Irresistible Pineapple Chicken and Rice Bake
A one-pan symphony where juicy, savory chicken, fluffy rice, and tangy pineapple all bake together. This effortless and rewarding meal transforms simple ingredients into a show-stopping family dinner with maximum flavor and minimal fuss.
Equipment
- Large oven-safe skillet or Dutch oven with a lid
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Chef's knife
- Cutting board
- Ginger grater or microplane
- Garlic press
- Tongs
- Paper towels
- Heavy-duty aluminum foil (if skillet has no lid)
Ingredients
- 1.5 to 2 lbs bone-in, skin-on chicken thighs
- 1 ½ cups long-grain white rice, uncooked like Jasmine or Basmati
- ½ cup low-sodium soy sauce
- ¼ cup packed brown sugar
- 1 cup low-sodium chicken broth
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 3 cloves fresh garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Sliced scallions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Pat the chicken thighs completely dry with paper towels and season them generously on all sides with salt and pepper.
- In a medium bowl, whisk together the reserved juice from the can of pineapple, soy sauce, brown sugar, chicken broth, rice vinegar, grated ginger, minced garlic, and sesame oil to create the sauce. Set aside.
- In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Carefully place the chicken thighs skin-side down. Sear, undisturbed, for 5-7 minutes, until the skin is golden brown and crispy. Flip the chicken and sear for another 2-3 minutes. Remove the chicken from the skillet and set it aside on a plate.
- Pour out all but one tablespoon of the rendered fat from the skillet. Add the uncooked rice to the skillet and toast it for about a minute, stirring constantly, until it becomes fragrant and slightly translucent.
- Pour the prepared sauce mixture over the rice and stir, scraping up any browned bits from the bottom of the pan. Scatter the pineapple chunks evenly over the rice.
- Nestle the seared chicken thighs on top of the rice and pineapple mixture, skin-side up. Pour any accumulated juices from the chicken plate back into the skillet.
- Bring the liquid to a gentle simmer on the stovetop. Once bubbling, cover the skillet tightly with a lid or heavy-duty aluminum foil and transfer to the preheated oven. Bake for 30 minutes.
- After 30 minutes, remove the cover and bake for another 15-20 minutes, or until the rice has absorbed all the liquid and the chicken is cooked through and beautifully glazed.
- Remove the skillet from the oven and let it rest, uncovered, for 10 minutes. This allows the rice to finish steaming and the chicken juices to redistribute.
- After resting, fluff the rice gently with a fork. Garnish generously with sliced scallions and toasted sesame seeds before serving.
Notes
Variations & Add-ins: For extra veggies, scatter chopped red bell peppers and edamame over the top during the last 15 minutes of baking. For a creamier sauce, stir in ¼ cup of full-fat coconut milk with the other sauce ingredients. For a spicy kick, add 1 teaspoon of sriracha or a pinch of red pepper flakes to the sauce.
Ingredient Swaps: Boneless, skinless chicken can be used; cut into 1.5-inch chunks and reduce the final uncovered baking time by 5-10 minutes. Tamari or coconut aminos are excellent gluten-free alternatives to soy sauce. Honey or maple syrup can be used in place of brown sugar.
Cooking Tips: Ensuring the chicken skin is completely dry is key to a crispy sear. Do not skip searing the chicken, as it builds crucial flavor. Always let the dish rest for 10 minutes after baking for the juiciest chicken and fluffiest rice.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld and are often even better the next day.