Chicken Waikiki

(1)
1 reviews.
  • 35 min prep time
  • 1 hr 20 min total time
  • 11 ingredients
  • 6 servings

Ingredients

3 1/2
cups chicken broth
1 1/2
cups uncooked regular long-grain white rice
1
can (20 oz) pineapple chunks in juice
1
cup sugar
3
tablespoons cornstarch
1
tablespoon grated gingerroot or 1/2 teaspoon ground ginger
1/3
cup cider vinegar
2
tablespoons soy sauce
1
medium red bell pepper, cut into 1-inch pieces (1 cup)
1
medium green bell pepper, cut into 1-inch pieces (1 cup)
6
boneless skinless chicken breasts (about 1 1/2 lb)

Directions

  1. 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat 3 cups of the broth to boiling over high heat. Add rice; reduce heat to medium-low. Cover; simmer about 20 minutes or until liquid is absorbed.
  2. 2 Meanwhile, drain pineapple juice into 2-cup measuring cup; add remaining 1/2 cup broth to make 1 1/4 cups. In another 2-quart saucepan, mix pineapple liquid, sugar, cornstarch, gingerroot, vinegar and soy sauce. Heat to boiling over high heat. Cook about 2 minutes, stirring constantly. Remove from heat. Stir in bell peppers and pineapple.
  3. 3 Cut chicken into 2 1/2x1-inch strips. Spread rice in baking dish; arrange chicken strips over rice. Pour pineapple mixture over chicken and rice.
  4. 4 Cover dish with foil. Bake about 45 minutes or until chicken is no longer pink in center and mixture is bubbly.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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