One-Pan Pineapple Chicken (Print Version)

Tender chicken with pineapple and rice baked together for a tropical, fuss-free dinner.

# Ingredient List:

→ Poultry

01 - 4 boneless, skinless chicken thighs, approximately 1.3 lbs

→ Grains

02 - 1 cup long-grain white rice, rinsed

→ Vegetables and Fruit

03 - 1 cup pineapple chunks, fresh or canned and drained
04 - 1 red bell pepper, diced
05 - 1 small yellow onion, finely chopped
06 - 2 cloves garlic, minced

→ Liquids

07 - 2 cups low-sodium chicken broth
08 - 2 tablespoons soy sauce, gluten-free recommended
09 - 1 tablespoon extra virgin olive oil

→ Seasonings

10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon red chili flakes, optional

→ Garnish

14 - 2 tablespoons fresh cilantro, chopped
15 - Lime wedges for serving

# Steps:

01 - Set oven to 375°F (190°C) and allow to reach temperature.
02 - Heat olive oil in a large oven-safe skillet over medium heat. Add onion and red bell pepper; sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute longer.
03 - Stir in rinsed rice, smoked paprika, salt, black pepper, and chili flakes if using. Sauté for 1 minute to lightly toast the rice.
04 - Fold in pineapple chunks and evenly distribute the mixture across the pan.
05 - Pour chicken broth and soy sauce over the rice mixture. Stir to combine thoroughly.
06 - Nestle chicken thighs directly onto the rice mixture in a single layer. Season chicken 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 bake for an additional 15 minutes until chicken reaches an internal temperature of 165°F and rice is tender and cooked through.
09 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh cilantro and serve with lime wedges.

# Helpful Hints:

01 -
  • Everything happens in one pan, which means your dishes stay reasonable and your sanity stays intact.
  • The chicken comes out so tender it practically melts, while the rice soaks up all that sweet and savory magic underneath.
  • It feels fancy enough to serve guests but easy enough for a regular weeknight when you're running on fumes.
02 -
  • Don't skimp on covering the pan during the first 30 minutes; the steam does the heavy lifting and keeps everything moist.
  • If your chicken thighs are particularly thick, they might need an extra 5 minutes in the oven, but check the internal temperature to be sure rather than guessing.
03 -
  • If you want extra depth of flavor, marinate your chicken thighs in a mixture of soy sauce and pineapple juice for 30 minutes before baking—it's a small step that makes a noticeable difference.
  • The smoked paprika is worth seeking out specifically; it's what gives this tropical dish an unexpected savory undertone that keeps it from feeling too one-note.
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