Looking for a vibrant, family-friendly weeknight bake that’s sweet, savory, and done in about 50 minutes? This Teriyaki Chicken and Pineapple Rice Casserole layers tender chicken breasts over a bed of pineapple-studded rice, bell peppers, and green onions, all kissed with a shiny homemade teriyaki glaze. You’ll prep one baking dish, whisk a quick stovetop sauce, and let the oven handle the rest. It’s the perfect answer to Easy Meals, Quick Dinner Ideas, and Chicken Breast Dinner Ideas simple enough for Tuesday, delicious enough for company.
Table of Contents
Why You’ll Love It
- One pan convenience: rice and chicken bake together for minimal cleanup.
- Balanced flavors: savory soy-garlic-ginger glaze with bright pineapple sweetness.
- Weeknight-friendly: pantry staples, straightforward steps, reliable timing.
Ingredients
Pantry and Produce
- 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), divided
- 1 1/4 cups chicken broth (Progresso recommended)
- 4 boneless skinless chicken breasts (about 5 oz each)
- 1/2 teaspoon salt
- Cooking spray
Ingredient Table
| Item | Amount | Notes |
|---|---|---|
| Brown sugar | 3 tbsp | Packed |
| Soy sauce | 3 tbsp | Use low-sodium if preferred |
| Gingerroot | 1 1/2 tsp | Freshly grated |
| Garlic | 1 1/2 tsp | Finely chopped |
| Red pepper flakes | 1/4 tsp | Adjust heat to taste |
| Cornstarch | 1 tbsp | For thickening glaze |
| Water | 1/4 cup | Mix with cornstarch |
| Instant white rice | 1 1/2 cups | Minute brand |
| Pineapple tidbits | 8 oz can | Do not drain |
| Red bell pepper | 1 | Diced |
| Green onions | 1/4 cup | Sliced, divided |
| Chicken broth | 1 1/4 cups | From carton |
| Chicken breasts | 4 (5 oz each) | Boneless, skinless |
| Salt | 1/2 tsp | For seasoning |
| Cooking spray | For baking dish |
Step-by-Step Instructions
- Prep the dish: Heat oven to 350°F. Spray a 13×9-inch (3-quart) glass baking dish with cooking spray.
- Make the teriyaki glaze: In an 8-inch nonstick skillet, combine brown sugar, soy sauce, grated ginger, chopped garlic, and red pepper flakes. Cook over medium heat, stirring until the sugar melts. In a small bowl, whisk cornstarch and water; pour into the skillet. Cook 1 to 2 minutes, stirring occasionally, until it comes to a simmer and thickens. Cool slightly. Reserve 2 tablespoons of glaze in a small bowl; cover and refrigerate.
- Build the casserole base: In the baking dish, mix the uncooked instant rice, undrained pineapple tidbits, diced red bell pepper, 3 tablespoons of the green onions, and the chicken broth.
- Season and layer: Pat chicken breasts dry, season both sides with the salt, and brush with 2 tablespoons of the unrefrigerated glaze. Stir the remaining unrefrigerated glaze into the rice mixture, then nestle the chicken on top. Cover tightly with foil.
- Bake: Bake 40 to 50 minutes or until the thickest part of the chicken reaches at least 165°F and juices run clear.
- Finish and serve: Top with the reserved 2 tablespoons refrigerated glaze and sprinkle with the remaining 1 tablespoon green onions. Let rest 5 minutes before serving for the rice to settle.
Tips for Success
- Rice choice matters: This recipe is calibrated for Minute instant white rice. If using regular long-grain rice, increase liquid and bake time accordingly.
- Control the salt: If using regular soy sauce and salted broth, consider low-sodium options or reduce added salt on chicken.
- Even thickness: Pound thicker chicken portions to an even 3/4–1 inch for consistent cooking.
- Extra gloss: If you like more sauce, double the glaze and reserve 1/4 cup for finishing.
- Add-ins: Try snap peas or carrots for crunch, or sprinkle toasted sesame seeds before serving.
Make-Ahead and Storage
- Make-ahead: Assemble the rice layer and glaze a few hours ahead; add chicken just before baking.
- Store: Refrigerate leftovers in an airtight container up to 3 days.
- Reheat: Microwave in 60–90 second bursts with a splash of broth to keep rice moist.
- Freeze: Best enjoyed fresh; rice texture softens after freezing.
Serving Ideas
- Garnish with extra green onions and sesame seeds.
- Add a drizzle of sriracha mayo for heat.
- Serve with a crisp cucumber salad for contrast.
FAQ: Easy Meals
- Can I use chicken thighs? Yes boneless, skinless thighs work well; bake to 175°F for best tenderness.
- Can I use brown rice? Use instant brown rice and add 5–10 minutes to bake time, checking liquid.
- Can I swap pineapple? Fresh small-diced pineapple works; add 2–3 tablespoons juice or water to compensate.
- How do I avoid dry chicken? Don’t overbake; pull at 165°F and rest 5 minutes. Brushing with glaze also helps lock in moisture.
Best Keywords for This Recipe
- Easy Meals
- Quick Dinner Ideas
- Chicken Breast Dinner Ideas
- Healthy Dinner Recipes
Ready for a bright, one-pan dinner that delivers sweet-savory comfort with minimal cleanup? Make this Teriyaki Chicken and Pineapple Rice Casserole tonight and share your photos!