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Campfire casserole na nilatag ang pork chops sa bigas kasama pinya, kamatis, teriyaki at bacon, inihurno nang nakatakip.
Tunawin ang butter sa ilalim ng isang 9X13 pulgada na pinggan.
Start by melting the butter directly in the bottom of a 9x13 inch baking dish.
Takpan ang ilalim ng bigas (o patatas kung nagpapalit).
Spread the uncooked rice evenly across the bottom of the dish. If you're using potatoes instead, layer them here.
I-layer ang karne sa kawali (ang larawan ay pork chops).
Arrange your chosen meat (such as pork chops, as shown in the picture) in a single layer over the rice or potatoes.
Budburan ang minced na sibuyas sa ibabaw ng karne.
Sprinkle the chopped sweet onion over the meat.
Kumuha ng diced tomatoes sa ibabaw. Huwag pilitruin ang mga katas.
Spoon the diced tomatoes over everything, making sure to include all their juices – do not drain them.
Timplahan ng asin at paminta at minced garlic.
Season generously with salt and pepper, then sprinkle the minced garlic over the layers.
Idagdag ang pineapple sa ibabaw. Ibuhos ang kalahati ng natirang katas sa pinggan.
Distribute the pineapple chunks over the top. Pour half of the remaining pineapple juice from the can into the dish.
Ibuhos ang teriyaki sauce at Worcestershire sauce sa ibabaw.
Drizzle both the teriyaki sauce and Worcestershire sauce evenly over the casserole.
Lagyan ng bacon sa ibabaw.
Scatter the cut bacon pieces over the entire dish.
I-bake nang nakatakip sa 450°F ng 30 minuto. Bawasan ang init sa 400°F, alisin ang foil, at mag-bake ng karagdagang 20 minuto.
Bake the casserole, covered, in a preheated oven at 450°F for 30 minutes. After this time, reduce the oven temperature to 400°F, remove the foil cover, and continue baking for another 20 minutes.
