Pineapple Chicken Rice Bake (Printable)

A vibrant casserole featuring chicken, pineapple, rice, and teriyaki glaze for a flavorful dinner option.

# Ingredient List:

→ Proteins

01 - 4 boneless, skinless chicken thighs or breasts (about 1.3 lbs), cut into bite-sized pieces

→ Rice

02 - 1 cup long-grain white rice, rinsed

→ Vegetables & Fruit

03 - 1 cup fresh pineapple, cut into 1-inch pieces or canned, drained
04 - 1 red bell pepper, diced
05 - 1 small onion, finely chopped
06 - 2 green onions, sliced for garnish

→ Teriyaki Glaze

07 - 1/3 cup low-sodium soy sauce
08 - 2 tablespoons brown sugar
09 - 2 tablespoons honey
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon sesame oil
12 - 2 cloves garlic, minced
13 - 1 teaspoon fresh ginger, grated
14 - 1 tablespoon cornstarch mixed with 2 tablespoons water

→ Liquids

15 - 1 3/4 cups low-sodium chicken broth

→ Optional Garnish

16 - 1 tablespoon toasted sesame seeds

# Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - In a saucepan over medium heat, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1–2 minutes until thickened. Remove from heat and set aside.
03 - Spread rinsed rice evenly across the bottom of the prepared baking dish. Top with chopped onion, diced bell pepper, and pineapple pieces.
04 - Arrange chicken pieces over the rice and vegetables. Pour chicken broth evenly over the entire dish. Drizzle half of the teriyaki glaze over the chicken and rice.
05 - Cover tightly with foil and bake for 35 minutes.
06 - Remove foil, drizzle remaining teriyaki glaze over the dish, and bake uncovered for an additional 10 minutes, or until chicken is cooked through and rice is tender.
07 - Let rest for 5 minutes. Garnish with green onions and toasted sesame seeds before serving.

# Tips from the Pros:

01 -
  • Everything cooks in one dish, which means less cleanup and more time actually enjoying your meal with people you care about.
  • The sweet-savory balance is addictive—that glossy teriyaki glaze catches the light and tastes like you spent hours in the kitchen when you really didn't.
  • It reheats beautifully, so you can make it ahead and your kitchen stays cool on warm days.
02 -
  • Don't skip rinsing the rice; unrinsed rice will absorb the broth differently and you'll end up with a sticky, mushy result instead of fluffy separated grains.
  • The cornstarch slurry is essential—it's what transforms loose sauce into a glaze that clings to everything instead of sliding to the bottom of the dish.
03 -
  • Toasted sesame seeds make all the difference in the final bite—buy them already toasted or toast raw ones in a dry pan for 2–3 minutes until fragrant, then use immediately.
  • Chop your chicken into truly bite-sized pieces rather than large chunks; smaller pieces cook faster and distribute more evenly across the dish so every bite has chicken.
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