Juicy chicken, pineapple, and aromatic rice combine for an easy, tropical-inspired baked dish.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken thighs (about 1.3 lbs)
→ Rice & Grains
02 - 1 cup long-grain white rice, rinsed
→ Vegetables & Fruit
03 - 1 cup pineapple chunks, fresh or canned and drained
04 - 1 red bell pepper, diced
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
→ Liquids
07 - 2 cups low-sodium chicken broth
08 - 2 tablespoons soy sauce, use gluten-free if needed
09 - 1 tablespoon olive oil
→ Spices & Seasonings
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground black pepper
12 - ½ teaspoon salt
13 - ¼ teaspoon chili flakes, optional
→ Garnish
14 - 2 tablespoons fresh cilantro, chopped
15 - Lime wedges for serving
# Steps:
01 - Preheat the oven to 375°F.
02 - In a large oven-safe skillet or baking dish, heat olive oil over medium heat. Add onion and bell pepper; sauté for 3–4 minutes until softened. Add garlic and cook for 1 minute more.
03 - Stir in the rice, smoked paprika, salt, pepper, and chili flakes if using. Sauté for 1 minute.
04 - Add pineapple chunks and evenly spread the mixture in the pan.
05 - Pour in chicken broth and soy sauce; stir to combine.
06 - Nestle chicken thighs on top of the rice mixture. Sprinkle with a pinch more salt and pepper.
07 - Cover tightly with foil or a lid and bake for 30 minutes.
08 - Remove the cover and bake for another 15 minutes, or until the chicken is cooked through with an internal temperature of 165°F and rice is tender.
09 - Let rest for 5 minutes. Garnish with chopped cilantro and serve with lime wedges.
