Hawaiian Chicken Rice Bake


About this Recipe

This delicious bacon, chicken and pineapple dish is the ultimate easy-to-make, crowd-pleaser. Everything bakes in one dish, so it’s also easy to clean up after.

Originally by Megan Joyce
Hawaiian Chicken Rice Bake
Parsley, Bayleef, Thyme for boeuf bourguigon


  • 125 ml Brown Sugar
  • 150ml Soya Sauce
  • 2 Teaspoons crushed garlic
  • 1 Chicken Stock cube
  • 500ml Boiling Water
  • 1 tin (440g) Pineapple pieces - including juice
  • 1 Cup Basmati Rice
  • 1 Red Pepper
  • 1 Onion
  • 6 Chicken Breasts
  • 1 pack of bacon (200g - 300g)
  • 4 Spring Onions

Step by Step Instructions

Start with the prep work: Chop the onions & peppers into cubes & set aside. Finely slice the spring onions & set aside. Cube the chicken breasts & set aside. Dice the bacon & set aside.

In an oven dish, Mix the brown sugar, soya sauce and garlic.

Dissolve the stock cube in 500ml water & add to soya mix.

Add the tinned pineapple & juice, chopped peppers, onions & cubed chicken, rice & mix until everything is coated in the sauce mix.

Cover the oven dish with foil, and bake in the oven for 55min. While the chicken is baking, fry the bacon & set aside.

Remove the foil, give the chicken mix a stir, and top with the bacon, then return to the oven to bake uncovered for 10mins.

Remove the dish, sprinkle with spring onion & allow to cool for 5 mins before serving.

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