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Baked Teriyaki Chicken and Rice

A simple one-pan baked teriyaki chicken with pineapple, rice, and vegetables for an easy weeknight meal.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 1/3 cup reduced-sodium soy sauce
  • 1/3 cup light brown sugar packed
  • 3 to 5 cloves garlic finely minced or pressed
  • 2 teaspoons ground ginger
  • 1/4 to 1/2 teaspoon red pepper flakes or to taste
  • 1/2 cup water
  • 2 tablespoons cornstarch
  • 1 1/2 cups white minute rice
  • 8 ounces canned pineapple chunks or tidbits in juice, do not drain
  • 1 medium red bell pepper diced into small pieces
  • 1 1/4 cups low-sodium chicken broth
  • 1 to 2 tablespoons chili garlic sauce optional and to taste
  • 1 pound thin-sliced boneless skinless chicken breasts about 4 breasts
  • 2 or 3 green onions cut into small segments on the bias
  • sesame seeds optional for garnishing

Instructions

  • Preheat the oven to 375°F (190°C) and lightly spray a 9×13-inch baking dish with cooking spray.
  • Make the teriyaki sauce: in a medium saucepan combine soy sauce, brown sugar, minced garlic, ground ginger, and red pepper flakes; bring to a boil over medium-high heat while whisking nearly constantly.
  • In a small bowl whisk together the cornstarch and 1/2 cup water until dissolved, then add this mixture to the boiling soy mixture; simmer and stir for 1–2 minutes until the sauce thickens, then remove from heat and set aside.
  • Assemble the baking dish: add the minute rice, canned pineapple with its juice, diced red bell pepper, and chicken broth to the prepared dish; stir gently to combine. If using, stir in chili garlic sauce to taste.
  • Arrange the chicken breasts evenly on top of the rice mixture.
  • Spoon a generous amount of the prepared teriyaki sauce onto each chicken piece, reserving any extra sauce separately (do not double-dip into the sauce with a utensil that touches raw chicken).
  • Cover the dish tightly with foil and bake for 30 minutes.
  • Remove the foil and bake uncovered for an additional 5–10 minutes, until the chicken is cooked through and the rice is tender.
  • Garnish evenly with sliced green onions and optional sesame seeds, then serve immediately with reserved teriyaki sauce if desired.

Equipment

  • 9x13 inch Baking Dish
  • Medium Saucepan
  • Small Bowl
  • Measuring Cups and Spoons
  • mixing spoon or whisk
  • Aluminum Foil

Notes

  • Leftovers keep airtight in the fridge for up to 5 days.
  • Do not drain the canned pineapple; use the juice in the rice mix.
  • Adjust red pepper flakes and chili garlic sauce to control spiciness.
  • Reserve extra teriyaki sauce for serving rather than double-dipping.
  • Recipe adapted from Betty Crocker.