This delicious throwback dish offers an indulgent balance of sweet and savory the whole family is sure to love. Opting for frozen, crispy breaded chicken tenders keeps this casserole fast and easy to prepare, and combats your saucy chicken from becoming soggy. Fresh bursts of flavor from pineapple and scallions brighten up the entire dish. If you want to lighten this casserole a bit, you can swap the chicken for peeled and deveined shrimp.
1 Tbsp. canola oil
1 Tbsp. minced fresh ginger
1 Tbsp. minced garlic
1 jalapeño chile, seeded and chopped
3/4 cup sweet onion, diced
3/4 tsp. kosher salt
2/3 cup light brown sugar
1/3 cup soy sauce
3 Tbsp. ketchup
2 Tbsp. rice vinegar
1 1/2 cups diced fresh pineapple
1 1/2 cups diced red bell pepper
1 1/2 lb. frozen, fully-cooked crispy breaded chicken strips, thawed and cut in 1 1/2-in. pieces
1/2 cup sliced fresh scallions
3 cups cooked jasmine rice
How to Make It
Preheat oven to 375°F. Heat oil in a medium saucepan over medium-high.
Add ginger, garlic, and jalapeño; cook, stirring often, until fragrant, about 1 minute. Add onion and salt, and cook, stirring often, until onion begins to soften, about 2 minutes. Add brown sugar, soy sauce, ketchup, and rice vinegar; bring to a simmer, stirring constantly, until sugar is dissolved.
Sprinkle pineapple and bell pepper evenly in bottom of a lightly greased 3 quart baking dish. Pour brown sugar-soy mixture over pineapple mixture; top evenly with chicken tenders.
Bake in preheated oven until bubbly, and chicken is slightly crisp on top, about 20 minutes.
Toss mixture lightly to coat chicken, and sprinkle with scallions. Serve over rice.
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