Tropical Chicken Casserole

Tropical Chicken Casserole


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Before the summer ends be sure to make this easy tropical chicken casserole. The honey mustard marinade and pineapple-orange juice make a great tropical and exotic tasting

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Time needed

15 min preparation + 50 min cooking

Serving Size / Yield

6 servings


  • 3 pounds chicken pieces
  • ¼ cup chopped onion
  • ¼ cup chopped red bell pepper
  • ½ cup pineapple juice
  • 1 cup orange juice
  • ¼ cup brown sugar
  • 2 tablespoons honey
  • 2 tablespoons butter
  • 4 teaspoons mustard
  • 1 teaspoon cinnamon
  • 1 teaspoon paprika
  • 1 can red beans
  • 4 cups brown rice

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Preheat the oven to 350 degrees and put a rack in the middle of the oven. In a bowl, mix the mustard and honey together and brush it over the chicken. Put the chicken in a baking dish and add the onion, bell peppers, butter, ½ teaspoon cinnamon, ½ teaspoon paprika, and salt and pepper to taste. Pour the pineapple juice and orange juice over the chicken dish and add the red beans and rice. Stir the dish and then bake for 30 minutes. Open the oven and turn the chicken over. Season it with salt and pepper and the rest of the cinnamon and paprika. Add the brown sugar and bake for 20 minutes.

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