Chicken with Pineapple and Brown Rice

1 C. uncooked regular brown rice
1 (14-1/2oz.) ready to serve chicken broth
1 (8oz.) can pineapple tidbits in unsweetened juice, undrained
1/2 C. chopped green bell pepper
1/2 C. chopped carrot
1/4 C. chopped cashews
1/2 tsp. ginger
4 boneless, skinless chicken breast halves
2 Tbsp. purchased teriyaki baste and glaze

1. Heat oven to 375 degrees.  Spray 12x8 inch glass baking dish with non-stick cooking spray.  In a sprayed dish, combine rice and broth; mix well.  Cover with foil and bake for 45 minutes.

2. Remove rice from oven; uncover.  Add pineapple with liquid, bell pepper, carrot, cashew and ginger, mix well.  Place chicken over rice mixture, press slightly into rice.  Brush chicken with teriyaki baste and glaze. 

3. Return to oven; bake, uncovered an additional 30-40 mintues or until chicken is fork tender, its juices run clear and rice is tender.