I had all of the ingredients on hand, so I decided to give this one a go. It tasted great! DH and DS agreed that it is a keeper!
I'm going to be out of town next week for spring break, so, while I'm trying to get back into the cooking/blogging mode, you won't see any posts next week.
Polynesian Chicken and Rice
Prep time: 14 minutes Cook Time 45 minutes
1 1/4 c. chicken broth, fat free, less sodium
3 TBSP sugar (I used 1 TBSP and 2 TBSP sugar free orange marmalade)
3 TBSP ketchup
2 TBSP white vinegar
1 TBSP low-sodium soy sauce
6 oz. pineapple juice
1 TBSP butter
5 skinned chicken breast halves (I used 5 boneless, skinless chicken legs)
1 c. uncooked long grain rice (I used brown rice)
3 garlic cloves, minced
1 c. sliced green onions
1 c. chopped red bell pepper
1 (8oz) can pineapple tidbits, drained
Combine first 6 ingredients in a bowl; set aside. Melt butter in a dutch oven over medium-high heat. Add chicken and cook 4 minutes on each side or until browned. Remove chicken from pan. Add rice and garlic to pan; saute 3 minutes. Return chicken to pan. Add broth mixture, and bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in green onions, bell pepper, and pineapple. Cook, uncovered 8 minutes. Sprinkle each serving with chopped cashews. Yields 5 servings.
I didn't add the pepper or green onion because I didn't have them. I think that it would be even better with both of those ingredients. Do give this a try!