Hawaiian flavors often include a sweet soy mixture, as well as pineapple, and of course, rice. I ran across a recipe for a bake that incorporated the flavors of Hawaii with everything needed in one casserole dish. After adapting it to my tastes (I always use chicken breast rather than dark meat that most Asian countries use), I made All-in-One Hawaiian Chicken & Rice Bake, and found it was quick and easy to put together. It first bakes for 55 minutes to cook the rice and vegetables with the Hawaiian flavors; the chicken is then folded in, and the bacon and toppings are sprinkled over the top and crisped up.


8 Servings

1 cup Converted Rice
1 red bell pepper, diced
1/2 medium onion, chopped
1/2 cup brown sugar
1/2 cup soy sauce
1 1/2 cups chicken broth
2 cloves garlic, minced
1 20 oz. can pineapple tidbits, with juice

2 to 3 cups cooked chicken breast, chopped or shredded
8 ounces bacon, chopped and cooked until crisp
3/4 cup French fried onions

chopped chives, for garnish

1. Preheat oven to 350°. Spray a 9" x 12" shallow glass baking dish with non-stick spray.
2. Mix the rice, red pepper, onion brown sugar, soy sauce, chicken broth, garlic, and pineapple in a large bowl.
3. Transfer the mixture to the prepared baking dish and spread out evenly. Cover tightly with aluminum foil and bake for about 55 minutes, or until the rice is almost tender and most of the liquid is absorbed.
4. Remove from the oven, remove the foil, stir in the chicken, fluff the rice, and sprinkle with the bacon and French fried onions.
5. Return to the oven (uncovered) for 15 minutes or until the onions are browned. Remove from the oven and garnish with chives before serving.

Amount Per Serving
Calories 300 Calories from Fat 85
Percent Total Calories From: Fat 28% Protein 16% Carb. 56%

Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 3 g
Cholesterol 24 mg
Sodium 1523 mg
Total Carbohydrate 42 g
Dietary Fiber 1 g
Sugars 0 g
Protein 12 g

Vitamin A 11% Vitamin C 46% Calcium 0% Iron 13%