This Aloha Pineapple Chicken Rice Casserole fills that need. It’s got all the makings of a meal – chicken, rice, and veggies – in one casserole dish. And it’s all swimming in a tangy, salty-sweet pineapple sauce that gives it a real Hawaiian flavor.
- ½ cup brown sugar
- ½ cup low sodium soy sauce
- 1-2 teaspoon minced garlic
- 3/4 cup low sodium chicken broth
- 1 ½ cups uncooked instant white rice
- 1/2 cup diced red onion
- 1 red bell pepper chopped
- 1 20 ounce can pineapple tidbits in juice, NOT drained
- 1 lb. thin-sliced boneless skinless chicken breasts or chicken tenderloins, diced into bite-sized pieces
- Optional garnish: chopped cilantro and diced cooked bacon
- Preheat oven to 425 degrees F. Spray a baking dish with cooking spray. I used an 11 x 7-inch dish.
- In a large bowl, whisk together brown sugar, soy sauce, garlic, and chicken broth.
- Add uncooked rice, onion, bell pepper, pineapple and it’s juices and chicken. Cover the baking dish tightly with foil. Bake for 20 minutes. Once cooking is done, uncover and stir ingredients.
- Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until chicken is cooked through and rice is tender.
- Let stand 5 minutes before serving. Top with diced bacon and cilantro.
Recipe from familyfreshmeals.com