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Chicken with Pineapple and Brown Rice
Chicken with Pineapple and Brown Rice
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Prep Time:
10 minutes
Total Time:
1 hour 35 minutes
Satisfying Asian-inspired chicken and pineapple teriyaki served over brown rice for a flavorful meal.
Ingredients:
  • 1 cup uncooked regular brown rice
  • 1 (14 1/2-oz.) can ready-to-serve chicken broth
  • 1 (8-oz.) can pineapple tidbits in unsweetened juice, undrained
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped carrot
  • 1/4 cup chopped cashews
  • 1/2 teaspoon ginger
  • 4 boneless skinless chicken breast halves
  • 2 tablespoons purchased teriyaki baste and glaze
Instructions:
  • Preheat oven to 375°F and generously spray a 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. Mix rice and broth in the dish, cover with foil, and bake for 45 minutes at 375°F.
  • Uncover the fragrant rice mixture in the oven, then luxuriously mix in juicy pineapple, colorful bell pepper, crunchy carrots, flavorful cashews, and zesty ginger. Nestle the succulent chicken over the bed of rice, giving it a gentle press. Lastly, brush the chicken with a luscious teriyaki baste and glaze for a tantalizing finish.
  • Pop back into the oven, leaving it uncovered, for another 30 to 40 minutes until the chicken is fork-tender, its juices run clear, and the rice is tender.

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