½ cup lite soy sauce
1 teaspoon minced garlic
3/4 cup low sodium chicken broth
1 ½ cups uncooked instant white rice
1 cup diced onion I use frozen diced onion so that there’s no prep work
1 red bell pepper chopped
1 20 ounce can pineapple tidbits in juice, NOT drained
1 lb. thin-sliced boneless skinless chicken breasts or chicken tenderloins, diced into bite-sized pieces
Optional garnish: sliced green onions diced cooked bacon
Preheat oven to 425 degrees F. Spray a 9-inch square baking dish with cooking spray. My square dish was pretty deep, so you might need to use a larger 11 x 7-inch dish (or something similar) to accommodate the ingredients. In the prepared dish (or in a separate bowl) whisk together brown sugar, soy sauce, garlic, and chicken broth. Add uncooked rice, onion, bell pepper, pineapple (with its juice), and raw chicken. Cover dish tightly with foil. Bake for 20 minutes. Uncover and give it all a stir. Sprinkle with cooked, chopped bacon (if desired). Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until chicken is cooked through and rice is tender. Let stand 5 minutes before serving. Garnish with chopped green onions.