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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

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