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Prep Time: 10 Minutes Cook Time: 28 Minutes |
Ready In: 38 Minutes Servings: 6 |
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Ingredients:
1 cup(s) brown rice |
1 pound(s) boneless, skinless chicken thighs cut into 1-inch pieces |
1/2 cup(s) ketchup |
2 tablespoon(s) white vinegar |
1/4 cup(s) packed, light brown sugar |
1 tablespoon(s) soy sauce |
1 1/2 tablespoon(s) cornstarch |
1 8oz can(s) pineapple chunks, packed in juice drained, juice reserved |
Directions:
1. Prepare rice according to package instructions.
2. Warm a large skillet over high heat; mist with cooking spray. Add chicken and cook, stirring, until browned, about 8 minutes. Remove and set aside.
3. Reduce heat to medium. In same skillet, whisk together ketchup, vinegar, brown sugar, soy sauce and 2 tbsp. water. Whisk cornstarch into reserved pineapple juice; stir into skillet. Whisk until slightly thickened, about 2 minutes.
4. Add pineapple and chicken, stir and cook until heated through, about 2 minutes. Serve on top of rice.
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