ALOHA PINEAPPLE CHICKEN RICE CASSEROLE
This Aloha Pineapple Chicken Rice Casserole fills that need. It's got all the makings of a meal - chicken, rice, and veggies - in one casserole dish.
Provided by Corey Valley
Categories Main Course
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. Spray a baking dish with cooking spray. I used an 11 x 7-inch dish.
- In a large bowl, whisk together brown sugar, soy sauce, garlic, and chicken broth.
- Add uncooked rice, onion, bell pepper, pineapple and it's juices and chicken. Cover the baking dish tightly with foil. Bake for 50 minutes. Once cooking is done, uncover and stir ingredients.
- Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until chicken is cooked through and rice is tender.
- Let stand 5 minutes before serving. Top with diced bacon and cilantro.
Nutrition Facts : Calories 325 kcal, Carbohydrate 55 g, Protein 20 g, Fat 2 g, Cholesterol 48 mg, Sodium 814 mg, Fiber 2 g, Sugar 33 g, ServingSize 1 serving
LARGE FAMILY HAWAIIAN CHICKEN AND RICE CASSEROLE | BIG FAMILY DINNERS!
You haven't tried a true casserole until you've made this Hawaiian Chicken and Rice Casserole. It's so easy to make. This large family recipe makes TWO 9x13 pans!
Provided by Jamerrill Stewart
Categories Dinner
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Prepare two regular 9x13 casserole dishes or one 11x18 casserole dish with nonstick cooking spray.
- In a large bowl, whisk together the brown sugar, liquid aminos, garlic, and chicken broth. Divide between the two casserole dishes. To each casserole dish, add half the uncooked rice, onion, bell pepper, and pineapple (with its juice). Place chicken on top.
- Cover the dish tightly with aluminum foil. Bake for 55 minutes.
- Uncover the casserole and remove the chicken. Chop the chicken into bite-size pieces or shred with two forks. Stir the chicken back into the rice and vegetables. Top with cooked bacon.
- Return the casserole to the oven and bake uncovered for an additional 5 to 10 minutes, or until the sauce has thickened.
- Allow the casserole to rest 5 minutes before serving. Top with sliced green onions.
Nutrition Facts : ServingSize 1 scoop, Calories 347, Sugar 26.7 g, Sodium 2187.1 mg, Fat 8.9 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 46.6 g, Fiber 1.1 g, Protein 22.1 g, Cholesterol 58.7 mg
PINEAPPLE CHICKEN CASSEROLE
I'm always looking for one-dish dinners like this Hawaiian chicken casserole that save time and cleanup. I love to cook, but with teaching school, playing handbells at church and juggling my husband's and teenage twins' schedule, I have little time in the kitchen. -Susan Warren, North Manchester, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine the first six ingredients. Fold in 1 cup chow mein noodles. , Transfer to a greased shallow 2-qt. baking dish. Sprinkle with remaining noodles. Bake, uncovered, until heated through, 20-25 minutes. If desired, top with additional green onions.
Nutrition Facts : Calories 335 calories, Fat 12g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 1010mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 3g fiber), Protein 23g protein.
DUMP-AND-BAKE ALOHA CHICKEN AND RICE
This Dump-and-Bake Aloha Chicken and Rice is an entire dinner that cooks in one dish -- with just 10 minutes of prep!
Provided by Blair Lonergan
Categories Dinner
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F (220°C). Grease a 9 x 13-inch baking dish.
- In the prepared dish (or in a separate bowl), whisk together brown sugar, soy sauce, garlic, and chicken broth. Add uncooked rice, onion, bell pepper, and pineapple (with its juice).
- Cover the dish tightly with foil. Bake for 50-55 minutes. Uncover the dish and use a fork to fluff the rice. At this point, the rice should be almost tender and most of the liquid in the dish should be absorbed. If the rice is still very firm, or if there's still a lot of sauce in the dish, cover and return it to the oven for 5-10 more minutes, or until the rice is just about done.
- Stir in the cooked chicken. Sprinkle the cooked, chopped bacon on top.
- Return the dish to the oven, uncovered, and bake for an additional 5-10 minutes, or until the chicken is warmed through, the rice is completely tender, and the bacon is crispy.
- Garnish with chopped green onions, chives, or herbs, if desired.
Nutrition Facts : ServingSize 1 /6 of recipe, Calories 390 kcal, Carbohydrate 49 g, Protein 22 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 54 mg, Sodium 915 mg, Fiber 1 g, Sugar 20 g, TransFat 1 g, UnsaturatedFat 7 g
HAWAIIAN CHICKEN RICE BOWLS RECIPE
These Hawaiian Bowls are the perfect healthy dinner, full of veggies, fruit and protein
Provided by Kendra Murdock
Categories Main Course
Time 8h20m
Number Of Ingredients 11
Steps:
- In a gallon bag, combine teriyaki marinade and coconut milk.
- Add the chicken breasts to the bag and marinade your chicken for 8-24 hours.
- Heat grill to medium-high heat.
- Saute the bell peppers and zucchini in a saucepan over medium-high heat until tender.
- Meanwhile, place chicken on grill and cook for 2-3 minutes on each side or until cooked through.
- For the pineapple glaze, combine brown sugar and honey in a small bowl until fully combined.
- Place the pineapple spears on the grill and brush them with the brown sugar and honey mixture.
- Rotate pineapple and continue to glaze with the mixture, and grill each side for about 2 minutes.
- Once the chicken and pineapple are done grilling, remove from the grill.
- Assemble bowls by filling each bowl with one cup of rice and top with vegetables, chicken, pineapple spears and drizzle on teriyaki sauce, as desired.
Nutrition Facts : Calories 1012 kcal, Carbohydrate 201 g, Protein 39 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 153 mg, Fiber 6 g, Sugar 46 g, ServingSize 1 serving
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- In a large bowl, combine cooked rice, chicken, soup, pineapple, red pepper, scallions, 1-1/2 cups cheese, the ginger, salt, and remaining coconut milk; mix well. Spoon mixture into baking dish.
- Bake 35 minutes. Remove casserole from oven, top with remaining 1/2 cup cheese and the chow mein noodles. Bake 10 to 15 more minutes or until casserole is heated through.
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