Baked tender chicken, pineapple, rice, and cheese create a savory, slightly sweet main dish.
# Required ingredients:
→ Protein
01 - 2 large boneless, skinless chicken breasts (about 1 lb), cubed
→ Vegetables & Fruit
02 - 1 cup pineapple chunks, fresh or canned and drained
03 - 1 small onion, finely chopped
04 - 1/2 cup red bell pepper, diced
05 - 2 cloves garlic, minced
→ Rice
06 - 1 cup long-grain white rice, uncooked
07 - 2 cups low-sodium chicken broth
→ Dairy
08 - 1 1/2 cups shredded cheddar cheese
09 - 1/2 cup sour cream
→ Sauces & Seasonings
10 - 2 tablespoons olive oil
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried thyme
→ Garnish
15 - 2 tablespoons chopped fresh parsley, optional
# How to make it:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken cubes, season with salt, pepper, paprika, and thyme. Sauté for 4-5 minutes until lightly browned on edges.
03 - Add chopped onion, diced bell pepper, and minced garlic to the skillet. Cook for 2-3 minutes until vegetables are softened.
04 - Transfer sautéed chicken and vegetables to a large mixing bowl. Add uncooked rice, pineapple chunks, chicken broth, and sour cream. Mix thoroughly until evenly combined.
05 - Pour mixture into prepared casserole dish, spreading evenly across the bottom and sides.
06 - Cover dish tightly with aluminum foil. Bake for 30 minutes until rice begins to absorb liquid.
07 - Remove foil from casserole. Sprinkle shredded cheddar cheese evenly across the entire surface.
08 - Return casserole to oven uncovered. Bake for additional 10 minutes until cheese is melted and bubbly, and rice is tender.
09 - Remove from oven and let stand for 5 minutes. Garnish with chopped parsley if desired before serving.
