Chicken Pineapple Casserole
¾ cup white rice
1 cup broth
20 oz can pineapple chunks, with liquid (pineapple packed in pineapple juice, not heavy syrup)
1 red pepper, cut in pieces
2-4 boneless chicken breasts, whole or cut in half
2 Tbsp. Stuart’s Spices Lemon & Herbs
Preheat oven to 425°F
Notes: Vegetarian options - can use 1 red and 1 green pepper, and ½ - 1 cup shelled pistachio nuts.
Place rice, peppers and pineapple with the pineapple juice into baking dish. Add broth and 1½ Tbsp. Stuart’s Spices Lemon & Herbs and stir.
- Rub rest of seasoning on both sides of chicken, then place chicken on top of mixture, nestling it into the other ingredients.
- Cover with aluminum foil and bake 35 minutes or until chicken is done and rice is tender. Can uncover and cook 5 minutes on broil to brown the chicken. Remove from oven and let stand for 5 minutes before serving.