Instructions

• Preheat oven to 375F. Spray a 9×13-inch baking dish with cooking spray; set aside.
• Make the teriyaki sauce: In a medium saucepan combine ⅓ cup reduced-sodium soy sauce, ⅓ cup light brown sugar (packed), 3 to 5 cloves garlic (finely minced or pressed), 2 teaspoons ground ginger, and ¼ to ½ teaspoon red pepper flakes (or to taste). Bring to a boil over medium-high heat, whisking nearly constantly.
• In a small bowl stir 2 tablespoons corn starch into ½ cup water until fully dissolved.
• Add the corn starch mixture to the boiling soy sauce mixture, stir to combine, reduce heat to a low simmer, and cook 1 to 2 minutes, stirring frequently, until the teriyaki sauce has thickened. Remove from heat. Transfer some of the sauce to a clean heatproof bowl or measuring cup and reserve it for serving so it does not get cross-contaminated with raw chicken.
• In the prepared 9×13 baking dish add 1 ½ cups white minute rice, 8 ounces canned pineapple chunks or tidbits in juice (do not drain), 1 medium/large red bell pepper (diced into small pieces), 1 ¼ cups low-sodium chicken broth, and 1 to 2 tablespoons chili garlic sauce (optional and to taste). Stir gently to combine the rice and liquids.
• Evenly lay 1 pound thin-sliced boneless skinless chicken breasts (about 4 breasts) on top of the rice mixture.
• Using a clean spoon, dollop a generous amount of the cooked teriyaki sauce on top of each piece of chicken. Do not reuse a spoon that has touched raw chicken. Reserve any remaining teriyaki sauce for serving.
• Cover the baking dish tightly with foil and bake at 375F for 30 minutes.
• Remove the foil and bake uncovered an additional 5 to 10 minutes, or until the chicken is cooked through (internal temperature 165F) and the rice is tender.
• Remove from the oven, evenly sprinkle with 2 or 3 green onions (cut into small segments on the bias) and sesame seeds if using, and serve immediately with the reserved teriyaki sauce if desired.