Hawaiian Chicken and Pineapple Casserole
Transport your taste buds to the tropics with this vibrant Hawaiian Chicken and Pineapple Casserole—a sweet and savory twist on classic comfort food. This easy-to-make dish combines tender, seasoned chicken, juicy pineapple chunks, and colorful bell peppers smothered in a luscious soy-based sauce infused with honey, garlic, and ginger. Layered atop fluffy white or brown rice and topped with melty mozzarella cheese, this casserole is baked to golden perfection in just 25 minutes. Perfect for a family dinner or meal prep, this recipe delivers a harmonious blend of flavors and textures that will leave everyone craving seconds. Make your next dinner unforgettable with this one-pan tropical delight!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 20 ounces canned pineapple chunks (in juice)
- 0.25 cup soy sauce
- 2 tablespoons honey
- 2 cloves garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 medium bell pepper, diced
- 1 medium red onion, sliced
- 1 cup shredded mozzarella cheese
- 4 cups cooked white or brown rice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Slice the chicken breasts into bite-sized pieces and season with salt and pepper.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides, about 5-6 minutes. Remove the chicken and set it aside.
In the same skillet, sauté the red onion and diced bell pepper for 3-4 minutes until softened. Remove from heat and set aside.
Drain the pineapple chunks, reserving the juice. In a small bowl, whisk together the pineapple juice, soy sauce, honey, minced garlic, and ginger.
In another small bowl, mix the cornstarch and water to form a slurry. Gradually whisk the slurry into the pineapple juice mixture until well combined.
Return the skillet to the heat and pour in the pineapple juice mixture. Cook for 1-2 minutes, stirring constantly, until the sauce thickens.
In a large casserole dish, layer the cooked rice at the bottom. Spread the browned chicken evenly over the rice, followed by the sautéed vegetables and pineapple chunks.
Pour the thickened sauce over the entire casserole, ensuring everything is coated evenly.
Sprinkle shredded mozzarella cheese on top.
Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Nutrition Facts
Calories |
3263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 4811 mg | 209% | |
| Total Carbohydrate | 371.0 g | 135% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 111.8 g | ||
| Protein | 277.0 g | 554% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1105 mg | 85% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3417 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
