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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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With a delicious tropical flavor this dish is easy to make and low fat too! This recipe is all over the internet so it is difficult to say where it originated - but this is my version. The original recipe has 3/4 cup chopped green onions that you add in the last 5 minutes of cooking. I don't use green onions for ANYTHING, so part of my modification was to leave those out. Throw them in if you are so inclined! Ingredients:
1 tablespoon olive oil |
4 boneless skinless chicken breasts (cut into 1-inch cubes) |
2 garlic cloves, minced |
2 1/2 cups chicken broth |
1 (20 ounce) can pineapple chunks in juice, undrained |
1 1/2 cups rice (long grain white rice or brown rice, uncooked) |
3/4 cup carrot (finely chopped) |
1/2 cup red pepper (chopped) |
1/2 cup green pepper (chopped) |
1/3 cup ketchup |
2 tablespoons brown sugar |
2 tablespoons soy sauce |
2 tablespoons white vinegar |
1 teaspoon onion powder |
Directions:
1. Heat a large sauce pan or Dutch oven over medium heat. Add olive oil.
2. Cook chicken in olive until browned.
3. Add garlic and cook for another 2-3 minutes stirring well to make sure garlic does not burn.
4. Add remaining ingredients and stir well. Bring to boil.
5. Reduce heat to med-low.
6. Cover and simmer for 25 minutes until rice is tender.
7. Serve immediately.
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