Teriyaki Chicken and Pineapple Rice Casserole

Name: Teriyaki Chicken and Pineapple Rice Casserole
Prep time: 30 min
Total time: 1 h 20 min
Yield: 4
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 instant white rice; 1 cup pineapple tidbits (from 398 mL can), undrained; 1 red pepper, diced; 1/4 cup sliced green onions (about 3); 1 1/4 cups chicken broth; 4 boneless skinless chicken breasts (about 140 g each); 1/2 teaspoon salt

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Prep 30 min
Total 1 hr 20 min
Servings 4

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

Dec 19, 2017

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 instant white rice
1 cup pineapple tidbits (from 398 mL can), undrained
1 red pepper, diced
1/4 cup sliced green onions (about 3)
1 1/4 cups chicken broth
4 boneless skinless chicken breasts (about 140 g each)
1/2 teaspoon salt

Steps

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.

Expert Tips

Tip 1
Instant rice is a parboiled style of rice which yields the best results for an oven casserole.
Tip 2
Fresh pineapple can be substituted for canned pineapple in this recipe. Use 1 cup of pineapple, and increase broth to 1 3/4 cups.
Tip 3
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.