This Dump-and-Bake Aloha Chicken and Rice is an entire dinner that cooks in one dish! With just 10 minutes of prep you can stir together uncooked rice, raw chicken, and a sweet-and-savory sauce that’s finished with crispy bacon. It’s an easy weeknight meal that the entire family will love!
This “Aloha” Chicken and Rice brings together so many of my favorites in one meal — it’s no wonder that the supper has become a regular on our family table!
You seriously can’t go wrong with a meal that involves almost ZERO prep work. You don’t have to boil the rice, you don’t have to pre-cook the chicken, and you don’t have to monitor or stir a skillet. Plus, there’s only one dish to wash at the end!
Just whisk together a sweet-and-sour sauce, chop up a bell pepper, and dinner is practically done. The raw ingredients all cook together in the oven for the ultimate EASY weeknight dinner!
I’m a big fan of anything that involves a combination of salty and sweet flavors, plus a variety of textures. The different ingredients keep my tastebuds interested and leave my body happy and satisfied!
I called this dinner “Aloha” chicken because of the combination of pineapple, soy sauce, and crispy bacon. It’s practically sunshine on a plate!
While I might not be jet-setting to Maui any time soon, I can at least savor the tropical flavors and dream of clear blue ocean water as I enjoy another homemade dinner with my family. Hey, with a meal that’s so simple and stress-free, you just might feel like you’re on vacation, too!
Dump-and-Bake Aloha Chicken and Rice
Yield 4 -6
This Dump-and-Bake Aloha Chicken and Rice is an entire dinner that cooks in one dish! With just 10 minutes of prep you can stir together uncooked rice, raw chicken, and a sweet-and-savory sauce that's finished with crispy bacon. It's an easy weeknight meal that the entire family will love!
- ½ cup brown sugar
- ½ cup lite soy sauce
- 1 teaspoon minced garlic
- 1 ¼ cups low sodium chicken broth
- 1 ½ cups uncooked instant white rice
- 1 cup diced onion (I use frozen diced onion so that there’s no prep work)
- 1 red bell pepper, chopped
- 1 (20 ounce) can pineapple tidbits in juice, NOT drained
- 1 lb. thin-sliced boneless, skinless chicken breasts or chicken tenderloins, diced into bite-sized pieces
- Optional garnish: sliced green onions, diced cooked bacon
- Preheat oven to 425 degrees F. Spray a 9-inch square baking dish with cooking spray. My square dish was pretty deep, so you might need to use a larger 11 x 7-inch dish (or something similar) to accommodate the ingredients.
- In the prepared dish (or in a separate bowl) whisk together brown sugar, soy sauce, garlic, and chicken broth. Add uncooked rice, onion, bell pepper, pineapple (with its juice), and raw chicken.
- Cover dish tightly with foil. Bake for 20 minutes. Uncover and give it all a stir.
- Sprinkle with cooked, chopped bacon (if desired).
- Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until chicken is cooked through and rice is tender.
- Let stand 5 minutes before serving. Garnish with chopped green onions.
Serving Size 1/6 of recipe
Amount Per Serving
% Daily Value
Total Fat 1 g
Saturated Fat 0.3 g
Cholesterol 44 mg
Sodium 920.3 mg
Total Carbohydrates 63.5 g
Dietary Fiber 1.7 g
Sugars 35.2 g
Protein 22 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.