Everybody loves a simple, easy chicken tray bake that feeds the family fast, especially when it delivers big on taste without leaving a mountain of washing up. This Sticky Teriyaki Chicken and Rice Tray Bake ticks all the boxes, with tender chicken and rice cooked together in a glossy teriyaki sauce, plenty of colourful vegetables, bursts of sweet pineapple and crunchy roasted cashews. It has just enough Asian inspiration to make dinner interesting while keeping everything familiar and family-friendly. Best of all, it’s a one pan chicken and rice dish, and don’t be surprised when everyone comes back looking for seconds.
This Teriyaki Chicken Rice Tray Bake will become your mid week go to
Here’s why
- One-tray meal with minimal washing up
- Easy family dinner using everyday ingredients
- Chicken, rice and vegetables all cooked together
- Sweet pineapple adds juicy pops of sweetness
- Roasted cashews bring plenty of crunch
- Sticky teriyaki sauce makes it deliciously glossy and satisfying
- Colourful and family-friendly without being too spicy
- Easy to customise with whatever vegetables you have on hand
- Great for leftovers and next-day lunches
Frequently Asked Questions About This Chicken and Rice Tray Bake
Can I use chicken breast?
Yes. Cut 600 g chicken breast into fairly generous 3–4 cm pieces so it doesn’t dry out. Chicken thighs are more forgiving, though, and I’d choose them for the juiciest result.
Can I use fresh pineapple?
Absolutely. You’ll need around 250 g diced fresh pineapple. Because you won’t have the reserved juice, use 2½ cups chicken stock for the rice and, if you like, add a tablespoon of brown sugar or honey to the teriyaki mixture.
Can I change the vegetables?
Yes. Green beans, baby corn, sugar snap peas, zucchini and edamame would all work. Add quick-cooking green vegetables towards the end rather than baking them for the full cooking time.
Can I make it spicy?
Add 1–2 teaspoons sriracha to the teriyaki sauce or finish individual servings with chilli crisp. Fresh sliced chilli also works well with the pineapple and lime.
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Sticky Teriyaki Chicken and Rice Tray Bake with Pineapple and Cashews
An easy teriyaki chicken and rice tray bake with juicy pineapple, colourful vegetables and crunchy cashews, all cooked together in one pan for a sticky, family-friendly dinner.
Ingredients
- 600 g boneless, skinless chicken thighs, cut into 3 cm pieces
- ½ cup teriyaki sauce, plus extra to finish
- 1½ cups jasmine rice, rinsed and well drained
- 1 x 440 g tin pineapple pieces in juice
- 1¾ cups hot chicken stock, approximately
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons finely grated fresh ginger
- 1 large carrot, thinly sliced
- 1 red capsicum, cut into bite-sized pieces
- 1 cup small broccoli florets
- 100 g snow peas, halved diagonally
- ½ cup roasted unsalted cashews
- 2 spring onions, thinly sliced
- 1 tablespoon sesame seeds
- 1 lime
Instructions
Preheat the oven to 200°C conventional or 180°C fan-forced.
Drain the pineapple, reserving the juice. Measure the pineapple juice and add enough hot chicken stock to bring the total to 2½ cups.
Toss the chicken with ¼ cup teriyaki sauce and half the ginger.
Place the rinsed rice in a large, deep baking dish, approximately 25 x 35 cm. Add the pineapple-stock mixture, the remaining teriyaki sauce, soy sauce, sesame oil, and the remaining ginger. Stir to combine.
Scatter the carrot and capsicum over the rice, then arrange the chicken and half the pineapple pieces over the top.
Cover the dish very tightly with foil. Bake for 30 minutes.
Remove the foil carefully. Add the broccoli, snow peas and remaining pineapple. Gently stir the vegetables into the top of the rice without disturbing it too much.
Return to the oven, uncovered, for 12–15 minutes, or until the chicken is cooked through, the vegetables are tender and the rice has absorbed the liquid.
Turn the oven up to 220°C. Drizzle another 2 tablespoons teriyaki sauce over the chicken and pineapple and scatter over the cashews.
Bake for another 5–8 minutes, until the teriyaki becomes glossy and sticky and you start to get caramelised edges on the chicken and pineapple.
Rest for 5 minutes. Finish with spring onions, sesame seeds and a generous squeeze of fresh lime.
Notes
Don't throw away that pineapple juice. Using it as part of the rice cooking liquid is the little trick that makes this tray bake work. The rice absorbs the pineapple, chicken, ginger and teriyaki juices as it cooks, giving it much more character than rice cooked separately.
For an even stickier finish, brush the chicken and pineapple with a little extra teriyaki sauce before that final hot blast in the oven.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 541Total Fat: 23gSaturated Fat: 6gUnsaturated Fat: 17gCholesterol: 125mgSodium: 1276mgCarbohydrates: 51gFiber: 4gSugar: 15gProtein: 35g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
