Teriyaki Chicken And Rice Served In A Pineapple Bowl Recipe 465 Recipes

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TERIYAKI CHICKEN AND RICE SERVED IN A PINEAPPLE BOWL RECIPE - (4.6/5)



Teriyaki Chicken and Rice Served in a Pineapple Bowl Recipe - (4.6/5) image

Provided by á-25087

Number Of Ingredients 6

4 Boneless, skinless chicken thighs
1 whole pineapple
1 bottle Teriyaki sauce
2 cups cooked white rice
2 tablespoon olive oil, for cooking chicken
Sesame seeds for garnish

Steps:

  • With a spoon, dig out center of pineapple to form a bowl. Cut up pieces to mix into rice. Dice chicken into bit sized pieces. Heat oil in large skillet over medium heat. Cook chicken until brown. Lower heat and add teriyaki sauce. Let simmer and cook until thickened. Turn off heat and let cool for 5 minutes before transferring to pineapple bowl. Mix pineapple pieces into the warm rice. Add chicken on one side and rice on the other side of pineapple bowl. Garnish with sesame seeds

TERIYAKI CHICKEN AND PINEAPPLE RICE CASSEROLE



Teriyaki Chicken and Pineapple Rice Casserole image

Traditional chicken and rice casserole gets a sweet-and-savory tropical twist with teriyaki-glazed chicken and pineapple rice.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 14

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:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 430, Carbohydrate 58 g, Cholesterol 90 mg, Fat 1/2, Fiber 2 g, Protein 36 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 20 g, TransFat 0 g

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