Aloha Chicken

4.96 from 22 votes

Family-friendly aloha chicken and rice baked in one dish with sweet pineapple, savory bacon, and easy dump-and-bake simplicity.

Course Dinner

Cuisine American

Keyword Aloha Chicken, Hawaiian Chicken, pineapple chicken and rice, pineapple chicken and rice recipe

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 390kcal

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

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.

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.