Pineapple Chicken and Rice

Berta Lily
by Berta Lily
4 cups
1 hr 35 min

This is such an easy quick dish perfect for a working mom like yours truly! This is also a great dish for minimal dishes!

Start by partially cooking the rice in a pot with one cup rice to one cup water. If you use raw rice it will not cook enough but you also don't want the rice too soft that's why you want it half cooked.

Once the rice is semi soft, place in an over safe pan.

Rinse the chicken then place over the rice. Sprinkle with salt to taste and cut off the fatty parts. I like chicken thighs for this dish since it usually come outs tender.

Next add a can of diced pineapple and leave half the juice. You will want the rice covered in liquid. If the pineapple juice isn't enough you can add some water. I also usually only use half of the juice so its not overly sweet.

Cover with foil and place in the oven at 400 degrees for an hour. This will make the chicken really tender. The steam from the covered dish causes the chicken to come out very tender.

After an hour you can take of the foil to let the chicken brown for another 10 minutes or so.

This is a kid and adult favorite!

Pineapple Chicken and Rice
Recipe details
  • 4  cups
  • Prep time: 5 Minutes Cook time: 90 Minutes Total time: 1 hr 35 min
Show Nutrition Info
Hide Nutrition Info

  • 1 can diced pineapple
  • 1 package chicken thighs
  • 1 cup rice (I used basmati)
  • salt to taste

cook the rice with 1 parts water until it is half cooked
add it to an oven safe dish and place washed and salted chicken thighs on top
empty a can of pineapple juice over the dish
cook for 1 hour covered at 400 degrees