Pineapple-Teriyaki Glazed Chicken & Ginger-Green Onion Rice

By ccavaletti

Ingredients

• Pineapple-Teriyaki Glazed Chicken:
• 1 Tbsp vegetable oil
• 4 chicken quarters (I used chicken breasts)
• 1 tsp salt
• 1/2 tsp ground pepper
• 3/4 c pineapple preserves
• 1 Tbsp teriyaki sauce
• Ginger-Green Onion Rice:
• 2 (8.5 oz) packages fully cooked basmati rice, heated according to package directions
• 1/2 c chopped green onions
• 1/3 c finely chopped red bell pepper
• 1 Tbsp butter
• 3/4 tsp salt
• 3/4 tsp ground ginger
• 1/4 tsp ground black pepper

Details

Servings 4

Preparation

Step 1

Preheat oven to 375º.

In a large ovenproof skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add 2 chicken quarters to skillet, and cook until browned, about 3 minutes per side. Remove from pan. Repeat procedure with remaining chicken. Return all chicken to pan.

In the container of a blender, pulse together pineapple preserves and teriyaki sauce until smooth; brush mixture onto chicken.

Bake until a meat thermometer inserted in the thickest portion registers 165º, about 30 minutes, basting occasionally with pan juices and any remaining pineapple mixture.


Rice:

In a medium bowl, toss together all ingredients until well combined and butter is melted. Serve immediately.

From Cooking with Paula Dean, March/April 2016