Malibu Madness Casserole
Dive into a tropical escape with this Malibu Madness Casserole, a bold fusion of creamy coconut milk, juicy pineapple chunks, and tender seared chicken breasts. This one-dish wonder pairs long-grain rice toasted to perfection with sautéed red bell pepper and onion, all simmered in a sweet and savory broth enhanced with soy sauce and a splash of lime juice. Finished with a golden layer of melted mozzarella cheese and a sprinkle of fresh cilantro, this casserole is a perfect balance of sweet, savory, and tangy flavors. Ideal for weeknight dinners or a crowd-pleasing centerpiece, this recipe is easy to prepare and brings the sunny flavors of the tropics straight to your table.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 can (13.5 oz) coconut milk
- 1 can (20 oz) pineapple chunks (in juice)
- 1.5 cups long-grain rice
- 2 pieces garlic cloves, minced
- 1 piece red bell pepper, diced
- 1 piece yellow onion, diced
- 2 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper on both sides.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the chicken breasts for 2 minutes on each side until lightly browned but not cooked through. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced red bell pepper, onion, and minced garlic until softened, about 3-4 minutes.
Add the rice to the skillet and stir for 1-2 minutes to lightly toast it.
Pour in the coconut milk, vegetable broth, soy sauce, and lime juice. Stir to combine and bring the mixture to a gentle simmer.
Transfer the rice mixture to a 9x13-inch casserole dish. Distribute the pineapple chunks evenly over the top (reserve the juice for another use or discard).
Place the seared chicken breasts on top of the rice mixture.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and sprinkle the shredded mozzarella cheese over the top of the casserole. Return to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly, the chicken is cooked through (165°F internal temperature), and the rice is tender.
Let the casserole rest for 5 minutes before serving. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 18.7 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 591 mg | 13% | |
*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.
