A vibrant dish combining chicken, pineapple, rice, and a sweet teriyaki glaze.
# What You Need:
→ Proteins
01 - 4 boneless, skinless chicken thighs or breasts (about 1.3 lbs), cut into bite-sized pieces
→ Rice
02 - 1 cup long-grain white rice, rinsed
→ Vegetables & Fruit
03 - 1 cup fresh pineapple, cut into 1-inch pieces (or canned, drained)
04 - 1 red bell pepper, diced
05 - 1 small onion, finely chopped
06 - 2 green onions, sliced for garnish
→ Teriyaki Glaze
07 - 1/3 cup low-sodium soy sauce
08 - 2 tablespoons brown sugar
09 - 2 tablespoons honey
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon sesame oil
12 - 2 cloves garlic, minced
13 - 1 teaspoon fresh ginger, grated
14 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Liquids
15 - 1.75 cups low-sodium chicken broth
→ Optional Garnish
16 - 1 tablespoon toasted sesame seeds
# Steps:
01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - In a saucepan over medium heat, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1–2 minutes until thickened. Remove from heat and set aside.
03 - Spread rinsed rice evenly in the bottom of the prepared baking dish. Top with chopped onion, bell pepper, and pineapple pieces.
04 - Arrange chicken pieces over the rice and vegetables. Pour chicken broth evenly over the entire dish. Drizzle half of the teriyaki glaze over the chicken and rice mixture.
05 - Cover the baking dish tightly with foil and place in preheated oven. Bake for 35 minutes.
06 - Remove foil carefully, drizzle the remaining teriyaki glaze evenly over the dish, and bake uncovered for an additional 10 minutes, or until chicken is cooked through and rice is tender.
07 - Remove from oven and let rest for 5 minutes. Garnish with sliced green onions and toasted sesame seeds before serving.
