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•December 26, 2025

Pineapple Teriyaki Chicken & Rice Bake

Total Time

45 min

Servings

6 people

Level

easy

Rating

(1)

Pineapple Teriyaki Chicken & Rice Bake

This vibrant variation adds a tropical twist to the classic savory dish by incorporating sweet pineapple chunks and tender broccoli. It is a hearty, all-in-one meal that balances salty teriyaki glaze with natural sweetness, making it a guaranteed hit for family dinners.

Ingredients

1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes

3 cups cooked jasmine rice (day-old is best)

1 cup thick teriyaki sauce (store-bought or homemade)

1 (20 oz) can pineapple chunks, drained

3 cups fresh broccoli florets, cut into bite-sized pieces

1 tbsp vegetable oil

1 tsp garlic powder

1 tbsp sesame seeds

2 green onions, sliced thinly

Instructions

1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
2

Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken cubes and garlic powder, searing for 4-5 minutes until browned on the outside (the chicken does not need to be fully cooked through yet).
3

In a large mixing bowl, combine the browned chicken, cooked rice, drained pineapple chunks, broccoli florets, and the teriyaki sauce. Toss gently until everything is evenly coated.
4

Transfer the mixture into the prepared baking dish and spread it out into an even layer.
5

Cover the dish with aluminum foil and bake for 20 minutes to steam the broccoli and finish cooking the chicken.
6

Remove the foil and bake for an additional 10 minutes to thicken the sauce slightly.
7

Remove from the oven and garnish immediately with sesame seeds and sliced green onions before serving.

Recipe Details

Prep Time15 min

Cook Time30 min

Total Time45 min

Difficulty

easy

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•

Casserole

•December 26, 2025

Pineapple Teriyaki Chicken & Rice Bake

Total Time

45 min

Servings

6 people

Level

easy

Rating

(1)

Pineapple Teriyaki Chicken & Rice Bake

Ingredients

1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes

3 cups cooked jasmine rice (day-old is best)

1 cup thick teriyaki sauce (store-bought or homemade)

1 (20 oz) can pineapple chunks, drained

3 cups fresh broccoli florets, cut into bite-sized pieces

1 tbsp vegetable oil

1 tsp garlic powder

1 tbsp sesame seeds

2 green onions, sliced thinly

Instructions

1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
2

Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken cubes and garlic powder, searing for 4-5 minutes until browned on the outside (the chicken does not need to be fully cooked through yet).
3

In a large mixing bowl, combine the browned chicken, cooked rice, drained pineapple chunks, broccoli florets, and the teriyaki sauce. Toss gently until everything is evenly coated.
4

Transfer the mixture into the prepared baking dish and spread it out into an even layer.
5

Cover the dish with aluminum foil and bake for 20 minutes to steam the broccoli and finish cooking the chicken.
6

Remove the foil and bake for an additional 10 minutes to thicken the sauce slightly.
7

Remove from the oven and garnish immediately with sesame seeds and sliced green onions before serving.