3 tablespoons soy sauce
1 1/2 teaspoons grated gingerroot
1 1/2 teaspoons finely chopped garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
1/4 cup water
1 1/2 cups uncooked instant white rice
1 cup pineapple tidbits, undrained
1 red pepper, diced
1/4 cup sliced green onions (about 3)
1 1/4 cups chicken broth
4 boneless skinless chicken breasts
1/2 teaspoon salt
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Make teriyaki glaze by mixing brown sugar, soy sauce, gingerroot, garlic and pepper flakes in 8-inch nonstick skillet. Stir over medium heat until sugar is melted. In small bowl, beat cornstarch and water; add to soy mixture. Cook 1 to 2 minutes, stirring occasionally, until mixture starts to simmer and has thickened. Cool slightly; reserve 2 tablespoons glaze in small bowl; cover and refrigerate. Mix rice, pineapple, bell pepper, 3 tablespoons of the onions and the broth in baking dish. Season both sides of chicken with salt; brush with 2 tablespoons of the unrefrigerated glaze. Stir remaining unrefrigerated glaze into rice mixture; place chicken on top of rice. Cover tightly with foil. Bake 40 to 50 minutes or until juice of chicken is clear when centre of thickest part is cut (at least 165°F). Serve topped with reserved 2 tablespoons refrigerated glaze and remaining 1 tablespoon green onions.