You’ll realize why we call this stuffing the “best ever” once you try it. Amazingly, rice stuffing is given a savory twist by the addition of pecans and an orange.
| Prep Time: | 1 hr 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (8 ounce) can pineapple tidbits with juice
- 1 cup soy sauce
- 1 teaspoon onion powder
- 2 tablespoons white sugar
- ¼ cup lemon juice
- 2 tablespoons barbeque sauce
- ½ teaspoon curry powder
- 4 boneless, skinless chicken breast halves
- salt and pepper to taste
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- 2 ½ cups uncooked white rice
- 4 cups water
Instructions
- In a glass or plastic dish with a lid, combine the pineapple with its juice, soy sauce, onion powder, sugar, lemon juice, barbeque sauce, and curry powder. Taste, and adjust seasonings if desired. Place the chicken into the mixture, cover, and refrigerate for 1 to 2 hours.
- Preheat an outdoor grill for medium-high heat. Place chicken breasts onto the grate, and grill until the meat is no longer pink inside. Brush occasionally with the pineapple sauce. Chicken should take about 7 to 10 minutes on each side.
- Put the four cups water into a medium saucepan over medium-high heat. Add onions, celery, and rice. Bring to a boil, and reduce heat to medium-low. Simmer until rice is tender, about 20 minutes. In a separate pan, heat the marinade over medium heat until boiling. Simmer for about 5 or 10 minutes, then remove from heat, and set aside.
- Serve the chicken on a bed of rice with the sauce covering it, or to the side.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 673 kcal |
| Carbohydrate | 120 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 3 g |
| Protein | 40 g |
| Saturated Fat | 1 g |
| Sodium | 3792 mg |
| Sugars | 19 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
When I make it next time I’m going to do a little bit more pineapple, we enjoyed it!
It’s rare that I leave a review but..I should have read the reviews first. I followed the recipe exactly, including the 1 cup soy sauce. This was profoundly nasty. I had been really looking forward to trying this recipe. I believe that it would have been great had I cut back on the soy. I won’t be trying it again though, left a bad taste in my mouth.
I made this for an office party and and it got a ton of complements! I did alter the sauce however. I omitted the curry because I didn’t have any, and I cut back on the soy sauce too. I also wanted to use fresh pineapple so the marinade didn’t have any pineapple juice in it to begin with. But then when I sniffed it I realized it really needed the sugar in the juice so I added the juice from a can of pineapple that I ran to the store to get. I baked the chicken in cubes from the marinade bag. While the chicken was in the oven I sautéed tricolored bell peppers, the fresh pineapple, and onion in the remainder of the marinade. Then I put it in an aluminum tin in the fridge overnight, and then baked it for 20 minutes at 300 in the morning to rake the chill off before I brought it to work. People were eating it at 10:30! Some of my coworkers couldn’t wait until our normal lunch break. You did a great job with this one Shannon thank you so much for sharing!
Just fixed this dish. Love it!!!
The entire family loved this chicken. My wife was gad to see her husband can cook with the proper instruction.
The family agreed that using store-bought Terriaki would have been much better and, certainly, a lot easier.
The family agreed that using store-bought Terriaki would have been much better and, certainly, a lot easier.
i changed the pineapple to a can of cocktail and then reduced the soy sauce to 1/4 cup…sodium is unhealthy! then i added a can of coconut milk and then stirred everything together into a crockpot and cooked it on high until the chicken was cooked through and served on a bed of brown rice….yum
i liked this recipe a lot. but i did not like the pineapples. next time ill use just pineapple juice! i also cut back on the soy sauce (1/4 cup) and use brown sugar instead of white. o and added and extra tablespoon of bbq sauce (i used a spicy bbq sauce) and a tablespoon of honey. o and i baked the chicken since its too cold out side to grill. it was very yummy over the white rice and i served w/a side of steamed broccoli.
Nope, sorry. The chicken was too salty but I could eat it. The boiled marinade I had to throw out because all I could taste was the salt from the soy. The rest of my family agreed.
Delicious! I actually did a recipe swap with the one and took the marinade and marinated chicken with it for several hours. I then had my boyfriend grill the chicken and we added a piece of provolone cheese on top and let it melt. When it was finished cooking we put them onto hogie rolls and it was quite scrumptious! I will definitely be using this one again in the future!
Great. Very flavorful. I cooked the chicken with the sauce and the rice by itself. ~Joce
I thought this was really good. I did take the advise and cut back on the soy sauce and I am glad I did. I was cooking this in -26′ weather so I did not grill it but I did cut it into tender size strips which cut down on marinating time and cooked it for about 5 minutes on the George Foreman Grill. For added nutrition I used brown rice with carrots, green pepper, celery, and onion with a little bit of olive oil. I also did not use the same marinade the chicken was in, I made extra sauce and set it aside, the pineapple in the marinade was good on the rice.
I think I might have added a bit too much curry powder by mistake, but in the end I found it much too over powering. I followed the general idea on the reviews and only used about a third of a cup of Soy Sauce. This recipe just wasn’t very good. I ended up throwing it out. The chunks of pineapple just tasted gross with the barbeque sauce and curry and it ended up being a real waste of food after a few mouthfuls and throwing it out. I was watching the movie, “Rumour Has It” while preparing and eating this meal so now I will get horrible flashbacks every time I watch it. 🙁
We thought this was good although I agree with the pp that there is way too much soy sauce. I think next time I will also add some bell pepper. We will make again!
Yum!
i was looking for something quick and was inspired by this recipe. i put together the marinade portion, adding about a half-cup of water mixed with a tablespoon of cornstarch, which turned the marinade into a silky smooth sauce. then i diced the chicken and sauteed it, adding the sauce and a bunch of precooked rice. i like the combo but would add some red bell pepper next time for color and contrast, and cut WAAY back on the soy sauce (down to a quarter cup, i think). would be good as a tofu marinade for the vegetarians in the house, too.
nope, sorry, this one is gross. And I agree with the other reviewer, you should NEVER reuse a chicken marinade.
This was excellent, fast and a nice dinner for a warm summer evening. As an alternative, I used the chicken, cooked in this manner, then sliced it onto a salad of romaine, mandarine oranges and chow-mein noodles. Yumm!
This recipe was quick and easy. I marinated the chicken for about an hour and a half. One MAJOR change—I made 1 1/2 times the marinade, as I will NOT reuse marinade that has been used on raw chicken. I went ahead and followed the instructions and boiled it, but I’m not sure what the benefit was there. I took this to a party and it went over great! Everyone loved it. To serve that purpose, I cut the chicken up into chunks, then put it over the rice. This was a great marinade and does great things for the rice, also.