Servings: Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes Servings 6 Calories 368.1 kcal Author Blair

¾ cup prepared teriyaki sauce plus additional for serving* ¾ cup prepared teriyaki sauce plus additional for serving*
1 ½ cups uncooked instant white rice 1 ½ cups uncooked instant white rice
1 8 ounce can pineapple chunks (NOT drained) 1 8 ounce can pineapple chunks (NOT drained)
1 16 ounce bag frozen stir-fry vegetables 1 16 ounce bag frozen stir-fry vegetables
1 ¼ cups low sodium chicken broth 1 ¼ cups low sodium chicken broth
6 small or thin-sliced boneless, skinless chicken breasts (about 24 oz. total) 6 small or thin-sliced boneless, skinless chicken breasts (about 24 oz. total)
Optional garnish: sliced green onions Optional garnish: sliced green onions

Spray a 13-x-9-inch baking dish with cooking spray.
In the prepared baking dish, stir together rice, undrained pineapple, frozen vegetables, broth, and ½ cup of the teriyaki sauce.
Place chicken on top of the rice mixture and season with salt and pepper. Pour remaining ¼ cup of teriyaki sauce over the chicken. Cover tightly with foil.
Freeze until ready to bake.
Before baking, thaw in refrigerator overnight. Bake (covered) at 400 degrees F for about 40 to 50 minutes, or until chicken is cooked through (at least 165 degrees F) and rice is tender. Larger pieces of chicken will take longer to cook, so just keep a close eye on the dish and check it periodically until it's ready to pull out. Garnish with additional teriyaki sauce and/or sliced green onions just before serving.
Recipe Notes
* Make sure that you use a thick sauce that’s more like a glaze, as opposed to a thin sauce that resembles soy sauce. I like Veri Veri Teriyaki sauce for these purposes