This dump-and-bake aloha chicken and rice is a complete, one-dish dinner that’s ready for the oven in just 10 minutes. The sweet-and-savory blend of chicken, bacon, pineapple, and rice bakes up perfectly with almost no cleanup.
If you love easy one-pan meals, try this alongside favorites like baked teriyaki chicken, sheet pan Hawaiian chicken, sweet and sour chicken, or one pot chicken and rice.
Table of Contents
Like a tropical twist on chicken and rice casserole, this dish brings comfort food and sunshine together in one pan.
Before You Get Started
Before you pull out your baking dish, here are a few things to keep in mind:
- Cover tightly: Trapping steam is key for perfectly tender rice. Use two layers of foil if your pan doesn’t seal well.
- Don’t drain the pineapple juice: The liquid helps flavor and tenderize the rice, and contributes to the sweet glaze.
- Bake at 425°F: The higher temperature ensures even cooking and helps the bacon crisp at the end. A metal baking dish cooks fastest (so it may be done 5-10 minutes sooner).
- Rice type matters: Use uncooked long-grain white rice only. Brown or instant rice require different cook times and liquid ratios.
How to Make Aloha Chicken and Rice
This meal is truly dump-and-bake; no pre-cooking required as long as you use rotisserie chicken and cooked bacon.
Step 1: Mix the Sauce
In your baking dish (or a large bowl), whisk together brown sugar, soy sauce, garlic, and chicken broth until the sugar dissolves.
** Pro Tip: Use a whisk to fully combine; undissolved sugar can lead to uneven browning later.
Step 2: Add the Base Ingredients
Stir in the uncooked rice, onion, bell pepper, and pineapple with juice. Mix well so the rice is evenly coated.
Cover the dish tightly with foil.
** Shortcut Tip: I often use frozen diced onions to save time. No tears, no mess, and it works just as well as fresh in this recipe.
Step 3: Bake (First Stage)
Bake at 425°F for 45–50 minutes.
At this point, the rice should be mostly tender but still slightly firm in the center. If it’s still hard, recover and bake for another 5-10 minutes.
** Timing Note: My rice is usually good to go after just 45 minutes. Remember — you don’t want it completely tender and done at this point, since it’s going right back in the oven to finish.
Step 4: Add Chicken and Bacon
Remove the dish from the oven. Fluff the rice with a fork, then stir in the cooked chicken. Sprinkle the bacon evenly over top.
Return the dish to the oven, uncovered, and bake another 5-10 minutes, just until the chicken is warmed through and the bacon is crisp.
** Tip: Don’t stir the bacon into the rice. Leaving it on top keeps it crisp instead of soggy.
Step 5: Garnish and Serve
Garnish with sliced green onions or fresh herbs for color and brightness.
** Quick Note: For a version starting with raw chicken, add the diced, uncooked meat in step 2 so it bakes along with the rice (full 55–60 minutes total). Check that chicken reaches 165°F internally before serving.
Serving Suggestions
This one-dish meal includes your protein, starch, and veggies all in one pan, but if you’d like to round out the meal, try serving it with:
Variations
Make this aloha chicken your own with a few simple tweaks:
- Less sweet: reduce the brown sugar to ¼ cup.
- Extra flavor: add a splash of sesame oil, a pinch of ground ginger, or crushed red pepper for mild heat.
- Veggie boost: stir in peas or corn near the end of baking, or bake with broccoli florets or green beans from the start.
- Topping ideas: finish with chopped nuts or sesame seeds for crunch.
- Smaller batch: halve all ingredients and bake in an 8-inch square dish.
- Extra flavor: Add grated gingerroot or ground ginger, sesame oil, or paprika. Make it spicy with crushed red pepper flakes or sriracha.
Frequently Asked Questions
What cut of chicken works best?
This is really a matter of personal preference. Boneless, skinless thighs are flavorful, but leaner breasts work too. Since you’re adding the cooked meat into the dish at the end, you don’t need to worry about it drying out.
Can I start with raw chicken?
Yes! Add raw chicken pieces at the beginning so they cook with the rice. Bake for 55-60 minutes total, until the chicken reaches 165°F internally.
Can I use fresh pineapple instead of canned?
Yes, use about 2 cups diced fresh pineapple. Just be sure to add about ½ cup of pineapple juice or broth so the rice has enough liquid to cook. If using broth instead of juice, you might need a little bit more sugar, too.
Why did my rice get mushy?
It usually means the dish baked too long. Stick with long-grain rice and check it after 45 minutes.
Is Aloha Chicken the same as Hawaiian Chicken or Huli Huli Chicken?
They share similar sweet-and-savory flavors, but this baked casserole version is milder and family-friendly (no grill or long marinating needed).
We try sooooo many recipes from the internet and are frequently disappointed. This one is a keeper! Might reduce the brown sugar next time, but otherwise perfect as written!
– Lori
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freeze: Not recommended. Rice can be mushy when thawed.
- Reheat: Cover and bake at 350°F for 20-25 minutes, or microwave individual portions for 1-2 minutes.
** Pro Tip: If reheating in the oven, drizzle a tablespoon of broth or pineapple juice over the top to keep it moist.
Related Recipes
If you love this aloha chicken, try these next:
- Dump-and-Bake Chicken Broccoli Rice Casserole
- Teriyaki Ground Beef
- Dump and Bake Italian Chicken and Rice
Check out my other “Dump and Bake” dinner recipes (I have lots).
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Aloha Chicken
Ingredients
- ⅓ cup packed light brown sugar (or decrease to 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 diced
- 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 other 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 the brown sugar, soy sauce, garlic, and chicken broth.
- Add the uncooked rice, onion, bell pepper, and pineapple (with its juice). Cover the dish tightly with foil. Bake for 45-50 minutes.
- Uncover the dish and use a fork to stir the rice. At this point, the rice should be almost tender (but not quite done). If the rice is still very firm, 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
- Rice type: Use uncooked long-grain white rice only. Other types need different liquid ratios and cook times.
- Pan choice: Metal pans cook fastest (reduce baking time if needed); glass or ceramic may need 5-10 extra minutes for tender rice.
- Chicken temp: Ensure chicken reaches 165°F internal temperature.
- Cover tightly: Trapping steam is crucial; don’t skip the foil.
- Check at 45 minutes: Taste rice for doneness; if firm, re-cover and bake longer.
- Sweetness level: For a less-sweet dish, reduce brown sugar to ¼ cup.
- Starting with raw chicken? Add it in step 2 so it bakes fully with the rice.
- Storage: Keeps 3–4 days refrigerated. Avoid freezing for best texture.
Nutrition
Turned out perfect!! I used raw cut up chicken and cooked it in the bacon grease after cooking the bacon. Added chicken at the end like instructed. Rice was cooked perfectly. Thank you for a new family favorite.
– Rachel
Originally published in June, 2017, this post was updated in October, 2025.
I just love the name of the dish! Makes it sound so bright and cherry haha. And I love the flavors too…definitely what I need for more easy meals!
Thanks, Gayle! Happy food for sunny days! 🙂
Omg mrs Blair I just made ur recipe and it is the best!! Thank u so much for sharing. Can’t wait to try some other recipes you have!!????????
Wonderful! I’m so glad that you enjoyed it, Jason! 🙂 Thanks for letting me know!
Ellen what altitude do you live at? I live at 5000 ft and it takes a considerable amount of time for me to cook these dishes but mine turned out perfect. Hmm
This would have so much flavour! I love anything with pineapple so I think we’ll have to try this soon!
Thanks, Kristy! It’s a salty-and-sweet dream! 🙂
I have a fresh pineapple I’ve been needing to use. This recipe sounds so great, but I won’t have the juice form the can. Could I substitute something for it?
Hi, Stephanie! That should work fine! I would just add a splash of fruit juice (do you have orange juice or something similar in the refrigerator)? I’d use about 1/4 cup of the juice. If you don’t have any fruit juice, then you can try about 1/4 cup of chicken broth or other liquid — it just won’t be as sweet as the pineapple juice. Hope that helps!
Making this tonight for dinner, I added a little teriyaki sauce and used instant brown rice! I’m thinking of just serving it with a side salad since it has so many other components. My husband LOVES anything with rice. I can’t wait to taste it, my kitchen smells delicious! I also added a tiny dash of red pepper flakes.
Hi, Stephanie! No worries — the regular soy sauce will work perfectly. The lite soy sauce is just lower in sodium, but you can use an equal amount of the regular without any problem. Enjoy!
I used regular soy sauce and found it extremely salty. Next time I would try to get the lite.
When I dont have low sodium soy sauce I only use half of what the recipe calls for and the other half water. Hope that helps in the future!
That’s a great tip, Emily. Thank you!
Curious as to whether anyone has substituted the chicken for seafood like shrimp or scallops.
Hi, Sherri! I haven’t tried that, but if you decide to use the shrimp or scallops, I would wait to add them to the dish at the very end since shrimp cooks really quickly and will only need a few minutes in the oven.
I have regular rice, so I cooked it first, which worked fine except there was a lot of extra liquid when it was done. If you do it that way, I’d cut the liquid by half. Still tasted good, however. I also only had half a bell pepper, so I tossed in some leftover corn and broccoli to make up for it. The bacon was a nice touch, perfect compliment to the sweetness from the pineapple. I’d definitely make this again.
Hi, Tami! Thanks for that note — it’s helpful to know that the cooked rice worked well, too. Yes, you will definitely need to decrease liquid with cooked rice since it doesn’t absorb the liquid in the same way that the uncooked rice does. Again, glad that you enjoyed the flavors and thanks so much for letting me know!
Made this tonight and loved it. Granted I cooked mine on the stovetop in a large cast iron, used 1 full cup long grain rice, added 2 Tbsp cider vinegar and a few dashes of red pepper flakes. Kept the liquids the same and didn’t add the veg until last 10 min of cooking. It turned out perfectly. Thanks for a keeper!
Kris, I’m so glad that you enjoyed it! Thank you very much for sharing your changes — I know that other folks will find that helpful!
Hi Blair. Could this recipe work in the crock pot as well?
Oops, nevermind. I found someone already asked that question.
Can you do this in the crockpot?
Hi, Ashley! Yes, I think you could — but I’ve never actually tried it. You’d have to keep an eye on it to see when the rice is done cooking — I would guess it would take about 4 hours on low? Total guess, though! 🙂 Also, the bacon won’t get crispy on top at the end the way that it does in an oven…
Hello,
Has anyone tried this with quinoa?
Hi! No, I haven’t tried that so I have no idea how it would work. Let me know if you end up giving it a shot, Tanisha! 🙂
Good grief, helps to spell my own name correctly!! 🙂
Let me try this again. Has anyone tried this with quinoa? What adjustments did you make?
I did make it with quinoa since it was the grain I had on hand. I used extra liquid to match the amount needed according to the packaging. It was something like 3/4 cup soy sauce and 1 cup broth. Figuring it was 1/2 cup liquid in the pineapple. It worked took at least an hour if not a little longer.
For an easy dish this was tasty and different from my usual options. Definitely making it again. I found it needed something though. The bacon and green onions were necessary not just garnishes. I might try it with ham but would have to be careful about salt levels
Sounds great! Thanks for letting me know, Erin!
Would you change the cooking time if you were to double the recipe?
Hey, Megan! The chicken and rice should still take about the same amount of time, even when the recipe is doubled. You may need to add about 5 minutes or so, but it shouldn’t be too different at all. 🙂
I always love the colorful recipes. This looks so tasty. I can’t wait to give it a try 🙂
Thanks, Vivian! I agree — colorful recipes are pleasing to the eye and to the tastebuds! 🙂
I made this tonight, followed the recipe exactly and in a 9×13 inch dish…it made a lot and was delicious!
Awesome! Thanks so much for letting me know, Melanie! 🙂
Do you think a shredded rotisserie chicken
Would work ok? This looks amazing, can’t wait
To make it.
Absolutely, Marsha! That’s often what I use! 🙂 Enjoy!
I made this tonight in a rice cooker with regular rice instead of instant rice. I also used spam instead of chicken/bacon because SPAM. My family likes leftovers for lunch and for meals on weekends (so I don’t have to cook!). I used 2 cans of Spam (again, SPAM!) and pan fried them first. Threw it in the rice cooker. Cut up a large onion, 2 bell peppers and added the pineapple from some pineapple chunks to the rice cooker (reserving the juice). I put in 4 cups of dry white rice). Put the juice from the pineapple in a measuring cup and added 1 cup brown sugar, 1 cup low sodium soy sauce and 4 cups of chicken broth, which yielded 6.5 cups liquid. Dumped it in the rice cooker and voila! It cooked up wonderfully. Rice was tender, but not mushy, and rice absorbed just enough liquid to leave the rice “creamy.” So YUMMY! Just sliced some green onions and it was fantastic! Made a HUGE rice cooker full – so plenty of leftovers. Thanks!!!
Hi, Mimi! You’re a genius! Thanks so much for sharing your adaptation! I would have never thought to use my rice cooker for a full meal like this, but I’m glad that it worked well and that you enjoyed the flavors. Thanks again for taking the time to let us know!
This was delicious! My husband thought it was too sweet so I’m making it again and reducing the sugar. ????
Perfect! That sounds great, Ashley! I’m glad that you enjoyed it!
My wife got some boneless skinless chicken breast but no side dishes to go along with it, and she said to do what ever I wanted to do with it. I wanted to do something different something we never had before, and to tell you the truth I’m kind of burnt out on BBQ chicken and I didn’t know what else to do with it until i saw this recipe. When I saw this recipe I said to myself wow this sounds really good and easy to make so I tried it, and I’m glad I did because this dish was freaking awesome. Anyways I just wanted to say thank you and I will definitely be making this dish again in the future.
Awesome, Jesse! I’m so glad that you enjoyed it! 🙂 Thanks for letting me know!
Hi, can I use water instead of broth?
Laura
Hi, Laura! Yes, you can. It won’t have as much flavor, but the texture and cooking process will work fine. Think of it like soup that you use water instead of broth for (the recipe will work the same for the cooking process, but the soup wouldn’t have nearly as much flavor, right?). Hope that helps! 🙂
Hey,
If I don’t want to use soy sauce, should I change anything else?
Thank you.
Hi, Elsa! If you leave out the soy sauce, it will significantly change the taste of the entire dish. The soy sauce adds savory, salty, umami flavor to the sauce that the rice cooks in. You will need to replace the 1/2 cup of soy sauce with some other liquid, so you might try tamari sauce or coconut aminos. Again, it won’t be quite the same, but it would be better than just leaving it out altogether. Hope that helps!
Hi can I mix the ingredients ahead of time so all my husband has to do is put it in the oven or will the rice absorb all of the liquid before it cooks? Thank you
Hi, Diana! I think it would be *okay,* but I would worry about the rice absorbing some liquid and then having a bit of a mushier texture when it’s done baking. I don’t think it would be awful or inedible, just not ideal.
If I were you, I would prep all of the ingredients and stir everything together in a large bowl. Cover and keep that in the refrigerator until your husband is ready to prepare the meal. Then just instruct him to stir in the rice and transfer everything to the baking dish, cover, and bake. That way he adds the rice at the last minute, but everything else is ready to go. 🙂
I really enjoyed this recipe. I have a two week old and needed to whip something up for dinner quickly in between feedings and this was perfect. I had to bake the chicken for an additional 10 minutes, but it turned out well. My mother was visiting and really liked it, too. I’ll be making this again, thanks for the recipe!
Perfect! The dump-and-bake recipes are ideal for busy new moms like you, Jessica! 🙂