Aloha! It’s a beautiful, sunny day outside, and there’s something waiting to greet you at the dinner table! This Aloha Dump Chicken Bake extends a warm welcome with a mix of tender rice, shredded savory chicken, and tangy, sweet, tropical pineapple. Each bite is infused with smoky sweetness, savory poultry flavor, deep umami, and of course, pineapple brightness! Easy and delicious, Aloha Dump Chicken Bake brings those white sand beaches right to you. Get ready to truly and fully kick back!
Ingredients
For the bake:
- 1/2 cup brown sugar
- 1/2 cup reduced-sodium soy sauce
- 2 teaspoons garlic, minced
- 1 1/2 cups reduced-sodium chicken broth
- 1 cup long-grain white rice, uncooked
- 1 cup onion, diced
- 1 red bell pepper, finely chopped
- 1 (20-ounce) can pineapple tidbits in juice, not drained
- 2 cups chicken, cooked, shredded or diced
- 6 slices bacon, cooked, chopped or crumbled
Optional toppings:
- green onions, to taste, sliced
- chives, to taste
- fresh herbs, to taste
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In the prepared baking dish, whisk the brown sugar, the soy sauce, the garlic, and the chicken broth together.
Step 4 –Add the uncooked rice, the onion, the bell pepper, and the pineapple with its juices to the broth mixture.
Step 5 –Cover the dish tightly with foil and bake until the rice is almost tender and most of the liquid is absorbed, about 50-55 minutes. If the rice is still very firm or if there is still a lot of liquid remaining, cover and return to the oven until the rice is just about done, about 5-10 minutes.
Step 6 –Fluff the rice with a fork.
Step 7 –Stir the cooked chicken into the rice and sprinkle the bacon on top.
Step 8 –Bake the chicken mixture, uncovered until the chicken is warmed through, the rice is completely tender, and the bacon is crispy, about 5-10 minutes.
Step 9 –Serve the chicken bake garnished with the green onions, the chives, and the herbs.
