Chicken with Pineapple and Brown Rice

Enjoy this Asian-style filling dinner that’s baked using brown rice, chicken and pineapple.

  • prep time 10 min
  • total time 1 hr 35 min
  • ingredients 9
  • servings 4

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
  • 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.
  • 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.
  • 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 Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    450
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    670mg
    670%;
    Total Carbohydrate
    54g
    54%
    (Dietary Fiber
    3g
    3%
      Sugars
    12g
    12%
    ),
    Protein
    35g
    35%
    ;
    % Daily Value*:
    Vitamin A
    90%;
    Vitamin C
    20%;
    Calcium
    6%;
    Iron
    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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