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
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
-
Step1Heat 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.
-
Step2Remove 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.
-
Step3Return 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;Tips from the Betty Crocker Kitchens
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