TERIYAKI CHICKEN AND PINEAPPLE RICE CASSEROLE
Traditional chicken and rice casserole gets a sweet-and-savory tropical twist with teriyaki-glazed chicken and pineapple rice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Make teriyaki glaze by mixing brown sugar, soy sauce, gingerroot, garlic and pepper flakes in 8-inch nonstick skillet. Stir over medium heat until sugar is melted. In small bowl, beat cornstarch and water; add to soy mixture. Cook 1 to 2 minutes, stirring occasionally, until mixture starts to simmer and has thickened. Cool slightly; reserve 2 tablespoons glaze in small bowl; cover and refrigerate.
- Mix rice, pineapple, bell pepper, 3 tablespoons of the onions and the broth in baking dish. Season both sides of chicken with salt; brush with 2 tablespoons of the unrefrigerated glaze. Stir remaining unrefrigerated glaze into rice mixture; place chicken on top of rice. Cover tightly with foil.
- Bake 40 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve topped with reserved 2 tablespoons refrigerated glaze and remaining 1 tablespoon green onions.
Nutrition Facts : Calories 430, Carbohydrate 58 g, Cholesterol 90 mg, Fat 1/2, Fiber 2 g, Protein 36 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 20 g, TransFat 0 g
SHEET-PAN TERIYAKI CHICKEN AND PINEAPPLE STIR-FRY
No wok necessary for this stress-free, stir fry-inspired dinner! Bite-size pieces of chicken are tossed with a flavor-packed honey-teriyaki sauce, pineapple chunks and red pepper strips, spread on a sheet pan and popped in a hot oven for a quick and simple dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 500°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
- In large bowl, beat teriyaki sauce, honey and Sriracha sauce with whisk. Add chicken, pineapple, carrots and bell pepper; gently toss to coat. Arrange in single layer on sheet pan.
- Bake 14 to 16 minutes or until chicken is no longer pink in center (at least 165°F). Serve immediately, garnished with sesame seed and green onions.
Nutrition Facts : Calories 250, Carbohydrate 22 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 17 g, TransFat 0 g
PINEAPPLE CHICKEN CASSEROLE
I'm always looking for one-dish dinners like this Hawaiian chicken casserole that save time and cleanup. I love to cook, but with teaching school, playing handbells at church and juggling my husband's and teenage twins' schedule, I have little time in the kitchen. -Susan Warren, North Manchester, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine the first six ingredients. Fold in 1 cup chow mein noodles. , Transfer to a greased shallow 2-qt. baking dish. Sprinkle with remaining noodles. Bake, uncovered, until heated through, 20-25 minutes. If desired, top with additional green onions.
Nutrition Facts : Calories 335 calories, Fat 12g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 1010mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 3g fiber), Protein 23g protein.
TERIYAKI AND PINEAPPLE CHICKEN
This is a real yummy recipe. Serve it over a bed of rice. The leftovers go nicely in a whole wheat pita the next day for a warm delicious lunch. Hope you all enjoy!
Provided by HEZZZ1223
Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.
- Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 18.1 g, Cholesterol 34.6 mg, Fat 5.5 g, Fiber 1.5 g, Protein 16.3 g, SaturatedFat 1.1 g, Sodium 1412.6 mg, Sugar 11.4 g
CHICKEN TERIYAKI WITH CASHEW PINEAPPLE RICE
Make and share this Chicken Teriyaki with Cashew Pineapple Rice recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Chicken
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the first 7 ingredients and bring to a boil.
- Cool; divide in half.
- Use half to marinade 1-1 1/2 pounds boneless chicken breast or chicken breast tenders over night. Refrigerate other half to be used later.
- Prepare white rice for 4 people, as instructed on bag.
- Remove chicken from marinade and discard marinade. Grill or broil chicken while rice is cooking.
- Stir can of crushed pineapple (drained) and about 3/4 cup of cashew pieces into cooked rice.
- Reheat other half of marinade. Serve grilled chicken over rice mixture with sauce. Also serve any type oriental vegetables you desire (I recommend snowpeas, water chestnuts, cauliflower, broccoli and carrots.)
- My husband isn't crazy about pineapple so I've started serving it separate from the rice. That way I can add it but he doesn't have to.
SWEET ONION AND PINEAPPLE CHICKEN TERIYAKI
This recipe combines the flavors of teriyaki sauce, pineapple, sweet onion, red pepper, cashews and a little garlic with tender chicken and swiss cheese (it's a wonderful addition!). It is easy to prepare; just requires a little simmer-time. Serve over your favorite rice.
Provided by MELANKAY
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon sesame oil in a large skillet over medium-high heat; cook and stir chicken, salt, and pepper in hot oil until chicken is almost cooked through, 5 to 7 minutes.
- Heat remaining 1 tablespoon sesame oil in a small skillet over medium heat; cook and stir bell pepper and onion squares until edges of peppers are tender, about 5 minutes. Remove skillet from heat.
- Mix teriyaki sauce, chicken broth, chopped sweet onion, and garlic powder with chicken; bring to a boil. Reduce heat to medium-low and simmer until liquid is reduced by half and chicken is cooked through, 15 to 20 minutes.
- Stir bell pepper-onion mixture, cashew pieces, and hot sauce into chicken mixture and simmer until heated through, 2 to 3 minutes. Remove skillet from heat. Stir pineapple into chicken mixture. Arrange Swiss cheese slices over chicken mixture.
Nutrition Facts : Calories 489.6 calories, Carbohydrate 29.3 g, Cholesterol 84.6 mg, Fat 25.1 g, Fiber 2.5 g, Protein 37.6 g, SaturatedFat 8.3 g, Sodium 3017.3 mg, Sugar 18 g
TERIYAKI CHICKEN WITH GRILLED PINEAPPLE
Make and share this Teriyaki Chicken With Grilled Pineapple recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- In a large Ziploc plastic bag, combine 3/4 cup Teriyaki Marinade with chicken; seal bag. Marinate in refrigerator for 30 minutes.
- In a medium bowl, combine 1/3 cup Marinade with pineapple slices, gently turning slices to coat; set aside.
- Remove chicken from bag, discarding used marinade.
- Grill or broil chicken, brushing often with remaining marinade, until thoroughly cooked, about 10 to 15 minutes.
- Grill pineapple slices, brushing with remaining marinade in bowl.
- Serve with a pineapple slice under and on top of each grilled breast.
Nutrition Facts : Calories 175.5, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 77.7, Carbohydrate 12, Fiber 1.3, Sugar 8.8, Protein 27.8
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- Make teriyaki glaze by mixing brown sugar, soy sauce, gingerroot, garlic and pepper flakes in 8-inch nonstick skillet. Stir over medium heat until sugar is melted. In small bowl, beat cornstarch and water; add to soy mixture. Cook 1 to 2 minutes, stirring occasionally, until mixture starts to simmer and has thickened. Cool slightly; reserve 2 tablespoons glaze in small bowl; cover and refrigerate.
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- Bake 40 to 50 minutes or until juice of chicken is clear when centre of thickest part is cut (at least 165°F). Serve topped with reserved 2 tablespoons refrigerated glaze and remaining 1 tablespoon green onions.
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