Teriyaki Chicken And Rice Casserole With Pineapple


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.

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