There’s something about a casserole that instantly feels like home, right? Especially when it brings together unexpected flavors—like juicy pineapple mingling with tender chicken and fluffy rice. This chicken rice pineapple casserole became my go-to when I needed something both comforting and a little adventurous. One evening, I remember juggling a few things in the kitchen while the smell of butter and garlic filled the air. The sweet scent of pineapple softened the savory mix, and honestly, I wasn’t sure if my taste buds were ready for it. But by the time it came out of the oven, golden and bubbling, I was hooked. It’s that kind of dish that warms you up from the inside, even if the kitchen timer was a bit off and I started wondering if it was done yet.
Why You’ll Love It:
- Combines familiar, comforting ingredients with a bright pop of pineapple that surprises without overwhelming.
- The creamy, cheesy texture is balanced by a crunchy, buttery topping—though I usually have to remind myself not to skip that part.
- It’s simple—and that’s kind of the point. No need for complicated prep or fancy ingredients to get a satisfying meal on the table.
- Feeds a crowd easily; leftovers reheat well, though the topping loses a bit of its crispness.
Even if you’re not usually a fan of pineapple in savory dishes, this casserole might just change your mind. The flavors settle into a comforting harmony that’s both nostalgic and a little unexpected.
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Chicken Rice Pineapple Casserole
- Total Time: 1 hour
- Yield: 6 1x
Description
A delicious and comforting chicken rice pineapple casserole combining tender chicken, fluffy rice, sweet pineapple, and a creamy sauce baked to golden perfection.
Ingredients
1 1/2 cups long grain white rice
3 cups chicken broth
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
2 cups cooked chicken breast, shredded
1 can (20 ounces) pineapple chunks in juice, drained
1 cup shredded sharp cheddar cheese
1 cup sour cream
1/2 cup mayonnaise
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon paprika
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/2 cup crushed cornflakes
2 tablespoons melted butter
Instructions
Preheat the oven to 350°F (175°C).
In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork.
While the rice cooks, melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté for 3-4 minutes until softened.
In a large mixing bowl, combine the cooked rice, sautéed onion and garlic, shredded chicken, drained pineapple chunks, chopped green and red bell peppers, shredded cheddar cheese, sour cream, mayonnaise, milk, salt, black pepper, dried thyme, and paprika. Mix well to combine all ingredients evenly.
Transfer the mixture into a greased 9×13 inch casserole dish and spread evenly.
In a small bowl, mix the crushed cornflakes with melted butter. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 35-40 minutes until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let it rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Kitchen Notes: I usually make this in a standard casserole dish, and it fits right into a mid-sized oven without fuss. It pairs nicely with a simple green salad to cut through the richness. If you want to tweak it, sometimes I swap the cheddar for mozzarella to mellow the sharpness, or add a little chopped ham for extra heartiness—though I haven’t tested all the variations myself. The crushed cornflakes topping is a fun twist; if you don’t have them, breadcrumbs or crushed crackers work pretty well, too.
FAQ:
Can I make this ahead of time? Yes, you can assemble it a few hours before baking, but keep it refrigerated until you’re ready to pop it in the oven.
Is it okay to use fresh pineapple? Fresh pineapple can work, but drain it well to avoid extra moisture that might make the casserole too soggy.
What if I don’t have sour cream? Plain Greek yogurt can be a decent substitute, though the flavor will be slightly different.
Give this chicken rice pineapple casserole a try next time you want a dish that’s both cozy and a little bit unexpected. It’s one of those meals that invites you to slow down, take a deep breath, and enjoy something truly satisfying.