Teriyaki Chicken and Pineapple Fried Rice
This tasty new take on fried rice is a must-make! Sweet teriyaki chicken mixed with the tangy punch of pineapple takes this fried rice to a whole new level. Toss together for a quick weeknight dinner or make ahead and freeze for another day.
1 lb. chicken (breast or tenderloin)
1/3 c. teriyaki sauce, low sodium
3 c. brown rice, cooked
2 c. pineapple, diced (fresh or canned)
1 c. frozen peas and carrots
1 c. onion, diced
2 Tbsp. olive oil
2 tsp. garlic, minced
¼ tsp. ground ginger
Preheat oven to 400 F. Line the sheet pan with foil for easy cleanup. Create a boat with a second piece of aluminum foil to fit half the pan size. Place the chicken in a single layer in the boat and drizzle with teriyaki sauce. Cook in oven for 15 minutes.
While chicken is cooking, add the remaining ingredients to a bowl and stir to combine. After the chicken is done cooking for 15 minutes. Add the rice mixture to the other half of the sheet pan. Spoon teriyaki sauce over chicken as necessary and return the pan to the oven. Cook for an additional 10 minutes or until chicken reaches 165 F.
Carefully flip the teriyaki chicken onto the rice and serve.