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Teriyaki Chicken and Pineapple Rice Casserole
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Prep Time:
30 minutes
Total Time:
1 hour 20 minutes
Elevate classic chicken and rice casserole with teriyaki-glazed chicken and pineapple-infused rice for a delicious tropical twist.
Ingredients:
  • 3 tablespoons packed brown sugar
  • 3 tablespoons soy sauce
  • 1 1/2 teaspoons grated gingerroot
  • 1 1/2 teaspoons finely chopped garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1 1/2 cups uncooked Minute® instant white rice
  • 1 can (8 oz) pineapple tidbits, undrained
  • 1 red bell pepper, diced
  • 1/4 cup sliced green onions (about 3)
  • 1 1/4 cups Progresso™ chicken broth (from 32-oz container)
  • 4 boneless skinless chicken breasts (5 oz each)
Instructions:
  • Preheat oven to 350°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Prepare the teriyaki glaze by combining brown sugar, soy sauce, gingerroot, garlic, and pepper flakes in a nonstick skillet. Stir the mixture over medium heat until the sugar is completely melted. In a small bowl, whisk together cornstarch and water, then add it to the soy sauce mixture. Cook for 1 to 2 minutes, stirring occasionally, until the mixture begins to simmer and thickens. Allow the glaze to cool slightly and set aside 2 tablespoons in a separate bowl; cover and refrigerate for later use.
  • Combine rice, pineapple, bell pepper, 3 tablespoons of onions, and broth in a baking dish. Season both sides of the chicken with salt and brush with 2 tablespoons of the glaze. Add the remaining glaze to the rice mixture, then place the chicken on top of the rice. Cover the dish tightly with foil.
  • Bake for 40 to 50 minutes, or until the chicken's juices run clear when the thickest part is cut (reaching at least 165°F). Top with 2 tablespoons of reserved glaze and 1 tablespoon of green onions before serving.

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