4 boneless, skinless chicken breasts, cut into cubes
2 1/2 C chicken broth
1 1/2 C canned pineapple tidbits, undrained
1 1/2 C uncooked long grain white rice
3/4 C finely chopped carrots
1/2 C ketchup
2 cloves garlic, minced
1/2 C chopped green onion
1/2 C red or green pepper
2 T each of brown sugar, soy sauce, and white vinegar
In a large skillet, cook chicken over medium high heat until no longer pink. Add remaining ingredients to skillet, except green onions. Stir well. Bring to a boil. Reduce heat to medium low. Cover and simmer for about 25 minutes, until rice is tender. Stir in green onions during last 5 minutes of cooking time.
1 comment:
This is from Kim Eastman. I forgot to give myself credit. I happen to like this dish, but Matt doesn't like warm pineapple.
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