You are here

Pineapple Chicken And Rice Bake

Diet.Chef's picture
  Meaty chicken pieces 2 Pound, skinned
  Chopped onion 1⁄2 Cup (8 tbs)
  Sweet red pepper 1 Large, cut into 3/4 inch squares
  Canned pineapple chunks 8 Ounce (1 Can)
  Frozen orange juice concentrate 1⁄4 Cup (4 tbs)
  Soy sauce 2 Tablespoon
  Ground cloves 1⁄8 Teaspoon
  Long grain rice 2⁄3 Cup (10.67 tbs)
  Chicken broth 1 Cup (16 tbs)
  Parsley sprigs/Paprika 2

Place chicken pieces, onion, and red pepper into a large plastic bag set in a deep bowl.
In a small mixing bowl stir together undrained pineapple, orange juice concentrate, soy sauce, and cloves.
Pour pineapple mixture over chicken mixture in bag.
Seal bag.
Marinate the mixture in the refrigerator for 4 to 24 hours, turning bag occasionally.
Before baking, drain chicken, reserving marinade and vegetables.
Set chicken aside.
Place uncooked rice in a I2x7 1/2x2 inch baking dish.
Stir chicken broth and the reserved marinade vegetable mixture into rice.
Top with chicken pieces.
Cover with foil.
Bake in a 375° oven about 1 hour or till chicken and rice are tender.
Garnish with parsley or sprinkle with paprika.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1850 Calories from Fat 263

% Daily Value*

Total Fat 29 g45%

Saturated Fat 7.5 g37.3%

Trans Fat 0 g

Cholesterol 634.9 mg211.6%

Sodium 3023.6 mg126%

Total Carbohydrates 175 g58.3%

Dietary Fiber 6.4 g25.6%

Sugars 61.6 g

Protein 208 g416.9%

Vitamin A 92.7% Vitamin C 319.7%

Calcium 16% Iron 58.6%

*Based on a 2000 Calorie diet

Pineapple Chicken And Rice Bake Recipe