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Chicken With Pineapple and Rice


Chicken is cooked with pineapple and rice, along with vegetables and seasonings.


  • 4 boneless chicken breast halves, cut into 1-inch cubes
  • 2 1/2 cups chicken broth, low sodium
  • 1 can (14 oz.) pineapple tidbits in juice, undrained
  • 1 1/2 cups uncooked long grain converted rice
  • 3/4 cups finely chopped carrots
  • 1/2 cup each chopped sweet red peppers and green peppers
  • 1/3 cup ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons white vinegar
  • 2 cloves garlic, minced
  • 3/4 cups chopped green onions


Spray a large saucepan with non stick spray. Add chicken. Cook over medium high heat until chicken is cooked through - no longer pink.

Add remaining ingredients, except green onions. Bring to a boil. Reduce heat to medium low. Cover and simmer for 20 minutes, or until rice is just tender, stirring occasionally.

Stir in green onions and cook 5 minutes longer. Serve immediately.

Serves 4 to 5.

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