Recipe Library
Chicken Casserole with Pineapple, Peppers & Rice
Tender chicken thighs soak up a sweet soy ginger sauce while pineapple and red peppers turn soft and juicy, mingling with fluffy brown rice in every bite. The flavors balance savory depth with bright tropical sweetness and a gentle caramelized finish.
- Total
- 1 hr
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 4
Nutrition per Serving
- Calories
- 286
- Protein
- 24g
- Carbs
- 32g
- Fat
- 7g
- Fiber
- 3g
- Sugar
- 12g
- Sodium
- 528mg
Ingredients
- 1/3 cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons light brown sugar
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 medium red bell pepper, diced
- 1 cup diced fresh or canned pineapple
- 4 scallions, sliced, plus scallion greens for garnish
- 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
- 1 (8.5 ounce) package precooked brown rice
Instructions
- Preheat oven to 425°F. Coat an 8-by-8-inch baking dish with cooking spray.
- Stir broth, soy sauce, brown sugar, garlic and ginger together in a large bowl. Add bell pepper, pineapple, scallions and chicken; toss to combine. Stir in rice, then transfer the mixture to the prepared dish. Cover with foil and bake until the vegetables are tender and the chicken is cooked through, about 40 minutes. Let stand for 10 to 15 minutes before serving. Garnish with scallion greens, if desired.