Aloha Chicken Casserole

May 22, 2023Anthony Williams

Preheat & Prep:
Preheat oven to 425°F. Spray a 9x13 glass baking dish with nonstick cooking spray like you mean it.
Mix the Sauce:
In a large mixing bowl, whisk together brown sugar, soy sauce, garlic, and chicken broth until smooth and sugar is dissolved.
Layer in the Flavor:
Add uncooked white rice, red onion, bell pepper, and the entire can of pineapple (yes, juice and all). Stir it up like a tropical party punch.
Add the Chicken:
Nestle in the chicken tenderloins, tucking them under the rice mix like little island tourists. Sprinkle Island Sunrise seasoning generously over the top—it’s the flavor passport your dish needs.
Into the Dish:
Pour the whole mixture into your prepared baking dish. Stir gently again to evenly distribute everything.
Bake It Covered:
Cover tightly with foil and bake for 50 minutes.
Bake It Uncovered:
Remove the foil and bake for another 10 minutes, or until the rice is fluffy and the chicken is fully cooked and tender.
Rest & Top:
Let it sit for 5 minutes before serving. Top with bacon, cilantro, green onions, or whatever tiki bar garnish you're vibing with.

This Aloha Chicken Casserole is the edible equivalent of a beach hammock and a fruity drink. With sweet pineapple, tender chicken, and just the right amount of habanero heat, this dish proves that paradise can be baked in a single dish. No airline ticket required.

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Aloha Chicken Casserole

May 22, 2023

Featured Flavor Island Sunrise

Feeds 4-6

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Need a mini-vacation without leaving your kitchen? This tropical casserole will teleport your taste buds to a beachside luau—minus the sunburn. Say "aloha" to your new weeknight dinner hero. This sweet-and-spicy pineapple habanero casserole is loaded with juicy chicken, bold Island Sunrise seasoning, and a saucy, sticky glaze that hits all the right notes...

Ingredients

1/4 cup brown sugar
1/2 cup low-sodium soy sauce
1–2 teaspoons minced garlic (follow your heart)
3/4 cup low-sodium chicken broth
1 1/2 cups uncooked white rice
1/2 cup diced red onion
1 red bell pepper, chopped
1 (20 oz) can pineapple tidbits in juice – do not drain!
1 lb thin-sliced boneless, skinless chicken tenderloins
Island Sunrise (Pineapple Habanero Seasoning) – go wild
Optional toppings: cooked diced bacon, fresh chopped cilantro, green onion, lime wedges

Instructions

Preheat & Prep:
Preheat oven to 425°F. Spray a 9x13 glass baking dish with nonstick cooking spray like you mean it.
Mix the Sauce:
In a large mixing bowl, whisk together brown sugar, soy sauce, garlic, and chicken broth until smooth and sugar is dissolved.
Layer in the Flavor:
Add uncooked white rice, red onion, bell pepper, and the entire can of pineapple (yes, juice and all). Stir it up like a tropical party punch.
Add the Chicken:
Nestle in the chicken tenderloins, tucking them under the rice mix like little island tourists. Sprinkle Island Sunrise seasoning generously over the top—it’s the flavor passport your dish needs.
Into the Dish:
Pour the whole mixture into your prepared baking dish. Stir gently again to evenly distribute everything.
Bake It Covered:
Cover tightly with foil and bake for 50 minutes.
Bake It Uncovered:
Remove the foil and bake for another 10 minutes, or until the rice is fluffy and the chicken is fully cooked and tender.
Rest & Top:
Let it sit for 5 minutes before serving. Top with bacon, cilantro, green onions, or whatever tiki bar garnish you're vibing with.

Pro Tip

Don’t skimp on the foil seal—steam is your best friend here.
Want extra kick? Add a dash of hot sauce or a little more Island Sunrise before serving.
Make it a complete luau: serve with a side of coconut slaw or grilled plantains.
Meal prep hero: this reheats like a tropical dream.