1/4 cup brown sugar
1/2 cup low sodium soy sauce
1-2 teaspoons minced garlic
3/4 cup low sodium chicken broth
1.5 cups uncooked white rice
1/2 cup diced red onion
1 chopped red bell pepper
1 20oz can pineapple tidbits in juice (do not drain)
1 lb thin sliced boneless skinless chicken tenderloins
Preheat oven to 425 degrees. Spray a glass baking dish with cooking spray.
In a large bowl, whisk together brown sugar, soy sauce, garlic and chicken broth. Add uncooked rice, onion, bell pepper, pineapple with juices and chicken. Top with as much Island Sunrise you'd like.
Give everything a good stir before pouring the mixture into the baking dish. Stir again to make sure everything is evenly distributed in the baking dish.
Cover the dish tightly with foil and bake for 50 minutes. Return the dish to the oven, uncovered and bake for an additional 10 minutes or until chicken is cooked through and rice is tender.
Let stand 5 minutes before serving. Top with diced bacon and cilantro if desired.