Print Recipe
5 from 1 vote

Chicken and Rice with Crushed Pineapple

Inspired by Katie Roth
Course: Dinner
Cuisine: Comfort food
Author: Dan from Platter Talk


  • 1 whole roasting chicken
  • 1 family size can cream of mushroom soup
  • 1 1/2 cups rice
  • 3 cups water
  • 1/2 white onion finely diced
  • 1 small can crushed pineapples
  • 1 small package baby portabella mushrooms optional
  • 2 teaspoons salt
  • fresh ground peppercorn to taste


  • Preheat oven to 400 degrees, F.
  • Thoroughly rinse and scrub chicken under cold water, in sink.
  • Prepare a 9"x13" baking dish with non-stick coating.
  • Slice and lightly saute mushrooms (optional).
  • In large mixing bowl, combine soup, riced, water, and pineapple, and mushrooms, onions. Stir well.
  • Place 1/3 of rice mixture in baking pan.
  • Set chicken on top bed of rice mixture, breast side up.
  • Pour remaining rice mixture over chicken.
  • Salt and pepper to taste.
  • Cover with foil and bake 2.5 hours, or until internal temperature is 165 degrees F and/or juices run clear.
  • Allow to set for 10 minutes before serving.