Quick Caribbean Chicken

from bhg.com

• Ready In: 25 mins
• Serves: 4

Ingredients

• 12  ounces  chicken breast tenders
• 1⁄4 teaspoon salt
• 1⁄8-1⁄4 teaspoon  ground red pepper
• 1  teaspoon  cooking oil
• 1  medium sweet potato, peeled, halved lengthwise, and thinly sliced
• 1  small banana pepper, seeded and chopped
• 3⁄4 cup  unsweetened pineapple juice
• 1  teaspoon cornstarch
• 2  unripe bananas, quartered lengthwise and cut into 3/4-inch pieces
• 2  cups  hot cooked quick-cooking brown rice

Directions

1. Season chicken with salt and red pepper. In a large, nonstick skillet, cook chicken in hot oil for 3 to 4 minutes.
2. Add sweet potato and banana pepper. Cook and stir for 5 to 6 minutes more or until chicken is no longer pink and potato is just tender.
3. In a small bowl stir together the pineapple juice and cornstarch; stir into chicken mixture. Cook and stir gently until slightly thickened and bubbly.
4. Stir in bananas. Cook and stir 2 minutes more. Serve over cooked brown rice. Makes 4 main-dish servings.