Description
A comforting dish that combines sweet and savory flavors for a tropical delight, perfect for any occasion.
Ingredients
Scale
- 2 cups cooked rice (brown or white)
- 1 pound boneless, skinless chicken breasts, diced
- 1 can (20 ounces) pineapple chunks in juice, drained
- 1 cup bell peppers, diced (any color)
- 1 cup green onions, chopped
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup cream of chicken soup (gluten-free option available)
- 1 teaspoon soy sauce
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the cooked rice, diced chicken, pineapple chunks, bell peppers, green onions, and shredded cheese in a large bowl.
- Stir in the cream of chicken soup and soy sauce, mixing until everything is evenly coated.
- Season with salt and pepper, adjusting to your preference.
- Transfer the mixture into a greased 9×13-inch casserole dish, spreading it evenly.
- Bake in the preheated oven for about 30-35 minutes, or until heated through and the top is golden and bubbling.
- Allow to cool for a few minutes before serving.
Notes
Serve hot with garnished green onions and consider pairing with a light salad or tropical fruit salad.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg