5 servings (serving size: 1 chicken breast half and 1 cup rice mixture)
1 1/2 cups no-salt-added chicken broth
1 cup pineapple juice
3 tablespoons sugar
3 tablespoons reduced-calorie ketchup
2 tablespoons white vinegar
1 tablespoon low-sodium soy sauce
Vegetable cooking spray
1 tablespoon margarine
5 (6-ounce) chicken breast halves, skinned
1 cup long-grain white rice, uncooked
3 garlic cloves, minced
1 cup (1-inch) sliced green onions
1 cup chopped red bell pepper
1 (8-ounce) can unsweetened pineapple tidbits, drained
2 tablespoons coarsely chopped cashews
How to Make It
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 sauté 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.