Dump-and-Bake Aloha Chicken and Rice

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, chicken, pineapple, bell pepper, onion, and a sweet-and-savory sauce that’s finished with crispy bacon. Serve the easy, Hawaiian-inspired meal with a simple green salad, broccoli, or a loaf of crusty bread. It tastes like chicken and pineapple fried rice — without the work!

Chicken and Rice Bake

Chicken and rice is a classic pairing, but this particular dish adds a unique twist to the traditional comfort food meal. There’s a hint of sweetness from brown sugar and pineapple juice, plus a salty, savory flavor from soy sauce and bacon. Bulk it up with fresh veggies and you’ve got a delicious one-dish meal that everyone at the table can agree on!

Best of all, for this chicken and rice bake, you don’t even have to boil the rice or pre-cook the vegetables. Plus, there’s only one dish to wash at the end!

Ingredients

This is a quick overview of the ingredients that you’ll need for an Aloha chicken and rice casserole. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• Brown sugar: for sticky sweetness in the sauce.
• Soy sauce: gives the sauce salty, umami flavor. I recommend less-sodium soy sauce so that it’s not too salty.
• Onion, bell pepper, and garlic: aromatics that give the dish savory flavor.
• Chicken broth: use low-sodium chicken broth so that the dish isn’t too salty. The rice will absorb the broth, soy sauce, and pineapple juice as it bakes, resulting in a very flavorful dish!
• Pineapple: a can of pineapple tidbits, with the juice, cooks right in the dish with the rice.
• Chicken: I’m using 2 cups of cooked chicken here, but you can even start with 1 pound of raw boneless, skinless chicken (see my notes below for those instructions).
• Bacon: a crispy, salty topping that adds delicious smoky flavor to the dish and pairs nicely with the sweet pineapple.

Can you use raw chicken in a casserole?

Yes, you can! I have made this casserole with both raw chicken and cooked chicken — either will work. I prefer the cooked rotisserie chicken, since you can add it at the end and ensure that it’s not overdone by the time the rice is tender. That said, if you only have raw meat on hand and you want a truly dump-and-bake meal, that will also work. If starting with raw chicken, you will need 1 lb. of boneless, skinless chicken breasts or chicken thighs diced into bite-size pieces. Add the raw chicken to the dish at the very beginning so that it bakes in the pan with the rice.

How to Make Aloha Chicken and Rice

The rice and vegetables cook together in one dish, absorbing the flavors of the pineapple juice, soy sauce, and broth. By the end of the cooking time, the rice will be flavorful and tender, and the liquid will be absorbed. It tastes like a big pan of chicken and pineapple fried rice — without any hands-on effort!

1. Grease a 9 x 13-inch baking dish or spray with cooking spray.
2. In a large bowl (or in the prepared dish), whisk together the brown sugar, soy sauce, garlic, and chicken broth.
3. Add the uncooked rice, onion, bell pepper, and pineapple (with juice). Give the rice mixture a good stir.
4. Cover the dish tightly and bake for 55 minutes.
5. Uncover the dish, use a fork to fluff the rice, and stir in the cooked chicken.
6. Sprinkle cooked, chopped bacon on top.
7. Return the dish to the oven, uncovered, and bake for an additional 5-10 minutes, or until the chicken is warmed through, the rice is tender, and the bacon on top is crispy.
8. Garnish with sliced green onions or fresh herbs and serve!

What to Serve with Hawaiian Chicken and Rice

This is truly a one dish meal, since it already includes a starch, protein, and vegetables. You really don’t need anything more! That said, if you’d like to serve an additional item on the side, try these options:

• 3-Ingredient Sour Cream Muffins
• Homemade Crescent Rolls or Soft Dinner Rolls
• Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Flaky Buttermilk Biscuits, Cheese Biscuits or Drop Biscuits
• Skillet Cornbread, Honey Cornbread or Corn Muffins
• Pumpkin Bread or Pumpkin Muffins
• Wedge Salad, Classic Caesar Salad, House Salad with Candied Pecans, or a Green Salad with Red Wine Vinaigrette
• Fennel Salad with Apples and Creamy Cider Dressing
• Roasted Cabbage or Braised Red Cabbage
• Homemade Applesauce or Fried Apples
• Garlic Bread, Homemade Focaccia, Breadsticks, Jalapeno Cheddar Bread, or a crusty loaf of No-Knead Dutch Oven Bread
• Sauteed Asparagus
• Roasted Brussels Sprouts
• Brown Sugar Glazed Carrots
• Sauteed Spinach with Garlic

Storage

The leftover chicken and rice bake will keep in an airtight container in the refrigerator for 3-4 days. I do not recommend freezing these leftovers, as rice tends to get mushy when thawed.

How to Reheat

Cover and reheat leftovers in a 350°F oven for 20-25 minutes, or until warmed through. You can also reheat individual portions in a microwave for 1-2 minutes on high power.

Recipe Variations

• For a slightly less-sweet dish, decrease the brown sugar to ⅓ cup or ¼ cup.
• Start with raw chicken instead of adding the cooked chicken towards the end. You’ll need about 1 pound of diced boneless, skinless chicken breast or thighs. Add the raw chicken to the pan at the very beginning so that it has time to cook through.
• Season the dish with extra flavor by adding grated gingerroot, sesame oil, or spicy crushed red pepper flakes.
• Mix other vegetables into the dish. You can stir frozen peas or corn into the dish towards the end (when you add the cooked chicken), or you can start with raw broccoli florets or green beans at the beginning.
• Top the finished casserole with sliced or chopped peanuts or almonds. That extra salty crunch adds a nice touch to the dish!
• Cooking for a smaller family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The cooking instructions remain the same.

Tips for the Best Chicken and Rice Recipe

• Do not substitute with other varieties of rice, such as brown rice or instant rice. These other types of rice have different cooking times and require different amounts of liquid than the long grain white rice that’s indicated in the recipe.
• Use the meat from a store-bought rotisserie chicken for a flavorful shortcut. If you’re really in a time crunch, you can even purchase fully-cooked bacon so that you don’t have to worry about that extra step!
• Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.
• The total cooking time will vary on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and the liquid should be absorbed.
• Be careful not to overcook the casserole, or the rice will become mushy and gummy.
• Use reduced-sodium soy sauce and chicken broth so that the final dish isn’t too salty. You can always add extra seasoning at the end.
• Garnish the casserole with fresh herbs like parsley or chives, or sliced green onions for a bright, fresh touch.

More Dump-and-Bake Dinner Recipes to Try

• Meatball Casserole
• Salsa Chicken
• Chicken Marsala
• Country Pork Chop and Rice Bake
• Chicken and Stuffing Casserole
• Chicken and Mushroom Casserole
• General Tso Chicken

Dump-and-Bake Aloha Chicken and Rice

4.95 from 17 votes

Prep: 10 minutes

Cook: 55 minutes

Total: 1 hour 5 minutes

Servings 6 servings

Calories 390 kcal

This Dump-and-Bake Aloha Chicken and Rice is an entire dinner that cooks in one dish — with just 10 minutes of prep!

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Ingredients

  

1x2x3x

• ½ cup brown sugar (or decrease to ⅓ cup or ¼ cup of brown sugar for a less-sweet dish)
• ½ cup less sodium soy sauce
• 1 ½ cups less sodium chicken broth
• 2 teaspoons minced garlic
• 1 cup uncooked long grain white rice
• 1 cup diced onion (I use frozen diced onion for a shortcut)
• 1 red bell pepper, finely chopped
• 1 (20 ounce) can pineapple tidbits in juice, not drained
• 2 cups cooked, shredded or diced chicken (such as the meat from a rotisserie chicken)
• 6 slices cooked bacon, chopped or crumbled
• Optional garnish: sliced green onions, chives, or fresh herbs

Instructions

• Preheat oven to 425°F (220°C). Grease a 9 x 13-inch baking dish.
• 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, and pineapple (with its juice).
• Cover the dish tightly with foil. Bake for 50-55 minutes. Uncover the dish and use a fork to fluff the rice. At this point, the rice should be almost tender and most of the liquid in the dish should be absorbed. If the rice is still very firm, or if there's still a lot of sauce in the dish, cover and return it to the oven for 5-10 more minutes, or until the rice is just about done.
• Stir in the cooked chicken. Sprinkle the cooked, chopped bacon on top.
• Return the dish to the oven, uncovered, and bake for an additional 5-10 minutes, or until the chicken is warmed through, the rice is completely tender, and the bacon is crispy.
• Garnish with chopped green onions, chives, or herbs, if desired.

Notes

• Do not substitute with other varieties of rice, such as brown rice or instant rice. These other types of rice have different cooking times and require different amounts of liquid than the long grain white rice that’s indicated in the recipe.
• Use the meat from a store-bought rotisserie chicken for a flavorful shortcut. If you’re really in a time crunch, you can even purchase fully-cooked bacon so that you don’t have to worry about that extra step!
• Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.
• The total cooking time will vary on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and the liquid should be absorbed.
• Be careful not to overcook the casserole, or the rice will become mushy and gummy.
• Use reduced-sodium soy sauce and chicken broth so that the final dish isn’t too salty. You can always add extra seasoning at the end.
• Start with raw chicken instead of adding the cooked chicken towards the end. You’ll need about 1 pound of diced boneless, skinless chicken breast or thighs. Add the raw chicken to the pan at the very beginning so that it has time to cook through.
• Season the dish with extra flavor by adding grated gingerroot, sesame oil, or spicy crushed red pepper flakes.
• Mix other vegetables into the dish. You can stir frozen peas or corn into the dish towards the end (when you add the cooked chicken), or you can start with raw broccoli florets or green beans at the beginning.
• Top the finished casserole with sliced or chopped peanuts or almonds. That extra salty crunch adds a nice touch to the dish!
• Cooking for a smaller family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The cooking instructions remain the same.

Nutrition

Serving: 1/6 of recipeCalories: 390kcalCarbohydrates: 49gProtein: 22gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 54mgSodium: 915mgPotassium: 397mgFiber: 1gSugar: 20gVitamin A: 640IUVitamin C: 28mgCalcium: 47mgIron: 2mg

Keyword: Aloha Chicken, chicken and rice, chicken and rice bake, Hawaiian Chicken

Course: Dinner

Cuisine: American

Author: Blair Lonergan

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This post was originally published in June, 2017. It was updated in January, 2022.