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3.55 from 22 votes

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, raw chicken, and a sweet-and-savory sauce that's finished with crispy bacon. 
Course Dinner
Cuisine American
Keyword Aloha Chicken, chicken and rice
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 401kcal
Author Blair


  • ½ cup brown sugar
  • 1 cup lite (or less sodium) soy sauce
  • 2 teaspoons minced garlic
  • 1 cup low sodium chicken broth
  • 1 cup uncooked long grain white rice
  • 1 cup diced onion (I use frozen diced onion for a shortcut)
  • 1 red bell pepper chopped
  • 1 (20 ounce) can pineapple tidbits in juice, NOT drained
  • 1 lb. boneless, skinless chicken breasts or tenderloins diced into bite-sized pieces
  • 6 slices cooked bacon chopped
  • Garnish: sliced green onions


  • Preheat oven to 425F (220C). Spray a 9 x 13-inch baking dish with cooking spray.
  • 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 55 minutes. Uncover and give it all a stir.
  • Sprinkle with cooked, chopped bacon.
  • Return the dish to the oven, uncovered, and bake for an additional 5-10 minutes, or until bacon is crispy and sauce has thickened.
  • Let stand 5 minutes before serving (the sauce will continue to thicken as it sits). Garnish with chopped green onions.


  • If you prefer to use brown rice instead of white rice, that will work fine. You will need to increase the baking time to at least 90 minutes, though. This may cause the chicken to dry out slightly, but the recipe will still work.
  • Try topping your finished casserole with sliced or chopped peanuts or almonds. That extra salty crunch adds a nice touch to the dish!
  • Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs that liquid to absorb while it bakes.
  • If you would rather use fully cooked chicken instead of raw chicken, that will work fine! Just stir in the cooked chicken during the final 10 minutes of baking time (at the same time that you add the bacon on top). This will give the chicken time to heat through without drying it out.


Serving: 1/6 of recipe | Calories: 401kcal | Carbohydrates: 65g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 1572mg | Potassium: 661mg | Fiber: 2g | Sugar: 34g | Vitamin A: 690IU | Vitamin C: 37.4mg | Calcium: 58mg | Iron: 2mg