Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 lb chicken breast, diced into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned)
- 1 cup frozen peas
- 1/3 cup teriyaki sauce
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon honey (optional)
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Heat olive oil in a skillet over medium heat and sauté the diced chicken until fully cooked and lightly browned. Set aside.
- In a large bowl, combine cooked jasmine rice, teriyaki sauce, soy sauce, honey (if using), garlic powder, and ginger powder. Stir well.
- Add cooked chicken, pineapple chunks, and peas. Mix until evenly combined.
- Transfer mixture into the prepared baking dish, spreading evenly. Cover with aluminum foil.
- Bake for 20 minutes, then remove foil and bake an additional 10 minutes until top is golden and bubbly.
- Garnish with fresh parsley and serve warm.
Notes
- Use freshly cooked jasmine rice for fluffier texture.
- Marinate chicken in teriyaki sauce for 30 minutes to enhance flavor.
- Add a dash of sesame oil to the rice mixture for authentic flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked Casserole
- Cuisine: Asian-American
- Diet: Halal