Polynesian Chicken And Rice

Recipe Ingredients

1 1/2 cups	355ml	No-salt-added chicken broth
1 cup	237ml	Pineapple juice
3 tablespoons	45ml	Sugar
3 tablespoons	45ml	Reduced-calorie ketchup
2 tablespoons	30ml	White vinegar
1 tablespoon	15ml	Low-sodium soy sauce
		Vegetable cooking spray
1 tablespoon	15ml	Margarine
5		Skinned chicken breast halves - (6-ounce)
1 cup	160g / 5.6oz	Long-grain white rice - uncooked
3		Garlic - minced
1 cup	62g / 2.2oz	Sliced green onions - (1-inch)
1 cup	146g / 5.1oz	Chopped red bell pepper
8 oz	227g	Unsweetened pineapple tidbits - (1 can) drained
2 tablespoons	30ml	Coarsely chopped cashews

Recipe Instructions

Combine first 6 ingredients in a bowl; stir well, and set aside.

Coat a Dutch oven with cooking spray, and add margarine. Place over medium-high heat until margarine melts. Add chicken, and cook 4 minutes on each side or until browned.

Remove chicken from pan; set aside.

Add rice and garlic to pan, and saute 3 minutes. Return chicken, meaty side down, to pan. Add chicken broth mixture, and bring to a boil.

Cover, reduce heat, and simmer for 25 minutes or until most of the liquid is absorbed.

Stir in the green onions and remaining ingredients; cover and cook an additional 5 minutes or until the vegetables are tender.

Yield: 5 servings (serving size: 1 chicken breast half and 1 cup rice mixture).

Source:
Cooking Light, March 1995, page 110

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