It’s Christmas time again and this cake is the perfect sweet treat for the family over the holidays.
Hawaiian Chicken Rice Bake
- 125 ml Brown Sugar
- 150ml Soya Sauce
- 2 Teaspoons crushed garlic
- 1 Chicken Stock cube
- 500ml Boiling Water
- 1 tin (440g) Pineapple pieces - including juice
- 1 Cup Basmati Rice
- 1 Red Pepper
- 1 Onion
- 6 Chicken Breasts
- 1 pack of bacon (200g - 300g)
- 4 Spring Onions
Step by Step Instructions
Start with the prep work: Chop the onions & peppers into cubes & set aside. Finely slice the spring onions & set aside. Cube the chicken breasts & set aside. Dice the bacon & set aside.
In an oven dish, Mix the brown sugar, soya sauce and garlic.
Dissolve the stock cube in 500ml water & add to soya mix.
Add the tinned pineapple & juice, chopped peppers, onions & cubed chicken, rice & mix until everything is coated in the sauce mix.
Cover the oven dish with foil, and bake in the oven for 55min. While the chicken is baking, fry the bacon & set aside.
Remove the foil, give the chicken mix a stir, and top with the bacon, then return to the oven to bake uncovered for 10mins.
Remove the dish, sprinkle with spring onion & allow to cool for 5 mins before serving.
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