A comforting bake with chicken, pineapple, rice, and sweet-savory teriyaki glaze.
# Ingredients:
→ 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
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 3/4 cups low-sodium chicken broth
→ Optional Garnish
16 - 1 tablespoon toasted sesame seeds
# Instructions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
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 to 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.
05 - Cover tightly with foil and bake for 35 minutes.
06 - Remove foil, drizzle remaining teriyaki glaze over the dish, and bake uncovered for an additional 10 minutes, or until chicken is cooked through and rice is tender.
07 - Let rest for 5 minutes. Garnish with green onions and toasted sesame seeds before serving.
