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pineapple chicken casserole

Pineapple Chicken Casserole

I'm always looking for one-dish dinners like this Hawaiian chicken casserole that save time and cleanup. I love to cook, but with teaching school, playing handbells at church, and juggling my husband's and teen twins' schedules, I have little time in the kitchen.


- 1 lb chicken breast, cubed

- 1 can (20 oz) pineapple chunks, drained

- 1 small onion, diced

- 2 cloves garlic, minced

- 1 tbsp olive oil

- 1 tsp salt

- 1 tsp black pepper

- 1 tsp garlic powder

- 1 tsp paprika

- 1 tsp dried thyme

- 1 cup shredded mozzarella cheese

- 1 cup cooked rice



1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat 1 tbsp of olive oil over medium-high heat.

3. Add the diced onion and minced garlic to the skillet and sauté until they are fragrant and translucent.

4. Add the cubed chicken breast to the skillet and cook until they are browned and fully cooked. Season with salt, black pepper, garlic powder, paprika, and dried thyme.

5. Once the chicken is cooked, remove it from the skillet and set it aside.

6. In a 9x13 inch casserole dish, spread out the cooked rice evenly on the bottom.

7. Arrange the cooked chicken on top of the rice.

8. Top the chicken with the drained pineapple chunks.

9. Sprinkle the shredded mozzarella cheese on top of the pineapple chunks.

10. Cover the casserole dish with aluminum foil and bake in the oven for 20 minutes.

11. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.

12. Serve hot and enjoy your delicious Pineapple Chicken Casserole!

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