Rating: 3 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

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. 

Nicole McLaughlin
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary test

active:
10 mins
total:
30 mins
Yield:
Serves 6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Heat oil in a medium saucepan over medium-high.

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  • 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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