Teriyaki Chicken and Pineapple Rice Casserole

Name: Teriyaki Chicken and Pineapple Rice Casserole
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Asian
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); 1/2 teaspoon salt

4 steps

Prep:30minCook:50min

Traditional chicken and rice casserole gets a sweet-and-savory tropical twist with teriyaki-glazed chicken and pineapple rice.

Updated at: Thu, 17 Aug 2023 09:05:19 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories521.8 kcal (26%)

Total Fat4.5 g (6%)

Carbs78.7 g (30%)

Sugars19.1 g (21%)

Protein39.3 g (79%)

Sodium1307.9 mg (65%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 tablespoonsbrown sugar

packed

3 tablespoonssoy sauce

1 ½ teaspoonsgingerroot

grated

1 ½ teaspoonsgarlic

finely chopped

¼ teaspooncrushed red pepper flakes

1 tablespooncornstarch

¼ cupwater

1 ½ cupswhite rice

uncooked, instant

1 x 8 ozcan pineapple tidbits

undrained

1red bell pepper

diced

¼ cupgreen onions

sliced

1 ¼ cupschicken broth

4 x 5 ozboneless skinless chicken breasts

½ teaspoonsalt

Instructions

Step 1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Step 2

2 Make teriyaki glaze by mixing brown sugar, soy sauce, gingerroot, garlic and pepper flakes in 8-inch nonstick skillet. Stir over medium heat until sugar is melted. In small bowl, beat cornstarch and water; add to soy mixture. Cook 1 to 2 minutes, stirring occasionally, until mixture starts to simmer and has thickened. Cool slightly; reserve 2 tablespoons glaze in small bowl; cover and refrigerate.

Step 3

3 Mix rice, pineapple, bell pepper, 3 tablespoons of the onions and the broth in baking dish. Season both sides of chicken with salt; brush with 2 tablespoons of the unrefrigerated glaze. Stir remaining unrefrigerated glaze into rice mixture; place chicken on top of rice. Cover tightly with foil.

Step 4

4 Bake 40 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve topped with reserved 2 tablespoons refrigerated glaze and remaining 1 tablespoon green onions.

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