Teriyaki Chicken and Pineapple Rice casserole – A Guest post by Edith parker
Servings Prep Time
4-6people 20minutes
Cook Time
20minutes
Servings Prep Time
4-6people 20minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Pre heat the oven to 350F (about 175C). Make sure the rack is in the center of the oven before preheating.
  2. 1. In a skillet on medium heat, cook chicken until lightly brown. You may choose to add a tablespoon or two of cooking oil to keep to chicken from sticking to the bottom of the skillet.
  3. 2. Once your chicken has started to brown, stir in the celery, yellow/red onions, red pepper flakes, salt, and 2 tablespoons of your gluten free teriyaki sauce.
  4. 3. Continue to stir until chicken is golden brown and vegetables begin to become crispy but not burnt. This should take about 5 minutes.
  5. 4. Now that your chicken and vegetables are ready, remove the skillet from the heat, then stir in the remaining ingredients, chicken stock, pineapple, rice and the rest of the teriyaki sauce.
  6. 5. Spray a 2-quart casserole dish with cooking spray. Then pour your mixture from the skillet into casserole dish and spread it out evenly on the bottom of the dish.
  7. 6. Bake for 15 to 20 minutes on the center rack, or until it is heated through. Add the finishing touches for a little bit more Asian flavor and some extra crunch by sprinkling green onions on top and the crunchy chow mein noodles if you choose to use them.
Recipe Notes

Pro Tips:
1. If you are in a hurry, less your prep time by using canned pineapple tidbits and instant rice that you can cook in the microwave in as little as five minutes.
2. When chopping ingredients, make sure they are all relatively the same size. This will help them to cook more evenly and give you a balanced mouthful that includes all of your flavors every time.
3. Pair your casserole with some crunchy spring rolls or egg rolls for some added Asian flavor. And of course, don’t forget the fortune cookies!