Chicken with Pineapple and Brown Rice
Chicken with Pineapple and Brown Rice requires approximately 1 hour and 35 minutes from start to finish. One portion of this dish contains about 31g of protein, 8g of fat, and a total of 399 calories. This gluten free and dairy free recipe serves 4. A couple people really liked this main course. Head to the store and pick up ginger, regular brown rice, carrot, and a few other things to make it today. To use up the cashews you could follow this main course with the Baked Apples with Cranberries and Cashews as a dessert.
Instructions
Heat oven to 375F. 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 375F. for 45 minutes.
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.
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.