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Ingredients
- 3 1/2 cups chicken broth
- 1 1/2 cups uncooked regular long-grain white rice
- 1 can (20 oz) pineapple chunks in juice
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon grated gingerroot or 1/2 teaspoon ground ginger
- 1/3 cup cider vinegar
- 2 tablespoons soy sauce
- 1 medium red bell pepper, cut into 1-inch pieces (1 cup)
- 1 medium green bell pepper, cut into 1-inch pieces (1 cup)
- 6 boneless skinless chicken breasts (about 1 1/2 lb)
Details
Preparation time 35mins
Cooking time 80mins
Adapted from pillsbury.com
Preparation
Step 1
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat 3 cups of the broth to boiling over high heat. Add rice; reduce heat to medium-low. Cover; simmer about 20 minutes or until liquid is absorbed.
2. Meanwhile, drain pineapple juice into 2-cup measuring cup; add remaining 1/2 cup broth to make 1 1/4 cups. In another 2-quart saucepan, mix pineapple liquid, sugar, cornstarch, gingerroot, vinegar and soy sauce. Heat to boiling over high heat. Cook about 2 minutes, stirring constantly. Remove from heat. Stir in bell peppers and pineapple.
3. Cut chicken into 2 1/2x1-inch strips. Spread rice in baking dish; arrange chicken strips over rice. Pour pineapple mixture over chicken and rice.
4. Cover dish with foil. Bake about 45 minutes or until chicken is no longer pink in center and mixture is bubbly.
Purchase fresh gingerroot in the produce section of the grocery store. Buy a piece that's large enough to hold in your hand for easy grating. Freeze any leftover root for use in future recipes.
One large onion, chopped, can be added with the bell peppers and pineapple chunks.
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