CHICKEN WITH PINEAPPLE AND BROWN RICE

Chicken with Pineapple and Brown Rice image

Enjoy this hearty chicken and brown rice dinner made zesty with pineapple and teriyaki. Perfect if you love Asian cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h35m

Yield 4

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 450, Carbohydrate 54 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 12 g