Teriyaki Chicken and Pineapple Rice Casserole

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

Ingredients

1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
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.
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.
4

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

Instant rice is a parboiled style of rice which yields the best results for an oven casserole.
Fresh pineapple can be substituted for canned pineapple in this recipe. Use 1 cup of pineapple, and increase broth to 1 3/4 cups.
The size of the boneless chicken breast (about 140 g each) in this recipe is critical for accurate cooking times and doneness. Always measure the internal temperature (165°F) to ensure chicken is completely cooked without sacrificing moisture.