Chicken With Pineapple And Brown Rice Recipe

Ingredients

1

cup uncooked regular brown rice

1

(14 1/2-oz.) can ready-to-serve chicken broth

1

(8-oz.) can pineapple tidbits in unsweetened juice, undrained

1/2

cup chopped green bell pepper

1/2

cup chopped carrot

1/4

cup chopped cashews

1/2

teaspoon ginger

4

boneless skinless chicken breast halves

2

tablespoons purchased teriyaki baste and glaze

Preparation

Heat oven to 375°F. 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 375°F. 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.

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