Best Pineapple Chicken Casserole Recipes

TERIYAKI CHICKEN AND PINEAPPLE RICE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Make teriyaki glaze by mixing brown sugar, soy sauce, gingerroot, garlic and pepper flakes in 8-inch nonstick skillet. Stir over medium heat until sugar is melted. In small bowl, beat cornstarch and water; add to soy mixture. Cook 1 to 2 minutes, stirring occasionally, until mixture starts to simmer and has thickened. Cool slightly; reserve 2 tablespoons glaze in small bowl; cover and refrigerate.
• Mix rice, pineapple, bell pepper, 3 tablespoons of the onions and the broth in baking dish. Season both sides of chicken with salt; brush with 2 tablespoons of the unrefrigerated glaze. Stir remaining unrefrigerated glaze into rice mixture; place chicken on top of rice. Cover tightly with foil.
• Bake 40 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve topped with reserved 2 tablespoons refrigerated glaze and remaining 1 tablespoon green onions.

PINEAPPLE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine the first six ingredients. Fold in 1 cup chow mein noodles. , Transfer to a greased shallow 2-qt. baking dish. Sprinkle with remaining noodles. Bake, uncovered, until heated through, 20-25 minutes. If desired, top with additional green onions.

HAWAIIAN CHICKEN AND PINEAPPLE CASSEROLE

Steps:

• In a large skillet, heat oil over medium heat; add the chicken; brown lightly on all sides; transfer chicken to a plate.
• Add the onion, bell peppers, and mushrooms to the skillet; season with salt and pepper; stir/saute for 5 minutes or until softened; remove pan from heat.
• Layer half the vegetables and half the pineapple chunks over the bottom of a 2 to 2 1/2 quart lightly greased casserole dish.
• Arrange chicken pieces over the vegetables and pineapple.
• In a small bowl, mix together the soy sauce and honey; brush the chicken with this mixture.
• Layer the remaining vegetables and pineapple over the chicken.
• Mix the pineapple juice and wine together; pour evenly over the top.
• Cover and bake in a 350° oven for about 1 hour or until the chicken is tender.

BAKED CHICKEN AND PINEAPPLE CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Grease a 13 x 9 inch baking dish or coat with cooking spray.
• In a large skillet, heat the oil over med-high heat.
• Lightly season the chicken all over with salt and black pepper.
• In batches, place the chicken in the hot oil and cook, turning once, until golden brown, about 8 minutes.
• Transfer the chicken to a paper towel-lined plate to drain.
• In a small bowl, toss together the pineapple and hot sauce.
• Spread evenly on the bottom of the prepared baking dish.
• Place the chicken on top of the pineapple.
• In a small bowl, combine the crackers, butter, and Cheddar.
• Scatter the mixture over the top of the chicken and pineapple.
• Bake until the topping is melted and golden and the chicken is just cooked through, about 45 minutes.
• Bring straight to the table in the baking dish.

CHICKEN PINEAPPLE CASSEROLE

Steps:

• Brown the chicken in a frying pan.
• Combine all ingredients, except for 1/2 cup oriental noodles, in a casserole dish.
• Bake for 45-60 minutes at 350F, adding the reserved noodles on top in the last few minutes of cooking.