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Baked Teriyaki Chicken and Rice

Easy baked teriyaki chicken and rice with pineapple makes a simple one-pan dinner.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 1/3 cup reduced-sodium soy sauce
  • 1/3 cup light brown sugar packed
  • 3 to 5 cloves garlic finely minced or pressed
  • 2 teaspoons ground ginger
  • 1/4 to 1/2 teaspoon red pepper flakes or to taste
  • 1/2 cup water
  • 2 tablespoons cornstarch
  • 1 1/2 cups white minute rice
  • 8 ounces canned pineapple chunks or tidbits in juice, do not drain
  • 1 medium red bell pepper diced into small pieces
  • 1 1/4 cups low-sodium chicken broth
  • 1 to 2 tablespoons chili garlic sauce optional and to taste
  • 1 pound thin-sliced boneless skinless chicken breasts about 4 breasts
  • 2 or 3 green onions cut into small segments on the bias
  • sesame seeds optional for garnishing

Instructions

  • Preheat the oven to 375°F (190°C) and lightly spray a 9x13-inch baking dish with cooking spray.
  • Make the teriyaki sauce: In a medium saucepan combine 1/3 cup soy sauce, 1/3 cup packed light brown sugar, minced garlic, ground ginger, and red pepper flakes; bring to a boil over medium-high heat, whisking frequently.
  • In a small bowl stir 2 tablespoons cornstarch into 1/2 cup water until dissolved.
  • Whisk the cornstarch mixture into the boiling soy mixture, reduce heat and simmer 1–2 minutes, stirring often, until the sauce thickens; remove from heat and set aside, reserving some for serving if desired.
  • Assemble the casserole: In the prepared baking dish spread 1 1/2 cups white minute rice, then add the canned pineapple with its juice, diced red bell pepper, and 1 1/4 cups low-sodium chicken broth. Stir gently to combine and, if using, add 1–2 tablespoons chili garlic sauce to taste.
  • Arrange the 1 pound thin-sliced chicken breasts evenly over the rice mixture.
  • Spoon a generous amount of the prepared teriyaki sauce over each piece of chicken, keeping the reserved sauce separate to avoid cross-contamination with raw chicken.
  • Cover the dish tightly with foil and bake for 30 minutes.
  • Remove the foil and bake an additional 5–10 minutes, until the chicken is cooked through and rice is tender.
  • Garnish with sliced green onions and optional sesame seeds, and serve immediately with the reserved teriyaki sauce if desired.

Equipment

  • 9x13 inch Baking Dish
  • Medium Saucepan
  • small bowl
  • Measuring cups and spoons
  • Whisk
  • foil

Notes

  • Leftovers keep airtight in the fridge for up to 5 days.
  • This recipe was adapted from Betty Crocker.