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 followed the recipe exactly (well, not exactly – husband does not like garlic), and it was a success. When people go back for 2nd’s, you know it is good.
That’s great, Mary! Thanks for letting us know. I’m so glad that it was a hit!
Uh oh. I just went to stir and set for the last ten minutes and realized I never covered it.
I also cooked in a 9×13 dish.
Guess we’ll find out how it goes!
It was a dark in color due to the lack of cover, but still a hit.
Will definitely be making this again.
Oh, good! Glad that it worked! 🙂
I love love you pictures and can’t wait to try this recipe. Thanks.
Hi, Linda! No, I don’t think anyone has mentioned testing it with the instant brown rice.
Great! Glad to know that it worked with the instant brown rice, too!
I just made this tonight and only had instant brown rice on hand and used a 9×13 pan. Did end up cooking (covered) much longer. Approximately 50 minutes, stirring every 10 minutes after the initial 20. There was A LOT of liquid, but seemed to start absorbing quickly the toward the end. Cooked uncovered for the recommend 10 minutes then let sit. Turned out very well, seconds were had.
Fantastic! I am trying to convert to “mostly” Mediterranean diet so the brown rice works.
Excellent!
Has anyone tried to do this in the instant pot?
I was wondering the same thing.
I haven’t tried it in the Instant Pot, but y’all have inspired me to do so. I’ll report back when I get a chance! 🙂
Hey, Susan! The recipe was updated to use long grain white rice (rather than the original that called for instant rice), for two reasons: (1) I found that a lot of readers were asking how to adapt the recipe for regular rather than instant rice; and (2) I found that the regular rice gave a better texture in the end than the instant rice. When adjusting for regular vs. instant rice, you also have to increase the amount of liquid that you use (because the regular rice absorbs more liquid as it cooks). So the updated recipe includes more soy sauce and more chicken broth. I’m not sure why your recipe came out sticky and dark brown — did it look like the dish in the photos? I can’t say what you did differently (if anything), but it should turn out as shown in the post if you follow those instructions.
No, it didn’t look like the pictures, which is why I wondered if I had done something wrong. It looked pretty over cooked. I am cooking more rice to mix in, and will probably add more juice or water to make it saucier. Thanks for your help.
Okay! I’m not sure what the difference may have been, but I hope that you can get it to work for you!
Can i use instant rice as well?
Hi, Jennifer! I’ve used instant rice in the past (with a different ratio of liquid because instant rice doesn’t absorb as much liquid), but I find that it doesn’t work as well — which is why I recommend the regular long grain rice here.
Is it possible to use frozen chicken breast tenderloin or should it be thawed out first? If possible without thawing, how much time should be added?
Hi, Jenny! The problem with using frozen chicken is that it will require longer to cook — which will then likely result in overcooked rice. The timing is about the same for the thawed chicken and the white rice, which is why this works well. If you want to use frozen chicken, I would suggest using brown rice because the brown rice has a much longer cooking time than the white rice (and will therefore be done at about the same time as the chicken). Hope that helps!
I made this last night for myself, husband and 3 25 year old guys. We all loved it. I was about 45 minutes into baking and remembered that I forgot to cover the pan with foil!! I really thought that I ruined the dish and was very upset. I took it out at that point, stirred it and the rice was almost cooked. I added about 1/2 cup more water, covered and put in for about 15 more minutes. It was still excellent! I skipped the bacon because I just didnt feel like cooking it and we didnt miss it. This will definitely be made again! Cant wait until my US Marine son comes home from Hawaii so I can make Aloha Chicken and rice for him!
That’s awesome, Barb! I’m so glad that it worked out — even without the cover for the first 45 minutes. You were smart to add that extra water! 🙂
If I used brown rice in place of white, could I partially cook the brown rice ahead of time and then stir it in with the other ingredients listed in Step 2 and bake for the same time that is listed in the recipe?
Hi, Willadale! If you pre-cook the brown rice, then it will not absorb as much liquid in the dish. As a result, you’ll need to decrease the amount of liquid in the recipe or you’ll end up with more of a “soupy” finished product.
I cooked this tonight and mine turned out the exact same way. IF I choose to make this again I will cut the soy sauce in half. I can tell it has potential but what I got tonight looked nothing like the picture and was way too salty!!
Wow! I made this last night and it was soo delicious! It was a perfect week night meal with no fuss, but full of flavor. I added cashews and it was yummy. Thank you!
Wonderful! Thanks, Cindy!
So only 1 cup of rice is needed for this recipe? Does that make plenty of rice for the dish?
Yep, this recipe is just for 1 cup of uncooked rice. 🙂
My daughter likes her veggies not ‘mushy’ when cooked. Any advise on adjusting the recipe so the veggies are not too soft.
Recipe sounds great. Can’t wait to make it!
Hey, Catherine! You can just stir the veggies into the dish once it has started cooking (maybe about halfway through). That way they won’t cook as long, so they will stay crisp-tender. 🙂
Very delicious recipe. I made some changes to make it not as sweet and salty. I omitted the broth and used water instead. I reduced the brown sugat to a 1/3 cup. I used only half a cup of
Soya sauce and added half a cup of water to make up the liquid
portion of the recipe. I didn’t use red pepper but substituted a
bag of frozen Asian veggies. A healthy version in my opinion.
Thanks, Catherine! Your changes sound great!
Thanks for such a great recipe – Pineapple & chicken are great together. I knew the recipe (as written) would be too sweet for our taste so I made the following changes:
*Brown sugar (1/4 cup)
Pineapple tidbits (7 oz approx – half the tidbits in 20 oz can)
Pineapple Juice (1/4 cup approx – half the juice in 20 oz can)
Water, chicken broth or white wine (1/4 cup)
Frozen peas & carrots
Jalapeno pepper (1 ea finely chopped)
*It’s a great meal but still a little sweet for our taste but I’ll definitely make it again omitting the brown sugar completely.
I’m so glad that you enjoyed it, Carol! Your changes sound perfect! 🙂
Yes, I don’t recommend using brown rice that reason. It just takes way too long to cook.
This was fantastic!
Yay! So glad that you liked it, Rebecca! 🙂
Thoughts on using cauliflower rice as well as a sugar substitute?
Hi, Brittany! The regular rice absorbs a lot of liquid as it cooks in the dish, and it releases starches that naturally thicken the sauce. If you use cauliflower rice, the cauliflower will not absorb any liquid (it will actually release liquid in the pan), so it will completely change the consistency of the meal. If you want to make it with the cauliflower rice, I would just suggest playing around with the amount of soy sauce and chicken broth that you use (you’ll need to significantly decrease those liquids).
As far as the sugar substitute goes, that’s totally a personal preference. The recipe will work fine with the substitute, but I find that those substitutes often have a much sweeter taste than regular sugar. As a result, you’ll need to find one that you like the taste of and that you may decrease in amount so that the recipe isn’t too sweet. Hope that helps! 🙂