Recipe by Sooz Cooks
With a delicious tropical flavor this dish is easy to make and low fat too! This recipe is all over the internet so it is difficult to say where it originated - but this is my version. The original recipe has 3/4 cup chopped green onions that you add in the last 5 minutes of cooking. I don't use green onions for ANYTHING, so part of my modification was to leave those out. Throw them in if you are so inclined!
Top Review by Island Girl 525
This is one of my favorite recipes. I got this off of another website a few years ago and make it regularly. I use 2 cups of liquid for one cup of dry brown rice. I use about 3 carrots (I love them) sliced thin and one or two bell peppers (whatever I have on hand). I also buy bell peppers when they are on sale and freeze them to use in this recipe. You can chop them up still frozen and throw them in. I have never used the onion powder and also only like pineapple chunks, not crushed pineapple (it gets lost in the dish). Using a pound of chicken and a cup of rice, I usually get about 5-6 servings from this and it reheats and freezes well.
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts (cut into 1-inch cubes)
- 2 garlic cloves, minced
- 2 1⁄2 cups chicken broth
- 1 (20 ounce) can pineapple chunks in juice, undrained
- 1 1⁄2 cups rice (long grain white rice or brown rice, uncooked)
- 3⁄4 cup carrot (finely chopped)
- 1⁄2 cup red pepper (chopped)
- 1⁄2 cup green pepper (chopped)
- 1⁄3 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons white vinegar
- 1 teaspoon onion powder
Directions See How It's Made
- Heat a large sauce pan or Dutch oven over medium heat. Add olive oil.
- Cook chicken in olive until browned.
- Add garlic and cook for another 2-3 minutes stirring well to make sure garlic does not burn.
- Add remaining ingredients and stir well. Bring to boil.
- Reduce heat to med-low.
- Cover and simmer for 25 minutes until rice is tender.
- Serve immediately.