Chicken with Pineapple and Brown Rice

(3)
  1 reviews
  • 10 min prep time
  • 1 hr 35 min total time
  • 9 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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