Averie Cooks

-1 Preheat oven to 375F and spray a 9×13-inch baking dish with cooking spray; set aside.
-1 Make the Teriyaki Sauce
-1 To a medium saucepan, add the soy sauce, brown sugar, garlic, ginger, red pepper flakes (use less or none if you are sensitive to spiciness), and bring to a boil over medium-high heat, whisking nearly constantly.
-1 To a small bowl, add the corn starch, water, and stir to dissolve.
-1 Add the corn starch mixture to the soy sauce mixture, stir to combine, bring the mixture to a low simmer, and cook for 1 to 2 minutes, stirring frequently, or until teriyaki sauce has thickened to desired consistency; set sauce aside.
-1 Prep the Chicken and Rice
-1 To the prepared baking dish, add the rice, pineapple and juice, red pepper, chicken broth, optional chili garlic sauce (omit if you do not want to add spiciness), and stir gently to combine.
-1 Evenly lay the chicken on top.
-1 Dollop a generous amount of teriyaki sauce on top of each piece of chicken without actually ‘double-dipping’, i.e. touching the spoon from the teriyaki sauce, onto raw chicken, and back to the teriyaki sauce because you will likely have leftover sauce that you may want to use after the dish has cooked and you don’t want it cross-contaminated with raw poultry; reserve extra teriyaki sauce.
-1 Cover the pan tightly with foil and bake covered for 30 minutes.
-1 Remove the foil and bake for an additional 5 to 10 minutes, or until chicken and rice are both cooked through.
-1 Evenly sprinkle with green onions, optional sesame seeds, and serve immediately with the extra reserved teriyaki sauce if desired. Recipe will keep airtight in the fridge for 5 days or in the freezer for 4 months.