3 Tablespoons Of Packed Brown Sugar
3 Tablespoons Of Gluten Free Soy Sauce
1 1/2 Teaspoon Of Grated Ginger Root
1 1/2 Tablespoon Of Finely Chopped Garlic
1/4 Teaspoon Of Crushed Red Pepper Flakes
1 Tablespoon Of Cornstarch
1/4 Cup Of Water
1 1/2 Cup Of Uncooked Instant Rice
1 Cup Of Pineapple Tidbits – 1 Can Undrained, *See Note
1 Red Pepper Diced
1/4 Cup Of Sliced Green Onions
1 1/4 Cup Of Chicken Broth
4 Boneless, Skinless Chicken Breasts, About 140 Grams Each
1/2 Teaspoon Of Salt
Preheat oven to 350 degrees Fahrenheit.
Spray a 9×13 inch glass baking dish with cooking spray.
Make the Teriyaki glaze by mixing brown sugar, soy sauce, ginger root, garlic and red pepper flakes into an 8 inch skillet.
Stir over medium heat until the sugar is melted.
In a small bowl, beat cornstarch with water, then add to the skillet.
Cook for 1-2 minutes, stirring occasionally, until mixture starts to simmer and has thickened.
Cool slightly, and reserve 2 tablespoons of the glaze in a small bowl.
Cover and refrigerate.
Mix rice, pineapple, bell pepper, 3 tablespoons of green onions with the chicken broth in the baking dish.
Season both sides of the chicken breasts with salt.
Brush with 2 tablespoons of the unrefrigerated glaze.
Stir the remains of the unrefrigerated glaze into the rice mixture.
Place the chicken on top of the rice.
Cover with foil.
Baked for 40-50 minutes or until the juice from the chicken runs clear when the centre of the thickest part is cut ( 165 degrees @ least)
Serve the casserole topped with the reserved 2 tablespoons of refrigerated glaze and remaining 1 tablespoon of the green onions.
Yields 4 to 6 servings.
Note: making this dish using fresh cut pineapple would give it a brighter taste as the canned pineapple is quite sweet.