Teriyaki Chicken & Pineapple Tray Bake
Ingredients
- 1½ C jasmine rice
- 1 tbsp rice bran oil
- 600 g chicken thigh fillets (skinless) cut into quarters
- ⅓ C soy sauce
- ⅓ C mirin
- 2 tbsp brown sugar
- 1 clove of garlic crushed
- 3 cm fresh ginger grated
- ½ Dole fresh pineapple chopped into bite sized wedges
- 1 red onion sliced
- 1 red capsicum roughly chopped
- 1½ C shelled edamame beans
- 3 spring onions finely sliced
- 1 tbsp sesame seeds lightly toasted in a dry frying pan
Method
Step 1
Heat the oven to 190°C.
Step 2
Cook the rice according to packet instructions.
Step 3
Pour a film of oil into a roasting dish and arrange chicken in a single layer and cook for 10 minutes.
Step 4
While the chicken is cooking, mix the soy, mirin, sugar, garlic and ginger together in a small pot over a medium heat, stirring to dissolve the sugar.
Step 5
Add the pineapple, red onion, capsicum and edamame to the pan with the chicken and drizzle over enough teriyaki sauce to coat the chicken and vegetables.
Step 6
Return the pan to the oven and cook for a further 10 minutes or until the chicken is cooked and starting to colour.
Step 7
Divide the rice between shallow bowls and then the chicken and vegetables from the pan. Drizzle with extra sauce if needed and sprinkle with spring onions and sesame seeds.