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Chicken with Pineapple and Brown Rice

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By Betty Crocker Kitchens
Updated Nov 23, 2010
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Enjoy this hearty chicken and brown rice dinner made zesty with pineapple and teriyaki. Perfect if you love Asian cuisine.

Chicken with Pineapple and Brown Rice

  • Prep Time 10 min
  • Total 1 hr 35 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 1 cup uncooked regular brown rice
  • 1 (14 1/2-oz.) can ready-to-serve chicken broth
  • 1 (8-oz.) can pineapple tidbits in unsweetened juice, undrained
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped carrot
  • 1/4 cup chopped cashews
  • 1/2 teaspoon ginger
  • 4 boneless skinless chicken breast halves
  • 2 tablespoons purchased teriyaki baste and glaze

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. In sprayed baking dish, combine rice and broth; mix well. Cover with foil. Bake at 375°F. for 45 minutes.
  • Step 
    2
    Remove rice from oven; uncover. Add pineapple with liquid, bell pepper, carrot, cashews and ginger; mix well. Place chicken over rice mixture; press slightly into rice. Brush chicken with teriyaki baste and glaze.
  • Step 
    3
    Return to oven; bake, uncovered, an additional 30 to 40 minutes or until chicken is fork-tender, its juices run clear, and rice is tender.

Nutrition

450 Calories
10g Total Fat
35g Protein
54g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
2g
10%
Cholesterol
75mg
25%
Sodium
670mg
28%
Total Carbohydrate
54g
18%
Dietary Fiber
3g
12%
Sugars
12g
Protein
35g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 1 Fruit; 3 1/2 Other Carbohydrate; 4 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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