Ingredients

½ cup Truvia Brown Sugar
½ cup low sodium soy sauce
1 tsp garlic plus, minced (more as needed according to taste)
¾ cup low sodium chicken broth
1 ½ cups cauliflower rice
½ cup red onion, diced (can substitute any type of onion)
1 red bell pepper, diced
1 20oz can pineapple, cut in small pieces (reserve juice) (Can also use fresh pineapple)
1lb. chicken breast, chicken tenderloins, boneless, skinless, thinly sliced, and diced into bite-sized pieces
Cilantro, chopped, for garnish (Optional)

Directions:

Preheat oven to 425 degrees.

Spray 13x9 inch baking dish with cooking spray.

In a large bowl, whisk together the brown sugar, soy sauce, garlic and chicken broth.

Add the rice, onion, bell pepper, pineapple (including their juices), and the chicken.

Pour the mixture into the baking dish.

Cover the dish tightly with foil.

Bake in 350 degree oven for about 50 minutes.

Uncover the dish and stir the mixture

Bake until the chicken is cooked through to 165 degrees, internally and the rice is tender, for about 10 minutes.

Let the casserole cool for 5 minutes

Serve topped with cilantro (optional).

NOTES:
SERVING SIZE:

* Image is representative, not actual