lime over your bowl right before eating to add brightness that cuts through the richness.
• If you have hot sauce or sriracha on hand, a small drizzle on top appeals to people who like a little heat.
• Leftovers taste even better the next day, and they reheat gently in a low oven so nothing dries out.

Save

This recipe has become my go-to when I want something that tastes like I've been cooking all day but only takes me an hour from start to finish. It's the kind of meal that makes you feel good about feeding the people you care about.

Recipe Guide

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be substituted. Adjust the baking time accordingly, as breasts may cook faster and can dry out if overbaked.

→ Is it necessary to rinse the rice before cooking?

Rinsing the rice removes excess starch, helping to keep the grains fluffy and separate in the finished dish.

→ Can fresh pineapple be replaced with canned?

Absolutely. Use drained canned pineapple chunks if fresh are unavailable; both provide the sweet, tropical flavor essential to the dish.

→ What can I serve alongside this bake?

This dish pairs well with a crisp Riesling wine or a refreshing tropical iced tea to complement its vibrant flavors.

→ How do spices like smoked paprika enhance the dish?

Smoked paprika adds a subtle smoky depth and warmth, balancing the sweetness of the pineapple and enriching the overall flavor profile.

→ Can I add vegetables for extra nutrition?

Yes, peas or snap peas can be stirred in before baking for added color, texture, and nutrients without overpowering the dish.