Chicken Casserole with Pineapple Peppers & Rice
Precooked brown rice adds a boost of protein and fiber to this healthy casserole—versions of which are sometimes called "Hawaiian Chicken"—while also saving prep time. Pineapple and red bell pepper provide color throughout the dish and lend a sweet flavor to counterbalance the fresh ginger and soy sauce.
Ingredients
- ⅓ cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons light brown sugar
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 medium red bell pepper, diced
- 1 cup diced fresh or canned pineapple
- 4 scallions, sliced, plus scallion greens for garnish
- 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
- 1 (8.5 ounce) package precooked brown rice