Ingredients:
4 boneless skinless chicken breast halves, cut into 1 inch cubes
2 1/2 cups low-fat chicken broth
1 (14 ounce) cans pineapple chunks in juice, undrained
1 1/2 cups uncooked long grain white rice
3/4 cup carrots, finely chopped
1/2 cup chopped red bell peppers
1/2 cup chopped green bell peppers
1/3 cup ketchup
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons vinegar
3/4 cup chopped green onions (optional)
Directions:
Spray a large saucepan or skillet with nonstick spray.
Add chicken cubes.
Cook over medium-high heat until chicken is no longer pink inside.
Add remaining ingredients (except green onions, if using).
Stir well.
Bring to a boil.
Reduce heat to medium-low.
Cover and simmer, stirring occasionally, for 25 minutes, or until rice is tender.
During last five minutes of cooking time, stir in green onions (if using).
Serve immediately.
Servings: 4-6
Time preparation: 10 min.
Time total: 45 min.