Aloha Chicken Casserole is easy with a capital E. This super-quick, delicious, family-friendly recipe will quickly hit your go-to list.
The most difficult part of the prep? Chopping chicken w/ kitchen shears. lol. It’s almost embarrassingly easy but I don’t mind if you don’t. 😉
Around here we measure recipe difficulty on the “Hamburger Helper Scale.” We like recipes that don’t require any more skill or prep than browning ground beef like you would for Hamburger Helper. Those are the ones that make it into heavy rotation in many MacroEd kitchens around the country. But this Aloha Chicken Casserole recipe is actually EASIER and requires LESS PREP than “Hamburger Helper” style recipes. 🙌
You literally just dump all of the things into a casserole dish and let the magic happen. Prep will take you less than 10 mins and then you can be outside playing w/ your kids for the rest of the time. Any time that wielding kitchen shears is the worst thing I have to do to make dinner, I’m calling it a win.
In addition to how stinking easy it is, I also think you’ll love it because it has that Hawaiian vibe. We once came home from a vacation and the babysitter told us how much our kids LOVED Hawaiian pizza. That was quite a surprise since we’d never served them Hawaiian pizza before but thus began our family’s love affair of all things meat + pineapple.
(If you haven’t ordered Hawaiian fajitas at your local Mexican place yet, make that happen. And if you’re local to Huntington, WV, make it happen at Tequila Grill. Mercy! I could eat those every day.)
So, for all you lovers of either ridiculously fast, easy dinners OR all things Hawaiian, THIS meal is going to be right up your alley. Check it out!
- 2.5 lbs boneless, skinless chicken thighs, cut into bite sized pieces (use kitchen shears, y’all)
- 1 lb deli ham, diced
- 1 can (15 oz) pineapple tidbits in juice, UNDRAINED
- 150g red bell pepper (one large), diced
- 100g onion (one medium), diced
- 1 tbsp garlic, minced
- ½ C shredded mozzarella
- ¼ C maple syrup
- ½ C low sodium soy sauce (or tamari)
- 2 tbsp Better Than Bouillon chicken base (or 2 chicken bouillon cubes or 2 tsp granules)
- salt & pepper to taste
- You ready for this?
- Preheat oven to 400.
- Spray 9x13 baking dish with cooking spray (I like coconut oil spray from Cookwell).
- Drain pineapple juice into a bowl. Combine with maple syrup, bouillon, and soy sauce. Stir to mix.
- Throw in chicken and veggies and pineapple tidbits into greased baking dish.
- Pour sauce over chicken/ham/veggies/pineapples.
- Cover with foil and bake for 30 mins. Remove foil and add mozzarella on top.
- Bake an additional 10 mins or until chicken is cooked through (juices run clear, no long pink inside).
- Consider flipping to broil for last 2-3 mins to make cheese toasty and bubbly.
Vegetarian: You wouldn't have much left without the chicken and ham.
Gluten Free: Be careful with the soy sauce and bouillon, but you should be fine.
Dairy Free: You can totally skip the cheese and this would still be great, so YES!
If you make the recipe as-written, feel free to use my math in MFP: MacroEd Aloha Casserole
Nutrition Information:Serving Size: 1 4x3 inch slice
Amount Per Serving: Calories: 322Total Fat: 9gCarbohydrates: 23gFiber: 1gProtein: 41g
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All the best,