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Teriyaki Chicken and Pineapple Rice Casserole

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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-savory tropical twist with teriyaki-glazed chicken and pineapple rice.
By Betty Crocker Kitchens
Updated Oct 25, 2017
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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

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 center of thickest part is cut (at least 165°F). Serve topped with reserved 2 tablespoons refrigerated glaze and remaining 1 tablespoon green onions.

Tips from the Betty Crocker Kitchens

  • tip 1
    Minute® 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 (5oz) 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.

Nutrition

430 Calories, 6g Total Fat, 36g Protein, 58g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
90mg
29%
Sodium
1300mg
54%
Potassium
490mg
14%
Total Carbohydrate
58g
19%
Dietary Fiber
2g
9%
Sugars
20g
Protein
36g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
3 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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