Glazed chicken with pineapple rice

Prep 8 min
Total 1 hour 8 min
Makes 4 servings

Fruity pineapple and creamy coconut cut the curry edge in this easy one-dish bake. The curry turns the rice a lovely sunshine colour.



398-mL can
398-mL can
crushed pineapple
1 cup
long-grain white rice
1/4 cup
1/4 cup
sultana raisins
skinless, boneless chicken breasts
1 tbsp
Indian curry paste, add up to 1 tbsp extra if desired
1/4 cup
toasted sliced almonds, optional
1/4 cup
coarsely chopped coriander, or basil (optional)


  • Preheat oven to 350F (180C). Pour coconut milk into a 9×13-inch (3-L) baking dish. Stir in entire contents of can of pineapple. Add rice, fish sauce and raisins. Tightly cover baking dish with foil. Bake in centre of preheated oven 30 minutes.
  • Meanwhile, rub chicken with curry paste. When rice has baked 30 minutes, remove from oven. Stir rice mixture, then evenly spread out in dish. Place chicken on rice. Tightly cover with foil again. Bake until chicken is springy when pressed and rice has absorbed all liquid, 30 to 35 more minutes. Sprinkle with almonds and coriander. Excellent with sugar snap peas or steamed green beans.


Calories 594
Protein 37 g
Carbohydrates 57 g
Fat 25 g
Fibre 2 g
Sodium 1585 mg

Written by:

Photo credit: Andreas Trauttmansdorff

( 144 ratings )

4 comments on “Glazed chicken with pineapple rice

  1. How do you save the recipes? What happened to my recipe box that I have saved all of my recipes in. How do you sign in I don’t like this new format. I hope my recipes can still be accessed.


  2. are you sure that there shouldnt be more rice in this recipe? with just the one cup it ends up looking like rice pudding.


  3. This is by far the worst recipe I have ever followed. Not only are the quantities and time wrong, the flavors seem to stand at odds with each other. As an accomplished chef who was lazy and getting over a cold I was looking for .

    Thanks Chatlaine!

    PS- How does the glazing even occur when the dish is covered in foil?


    • something simple.


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